Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Short introduction
This Irresistibly Easy Cowboy Butter Chicken Linguine is a delicious and quick dish that brings together tender chicken, creamy sauce, and flavorful linguine in just 30 minutes. Perfect for a weeknight dinner or a last-minute meal, it combines the comforting taste of butter and garlic with a zesty twist from lemon and Dijon mustard. Your family and friends will love how easy it is to whip this up, even on the busiest nights!
Why you’ll love it
You’ll adore this recipe not just for its incredible taste, but also for its many benefits. It’s quick to prepare, taking only 30 minutes from start to finish, making it ideal for busy evenings. The comforting flavors of buttery sauce and tender chicken come together to create a satisfying meal that everyone will enjoy. Plus, it’s easily adaptable, allowing you to make it your own with various ingredients or flavors.
Ingredients
To make Irresistibly Easy Cowboy Butter Chicken Linguine, you will need the following 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
Substitutions & key variations
You can easily customize this recipe! Here are some ideas:
- Chicken: Replace with shrimp or tofu for a different protein perspective.
- Pasta: Any pasta type like fettuccine or spaghetti works well if you don’t have linguine.
- Cream: Use half-and-half or a dairy-free alternative for a lighter option.
- Herbs: Fresh basil or thyme can replace parsley for different flavor profiles.
- Spice: Adjust the red pepper flakes according to your heat preference or omit them for a milder dish.
Step-by-step
Step 1: Cook Pasta
Boil the linguine according to the package directions in salted water. Remember to reserve ½ cup of the pasta water before draining the pasta. Set it aside after draining.
Step 2: Cook Chicken
In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Cook for 5-7 minutes until the chicken is browned and fully cooked. Remove the chicken from the skillet and set it aside.
Step 3: Prepare Cowboy Butter Sauce
In the same skillet, melt the butter. Add the minced garlic, paprika, and optional red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
Step 4: Add Flavor Components
Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or the reserved pasta water). Scrape any browned bits from the bottom of the pan while gently simmering.
Step 5: Creamy Sauce Formation
Pour in the heavy cream and half of the chopped parsley. Stir gently and cook for about 2 minutes until the sauce lightly thickens.
Step 6: Combine All
Return the cooked chicken to the pan and 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.
Step 7: Final Touches
Taste the dish and adjust the salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately and enjoy!
Success tips
To ensure your Cowboy Butter Chicken Linguine turns out perfectly:
- Temperature: Always cook chicken on medium-high heat to get the best browning without burning.
- Texture: The sauce should be creamy but not overly thick; use reserved pasta water to adjust as needed.
- Common mistakes: Don’t rush the cooking of the chicken or garlic; overcooking can lead to dryness or burnt flavors.
How to serve
Serve your Cowboy Butter Chicken Linguine hot, garnished with extra parsley and parmesan cheese. It pairs wonderfully with a simple green salad or garlic bread for a hearty meal.
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce.
Frequently Asked Questions
Q: Can I make this dish in advance?
A: While it’s best enjoyed fresh, you can prepare the chicken and sauce ahead of time and combine with freshly cooked pasta when ready to eat.
Q: Is it possible to freeze Cowboy Butter Chicken Linguine?
A: Yes, you can freeze the dish. However, creamy sauces may change in texture when thawed.
Q: What can I serve with this pasta dish?
A: A fresh green salad, steamed vegetables, or garlic bread make great accompaniments.
Nutrition notes / equivalents
This dish is rich in protein from the chicken and provides carbs from the pasta. The heavy cream and butter offer a satisfying richness, though be mindful of the portion sizes if you’re watching your calories.
Conclusion
There you have it! Irresistibly Easy Cowboy Butter Chicken Linguine is a fantastic dish that combines ease, flavor, and comfort in one bowl. Perfect for any night of the week, this recipe is sure to become a family favorite. Try it tonight and watch your loved ones enjoy every bite!
Links to related recipes
- Creamy Garlic Butter Shrimp Pasta
- Lemon Herb Chicken with Pasta
- One Pan Tuscan Chicken Pasta
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
- ¼ teaspoon red pepper flakes (optional) Adjust according to your heat preference.
- 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
- to taste Salt and black pepper
Instructions
Preparation
- Boil the linguine according to the package directions in salted water, reserving ½ cup of the pasta water before draining.
- In a large skillet, heat the olive oil over medium-high heat, season the chicken with salt and pepper, and cook for 5-7 minutes until browned and fully cooked. Remove the chicken and set aside.
Cooking the Sauce
- In the same skillet, melt the butter and add the minced garlic, paprika, and optional red pepper flakes. Sauté for about 1 minute until fragrant.
- Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water) and simmer gently, scraping any browned bits from the pan.
- Pour in the heavy cream and half of the chopped parsley, stirring gently and cooking for about 2 minutes until lightly thickened.
Combine and Serve
- Return the cooked chicken to the pan and add the cooked linguine and parmesan cheese. Toss to coat evenly, adjusting the sauce's consistency with reserved pasta water if needed.
- Taste and adjust salt and pepper as needed, garnish with remaining parsley and extra parmesan cheese, and serve immediately.