Cowboy Butter Chicken Linguine (Print Version)

Tender chicken and linguine tossed in a rich, creamy cowboy butter sauce with garlic, lemon, and parmesan - ready in 30 minutes!

# Ingredients:

→ Protein

01 - 1 pound boneless, skinless chicken breasts

→ Pasta

02 - 12 ounces linguine pasta

→ Sauce Base

03 - 2 tablespoons olive oil
04 - 3 tablespoons butter
05 - 4 cloves garlic, minced
06 - 1 tablespoon Dijon mustard
07 - 1 teaspoon paprika
08 - 1/4 teaspoon red pepper flakes (optional)
09 - 2 tablespoons lemon juice
10 - 1 teaspoon lemon zest
11 - 1/2 cup chicken broth or reserved pasta water
12 - 1 cup heavy cream

→ Finishing Elements

13 - 1/2 cup grated parmesan cheese
14 - 1/4 cup fresh parsley, chopped
15 - Salt and black pepper to taste

# Steps:

01 - Boil the linguine according to the package directions in salted water. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
02 - 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.
03 - 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.
04 - 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.
05 - Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
06 - 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.
07 - Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving immediately.

# Notes:

01 - Always save some pasta water before draining; it helps to loosen the sauce and makes it cling better to the pasta.
02 - Sauté garlic until just fragrant, not browned, to prevent bitterness in your creamy sauce.
03 - Adjust red pepper flakes to your preference - omit for a milder dish or increase for more heat.
04 - When reheating leftovers, add a splash of milk or water to maintain the creamy texture.
05 - For optimal texture when freezing, store the sauce and pasta separately.

Go Back