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, paprika, and a hint of lemon. Tossed together with perfectly cooked linguine and fresh parsley, this hearty yet elegant dish delivers bold flavors in just 30 minutes—perfect for a comforting weeknight dinner.
- 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
Butter Sauce
- 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 instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the linguine 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 the chicken for 5 to 7 minutes on each side until browned and cooked through. Remove 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, being careful not to let the garlic brown.
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or the reserved pasta water. Scrape up any browned bits from the pan bottom while gently simmering the sauce.
- Creamy Sauce Formation: Pour in the heavy cream and add half of the chopped parsley. Stir gently and cook for an additional 2 minutes, allowing the sauce to thicken slightly.
- Combine All: Return the cooked chicken to the skillet, add the drained linguine and parmesan cheese. Toss everything together until the pasta and chicken are evenly coated with the sauce. Add reserved pasta water as needed to achieve desired sauce consistency.
- Final Touches: Taste the dish and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese. Serve immediately.
Notes
- Reserving pasta water is essential to help adjust sauce consistency and ensure it coats the linguine perfectly.
- For a spicier kick, increase the amount of red pepper flakes or add a dash of cayenne pepper.
- Use freshly grated parmesan for best flavor and smooth melting in the sauce.
- Chicken breasts can be sliced before cooking for quicker cooking time and more even pieces.
- The sauce can be made dairy-free by substituting heavy cream with coconut cream and using a dairy-free butter alternative.
Keywords: chicken linguine, creamy butter chicken pasta, cowboy butter sauce, easy dinner recipe, garlic butter pasta, quick chicken pasta
