Why Make This Recipe
Cowboy Butter Chicken Linguine is not just a meal; it’s a delightful combination of flavors that can turn any dinner into a special occasion. This recipe is perfect for busy weeknights because it takes only 30 minutes to make. It features tender chicken, creamy sauce, and perfectly cooked linguine, all dressed up in a cowboy butter sauce that’s rich and savory. The blend of garlic, lemon, and Dijon mustard gives it an irresistible kick.
How to Make Irresistibly Easy Cowboy Butter Chicken Linguine
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
- Salt and black pepper to taste
Directions:
Cook Pasta: Boil the linguine according to the package directions in salted water. Don’t forget to reserve ½ cup of the pasta water before draining, then set the pasta aside.
Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper before 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 the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.
Add Flavor Components: Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape any browned bits from the bottom of the pan while gently simmering.
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 as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately to enjoy the delightful flavors!
How to Serve Irresistibly Easy Cowboy Butter Chicken Linguine
Serve Cowboy Butter Chicken Linguine hot, right after cooking. A sprinkle of extra parsley or parmesan on top adds a nice touch. You can pair it with a side salad or some crusty bread to soak up the delicious sauce.
How to Store Irresistibly Easy Cowboy Butter Chicken Linguine
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a pan on the stove, adding a splash of water or broth if the sauce is too thick.
Tips to Make Irresistibly Easy Cowboy Butter Chicken Linguine
- Make sure not to overcook the chicken; it should be juicy and tender.
- Feel free to adjust the level of spice by adding more or less red pepper flakes.
- Using fresh parsley enhances the flavor, but dried parsley will work in a pinch.
Variation
For a veggie twist, you can add some spinach or broccoli to the pan when preparing the sauce. This adds nutrition and color to your dish.
FAQs
1. Can I use another type of pasta?
Yes, you can use any pasta you like! Just adjust the cooking time according to the type you choose.
2. Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta and check that the Dijon mustard is also gluten-free.
3. What can I do if I don’t have heavy cream?
You can substitute half and half or a mix of milk and butter. The sauce may be slightly lighter but still delicious.
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Cowboy Butter Chicken Linguine
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) Adjust according to taste
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped Use fresh for best flavor
- 1/2 cup chicken broth or reserved pasta water Use reserved pasta water for added flavor
- 1 cup heavy cream Can substitute with half and half or milk and butter
- 1/2 cup grated parmesan cheese
- to taste Salt and black pepper Adjust as needed
Instructions
Cooking the Pasta
- Boil the linguine according to the package directions in salted water. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
Cooking the Chicken
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper before cooking for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
Preparing the Cowboy Butter Sauce
- In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.
- Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape any browned bits from the bottom of the pan while gently simmering.
- Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
Combining Everything
- 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.
- Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving.
