Cowboy Butter Chicken Linguine (Print Version)
Tender chicken and rich cowboy butter sauce tossed with linguine, ready in just 30 minutes for an effortless meal.
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless, skinless chicken breasts
02 -
12 ounces linguine pasta
03 -
2 tablespoons olive oil
04 -
3 tablespoons butter
05 -
4 cloves garlic, minced
06 -
1 tablespoon Dijon mustard
07 -
1 teaspoon paprika
08 -
1/4 teaspoon red pepper flakes
09 -
2 tablespoons lemon juice
10 -
1 teaspoon lemon zest
11 -
1/4 cup fresh parsley, chopped
12 -
1/2 cup chicken broth or reserved pasta water
13 -
1 cup heavy cream
14 -
1/2 cup grated parmesan cheese
15 -
Salt and black pepper to taste
# Directions:
01 -
Boil the linguine according to the package directions in salted water. Reserve 1/2 cup of the pasta water before draining, then set the pasta aside.
02 -
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.
03 -
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.
04 -
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.
05 -
Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
06 -
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.
07 -
Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately.
# Notes:
01 -
Always save some pasta water before draining; it helps to loosen the sauce and makes it cling better to the cowboy butter chicken linguine.
02 -
Sauté garlic until just fragrant, not browned, to prevent bitterness from spoiling your creamy sauce.
03 -
Tailor the flavor by adjusting red pepper flakes. Omit for a milder dish or increase for more heat.
04 -
To rehydrate leftover sauce, add a splash of milk or water when reheating; this keeps the creamy texture smooth.
05 -
For optimal texture, freeze the sauce and pasta separately. Components can then be reheated without losing quality.