Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes Recipe
This Irresistibly Easy Cowboy Butter Chicken Linguine combines tender, pan-seared chicken breasts with a rich, creamy butter sauce infused with garlic, Dijon mustard, and a hint of lemon. Tossed with perfectly cooked linguine and fresh parsley, this flavorful pasta dish is ready in just 30 minutes, making it ideal for a comforting weeknight dinner packed with savory, buttery goodness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Pasta
- 1 pound boneless, skinless chicken breasts
- 12 ounces linguine pasta
Sauce and Seasonings
- 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
- Cook Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Before draining, reserve ½ cup of the pasta water to use later in the sauce. Drain pasta and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and black pepper. Cook chicken for 5-7 minutes per side or until browned and cooked through. Remove chicken from skillet and set aside to rest.
- Prepare Cowboy Butter Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic, paprika, and optional red pepper flakes. Sauté for about 1 minute until fragrant, careful not to brown the garlic.
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Scrape the browned bits from the bottom of the pan to incorporate all flavors. Let the mixture gently simmer.
- Creamy Sauce Formation: Pour in the heavy cream and add half of the chopped parsley. Stir gently and cook for another 2 minutes until the sauce thickens slightly.
- Combine All: Slice the cooked chicken and return it to the skillet along with the cooked linguine and grated parmesan cheese. Toss everything together to evenly coat the pasta and chicken in the sauce. Add reserved pasta water as needed to achieve desired sauce consistency.
- Final Touches: Taste and adjust seasoning with salt and black pepper as needed. Garnish with the remaining parsley and additional parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Reserve pasta water to adjust sauce consistency – it helps the sauce cling beautifully to the pasta.
- Use chicken broth if you prefer deeper flavor over pasta water.
- Adjust red pepper flakes based on your desired heat level or omit for a milder dish.
- Heavy cream provides richness; substitute with half-and-half for a lighter option but expect a thinner sauce.
- Let cooked chicken rest briefly before slicing to keep it juicy.
Keywords: cowboy butter chicken, creamy chicken pasta, chicken linguine recipe, easy dinner, quick chicken pasta, skillet chicken linguine, creamy butter sauce
