Name: Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; ¼ teaspoon red pepper flakes (optional); 2 tablespoons lemon juice; 1 teaspoon lemon zest; ¼ cup fresh parsley, chopped; ½ cup chicken broth or reserved pasta water; 1 cup heavy cream; ½ cup grated parmesan cheese; Salt and black pepper to taste

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Introduction

Enjoy a rich and creamy Cowboy Butter Chicken Linguine that comes together in just 30 minutes. This dish perfectly balances smoky, tangy, and buttery flavors for a comforting weeknight meal everyone will love.

A round white bowl filled with creamy pasta at the bottom layer, coated in a light orange sauce with a smooth texture. On top of the pasta, there are several pieces of grilled chicken with a lightly charred, golden-brown surface, scattered unevenly. Small green parsley leaves are sprinkled on the chicken, adding a fresh green touch to the dish. The background is a white marbled texture, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

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
¼ teaspoon red pepper flakes (optional)
2 tablespoons lemon juice
1 teaspoon lemon zest
¼ cup fresh parsley, chopped
½ cup chicken broth or reserved pasta water
1 cup heavy cream
½ cup grated parmesan cheese
Salt and black pepper to taste

Instructions

Step 1: Boil the linguine in salted water according to package directions. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
Step 2: 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. Remove chicken and set aside.
Step 3: In the same skillet, melt butter. Add minced garlic, paprika, and red pepper flakes; sauté about 1 minute until fragrant but not browned.
Step 4: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape browned bits from the pan and simmer gently.
Step 5: Pour in heavy cream and half of the chopped parsley. Stir gently and cook 2 minutes until sauce slightly thickens.
Step 6: Return chicken to the skillet, add linguine and parmesan. Toss to coat evenly, adding reserved pasta water as needed to adjust sauce consistency.
Step 7: Taste and adjust salt and pepper. Garnish with remaining parsley and extra parmesan before serving immediately.

Tips & Variations

Reserve pasta water to loosen the sauce and help it cling to the linguine.
Sauté garlic just until fragrant to avoid bitterness.
Adjust red pepper flakes for desired spice level or omit for mild flavor.
Substitute chicken with shrimp, turkey, or chickpeas for variety.
Use fettuccine or spaghetti instead of linguine if preferred.
Switch to plant-based butter, cream, and cheese for a dairy-free option.
Add sautéed veggies like bell peppers or spinach for more color and nutrition.
Try fresh herbs like basil or thyme instead of parsley for a different aroma.
Add a splash of white wine during simmering for deeper flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep for longer, freeze the sauce and pasta separately for up to 2 months. When reheating, gently warm on the stove with a splash of milk or reserved pasta water to restore the creamy texture. Thaw frozen portions overnight in the fridge for best results.

How to Serve

A white bowl is filled with creamy pasta as the base layer, coated in a smooth light orange sauce with pepper specks visible throughout. On top of the pasta are several pieces of grilled chicken with a golden-brown char and juicy, tender texture. Small bright green parsley leaves are scattered over the chicken, adding a fresh contrast in color. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of chicken is best for this recipe?

Boneless, skinless chicken breasts are ideal because they cook quickly and stay juicy. You can also substitute with sliced turkey or shrimp for different proteins.

How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days to preserve flavor and freshness. For longer storage, freeze the pasta and sauce separately.

Can I freeze Cowboy Butter Chicken Linguine?

Yes, freeze the pasta and sauce separately in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a splash of milk or pasta water to maintain creaminess.

What can I do if the sauce is too thick?

Simply add a bit of reserved pasta water, milk, or chicken broth while reheating and stir until you reach your desired creamy consistency.

Is there a dairy-free option for this dish?

Absolutely. Replace butter with plant-based butter, heavy cream with coconut or plant-based cream, and parmesan with vegan cheese to keep it creamy and delicious.

How do I adjust the spice level if my family prefers milder flavors?

Omit the red pepper flakes or use a smaller amount initially, then add more to taste if you want some heat. The dish will remain flavorful either way.