Name: Irresistibly Easy Cowboy Butter Chicken Linguine
Prep time: 15 min
Cook time: 15 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

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Quick Note

This page shows an easy, fast recipe you can make in about 30 minutes. For a different sweet dinner idea, try this caramel butter pecan poke cake.

introduction

This dish mixes tender chicken, a rich cowboy butter sauce, and linguine. It moves fast and tastes fresh. You will cook pasta, brown chicken, and make a creamy lemony sauce. The steps stay simple so you can serve dinner soon.

why make this recipe

It cooks fast — about 30 minutes.
It uses common kitchen ingredients.
It makes a creamy, tangy sauce that most people like.
It works for busy weeknights or a quick dinner with friends.

how to make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes

Follow the steps below. Keep the pasta water to loosen the sauce if needed.

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

Directions :

Cook Pasta: Boil the linguine according to the package directions in salted water. Don’t forget to reserve ½ cup of the pasta water before draining, then set the pasta aside.
Cook Chicken: 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.
Prepare Cowboy Butter Sauce: 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.
Add Flavor Components: 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.
Creamy Sauce Formation: Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
Combine All: 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.
Final Touches: Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately to enjoy the delightful flavors!

how to serve Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes

Serve the linguine hot on warm plates. Add extra grated parmesan and a little chopped parsley on top. Pair it with a simple green salad or steamed vegetables. For a light side, serve with crusty bread to soak up the sauce. You can also read a quick rice-based dish idea like this caramelised soy chicken with rice for another meal idea.

how to store Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes

Let the pasta cool to room temperature but do not leave it out more than two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or chicken broth to loosen the sauce. Do not freeze cream-based pasta; the texture will change when thawed.

tips to make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes

Cut chicken into even pieces so it cooks quickly and evenly.
Save the pasta water — it helps make the sauce smooth.
Use fresh lemon zest for brighter flavor.
If the sauce gets too thick, add a little reserved pasta water or broth.
Taste and adjust salt at the end because parmesan adds saltiness.

variation (if any)

Make it spicy: add more red pepper flakes or a dash of hot sauce.
Use shrimp instead of chicken for a seafood twist.
Swap heavy cream for half-and-half plus a teaspoon of cornstarch for a lighter sauce.
Add mushrooms or spinach for extra vegetables.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs work well and stay juicy. Cook until they reach a safe internal temperature.

Q: Can I make the sauce without cream?
A: You can use a mix of milk and a small amount of cornstarch to thicken, but the sauce will be less rich.

Q: How do I keep pasta from sticking after cooking?
A: Toss drained pasta with a small drizzle of olive oil or add it directly to the sauce while hot so it absorbs the sauce.

Q: Can I prepare parts ahead of time?
A: You can cook the chicken and make the sauce ahead, then store separately. Reheat and add hot pasta when ready to serve.

Q: Is this recipe freezer friendly?
A: Cream sauces do not freeze well. You can freeze cooked chicken alone, but not the full cream pasta.

Conclusion

Thanks for reading. If you want more similar ideas, see this Cowboy Butter Chicken Linguine – I Am Homesteader and this Irresistible 30-Minute Cowboy Butter Chicken Linguine for more notes and photos.