Cowboy Butter Chicken Linguine

Why Make This Recipe

Cowboy Butter Chicken Linguine is a quick and delicious dish that brings together tender chicken and creamy pasta in just 30 minutes. It’s perfect for busy weeknights when you want something hearty and flavorful without spending too much time in the kitchen. The zesty sauce adds a unique twist, making each bite irresistible.

How to Make Irresistibly Easy Cowboy Butter Chicken Linguine

Ingredients

• 1 pound boneless, skinless chicken breasts
• 12 ounces linguine pasta
• 2 tablespoons olive oil
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 cup fresh parsley, chopped
• 1/2 cup chicken broth or reserved pasta water
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and black pepper to taste

Directions

1. Cook Pasta: Boil the linguine according to the package directions in salted water. Don’t forget to reserve ½ cup of the pasta water before draining, then set the pasta aside.

2. Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper before cooking for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.

3. Prepare Cowboy Butter Sauce: In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.

4. Add Flavor Components: Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape any browned bits from the bottom of the pan while gently simmering.

5. Creamy Sauce Formation: Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.

6. Combine All: Return the chicken to the pan, add the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adding reserved pasta water as needed to adjust the sauce’s consistency.

7. Final Touches: Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately to enjoy the delightful flavors!

How to Serve Irresistibly Easy Cowboy Butter Chicken Linguine

This dish is best served hot and fresh. You can plate up generous portions and sprinkle extra parmesan cheese on top for a delicious finishing touch. Pair it with a simple side salad or garlic bread for a complete meal.

How to Store Irresistibly Easy Cowboy Butter Chicken Linguine

If you have leftovers, let the dish cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove, adding a splash of chicken broth or reserved pasta water to loosen the sauce.

Tips to Make Irresistibly Easy Cowboy Butter Chicken Linguine

• Make sure to season the chicken well before cooking to enhance the flavors.
• Reserve the pasta water; it helps make the sauce creamy and smooth.
• Adjust the level of red pepper flakes based on your spice preference.

Variation

Try adding vegetables like spinach or cherry tomatoes for added nutrition and color. You can also swap the chicken for shrimp or even a plant-based protein for a different twist.

FAQs

Q: Can I use a different type of pasta?
A: Yes, you can use any pasta you like, such as fettuccine or penne.

Q: Is it possible to make this dish dairy-free?
A: You can replace the heavy cream with a dairy-free alternative like coconut cream and omit the parmesan cheese.

Q: Can I make this in advance?
A: It’s best enjoyed fresh, but you can prepare the sauce and chicken ahead of time and cook the pasta just before serving.

Irresistibly Easy Cowboy Butter Chicken Linguine

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• Author: recipesforcook
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A quick and delicious dish featuring tender chicken and creamy pasta in a zesty sauce, perfect for busy weeknights.

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Ingredients

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• 1 pound boneless, skinless chicken breasts
• 12 ounces linguine pasta
• 2 tablespoons olive oil
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 cup fresh parsley, chopped
• 1/2 cup chicken broth or reserved pasta water
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and black pepper to taste

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Instructions

1. Boil the linguine according to the package directions in salted water and reserve ½ cup of the pasta water before draining; set aside.
2. Heat the olive oil in a large skillet over medium-high heat, season chicken with salt and pepper, and cook for 5-7 minutes until browned and cooked through; remove and set aside.
3. In the same skillet, melt the butter, add garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant.
4. Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water) while scraping any browned bits; gently simmer.
5. Pour in heavy cream and add half the chopped parsley; cook for an additional 2 minutes until sauce thickens slightly.
6. Return chicken to the pan, add cooked linguine and parmesan cheese, and toss everything to coat evenly; use reserved pasta water as needed for consistency.
7. Adjust salt and pepper to taste, garnish with remaining parsley and extra parmesan; serve immediately.

Notes

Best served hot and fresh. Can be paired with a simple side salad or garlic bread.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 5g
• Sodium: 700mg
• Fat: 35g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 120mg