Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Cowboy Butter Chicken Linguine is the perfect answer when you want comfort food that looks fancy but behaves like a fast friend. It comes together in about 30 minutes, uses pantry-friendly ingredients, and gives you that creamy garlic-butter hit that everyone secretly worships.

If you want more quick pasta vibes or ideas to pair with this, check out this tasty take on Cowboy Butter Chicken Pasta for extra inspo. Ready to get saucy?

Why This Recipe is Awesome

Because it is stupidly satisfying and shockingly quick. You get golden chicken, silky garlic butter sauce, and linguine that drinks up flavor like it is the VIP at a tasting. It is idiot proof, even I did not mess it up the first time I made it.

Plus it hits a few cheat codes for home cooking. Creamy but not heavy, lemon brightens things, and parmesan adds that salty hug. Want to impress without sweating? This is your weapon. Tip: Reserve a bit of pasta water. That is the secret glue for a glossy sauce.

Ingredients You’ll Need

• 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

Yes the list looks fancy, but mostly it is stuff you probably have. If you do not have parsley, green onions will do in a pinch. Want a healthier spin? Keep reading, I have ideas.

Step-by-Step Instructions

1. Cook Pasta
   Boil the linguine according to the package directions in salted water. Don’t forget to reserve 1/2 cup of the pasta water before draining. Set the pasta aside.

2. 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 to 7 minutes until browned and cooked through. Remove from the skillet and set aside.

3. 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.

4. 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.

5. 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.

6. Combine All
   Return the chicken to the pan. Add the cooked linguine and parmesan cheese. Toss everything together to coat evenly. Add reserved pasta water as needed to adjust the sauce consistency.

7. Final Touches
   Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan before serving. Serve immediately to enjoy the delightful flavors.

Common Mistakes to Avoid

• Thinking you can skip reserving pasta water. Rookie move. That salty starchy water helps the sauce cling to the noodles.
• Letting the garlic brown. Burnt garlic tastes bitter. Keep it light and fragrant.
• Overcrowding the pan with chicken. Crowding makes the meat steam instead of getting a golden crust. Browned bits mean flavor. Don’t skip them.
• Pouring cream into a boiling sauce at high heat. It can separate. Simmer gently.
• Going heavy on salt before you add parmesan. That cheese brings its own saltiness. Add and taste. Adjust slowly.

Alternatives & Substitutions

• No heavy cream? Use half and half plus a tablespoon of butter. It will be slightly lighter but still creamy. FYI it will not be exactly the same but still tasty.
• Want to swap chicken for shrimp? Cook shrimp for 2 to 3 minutes per side until pink and toss in at the end. Quick and classy.
• Out of linguine? Spaghetti, fettuccine, or even penne work fine. Pasta is pasta and most shapes get along.
• Want lower fat? Use chicken breast and reduce cream. Add extra lemon and broth to make the sauce lighter. IMO lemon makes everything feel lighter and fresher.
• Need vegetarian? Skip chicken and toss in roasted mushrooms and asparagus for bite and depth. For more weeknight meal ideas, you might like this collection of quick family meals that swaps proteins and keeps prep minimal.

FAQ

• Can I use margarine instead of butter?
  Well technically yes, but why hurt your soul like that? Butter gives richness and mouthfeel that margarine can not mimic. Use real butter if you can.

• Can I prep parts of this ahead of time?
  Definitely. Chop garlic and parsley in advance. Cook the chicken and keep it covered in the fridge. Reheat gently and toss with fresh sauce. Saves you frantic cooking.

• Is this freezer friendly?
  I would not freeze the finished sauced pasta. Sauces with cream change texture when frozen. Freeze cooked chicken separately if you want a quick thaw-and-assemble route.

• Can I use milk instead of cream?
  You can, but the sauce will be thinner. Add a couple tablespoons of flour or cornstarch to thicken, or simmer longer to reduce. Heavy cream keeps things silky with minimal fuss.

• How spicy is it with the red pepper flakes?
  Very adjustable. Use none if kids are eating. Add more if you like heat. This recipe is very forgiving.

• What if my sauce is too thin?
  Simmer it a bit longer to reduce, or whisk in a tiny slurry of cornstarch and water. Add slowly and stir constantly to avoid lumps.

• Can I use skin on chicken?
  You could, but then you must render and crisp the skin first. That is fine, just watch the cooking time and drain excess fat if needed.

Final Thoughts

This recipe gives you creamy, tangy, garlicky comfort that comes together fast. It looks like you put effort into dinner without the sweat equity. Make it weeknight regular, serve it on date night, or bring it when you need to impress without trying too hard. Remember to taste as you go and save that pasta water. You got this.

Conclusion

If you want to see another take on this idea or compare notes, take a look at I Am Homesteader’s Cowboy Butter Chicken Linguine for more inspiration and variations.

Cowboy Butter Chicken Linguine

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A quick and creamy pasta dish that combines golden chicken, garlic butter sauce, and linguine for a satisfying and impressive meal.

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Ingredients

Scale 1x2x3x

• 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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Instructions

1. Boil the linguine according to the package directions in salted water. Reserve 1/2 cup of pasta water before draining. 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, cooking for 5 to 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). Simmer gently while scraping any browned bits from the bottom of the pan.
5. Pour in the heavy cream and half of the chopped parsley. Stir gently, 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, tossing everything together to coat evenly. Adjust sauce consistency with reserved pasta water as needed.
7. Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan before serving. Serve immediately.

Notes

Reserve pasta water to help sauce cling to the noodles. Adjust seasoning after adding parmesan cheese.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg

Keywords: pasta, chicken, creamy sauce, quick dinner, comfort food