Why Make This Recipe
Irresistibly Easy Cowboy Butter Chicken Linguine is a quick and delicious meal that will impress anyone at your dinner table. In just 30 minutes, you can whip up a creamy, buttery sauce that perfectly coats tender pasta and chicken. With simple ingredients and easy steps, this dish is perfect for busy weeknights or a casual gathering with friends.
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. 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. Cook 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 another 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, 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 hot, straight from the skillet. For a complete meal, pair it with a simple side salad or crusty bread to soak up the delicious sauce. A sprinkle of extra parsley or a dash of lemon juice adds a fresh touch right before serving.
How to Store Irresistibly Easy Cowboy Butter Chicken Linguine
If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for 2-3 days. To reheat, warm on the stove over low heat, adding a splash of chicken broth or water to loosen the sauce if it thickens too much.
Tips to Make Irresistibly Easy Cowboy Butter Chicken Linguine
- Make sure to reserve some pasta water; it’s great for adjusting the sauce later!
- For extra flavor, let the chicken marinate in some spices or lemon juice for 30 minutes before cooking.
- Use fresh herbs for the best taste; parsley adds a nice touch, but you can also try basil or thyme.
Variation
For a healthier twist, substitute the heavy cream with Greek yogurt or a low-fat cream alternative. You can also use zucchini noodles instead of linguine for a low-carb option.
FAQs
Can I use other types of pasta?
Yes, feel free to use any pasta you have on hand, such as fettuccine, penne, or spaghetti.What if I don’t have chicken breasts?
You can use chicken thighs or shrimp as a substitute. Just adjust the cooking time accordingly.Can I make this dish vegetarian?
Yes! Replace chicken with plant-based protein like tofu or chickpeas, and use vegetable broth instead of chicken broth.
Cowboy Butter Chicken Linguine
Ingredients
Method
- 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.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper.
- Cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
- 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 another 2 minutes until the sauce lightly thickens.
- Return the chicken to the pan. Add the cooked linguine and parmesan cheese. Toss everything together, 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.