Introduction

Remember those cozy nights when dinner felt like a warm hug? This Cowboy Butter Chicken Linguine is exactly that! It’s a dish that tastes like it simmered for hours, but in reality, it comes together in a flash, making it perfect for those busy weeknights when you’re craving something truly comforting and delicious. Imagine tender chicken swimming in a luscious, creamy sauce, all tossed with perfectly cooked linguine. Get ready to fall in love!

Why You’ll Love This Recipe

Super Fast: We’re talking dinner on the table in under 30 minutes, folks!
Incredibly Easy: Seriously, you don’t need to be a gourmet chef for this one.
Perfect for Gifting: Make a big batch and package it up for friends who need a little culinary comfort.
Guaranteed Crowd-Pleaser: From picky eaters to seasoned foodies, everyone adores this creamy, dreamy pasta.

Ingredients

Gather ’round, my friends! Here’s what you’ll need to whip up this magical meal:

1 lb Boneless, skinless chicken breasts: The star of our show! Make sure they’re good quality.
4 cloves Garlic: Because no savory dish is complete without a little garlicky goodness. Mince these up nice and fine!
1 tsp Lemon zest: This little bit of magic adds a bright, fresh note that cuts through the richness beautifully.
1/4 cup Fresh parsley: Chopped fresh for that vibrant green color and a hint of herby freshness.
1 tbsp Dijon mustard: Don’t skip this! It adds a subtle tang and depth to the sauce.
2 tbsp Lemon juice: More brightness to balance out that creamy sauce. Freshly squeezed is always best.
12 oz Linguine pasta: My favorite for this dish, but feel free to use spaghetti or fettuccine!
1 tsp Paprika: For a little hint of warmth and beautiful color.
1/4 tsp Red pepper flakes: Just a tiny pinch to add a little whisper of heat. You can add more if you like it spicy!
1 tsp Salt and black pepper: To taste, of course!
2 tbsp Olive oil: For sautéing our chicken to golden perfection.
3 tbsp Butter: The foundation of any great sauce, in my opinion!
1 cup Heavy cream: This is what makes the sauce so luxuriously creamy.
1/2 cup Grated Parmesan cheese: The salty, nutty cheese that brings it all together.
1/2 cup Chicken broth or reserved pasta water: This helps to create a silky sauce consistency. I always try to remember to reserve that pasta water – it’s liquid gold!

How to Make It

Alright, let’s get cooking! This is going to be so much fun.

Get Your Pasta Going: First things first, get that linguine cooking according to the package directions. While it’s happily bubbling away, make sure to scoop out about 1/2 cup of that starchy pasta water before you drain it. Trust me, you’ll want this later!
Prep the Chicken: While the pasta is doing its thing, let’s get our chicken ready. Cut those boneless, skinless chicken breasts into nice, bite-sized pieces. Then, give them a good sprinkle of salt, black pepper, and that lovely paprika.
Sear That Chicken: Heat up your olive oil in a nice, big skillet over medium-high heat. Once it’s shimmering, toss in your seasoned chicken. Cook it until it’s beautifully browned on all sides and cooked all the way through. Once it’s ready, scoop the chicken out of the skillet and set it aside for a moment.
Garlic & Spice Time: Lower the heat just a touch and add your butter to the same skillet. Once that butter is all melted and happy, toss in your minced garlic and those red pepper flakes. Give them a good sauté for about a minute until you can really smell that amazing aroma.
Flavor Boost: Now, stir in that Dijon mustard and the fresh lemon juice. Give it a good mix – you’re building some serious flavor here!
Creamy Sauce Magic: Pour in your chicken broth (or that reserved pasta water, remember?) and the heavy cream. Stir everything together and bring it to a gentle simmer. Keep stirring as it heats up.
Thicken and Enrich: Reduce the heat to low. Now, stir in your grated Parmesan cheese. Keep stirring gently until the cheese melts into the sauce and it starts to thicken up beautifully. Oh, this is looking good!
Brighten It Up: Stir in the lemon zest and your freshly chopped parsley. This is where all those lovely fresh flavors really shine.
Bring it All Back Together: Add your cooked chicken back into the skillet. Give it a good stir to make sure every piece is coated in that luscious sauce.
Toss and Serve: Finally, add your drained linguine right into the skillet with the chicken and sauce. Toss everything together gently until the pasta is beautifully coated.
Enjoy! Serve it up immediately and bask in the deliciousness.

Substitutions & Additions

This recipe is wonderfully forgiving! Feel free to get creative:

Chicken: Boneless, skinless thighs work wonderfully too!
Pasta: If linguine isn’t your jam, spaghetti, fettuccine, or even penne would be delicious.
Veggies: Want to sneak in some greens? Sautéed spinach, mushrooms, or sun-dried tomatoes are fantastic additions. You could even add some peas or broccoli florets towards the end of the sauce simmering.
Spicy Kick: If you love heat, feel free to add more red pepper flakes or even a pinch of cayenne pepper.
Herbs: Don’t have parsley? Fresh basil or chives would be lovely alternatives.

