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Cowboy Butter Chicken Linguine

Enjoy a rich and creamy Cowboy Butter Chicken Linguine, combining tender chicken with a garlicky butter sauce and pasta, ready in under 30 minutes.
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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, Comfort Food
Calories: 620
Ingredients Method Notes

Ingredients
  

Chicken and Pasta
  • 1 pound boneless, skinless chicken breasts Cut into even pieces for uniform cooking
  • 12 ounces linguine pasta Substitute with fettuccine or spaghetti if desired
  • 2 tablespoons olive oil For cooking chicken
Cowboy Butter Sauce
  • 3 tablespoons butter Melted in the skillet
  • 4 cloves garlic, minced Add carefully to avoid burning
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 1/4 teaspoon red pepper flakes (optional) Adjust heat to taste
  • 2 tablespoons lemon juice For brightness
  • 1 teaspoon lemon zest
  • 1/2 cup chicken broth or reserved pasta water To adjust sauce consistency
  • 1 cup heavy cream For a rich sauce
  • 1/2 cup grated parmesan cheese Add during mixing for creaminess
  • Salt and black pepper to taste
Garnish
  • 1/4 cup fresh parsley, chopped For garnish

Method
 

Cook Pasta
  1. Boil the linguine according to package directions in salted water. Reserve ½ cup of pasta water before draining, then set the pasta aside.
Cook Chicken
  1. Heat the olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper; cook for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
Prepare Cowboy Butter Sauce
  1. In the same skillet, melt the 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). Scrape any browned bits from the bottom of the pan while gently simmering.
Creamy Sauce Formation
  1. Pour in heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
Combine All
  1. Return 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 sauce consistency.
Final Touches
  1. Taste and adjust salt and pepper as needed. Garnish with remaining parsley and extra parmesan cheese before serving. Serve immediately.

Notes

Cool leftovers to room temperature, store in an airtight container in the refrigerator for up to 3 days, or freeze. Reheat gently. For a lighter version, use half-and-half instead of heavy cream.