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

This irresistibly easy Cowboy Butter Chicken Linguine comes together in just 30 minutes, making it perfect for busy weeknights. Creamy, flavorful, and packed with tender chicken and bright lemon notes, it’s sure to become a family favorite.

A white bowl filled with creamy pasta layered at the bottom, showing smooth, pale yellow sauce coating long, thick spaghetti noodles. On top of the pasta, pieces of grilled chicken with a slightly golden-brown color and charred edges are scattered. Fresh green parsley leaves are sprinkled over the chicken, adding a touch of color contrast. The dish looks rich and warm, with the chicken pieces placed evenly over the creamy noodles. 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 according to the package directions in salted water. Reserve ½ cup of pasta water before draining, then set the pasta aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
Step 3: In the same skillet, melt butter. Add minced garlic, paprika, and red pepper flakes; sauté for 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 any browned bits from the pan and simmer gently.
Step 5: Pour in heavy cream and half of the chopped parsley. Stir gently and cook for 2 minutes until the sauce lightly 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 adjust sauce consistency.
Step 7: Taste and adjust salt and pepper. Garnish with remaining parsley and extra parmesan cheese. Serve immediately and enjoy!

Tips & Variations

Save some pasta water when draining; it helps loosen the sauce and makes it cling better to the pasta.
For a dairy-free version, swap butter with plant-based butter, heavy cream with coconut cream, and parmesan with vegan cheese.
Try substituting chicken with turkey, shrimp, or chickpeas for different protein options.
Omit red pepper flakes for a mild dish or increase them for added heat.
Add sautéed bell peppers, spinach, or broccoli to incorporate vegetables and extra nutrients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze pasta and sauce separately in airtight containers for up to 2 months. When reheating, thaw overnight in the fridge and gently warm on the stove, adding a splash of milk or reserved pasta water to restore creaminess.

How to Serve

A close-up of a white bowl filled with creamy pasta topped with grilled chicken pieces. The pasta is coated in a smooth, light beige sauce with a slightly glossy texture, and the grilled chicken on top has golden brown char marks and a juicy look. Fresh green parsley leaves are scattered on the chicken, adding color contrast. The bowl sits on a white marbled surface, and a woman's hand is holding the bowl from the edge. The image is brightly lit, emphasizing the creamy texture and the grilled details of the dish. 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 as they cook quickly and stay juicy. You can also use sliced turkey or shrimp as alternatives if preferred.

How should I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days to maintain flavor and freshness.

Can I freeze Cowboy Butter Chicken Linguine?

Yes, separate the pasta and sauce before freezing in airtight containers for up to 2 months. Thaw in the refrigerator overnight and reheat gently with a splash of liquid.

What can I do if the sauce is too thick?

Add reserved pasta water, milk, or chicken broth while reheating and stir until you reach your desired consistency.

Is there a dairy-free option for this dish?

Absolutely. Use plant-based butter, coconut cream or plant-based cream substitutes, and vegan cheese to keep it creamy and dairy-free.

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

Simply omit red pepper flakes or start with a small amount, increasing gradually if you want a bit more heat without overwhelming the dish.