Ever had a pasta dish that sings with excitement on your plate?
You’re in for a treat with this Irresistibly Easy Cowboy Butter Chicken Linguine! In just 30 minutes, you’ll whip up a creamy, savory delight that’ll have everyone asking for seconds. Picture tender chicken bathed in a rich butter sauce, melded seamlessly with linguine. It’s the kind of meal that makes kitchen magic feel effortless!
Why Make This Recipe
Why do folks rave about this dish? First off, it’s a one-pan wonder — less cleanup means more time enjoying your meal (or binge-watching your favorite show 😉). It’s also remarkably affordable; you probably already have most of the ingredients on hand. Plus, it’s incredibly family-friendly — even picky eaters will fall for the creamy goodness!
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Ready to dive into deliciousness? Here’s how to make it all come together:
Cook Pasta: Boil the linguine according to package directions in salted water. Don’t forget to reserve 1/2 cup of the pasta water before draining. Set the pasta aside once done.
Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
Prepare Cowboy Butter Sauce: In the same skillet, melt the butter. Add minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.
Add Flavor Components: Stir in 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, cooking for an additional 2 minutes until the sauce lightly thickens.
Combine All: Return the chicken to the pan and 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.
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 Make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes (Overview)
Now that you know the basics, here’s a friendly rundown of making this culinary gem. Start by cooking the linguine until al dente — make sure to hold on to that pasta water, as it’ll rescue your sauce later! While the pasta’s cooking, brown the chicken in a skillet to golden perfection.
Then, you’ll get to indulge your senses by making a fragrant garlic butter sauce. Don’t skip toasting the garlic — it makes all the difference! Finally, bring it all together with the chicken, linguine, and a flurry of parmesan, and voilà! You have a delicious dinner ready to impress.
How to Serve Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
For a stunning presentation, serve this dish in a large, shallow bowl to show off the creamy sauce glistening over the linguine. Sprinkle with freshly chopped parsley and an extra shower of parmesan. The aroma of garlic and fresh herbs will have everyone flocking to the table. Pair it with a crisp green salad or garlic bread for that perfect crunch and balance of flavors.
How to Store Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Got leftovers? You can store them in an airtight container in the fridge for about 3-4 days. For longer storage, freeze the dish for up to 3 months. Just remember to reheat gently on the stovetop with a splash of water or chicken broth to restore that creamy texture. Nothing worse than sad, dried-out pasta!
Tips to Make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Here are some quick insider tricks to elevate your dish:
- Timing is key: Start boiling water for the pasta before prepping everything else to save time!
- Swap the pasta: If you’re feeling adventurous, try it with penne or fettuccine for a different twist.
- Spice it up: Adjust the amount of red pepper flakes based on your heat preference — who doesn’t love a little kick?!
Variation
Want to mix it up? Try using shrimp instead of chicken for a seafood twist, or add in spinach or broccoli for a veggie boost! To make this dish vegan, swap the chicken for chickpeas, replace heavy cream with coconut cream, and forgo the butter for a plant-based alternative.
FAQs
Can I make this dish ahead of time?
Absolutely! You can prepare most components and assemble them just before serving. Just remember that the pasta might soak up the sauce if left too long.
What can I use instead of heavy cream?
You can use half-and-half or whole milk, but keep in mind the sauce might be a bit thinner.
Can I freeze the leftovers?
Yes! Freeze it in airtight containers but strive to eat it within three months for the best flavor.
📌 Pin this recipe for your next cozy dinner night!
Cowboy Butter Chicken Linguine
Ingredients
Method
- Boil the linguine according to package directions in salted water. Reserve 1/2 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, then cook for 5-7 minutes until browned and cooked through. Remove the 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 but not browned.
- Stir in 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.
- Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
- Return the chicken to the pan and 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.
- Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving.