Tips for Success

A few little tricks to make this recipe even more foolproof:

Don’t Overcook the Pasta: Cook it just shy of al dente, as it will continue to cook in the sauce.
Reserve That Pasta Water: I cannot stress this enough! It’s the secret to a perfectly emulsified, silky sauce.
Prep Ahead: You can chop your chicken and garlic, and zest your lemon ahead of time to make the actual cooking process even faster.
Low and Slow for the Sauce: Once you add the cream and cheese, keep the heat low to prevent the sauce from breaking.

How to Store It

Leftovers are a happy thing! Store any remaining Cowboy Butter Chicken Linguine in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, adding a splash of milk or chicken broth if needed to loosen up the sauce. I find it tastes almost as good the second day!

FAQs

Is this recipe truly quick?

Absolutely! You can have this delicious meal on the table in under 30 minutes, making it perfect for busy weeknights.

Can I make this dairy-free?

It would be a challenge to achieve the exact creamy texture without dairy, but you could experiment with a full-fat coconut milk or a dairy-free heavy cream alternative and a dairy-free Parmesan substitute. The flavor profile will be different, though!

Can I use pre-minced garlic?

While fresh garlic is always preferred for its vibrant flavor, you can use pre-minced garlic in a pinch. Just be sure to use the equivalent amount.

Cowboy Butter Chicken Linguine

A comforting and delicious chicken linguine dish that comes together quickly, perfect for busy weeknights.

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Prep Time 15

Cook Time 15

Servings 4 people

Equipment

Skillet A nice, big skillet is recommended.
Pot For cooking linguine.

Ingredients

Main ingredients

1 lb Boneless, skinless chicken breasts Cut into bite-sized pieces.
4 cloves Garlic Minced.
1 tsp Lemon zest
0.25 cup Fresh parsley Chopped.
1 tbsp Dijon mustard
2 tbsp Lemon juice Freshly squeezed.
12 oz Linguine pasta
1 tsp Paprika
0.25 tsp Red pepper flakes Adjust to taste.
1 tsp Salt and black pepper To taste.
2 tbsp Olive oil
3 tbsp Butter
1 cup Heavy cream
0.5 cup Grated Parmesan cheese
0.5 cup Chicken broth or reserved pasta water

Instructions

First things first, get that linguine cooking according to the package directions. While it's happily bubbling away, make sure to scoop out about 1/2 cup of that starchy pasta water before you drain it. Trust me, you'll want this later!
While the pasta is doing its thing, let's get our chicken ready. Cut those boneless, skinless chicken breasts into nice, bite-sized pieces. Then, give them a good sprinkle of salt, black pepper, and that lovely paprika.
1 lb Boneless, skinless chicken breasts
Heat up your olive oil in a nice, big skillet over medium-high heat. Once it's shimmering, toss in your seasoned chicken. Cook it until it's beautifully browned on all sides and cooked all the way through. Once it's ready, scoop the chicken out of the skillet and set it aside for a moment.
1 lb Boneless, skinless chicken breasts
Lower the heat just a touch and add your butter to the same skillet. Once that butter is all melted and happy, toss in your minced garlic and those red pepper flakes. Give them a good sauté for about a minute until you can really smell that amazing aroma.
1 lb Boneless, skinless chicken breasts
Now, stir in that Dijon mustard and the fresh lemon juice. Give it a good mix – you're building some serious flavor here!
1 lb Boneless, skinless chicken breasts
Pour in your chicken broth (or that reserved pasta water, remember?) and the heavy cream. Stir everything together and bring it to a gentle simmer. Keep stirring as it heats up.
1 lb Boneless, skinless chicken breasts
Reduce the heat to low. Now, stir in your grated Parmesan cheese. Keep stirring gently until the cheese melts into the sauce and it starts to thicken up beautifully. Oh, this is looking good!
1 lb Boneless, skinless chicken breasts
Stir in the lemon zest and your freshly chopped parsley. This is where all those lovely fresh flavors really shine.
1 lb Boneless, skinless chicken breasts
Add your cooked chicken back into the skillet. Give it a good stir to make sure every piece is coated in that luscious sauce.
1 lb Boneless, skinless chicken breasts
Finally, add your drained linguine right into the skillet with the chicken and sauce. Toss everything together gently until the pasta is beautifully coated.
1 lb Boneless, skinless chicken breasts
Serve it up immediately and bask in the deliciousness.

Notes

This recipe is wonderfully forgiving! Feel free to get creative with substitutions and additions. For leftovers, store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.