This Irresistibly Easy Cowboy Butter Chicken Linguine is a delightful dish that comes together in just 30 minutes, making it a perfect choice for weeknight dinners or quick entertaining. Picture tender chicken enveloped in a luscious, buttery sauce, tossed with linguine pasta that hugs every bite. I created this recipe while desperately searching for a meal that would please both adults and kids alike, and trust me, it delivers!
Why you’ll love this dish
The beauty of this Cowboy Butter Chicken Linguine lies in its simplicity and flavor. With minimal ingredients, you can create a restaurant-quality dish at home without breaking the bank or spending hours in the kitchen. It’s quick to prepare, making it ideal for busy weeknights or impromptu gatherings. Plus, it’s kid-approved — that delightful mix of creamy, buttery goodness alongside a comforting pasta ensures it’s a hit with the whole family.
"I can’t believe how easy this was to make! The flavors are so rich and the chicken is perfectly cooked. My kids devoured it!" — Happy Home Cook
The cooking process explained
Making this Cowboy Butter Chicken Linguine is a seamless process that combines boiling pasta with sautéing chicken and creating a creamy sauce in just a few simple steps. Start by cooking the linguine, then focus on seasoning and browning the chicken. All the while, you’ll develop an irresistible butter sauce that melds perfectly with the pasta. Follow along for a delicious dinner that’s quick and satisfying – your dining table will thank you!
What you’ll need
- 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 for heat)
- 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
Feel free to swap the chicken with shrimp or a plant-based protein for a different spin! And if you don’t have linguine, any pasta shape you love will work beautifully.
Step-by-step instructions
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Cook Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Remember to reserve ½ cup of pasta water before draining. Set the pasta aside.
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Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces generously with salt and pepper. Cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
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Prepare Cowboy Butter Sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic, paprika, and optional red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to brown the garlic.
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Add Flavor Components: Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or the reserved pasta water). Scrape up any browned bits from the pan while gently simmering.
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Creamy Sauce Formation: Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for another 2 minutes until the sauce thickens slightly.
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Combine All: Return the cooked chicken to the pan, then add the boiled linguine and grated parmesan cheese. Toss well to coat everything, adding reserved pasta water as needed to achieve the desired sauce consistency.
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Final Touches: Taste your dish and adjust the salt and pepper as desired. Garnish with the remaining parsley and a sprinkle of extra parmesan before serving. Enjoy this delightful meal immediately!
Best ways to enjoy it
Once your Cowboy Butter Chicken Linguine is ready, serve it hot directly from the skillet for a casual, family-style meal. Pair it with a crisp green salad dressed with lemon vinaigrette to cut through the richness of the dish. For added crunch, serve with garlic bread or oven-roasted vegetables on the side to enhance the overall dining experience.
Keeping leftovers fresh
If you have any leftovers (which I doubt!), allow the dish to cool down before transferring it to an airtight container. It will keep well in the refrigerator for up to three days. For longer storage, consider portions for freezing, which can keep for up to two months. Just ensure to reheat gently on the stovetop with a splash of chicken broth or water to restore the creamy texture.
Helpful cooking tips
- Make sure you don’t overcook the chicken; it should be juicy and tender. Using a meat thermometer can ensure you reach an internal temperature of 165°F.
- Using the reserved pasta water when mixing the sauce is a pro tip. The starch helps emulsify the sauce, making it creamier.
- Feel free to customize the seasonings! If you love more heat, increase the red pepper flakes, or add some Italian seasoning for a different flavor profile.
Creative twists
Looking to change things up? Consider adding some sautéed spinach or sun-dried tomatoes for added flavor and nutrition. You could also replace the chicken with shrimp for a seafood-inspired version or use a plant-based cream for a vegan twist. The opportunities are as vast as your culinary imagination!
Common questions
How long does this dish take to make?
This recipe takes about 30 minutes from start to finish, ideal for a quick meal.
Can I use frozen chicken?
It’s best to thaw frozen chicken beforehand for even cooking. If you need to use frozen chicken breasts, increase the cooking time and ensure they reach a safe temperature.
How can I make this dish lighter?
You can use skinless chicken thighs for more flavor or substitute half the heavy cream with chicken broth or a plant-based option to reduce calories.
Feel empowered to take on this flavorful dish, and enjoy every bite of your Cowboy Butter Chicken Linguine!
Cowboy Butter Chicken Linguine
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 12 ounces linguine pasta
Sauce and Seasoning
- 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) for heat
- 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. Remember to reserve ½ cup of pasta water before draining. Set the pasta aside.
Cook Chicken
- In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces generously with salt and pepper. Cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Prepare Cowboy Butter Sauce
- In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic, paprika, and optional red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to brown the garlic.
Add Flavor Components
- Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or the reserved pasta water). Scrape up any browned bits from 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 thickens slightly.
Combine All
- Return the cooked chicken to the pan, then add the boiled linguine and grated parmesan cheese. Toss well to coat everything, adding reserved pasta water as needed to achieve the desired sauce consistency.
Final Touches
- Taste your dish and adjust the salt and pepper as desired. Garnish with the remaining parsley and a sprinkle of extra parmesan before serving. Enjoy this delightful meal immediately!
