Irresistibly Easy Cowboy Butter Chicken Linguine
This fast and flavorful dish features tender chicken, creamy garlic sauce, and linguine, all ready in just 30 minutes.
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.
Notes
Cool leftovers to room temperature within two hours and store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or milk. Can freeze for up to 2 months, but cream sauce may change texture when thawed.