Cowboy Butter Chicken Linguine
If you’re on the lookout for a dinner that’s creamy, bold, and absolutely unforgettable, Cowboy Butter Chicken Linguine is here to steal the show!
Servings: 4 servings
Equipment
- Large Skillet
- Pot
Ingredients
Chicken
- 2 pieces boneless, skinless chicken breasts cut into bite-size pieces
Pasta
- 8 oz linguine pasta
Cooking Oils
- 1 tablespoon olive oil
- 1 tablespoon butter
Garlic and Spices
- 4 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes optional, for extra heat
Lemon
- 1/2 unit lemon juice of
- 1 unit lemon zest of
Herbs
- 1/4 cup fresh parsley chopped
Liquids
- 1/2 cup chicken broth or pasta water
- 1/2 cup heavy cream
Cheese
- 1/4 cup grated parmesan cheese
Seasoning
- Salt and pepper to taste
Instructions
- Cook the linguine pasta according to the package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season generously with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove chicken from the pan and set aside.
- In the same skillet, add butter and let it melt. Stir in the minced garlic, paprika, and red pepper flakes. Sauté for about 1 minute until fragrant but not browned.
- Add the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape up any golden bits from the bottom of the pan, then bring to a gentle simmer.
- Pour in the heavy cream and half of the chopped parsley. Cook for another 2 minutes, stirring gently, until the sauce starts to thicken.
- Add the browned chicken back to the pan, then toss in the cooked linguine and parmesan cheese. Toss everything together to coat well—add extra pasta water if the sauce needs to loosen.
- Taste and adjust seasoning if necessary. Garnish with the rest of the parsley and more parmesan before serving. Enjoy immediately!
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of milk or water to help loosen the sauce.