why make this recipe
This dish cooks fast and tastes rich. You get juicy chicken, a buttery garlic sauce, and pasta in just 30 minutes. It works for quick weeknight dinners or when you want a simple meal with a bit of flair. If you need small party ideas or sides, try these easy Thanksgiving appetizers to go with it.
introduction
This recipe keeps steps clear and uses common ingredients. You do not need special skills. The sauce is creamy, bright with lemon, and full of garlic and butter. If you like other chicken pasta dishes, also see this chicken with marinara sauce for another easy option.
how to make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Cook the pasta first and save some pasta water. Brown the seasoned chicken in oil and remove it from the pan. Make the cowboy butter sauce by melting butter and cooking garlic with paprika and a little heat if you like. Add mustard, lemon, and broth and scrape the pan to get the browned bits. Stir in cream and parsley and let the sauce thicken a little. Add the chicken, pasta, and parmesan. Toss well and add reserved pasta water if the sauce needs thinning. Taste and add salt and pepper. Serve right away.
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 in 30 Minutes
Serve hot on warm plates. Add extra grated parmesan and a sprinkle of parsley on top. A green salad or steamed vegetables match well. Offer lemon wedges for a bright finish.
how to store Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Cool the pasta to room temperature within two hours. Put it in an airtight container and store in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or broth to loosen the sauce. You can freeze for up to 2 months, but texture may change. Thaw in the fridge before warming.
tips to make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
- Cut the chicken into even pieces so it cooks fast and evenly.
- Reserve the pasta water to fix the sauce thickness.
- Use fresh lemon zest for bright flavor.
- If the sauce is too thick, add a little chicken broth or reserved pasta water.
- For a different chicken style, try flavors from dishes like Turkish grilled chicken wings for inspiration on spices.
variation (if any)
- Add mushrooms or spinach for more veggies.
- Swap linguine for fettuccine or penne.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add smoked paprika for a deeper smoky note.
FAQs
Q: Can I use thighs instead of breasts?
A: Yes. Boneless, skinless thighs work well and stay juicy. Cook time may change slightly.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free butter and coconut cream or a plant-based cream substitute. The taste will change but it will still be creamy.
Q: How can I make it spicier?
A: Increase the red pepper flakes or add a dash of cayenne when you cook the garlic.
Q: Do I have to use Dijon mustard?
A: Dijon adds a nice tang, but you can use yellow mustard or skip it for a milder taste.
Q: Can I prepare parts ahead?
A: Yes. Cook and chill the chicken and pasta separately. Reheat and finish the sauce when ready to serve.
Conclusion
If you want the original source or a slightly different take, see this full recipe: Cowboy Butter Chicken Linguine – I Am Homesteader
Print
Irresistibly Easy Cowboy Butter Chicken Linguine
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free (if using gluten-free pasta)
Description
A quick and delicious chicken pasta dish cooked in a buttery garlic sauce, ready in just 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
Instructions
- Cook Pasta: Boil the linguine according to the package directions in salted water. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, cook for 5-7 minutes until browned and cooked through, then remove and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt the butter. Add minced garlic, paprika, and red pepper flakes; sauté until fragrant.
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water), scraping any browned bits from the bottom.
- Creamy Sauce Formation: Pour in heavy cream and half of the chopped parsley, cooking until sauce thickens slightly.
- Combine All: Return chicken to the pan, add cooked linguine and parmesan cheese, mixing gently to coat.
- Final Touches: Adjust seasoning with salt and pepper, garnish with remaining parsley and extra parmesan. Serve immediately.
Notes
Serve hot, garnished with extra parmesan and parsley. A green salad or steamed vegetables pair well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
