Print

Irresistibly Easy Cowboy Butter Chicken Linguine

A delicious and quick meal combining tender chicken, creamy sauce, and al dente linguine, perfect for busy weeknights.

Ingredients

Scale
  • 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

Instructions

  1. Boil the linguine according to the package directions in salted water. Reserve ½ cup of the pasta water before draining and set the pasta aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper and cook for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
  3. In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant.
  4. Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Gently simmer while scraping any browned bits from the bottom of the pan.
  5. Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
  6. 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 consistency.
  7. Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately.

Notes

Serve hot, garnished with extra parsley and parmesan cheese. Pairs well with a side salad or garlic bread.

Nutrition

Keywords: chicken, pasta, comfort food, quick meal, one-pan dish