Irresistibly Easy Cowboy Butter Chicken Linguine
A creamy pasta dish featuring tender chicken breast and a zesty butter garlic sauce, perfect for weeknight dinners or gatherings.
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)
- 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
- to taste Salt and black pepper For seasoning
Instructions
Cooking the Pasta
- Boil a large pot of salted water over high heat. Add the linguine and cook according to package instructions for al dente. Reserve about ½ cup of pasta cooking water before draining.
Cooking the Chicken
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 5-7 minutes until golden brown and cooked through. Remove from skillet and let rest.
Preparing the Sauce
- In the same skillet, lower heat to medium and melt 3 tablespoons of butter. Add minced garlic, paprika, and optional red pepper flakes. Stir for about a minute.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water, scraping the bottom of the skillet. Let simmer for a few minutes.
- Gradually mix in heavy cream and half of the parsley. Heat for an additional 2 minutes.
Combining Ingredients
- Slice the rested chicken and return to the skillet. Add linguine and grated parmesan cheese, tossing to coat the pasta evenly in the sauce.
- If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
Serving
- Adjust seasoning with salt and pepper as needed. Serve with remaining parsley and additional parmesan if desired.
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Notes
Can be customized with additional vegetables or different proteins. Store leftovers in an airtight container; refrigerate for up to 3 days or freeze for 2-3 months.