why make this recipe
Cowboy Butter Chicken Linguine is a fantastic dish that brings together the flavors of rich butter, savory chicken, and creamy sauce in just 30 minutes. It’s perfect for busy weeknights or when you want to impress your family or friends without spending hours in the kitchen. This recipe is easy to make and guarantees a delicious meal that everyone will love.
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:
- 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. Set the pasta aside.
- Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- 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.
- 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.
- Creamy Sauce Formation: Pour in the heavy cream and half of the chopped parsley. Stir gently and cook for an additional 2 minutes until the sauce lightly thickens.
- Combine All: Return the chicken to the pan. Add the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adjusting the sauce’s consistency with reserved pasta water as needed.
- 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 it generously, making sure to drizzle some of the creamy sauce on top. Pair it with a simple green salad or garlic bread for a complete meal.
how to store Irresistibly Easy Cowboy Butter Chicken Linguine
To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate. It will last for up to 3 days in the fridge. When ready to eat, reheat in the microwave or on the stovetop until warmed through.
tips to make Irresistibly Easy Cowboy Butter Chicken Linguine
- Ensure the chicken is cooked through but not overdone; it should be juicy and tender.
- Reserve some pasta water to help adjust the sauce consistency; this water holds starch that helps thicken the sauce.
- Use fresh parsley for the best flavor, and feel free to add more if you love the taste of herbs.
variation
You can add vegetables like spinach, cherry tomatoes, or bell peppers to the dish for added nutrition and color. You can also substitute the chicken with shrimp or even a vegetarian option like mushrooms for a different twist.
FAQs
Can I use a different type of pasta?
Yes, you can use any type of pasta you like, but cooking times may vary.
Is this dish spicy?
This dish has a mild kick from the red pepper flakes. You can omit them if you prefer a milder flavor.
Can I make this recipe dairy-free?
Yes, you can use dairy-free butter and cream substitutes to make it dairy-free. Adjust the other ingredients closely for taste.
Irresistibly Easy Cowboy Butter Chicken Linguine
A quick and delicious cowboy butter chicken linguine that combines rich butter, savory chicken, and creamy sauce, ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
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
Instructions
- Boil the linguine according to the package directions in salted water. Reserve ½ cup of the pasta water before draining and set the pasta aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper and cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
- In the same skillet, melt the butter. Add minced garlic, paprika, and red pepper flakes. Sauté for about 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Simmer gently, scraping any browned bits from the pan.
- Pour in heavy cream and half of the chopped parsley. Stir and cook for an additional 2 minutes until sauce lightly thickens.
- Return chicken to the pan. Add cooked linguine and parmesan cheese. Toss to coat evenly, adjusting sauce consistency with reserved pasta water as needed.
- Taste and adjust salt and pepper. Garnish with remaining parsley and extra parmesan cheese before serving.
Notes
Best served hot with a simple green salad or garlic bread. This dish can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken, linguine, pasta, cowboy butter, quick dinner