why make this recipe
This dish cooks fast and tastes rich. You get a creamy, garlicky sauce with tender chicken and pasta in just 30 minutes. It works for weeknights and for guests. If you like skillet chicken recipes, you may enjoy a similar take on a butter chicken skillet on the Texas Roadhouse butter chicken skillet page.
introduction
This recipe mixes simple pantry items with fresh lemon and parsley. It adds a little Dijon and paprika for bright, warm flavor. The sauce comes together fast and coats the linguine well. For another version focused on the same dish, see the clear step-by-step on a cowboy butter chicken linguine page.
how to make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
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!
If you want a different cooking method for the chicken, you can read tips on baking chicken for pasta on an easy baked boneless skinless chicken thighs page.
how to serve Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Serve hot on plates or in a large bowl. Add extra parmesan and parsley on top. A simple green salad and crusty bread make good sides. A squeeze of fresh lemon brightens the dish.
how to store Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Cool leftovers to room temperature within two hours. Put in an airtight container. Keep in the fridge for up to 3 days. Reheat gently on low heat with a splash of water or milk to loosen the sauce. You can freeze for up to 2 months, but the cream sauce may change texture when thawed.
tips to make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
- Cut chicken into even pieces so it cooks the same time.
- Use reserved pasta water to thin the sauce; it helps the sauce stick to pasta.
- Use fresh lemon and parsley for the best bright flavor.
- Do not overcook the garlic; cook until fragrant.
- If you want less dairy, use half-and-half instead of heavy cream but the sauce will be thinner.
- For a baked chicken option that stays moist, check a guide on how to bake boneless skinless chicken thighs.
variation (if any)
- Spicy: Add more red pepper flakes or a splash of hot sauce.
- Veggie boost: Stir in spinach or sun-dried tomatoes near the end.
- Shrimp version: Swap chicken for cooked shrimp and add at the last step.
- Lighter: Use half-and-half and less parmesan for a lighter sauce.
FAQs
Q: Can I use a different pasta?
A: Yes. Fettuccine, spaghetti, or penne work well. Cook to package directions.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicy. Cut them into pieces and cook until done.
Q: How do I keep the sauce from splitting?
A: Cook on medium-low and add cream after you lower the heat. Stir and do not boil hard.
Q: Can I make this ahead?
A: You can cook chicken and pasta ahead. Reheat gently and toss with fresh sauce before serving.
Q: Is this dish kid friendly?
A: Usually yes. Reduce or skip red pepper flakes to make it mild.
Conclusion
This recipe gives you a fast, rich, and comforting meal in 30 minutes. For another take on the same dish, see Cowboy Butter Chicken Linguine – I Am Homesteader for tips and photos. If you want a slightly different 30-minute version, try the notes on Irresistible 30-Minute Cowboy Butter Chicken Linguine for ideas. For more pasta and butter chicken combo ideas, read Cowboy Butter Chicken Pasta – The Happier Homemaker.
Irresistibly Easy Cowboy Butter Chicken Linguine
Ingredients
Pasta Preparation
- 12 ounces linguine pasta Cook according to package directions.
Chicken Preparation
- 1 pound boneless, skinless chicken breasts Cut into even pieces for uniform cooking.
- 2 tablespoons olive oil Used for cooking the chicken.
- Salt and black pepper to taste Salt and black pepper for seasoning.
Sauce Ingredients
- 3 tablespoons butter For making the sauce.
- 4 cloves garlic, minced Adds flavor to the sauce.
- 1 tablespoon Dijon mustard For a tangy taste.
- 1 teaspoon paprika Provides warm flavor.
- 1/4 teaspoon red pepper flakes (optional) Add for additional heat.
- 2 tablespoons lemon juice Freshly squeezed is best.
- 1 teaspoon lemon zest For enhancing the lemon flavor.
- 1/2 cup chicken broth or reserved pasta water Use for sauce consistency.
- 1 cup heavy cream Makes the sauce creamy.
- 1/2 cup grated parmesan cheese For flavor and texture.
- 1/4 cup fresh parsley, chopped Used for garnishing.
Instructions
Cooking Pasta
- Boil the linguine according to the package directions in salted water. Reserve ½ cup of pasta water before draining.
Cooking Chicken
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper.
- Cook the chicken for 5-7 minutes until browned and cooked through; then remove from the skillet and set aside.
Preparing the Sauce
- In the same skillet, melt the butter. Add the minced garlic, paprika, and 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).
- 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 and cook 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 to coat evenly, adding reserved pasta water if needed to adjust the consistency.
Finishing Touches
- Taste and adjust salt and pepper as necessary. Garnish with remaining parsley and extra parmesan cheese, and serve immediately.
