Cowboy Butter Chicken Linguine
Irresistible cowboy butter chicken linguine combines tender chicken, creamy sauce, and perfectly cooked pasta in just 30 minutes. Rich with garlic, lemon, and butter flavors, it’s a comforting, crowd-pleasing dinner that’s quick and easy to make.
Equipment
- Large Pot
- Skillet
- Colander
- Wooden Spoon
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 12 oz linguine pasta
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic minced
- 1 tbsp Dijon mustard
- 1 tsp paprika
- ¼ tsp red pepper flakes optional
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ¼ cup fresh parsley chopped
- ½ cup chicken broth or reserved pasta water
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- salt and black pepper to taste
Instructions
- Cook linguine in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add garlic, paprika, and red pepper flakes. Cook for 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth. Scrape browned bits from the pan for flavor.
- Add heavy cream and half the parsley. Simmer until sauce thickens slightly.
- Return chicken and pasta to the skillet. Toss with Parmesan until coated. Add pasta water if needed to adjust consistency.
- Season to taste, garnish with remaining parsley and Parmesan. Serve immediately.
Notes
For added flavor, try tossing in sun-dried tomatoes or spinach. You can also swap chicken for shrimp or make it dairy-free with coconut cream and nutritional yeast.