why make this recipe
Cowboy Butter Chicken Linguine is a fantastic dish that combines tender chicken, flavorful spices, and creamy sauce, all tossed with linguine pasta. It’s perfect for anyone looking for a delicious meal in a hurry. With a total cooking time of just 30 minutes, this recipe is great for weeknight dinners or last-minute gatherings. Plus, it’s full of rich flavors that will impress your family and friends without creating a long list of dirty dishes.
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 this dish warm, immediately after cooking. You can top it with extra parmesan cheese and fresh parsley for a beautiful presentation. Pair it with a simple side salad or garlic bread to make the meal even more satisfying.
how to store Irresistibly Easy Cowboy Butter Chicken Linguine
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over low heat or in the microwave. You may need to add a splash of chicken broth or water to help return the sauce to its creamy consistency.
tips to make Irresistibly Easy Cowboy Butter Chicken Linguine
- Use a meat thermometer to ensure the chicken is fully cooked (at least 165°F).
- Customize the heat level by adjusting the amount of red pepper flakes.
- For extra flavor, consider marinating the chicken in lemon juice, garlic, and herbs for a couple of hours before cooking.
variation
You can easily swap out the chicken for shrimp or tofu, making it a lighter or vegetarian option. For a twist, add cooked vegetables like spinach or bell peppers to the pasta.
FAQs
Q: Can I use whole wheat linguine for this recipe?
A: Yes, whole wheat linguine works well and will add a nutty flavor and more fiber to the dish.
Q: Is there a way to make this dish dairy-free?
A: You can substitute the heavy cream with coconut cream and the parmesan cheese with nutritional yeast or vegan cheese.
Q: What can I serve with Cowboy Butter Chicken Linguine?
A: It pairs wonderfully with a fresh salad or garlic bread to soak up the delicious sauce.
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)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- 1/2 cup chicken broth or reserved pasta water Use reserved pasta water if available.
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
Pasta Preparation
- 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.
Chicken Cooking
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper and cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
Cowboy Butter Sauce Preparation
- 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 Ingredients
- 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.
