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Cowboy Butter Chicken Linguine

A quick and delicious creamy pasta dish featuring tender chicken and a buttery garlic sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound boneless, skinless chicken breasts
  • 12 ounces linguine pasta
  • 2 tablespoons olive oil For cooking chicken
  • 3 tablespoons butter For the sauce
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 1/4 teaspoon red pepper flakes Optional for heat
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup fresh parsley, chopped Divided into two parts for garnish
  • 1/2 cup chicken broth or reserved pasta water Use for sauce consistency
  • 1 cup heavy cream Can substitute with Greek yogurt for a healthier option
  • 1/2 cup grated parmesan cheese For flavor and creaminess
  • Salt and black pepper to taste

Method
 

Cooking Pasta
  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.
  2. Cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
Preparing the 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.
  2. 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.
  3. Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for another 2 minutes until the sauce lightly thickens.
Combining All
  1. 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.
  2. Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving.

Notes

For leftovers, store in an airtight container in the fridge for 2-3 days. Reheat gently on the stove with a splash of chicken broth or water if the sauce thickens too much. For variety, use zucchini noodles for a low-carb option.