Why make this recipe
If you’re looking for a quick and delicious dinner option, Cowboy Butter Chicken Linguine is the perfect choice. This dish combines tender chicken, creamy sauce, and perfectly cooked linguine, all in just 30 minutes. It’s a fantastic way to impress your family or guests without spending hours in the kitchen. Plus, the flavors are rich and satisfying, making it a meal 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:
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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.
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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.
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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.
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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, gently simmering.
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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.
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Combine All: Return the chicken to the pan and 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.
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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
This dish is best served hot, right after cooking. You can plate it up in individual bowls and garnish with extra parsley and parmesan cheese. It pairs well with a simple green salad or garlic bread on the side for a complete meal.
How to store Irresistibly Easy Cowboy Butter Chicken Linguine
If you have leftovers, allow the pasta to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat, adding a splash of water or chicken broth to keep it creamy.
Tips to make Irresistibly Easy Cowboy Butter Chicken Linguine
- Make sure not to overcook the chicken to keep it juicy.
- Reserve some pasta water; it helps to thicken the sauce and gives it a nice texture.
- For an extra kick, feel free to adjust the amount of red pepper flakes to your liking.
Variation
You can switch up the protein by using shrimp or a plant-based alternative like tofu for a vegetarian option. Additionally, adding vegetables like spinach or cherry tomatoes can enhance the flavor and nutrition of the dish.
FAQs
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Can I use whole wheat linguine?
Yes, whole wheat linguine is a great substitute for a healthier option. -
Is there a dairy-free version?
Yes, you can use coconut cream instead of heavy cream and nutritional yeast instead of parmesan. -
Can I freeze the leftovers?
While it’s not recommended to freeze pasta dishes, you can freeze the sauce separately. Thaw and reheat when ready to use!
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, 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.
- Return the chicken to the pan and 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!
