Cowboy Butter Chicken Linguine
why make this recipe
A busy weeknight should not mean sacrificing flavor. Irresistibly Easy Cowboy Butter Chicken Linguine is a delicious meal that comes together in just 30 minutes. This recipe is perfect for families or anyone who wants a quick yet satisfying dinner. Plus, the combination of chicken, creamy sauce, and spices creates a dish 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, then 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 before cooking for 5-7 minutes, until browned and cooked through. Remove 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, cooking 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, 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 serve Irresistibly Easy Cowboy Butter Chicken Linguine
Serve this dish warm, garnished with extra parsley and grated parmesan on top. It pairs well with a fresh salad or some crusty bread to soak up the creamy sauce.
how to store Irresistibly Easy Cowboy Butter Chicken Linguine
Store any leftovers in an airtight container in the refrigerator. It will last for up to 3 days. To reheat, add a splash of chicken broth or water to loosen the sauce and warm it on the stove over low heat.
tips to make Irresistibly Easy Cowboy Butter Chicken Linguine
- Make sure not to overcook the chicken; it should be tender and juicy.
- Adjust the spice level by adding more or less red pepper flakes according to your taste.
- If you don’t have parsley, you can substitute it with basil or spinach for a different flavor.
variation
You can replace chicken with shrimp or even tofu for a vegetarian option. Additionally, you can use whole wheat or gluten-free pasta to suit dietary needs.
FAQs
Can I use frozen chicken for this recipe? Yes, you can use frozen chicken, but it needs to be fully thawed before cooking to ensure even cooking.
Can I make this dish ahead of time? For the best flavor and texture, it’s best to make this dish fresh. However, you can prep your ingredients in advance.
Is there a dairy-free option for the creamy sauce? Yes, you can replace heavy cream with a dairy-free alternative like coconut milk or a cashew cream for a lighter, dairy-free option.
Irresistibly Easy Cowboy Butter Chicken Linguine
Ingredients
Main 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
Cooking the 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, then set the pasta aside.
Cooking the Chicken
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper before cooking for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
Preparing the 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.
- 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.
- Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
Combining Ingredients
- Return the chicken to the pan, 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. Serve immediately to enjoy the delightful flavors!
