Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Cowboy Butter Chicken Linguine is a recipe that deserves a spot in your weeknight dinner rotation. Imagine tender chicken, perfectly cooked linguine, and a creamy, zesty sauce that envelopes each strand. Why make this dish? Because it combines bold flavors and satisfying textures in just 30 minutes, making it the perfect solution for busy nights when you crave something delicious yet effortless.
Why You’ll Love This Dish
One of the standout features of Cowboy Butter Chicken Linguine is its quick preparation time—everything comes together in about half an hour! It’s not just a time-saver; it’s also incredibly budget-friendly. Utilizing affordable ingredients like chicken breasts and linguine, this meal won’t break the bank. Whether you’re cooking for a family dinner or a casual get-together with friends, this dish guarantees smiles around the table.
"This Cowboy Butter Chicken Linguine was a huge hit at our family dinner! Quick, creamy, and full of flavor—everyone asked for seconds!"
The Cooking Process Explained
Making this dish is a breeze, and here’s a quick overview: you’ll start by cooking the linguine and chicken separately. Then you’ll whip up the cowboy butter sauce, which is integral to infusing bold flavors into the meal. Finally, toss everything together with a touch of cream and parmesan for a rich, satisfying dish. It’s a straightforward process that’s accessible to both novice cooks and seasoned chefs.
What You’ll Need
For this mouthwatering recipe, here’s your shopping list:
- 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
Feel free to make ingredient swaps as needed—substituting chicken for shrimp or adjusting the spices based on your palate is perfectly fine!
Step-by-Step Instructions
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Cook the Pasta: Begin by boiling the linguine according to package instructions in salted water. Reserve about ½ cup of the pasta water before draining. Set the pasta aside.
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Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook for 5-7 minutes until nicely browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
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Prepare the Cowboy Butter Sauce: In the same skillet, melt the butter. Add minced garlic, paprika, and, if you wish, red pepper flakes. Sauté this mixture for about 1 minute until it becomes fragrant but avoids browning.
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Add Flavor Components: Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or your reserved pasta water). Make sure to scrape any browned bits from the bottom of the pan while gently simmering.
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Creamy Sauce Formation: Pour in the heavy cream and half of the chopped parsley. Stir gently and cook for an additional 2 minutes until the sauce lightly thickens.
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Combine All: Return the cooked chicken to the pan. Add the cooked linguine and sprinkle in the parmesan cheese. Toss everything together, adding more reserved pasta water as needed to reach your desired sauce consistency.
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Final Touches: Before serving, taste and adjust the salt and pepper to your liking. Garnish with the remaining parsley and additional parmesan cheese. Serve immediately and enjoy the delightful flavors!
Best Ways to Enjoy It
This Cowboy Butter Chicken Linguine shines when served hot and garnished with fresh parsley and extra parmesan cheese. For sides, consider a light salad or garlic bread to complement the meal. A chilled glass of white wine or lemonade makes for a refreshing pairing that enhances the dish’s flavors.
Storage and Reheating Tips
Leftovers? No problem! Store any remaining chicken linguine in airtight containers in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or a skillet over low heat, adding a bit of reserved pasta water to maintain its creamy texture. If you’re looking to keep it longer, you can freeze portions for up to 2 months. Just make sure to label containers with the date!
Helpful Cooking Tips
- For extra tenderness, consider brining the chicken in a saltwater solution for about 30 minutes before cooking.
- Don’t skip reserving that pasta water—it’s a great tool for adjusting sauce consistency without losing flavor.
- If you want more depth of flavor, let the garlic slightly brown before moving on to the next steps.
Creative Twists
Feeling adventurous? Try adding vegetables like spinach or sun-dried tomatoes for nutrition and flavor. You can also switch up the protein for shrimp or a plant-based option like tofu for a vegetarian-friendly version. Get creative with fresh herbs too—basil or thyme could bring a new taste dimension!
Common Questions
Q: How long does it take to prepare?
A: This dish takes approximately 30 minutes from start to finish, making it a great choice for busy weeknights.
Q: Can I substitute heavy cream?
A: Yes! You can use half-and-half or a lighter cream for a lower-fat option. Just note that the sauce may be less rich.
Q: How do I store leftovers safely?
A: After cooking, let the dish cool to room temperature, then place it in an airtight container and refrigerate for up to 3 days. Always reheat thoroughly before eating.
Try this Cowboy Butter Chicken Linguine recipe for a quick and satisfying dinner that everyone will love. You’ll appreciate how easily it comes together while delighting in its robust flavors!
Cowboy Butter Chicken Linguine
Ingredients
Main 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) For extra heat
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped For garnish
- 1/2 cup chicken broth or reserved pasta water
- 1 cup heavy cream Can substitute with half-and-half for a lighter option
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
Preparation
- Begin by boiling the linguine according to package instructions in salted water. Reserve about ½ cup of the pasta water before draining. Set the pasta aside.
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook for 5-7 minutes until nicely browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
Making the Sauce
- In the same skillet, melt the butter. Add minced garlic, paprika, and optionally red pepper flakes. Sauté for about 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water), scraping any browned bits from the bottom of the pan.
- Pour in the heavy cream and half of the chopped parsley. Stir gently and cook for an additional 2 minutes until the sauce lightly thickens.
Combining and Serving
- Return the cooked chicken to the pan. Add the linguine and sprinkle in the parmesan cheese. Toss everything together, adding reserved pasta water as needed to reach desired sauce consistency.
- Before serving, taste and adjust the salt and pepper as needed. Garnish with remaining parsley and extra parmesan cheese. Serve immediately.
