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Cowboy Butter Chicken Linguine

A quick and creamy linguine dish with tender chicken in a flavorful sauce, perfect for busy weeknights or elegant dinner parties.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main 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
  • to taste Salt and black pepper

Method
 

Preparation
  1. Boil the linguine according to package directions in salted water, reserving ½ cup of the pasta water before draining.
  2. 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.
Sauce Preparation
  1. In the same skillet, melt butter. Add minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.
  2. Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water), scraping any browned bits from the bottom.
  3. 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.
Combining Ingredients
  1. 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.
  2. Taste and adjust salt and pepper. Garnish with remaining parsley and extra parmesan cheese before serving.

Notes

Prep your ingredients ahead of time for a smoother cooking process. If the sauce appears too thin, simmer it longer until it thickens. You can substitute fresh parsley with dried, adjusting to about a tablespoon.