Go Back

Cowboy Butter Chicken Linguine

Enjoy creamy linguine swirled with tender chicken in a buttery sauce, all made in just 30 minutes and one pan!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces
  • 12 ounces linguine pasta Cook according to package directions
  • 2 tablespoons olive oil For cooking chicken
  • 3 tablespoons butter For the sauce
  • 4 cloves garlic, minced Aromatic base
  • 1 tablespoon Dijon mustard Adds depth of flavor
  • 1 teaspoon paprika For seasoning
  • 1/4 teaspoon red pepper flakes Optional for heat
  • 2 tablespoons lemon juice Freshly squeezed
  • 1 teaspoon lemon zest For enhanced flavor
  • 1/4 cup fresh parsley, chopped For garnish and taste
  • 1/2 cup chicken broth or reserved pasta water For sauce consistency
  • 1 cup heavy cream Makes the sauce creamy
  • 1/2 cup grated parmesan cheese For richness and flavor
  • to taste Salt and black pepper For seasoning

Method
 

Preparation
  1. Boil the linguine according to the package directions in salted water. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
Cooking Chicken
  1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper and cook for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
Prepare Cowboy Butter Sauce
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze for up to a month. Thaw in the fridge overnight and reheat gently, adding a splash of broth or cream if needed.