Cowboy Butter Chicken Linguine
A quick and creamy linguine dish featuring tender chicken and a zesty cowboy butter sauce, perfect for busy weeknight dinners.
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.
Notes
Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat with a bit of reserved pasta water to maintain creamy texture. For longer storage, freeze portions for up to 2 months.