Imagine a cozy evening at home, the harmonious clatter of pots and pans, and the comforting aroma of garlic wafting through the kitchen. That’s what making Cowboy Butter Chicken Linguine feels like—a delightful blend of simplicity and comfort food charm. This dish has become a staple in my household for its ease and flavor, perfectly suited for those bustling weeknights when time is of the essence but you still crave something special.
Why you’ll love this dish
There’s something genuinely inviting about this recipe. It’s quick, taking just 30 minutes from start to finish, making it ideal for busy families or anyone who wishes to whip up something restaurant-worthy without the fuss. The delicious sauce, rich with butter, cream, and a zing of lemon, coats the linguine beautifully, while the chicken adds hearty substance.
Perfect for family dinners or a casual get-together with friends, Cowboy Butter Chicken Linguine hits the spot every time. It’s also a crowd-pleaser; kids love the creamy texture, and adults appreciate the depth of flavor. Plus, it’s versatile enough to pair with a salad or crusty bread to soak up the sauce—who can resist that?
“This Cowboy Butter Chicken Linguine is now my go-to weeknight dish! It’s simple to prepare, yet tastes gourmet. My kids devoured every bite!”
Preparing Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Creating this vibrant linguine is a breeze. The cooking process involves just a few simple steps, ensuring that you’ll be relishing your meal before you know it. So, let’s break it down: you’ll be boiling pasta, quickly sautéing chicken, and whipping up a creamy sauce, all in one pan. Trust me, it’s simpler than it sounds, and the result is utterly satisfying.
What you’ll need
Gather these essential ingredients for your Cowboy Butter Chicken Linguine:
- 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 for a kick)
- 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
Feel free to adjust the spices to your taste; I often skip the red pepper flakes for my kids, but I love a little heat in mine!
Step-by-step instructions
Cook Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package directions. Remember to reserve ½ cup of the pasta water before draining—this will help achieve that luscious sauce.
Cook Chicken: In a big skillet over medium-high heat, warm the olive oil. Season the chicken with salt and pepper, then cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Prepare Cowboy Butter Sauce: In the same skillet, melt the butter and add the minced garlic, paprika, and red pepper flakes. Sauté for about a minute until fragrant but not browned—nobody likes burnt garlic!
Add Flavor Components: Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or that reserved pasta water). Be sure to scrape the bottom of the pan to release any caramelized goodness from the chicken.
Creamy Sauce Formation: Pour in the heavy cream and add half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until you see that lovely sauce start to thicken up.
Combine All: It’s time for the grand finale! Return the chicken to the pan, toss in the cooked linguine and half of the parmesan cheese. Mix everything together, adjusting the sauce’s consistency with the reserved pasta water.
Final Touches: Give everything a taste and adjust the salt and pepper as needed. Garnish with the remaining parsley and an extra sprinkle of parmesan before serving. Serve immediately to enjoy the delightful flavors!
Best ways to enjoy it
Plate your Cowboy Butter Chicken Linguine with a flourish! A sprinkle of fresh parsley on top adds a pop of color, while a side of garlic bread is perfect for mopping up that delicious sauce. If you’re looking to balance the richness, a light arugula or spinach salad dressed with lemon vinaigrette pairs wonderfully.
Storage and reheating tips
If you end up with leftovers—though I doubt it!—you can store the Cowboy Butter Chicken Linguine in an airtight container in the fridge for up to 3 days. When reheating, just add a splash of milk or chicken broth to bring the creamy sauce back to life, and warm it over low heat to prevent separation.
Helpful cooking tips
To elevate this dish further, consider marinating the chicken in lemon juice and garlic for an hour prior to cooking. It enhances the flavors tenfold, making every bite sing. A sprinkle of red pepper flakes can transform the entire profile of the dish, so don’t shy away from experimenting with heat levels!
Creative twists
Feel free to put your spin on this dish! Swap the chicken for shrimp or even a medley of your favorite seasonal vegetables for a meatless version. If you’re keen to switch up your pasta, whole wheat or gluten-free linguine work beautifully in this recipe too.
Your questions answered
Q: Can I use frozen chicken for this recipe?
A: Yes, just ensure to thoroughly thaw it before cooking. Frozen chicken may require a bit more time to cook through.
Q: How can I make this dish healthier?
A: You can reduce the heavy cream and opt for low-fat alternatives, or substitute half of it with some reserved pasta water for creaminess without all the calories.
Q: Is this dish kid-friendly?
A: Absolutely! The mild flavors and creamy texture are usually a hit with kids. Just adjust spices to suit their taste.
Cooking should be a joyful experience, and Cowboy Butter Chicken Linguine captures that essence perfectly—easing the stress of busy evenings while serving up good food and cherished moments around the table. Enjoy!
Cowboy Butter Chicken Linguine
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the linguine according to package directions. Remember to reserve ½ cup of the pasta water before draining.
- In a big skillet over medium-high heat, warm the olive oil. Season the chicken with salt and pepper, then cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter and add the minced garlic, paprika, and red pepper flakes. Sauté for about a minute until fragrant but not browned.
- Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or that reserved pasta water). Scrape the bottom of the pan to release any caramelized goodness from the chicken.
- Pour in the heavy cream and add half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce starts to thicken.
- Return the chicken to the pan, toss in the cooked linguine and half of the parmesan cheese. Mix everything together, adjusting the sauce's consistency with the reserved pasta water.
- Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and an extra sprinkle of parmesan before serving.