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Irresistibly Easy Cowboy Butter Chicken Linguine

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A rich, creamy chicken linguine dish that combines simple ingredients for a quick weeknight dinner in about 30 minutes.

Ingredients

Scale
  • 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

  1. Boil the linguine according to package directions in salted water. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper and cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
  3. In the same skillet, melt the butter and add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant.
  4. Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Gently simmer and scrape any browned bits from the bottom of the pan.
  5. Pour in the heavy cream and half of the chopped parsley, stirring gently and cooking for an additional 2 minutes until the sauce lightly thickens.
  6. Return the chicken to the pan, add the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adjusting the sauce’s consistency with reserved pasta water as needed.
  7. Adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve hot.

Notes

For a lighter version, substitute heavy cream with Greek yogurt mixed with milk.

Nutrition

Find it online: https://voxrecipes.com/easy-cowboy-butter-chicken-linguine-30-minutes-2/