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Cowboy Butter Chicken Linguine

This flavorful Cowboy Butter Chicken Linguine combines tender seared chicken with a creamy, tangy skillet sauce and al dente linguine, all in just 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
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Pasta and Chicken
  • 1 pound boneless, skinless chicken breasts Cut into even pieces for even cooking.
  • 12 ounces linguine pasta Adjust cooking time based on pasta type.
  • 2 tablespoons olive oil For cooking the chicken.
For the Sauce
  • 3 tablespoons butter Melted to create the sauce.
  • 4 cloves garlic, minced Cook until fragrant.
  • 1 tablespoon Dijon mustard For flavor.
  • 1 teaspoon paprika Adds smokiness.
  • 1/4 teaspoon red pepper flakes Optional for added heat.
  • 2 tablespoons lemon juice Freshly squeezed.
  • 1 teaspoon lemon zest Brightens the flavor.
  • 1/2 cup chicken broth or reserved pasta water Use for deglazing.
  • 1 cup heavy cream For a rich sauce.
  • 1/2 cup grated parmesan cheese For flavor and creaminess.
  • salt to taste Salt and black pepper Season as desired.
For Garnish
  • 1/4 cup fresh parsley, chopped For a fresh finish.

Method
 

Cooking the Pasta
  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.
Cooking the Chicken
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the chicken pieces with salt and pepper. Cook for 5–7 minutes until browned and cooked through.
  3. Remove the chicken from the skillet and set aside.
Preparing the Sauce
  1. In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant.
  2. Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water).
  3. Scrape any browned bits from the bottom of the pan while gently simmering.
  4. 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 and Serving
  1. 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.
  2. Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving.

Notes

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth. Freezing is not recommended for best texture, as cream-based sauces can separate. Pound or slice chicken into even pieces for quicker cooking.