Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Ever dreamed of a meal that comes together in a snap and tastes like a cozy hug?
Picture this: tender chicken bathed in a creamy, flavorful sauce and tossed with perfectly cooked linguine — all made in just 30 minutes! Irresistibly Easy Cowboy Butter Chicken Linguine is just the thing for busy weeknights or a simple yet impressive dinner party. It’s creamy, tangy, and oh-so-satisfying. Trust me, you’re going to want to keep this one in your back pocket!
Why make this recipe
So why should you drop everything and whip up this dish tonight? Here’s the scoop:
- Easy cleanup: We’re talking one skillet here. Less scrubbing, more munching!
- Quick to prepare: You can impress your family or friends without sacrificing your evening. Who doesn’t love a gourmet meal made in no time?
- Kid-friendly and delicious: Creamy pasta and chicken? Yeah, your kids will be begging for seconds (and you won’t mind!).
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Ready to dive into this culinary adventure? Let’s break it down step-by-step:
- Cook Pasta: Boil the linguine according to package directions in salted water. Don’t forget to reserve ½ cup of the pasta water before draining — this magic water helps make a great sauce!
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, cooking for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt butter. Add minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned. Warning: your kitchen will smell amazing!
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape any browned bits from the bottom; those bits are packed with flavor!
- 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.
- Combine All: Return the chicken to the pan, 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.
- Final Touches: Taste and adjust salt and pepper. Garnish with remaining parsley and extra parmesan cheese before serving. Serve immediately to enjoy those delightful flavors!
How to make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes (Overview)
Making this Cowboy Butter Chicken Linguine is a breeze! Start by cooking the pasta and saving a little of that precious water. While that boils, sear the chicken until it’s golden and dreamy. Next, make your sauce by melting butter and adding garlic with spices—you’ll want to move quickly because it’s just too good! Stir in the cream and cheese, toss in your chicken and pasta, and voila!
Pro tip: Don’t skip toasting the garlic — it makes all the difference! 🍽️
How to serve Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Serve this dish in a beautiful bowl, topping it with extra parsley and a sprinkle of parmesan cheese. For a pop of color, add a side salad with vibrant tomatoes and crunchy cucumbers — the colors and aromas will have everyone excited to dig in! Or, pair it with some garlic bread to soak up that luscious sauce. Perfection! 😋
How to store Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Got leftovers? Lucky you! This dish keeps well in the fridge for 3-4 days. Just store it in an airtight container and warm it up on the stove with a splash of cream or the reserved pasta water for that fresh-made taste. Honestly, it might even taste better the next day!
Tips to make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
- Time-saver tip: Prep your ingredients before you start cooking. Chopping garlic and measuring spices makes the process super smooth.
- Creamy sauce alert: If the sauce seems too thin, let it simmer a little longer — it’ll thicken up beautifully.
- Ingredient swaps: Can’t find fresh parsley? Dried works too — just use roughly a tablespoon.
- Pasta choice: You can substitute linguine with fettuccine or even whole wheat pasta for a healthier twist.
Variation
Feeling adventurous? Switch up the flavor by using shrimp instead of chicken. Or, for a vegan version, replace the chicken with chickpeas and use coconut cream instead of heavy cream. Add some sautéed spinach for an extra health boost!
FAQs
Can I make this dish ahead of time?
Yes! Cook your chicken and sauce ahead, then combine with fresh pasta when you’re ready to eat.Can I freeze the leftovers?
Absolutely! Just let it cool completely before placing in the freezer. It keeps well for about 2 months.What if I don’t have Dijon mustard?
No worries! Yellow mustard can work in a pinch, though the flavor will be slightly different.
📌 Pin this recipe for your next cozy dinner night!
Cowboy Butter Chicken Linguine
Ingredients
Method
- Boil the linguine according to package directions in salted water, reserving ½ cup of the pasta water before draining.
- In a large skillet, heat olive oil over medium-high heat. Season the chicken with salt and pepper, cooking for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter. Add minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water), scraping any browned bits from the bottom.
- Pour in the heavy cream and half of the chopped parsley. Stir gently and cook for an additional 2 minutes until the sauce lightly thickens.
- Return the chicken to the pan, add the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adjusting the sauce's consistency with reserved pasta water as needed.
- Taste and adjust salt and pepper. Garnish with remaining parsley and extra parmesan cheese before serving.
