The moment the pan hit the heat, the aroma of sizzling garlic and melting butter filled the kitchen, creating an unmistakable allure that beckoned family and friends alike. Imagine vibrant strands of linguine, coated in a decadent, creamy sauce, each bite delivering a delightfully tangy punch from lemon and a comforting richness from the parched parmesan. This Cowboy Butter Chicken Linguine isn’t just a meal; it’s a full-on flavor experience that comes together effortlessly in just 30 minutes.
What makes this recipe shine
One of the standout features of this Cowboy Butter Chicken Linguine is its incredible balance of flavors and textures. The succulent chicken, perfectly cooked to a golden brown, melds beautifully with the creamy and zesty sauce, while the linguine adds a satisfying chew. Plus, it’s a versatile dish that works as both a weeknight dinner and a special occasion treat.
As one enthusiastic reader put it: “I never knew butter could transform a simple dish into something so fabulous!”
How this dish comes together
Gathering the ingredients for this dish is half the fun. You’ll start by cooking up the linguine while your chicken sizzles away in a hot skillet. Once the chicken is golden and rested, you’ll whip up a cowboy-inspired butter sauce that comes together in mere minutes. The beauty lies in the combination of the garlic, lemon, and Dijon mustard—each ingredient playing a key role in elevating the dish. You’ll know the pan is ready for the chicken when the olive oil shimmers, a sign it’s hot enough for that perfect sear.
What you’ll need
To make this culinary magic happen, gather 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
For optimal flavor, always consider using high-quality ingredients. If you’re in a pinch for time, pre-minced garlic works, but fresh will provide a more aromatic result. As for the chicken, make sure to pat it dry before seasoning to achieve that beautifully browned exterior.
How to cook it
Cook Pasta: Begin by boiling 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: Next, heat the olive oil in a large skillet over medium-high heat. While the oil heats, season your chicken pieces generously with salt and pepper, then place them in the skillet. Cook for about 5-7 minutes, until they’re beautifully browned and cooked through. Remove the chicken from the skillet and set it aside.
Prepare Cowboy Butter Sauce: In the same skillet, add the butter and let it melt. Stir in the minced garlic, paprika, and optional red pepper flakes; sauté for about 1 minute until the garlic is fragrant but not browned.
Add Flavor Components: Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). This is where the magic really begins—scrape any browned bits from the bottom of the pan while gently simmering to build layers of flavor.
Creamy Sauce Formation: Pour in the heavy cream and half of the chopped parsley. Stir gently while cooking for an additional 2 minutes until the sauce lightly thickens and turns glossy.
Combine All: Return the chicken to the pan and add in the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adjusting the sauce’s consistency with reserved pasta water if necessary.
Final Touches: Taste your creation and adjust with salt and pepper as needed. Garnish with the remaining parsley and an extra sprinkle of parmesan before serving. Enjoy the delightful flavors right away!
Serving Suggestions
When plating this dish, a generous mound of the creamy linguine topped with slices of chicken looks truly irresistible. You might consider a sprinkle of additional parsley for brightness or even a squeeze of lemon for an extra tang. For side ideas, a crisp green salad or some roasted vegetables would provide a lovely contrast to the richness of the pasta.
How to store and reheat
If you find yourself with leftovers (if you can resist), store this Cowboy Butter Chicken Linguine in an airtight container in the refrigerator for up to three days. To reheat, place the dish in a skillet over low heat, adding a splash of chicken broth or reserved pasta water to help loosen the sauce. Be sure to stir gently and keep an eye on it to prevent the cream from separating.
Helpful cooking tips
For the best sear on your chicken, make sure not to overcrowd the skillet. If your pieces are close together, they’ll steam rather than brown.
Adjust the spice level by altering the amount of red pepper flakes to suit your taste.
To make the dish lighter, consider swapping half of the heavy cream with whole milk or using a plant-based cream.
Fresh herbs are essential for that bright finish—don’t skip the parsley.
A splash of white wine can beautifully enhance the flavor depth in the sauce if you’d like to experiment.
Ways to customize it
The beauty of this dish lies in its adaptability. If you’re looking for a vegetarian option, swap the chicken for sautéed mushrooms or zucchini. You could also add seasonal vegetables such as asparagus or spinach for an extra nutritional boost. For those wanting to skip dairy, try a cashew cream or coconut milk instead of heavy cream and omit the parmesan.
Frequently Asked Questions
Can I make this dish ahead of time?
You can prepare the sauce and cook the chicken ahead of time, storing them separately in the refrigerator. When ready to serve, just cook the pasta fresh and combine.What if I don’t have chicken broth?
No worries! You can use the reserved pasta water or even vegetable broth as a suitable substitute.Is there a gluten-free version of this recipe?
Absolutely! Just swap the linguine for your favorite gluten-free pasta. Adjust cooking times as needed.
Cowboy Butter Chicken Linguine
A creamy, flavorful linguine dish featuring succulent chicken, garlic, and a zesty cowboy-inspired butter sauce.
- Total Time: 45 minutes
- Yield: 4 servings 1x
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
Instructions
- Cook Pasta: Boil the linguine according to package directions in salted water. Reserve 1/2 cup of the pasta water before draining and set the pasta aside.
- Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for about 5-7 minutes until browned and cooked through. Remove chicken and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt the butter and add minced garlic, paprika, and optional red pepper flakes; sauté for about 1 minute until fragrant.
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Scrape browned bits from the pan while simmering.
- Creamy Sauce Formation: Pour in heavy cream and half of the chopped parsley. Stir and cook for an additional 2 minutes until sauce thickens.
- Combine All: Return chicken to the pan and add linguine and parmesan cheese. Toss to coat evenly, adjusting sauce’s consistency with reserved pasta water if necessary.
- Final Touches: Taste and adjust with salt and pepper. Garnish with remaining parsley and extra parmesan before serving.
Notes
Use high-quality ingredients for optimal flavor and consider fresh herbs for an aromatic finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
