Name: Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; ¼ teaspoon red pepper flakes (optional); 2 tablespoons lemon juice; 1 teaspoon lemon zest; ¼ cup fresh parsley, chopped; ½ cup chicken broth or reserved pasta water; 1 cup heavy cream; ½ cup grated parmesan cheese; Salt and black pepper to taste

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Introduction

Enjoy a rich and creamy Cowboy Butter Chicken Linguine that comes together in just 30 minutes. This dish combines tender chicken, garlicky butter sauce, and perfectly cooked linguine for a comforting and flavorful meal ideal for busy nights.

A white bowl filled with creamy pasta as the base layer, coated in a smooth, light orange sauce with visible black pepper specks. On top of the pasta, there are several pieces of grilled chicken with a golden-brown char and some crisp edges, adding texture and color contrast. Fresh green parsley leaves are scattered mainly in the center and on the chicken, giving a pop of bright color. The dish sits against a white marbled background, highlighting the warm tones of the food. photo taken with an iphone --ar 4:5 --v 7

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
¼ teaspoon red pepper flakes (optional)
2 tablespoons lemon juice
1 teaspoon lemon zest
¼ cup fresh parsley, chopped
½ cup chicken broth or reserved pasta water
1 cup heavy cream
½ cup grated parmesan cheese
Salt and black pepper to taste

Instructions

Step 1: Boil the linguine in salted water according to package directions. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Cook chicken for 5-7 minutes until browned and cooked through, then remove and set aside.
Step 3: In the same skillet, melt the butter. Add minced garlic, paprika, and red pepper flakes; sauté about 1 minute until fragrant but not browned.
Step 4: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Scrape browned bits from the pan and simmer gently.
Step 5: Pour in heavy cream and half of the chopped parsley. Stir gently and cook 2 more minutes until sauce slightly thickens.
Step 6: Return the chicken to the pan, add cooked linguine and parmesan cheese. Toss to coat evenly, adding reserved pasta water as needed to reach desired sauce consistency.
Step 7: Taste and adjust seasoning with salt and pepper. Garnish with remaining parsley and extra parmesan before serving immediately.

Tips & Variations

Reserve some pasta water before draining; it helps loosen the sauce and make it cling better to the pasta.
Substitute chicken with turkey, shrimp, or chickpeas for different protein options.
Use fettuccine, spaghetti, or whole grain pasta as alternatives to linguine.
Omit red pepper flakes for a milder dish or add more for extra heat.
For a dairy-free version, replace butter, cream, and parmesan with plant-based alternatives.
Add sautéed bell peppers, spinach, or broccoli for extra nutrients and texture.
Try fresh herbs like basil or thyme instead of parsley for new flavor twists.
Add a splash of white wine while simmering the sauce for deeper flavor.
Enhance the citrus note with lime or orange juice alongside the lemon.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep longer, freeze pasta and sauce separately in suitable containers for up to 2 months. When reheating, gently warm on the stove, adding a splash of milk or reserved pasta water to restore creamy consistency. Thaw frozen portions overnight in the fridge for best results.

How to Serve

A white bowl holds a creamy pasta dish with two main layers. The bottom layer is a bed of thick, coated spaghetti noodles soaked in a rich, light orange cream sauce with visible black pepper specks. On top lies a generous layer of grilled chicken pieces, browned with char marks and a glossy texture. Scattered fresh chopped green parsley leaves add a splash of color on the chicken. The whole dish looks warm and inviting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of chicken is best for this recipe?

Boneless, skinless chicken breasts are ideal because they cook quickly and stay juicy. Look for fresh, plump pieces without dark spots. You can also substitute with turkey or shrimp if preferred.

How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days to maintain flavor and freshness. Reheat gently with a splash of milk or pasta water to keep the sauce smooth.

Can I freeze Cowboy Butter Chicken Linguine?

Yes, freeze pasta and sauce separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, adding liquid as needed to maintain creaminess.

What can I do if the sauce is too thick?

Add reserved pasta water, milk, or chicken broth little by little while reheating until the sauce reaches your preferred consistency.

Is there a dairy-free option for this dish?

Absolutely. Substitute butter with plant-based butter, heavy cream with coconut or plant-based cream, and parmesan with vegan cheese. The dish remains creamy and delicious.

How do I adjust the spice level if my family prefers milder flavors?

Simply omit the red pepper flakes for a milder dish. You can also start with a small amount and increase it gradually to suit your taste.