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; 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

Introduction

After a busy day, treat yourself to this irresistibly easy Cowboy Butter Chicken Linguine. Tender chicken drenched in a creamy, garlic-infused sauce with a hint of lemon zest makes for a comfort meal that’s ready in just 30 minutes. Perfect for a flavorful weeknight dinner that feels special without the fuss.

The image shows a bowl of creamy pasta topped with grilled chicken pieces. The pasta is a light yellow color with a smooth, creamy texture, and is layered in the white bowl. On top, there are several golden-brown grilled chicken strips with slight char marks, arranged neatly in the center. Small bits of green herbs are sprinkled over the chicken and pasta, adding a fresh touch. The background is a white marbled surface. 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

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

Instructions

Step 1: Cook the linguine in salted boiling 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 breasts with salt and pepper, then cook for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.

Step 3: In the same skillet, melt butter. Add minced garlic, paprika, and red pepper flakes, sautéing for 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 any browned bits from the pan while gently simmering the mixture.

Step 5: Pour in heavy cream and half of the chopped parsley. Stir gently and cook for another 2 minutes until the sauce thickens slightly.

Step 6: Return cooked chicken to the skillet, then add linguine and grated parmesan cheese. Toss everything together gently to coat, adding reserved pasta water if needed to loosen the sauce.

Step 7: Taste and adjust salt and pepper. Garnish with remaining parsley and extra parmesan before serving immediately.

Tips & Variations

For a smoky flavor, try using smoked paprika instead of regular paprika.

If you prefer less heat, omit the red pepper flakes or reduce to a pinch.

Swap linguine for fettuccine or spaghetti if you prefer different pasta shapes.

Add sautéed mushrooms or spinach for extra veggies and texture.

Using chicken broth adds depth, but reserved pasta water works well to keep the sauce creamy and flavorful.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to be more flavorful and juicy. Just adjust cooking time as needed until they’re fully cooked through.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute butter with olive oil or a dairy-free alternative, use coconut cream or a suitable non-dairy cream substitute, and opt for a dairy-free parmesan or nutritional yeast.