oy Butter Chicken Linguine in 30 Minutes Recipe
This Irresistibly Easy Cowboy Butter Chicken Linguine is a rich and creamy pasta dish featuring tender chicken breasts cooked in a flavorful butter sauce with garlic, Dijon mustard, lemon, and a hint of spice. Ready in just 30 minutes, it’s a perfect weeknight dinner combining comforting creaminess and zesty freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Chicken and Pasta
- 1 pound boneless, skinless chicken breasts
- 12 ounces linguine pasta
Sauce and Seasonings
- 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
- Cook Pasta: Boil the linguine according to the package directions in salted water. Reserve 1/2 cup of the pasta water before draining. Set the cooked pasta aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Cook them for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt the butter. Add minced garlic, paprika, and red pepper flakes if using. Sauté for about 1 minute until fragrant but avoid browning the garlic.
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Scrape any browned bits from the pan to incorporate flavor while gently simmering the mixture.
- Creamy Sauce Formation: Pour in the heavy cream and add half of the chopped parsley. Stir gently and cook for about 2 minutes until the sauce slightly thickens and becomes creamy.
- Combine All: Return the cooked chicken to the pan, add the linguine and grated parmesan cheese. Toss everything together to coat the pasta and chicken evenly with the sauce. Add reserved pasta water as needed to reach desired sauce consistency.
- Final Touches: Taste and adjust salt and pepper as desired. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately to enjoy the creamy and flavorful dish.
Notes
- Reserve pasta water to adjust sauce consistency as needed without diluting flavor.
- For extra spice, increase red pepper flakes or add a pinch of cayenne pepper.
- Chicken thighs can be substituted for breasts for a juicier result.
- Use gluten-free pasta to make this dish gluten-free.
- Parmesan can be replaced with Pecorino Romano for a sharper flavor.
- Leftovers store well in the refrigerator for up to 2 days; reheat gently to prevent sauce separation.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg
Keywords: Cowboy Butter Chicken, Linguine, Creamy Chicken Pasta, Easy Weeknight Dinner, Garlic Butter Sauce
