Ready for a fast, tasty dinner that feels special?
Introduction
This Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes is a quick, rich pasta dish with bright lemon and garlicky butter sauce. It cooks fast and fills the kitchen with good smells. For another very quick bake or snack idea, see this easy two-ingredient bagels recipe for a simple homemade option.
Why make this recipe
You make this when you want a warm, creamy meal in little time. It uses common pantry items and needs only one pan for the sauce and chicken. The lemon and Dijon cut the cream and butter so the sauce feels fresh, not heavy. Kids and adults both like it.
How to make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Follow these parts: ingredients and clear steps. Work fast and save some pasta water to make the sauce smooth.
Ingredients :
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
Directions :
Cook Pasta: Boil the linguine according to the package directions in salted water. Don’t forget to reserve ½ cup of the pasta water before draining, then set the pasta aside.
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 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
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.
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.
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.
Combine All: 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.
Final Touches: Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately to enjoy the delightful flavors!
How to serve Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Serve hot on warm plates so the sauce stays smooth. Add a little extra parmesan and fresh parsley on top. A simple green salad or steamed vegetables match well. Pour wine or iced tea and eat right away.
How to store Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Cool the pasta to room temperature, then put it in an airtight container. Keep in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
Tips to make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
- Cut chicken into even pieces so it cooks the same time.
- Save ½ cup of pasta water before draining; it helps the sauce bind.
- Use low to medium heat when adding cream so it does not split.
- For quick meal plans and frozen chicken tips, check this guide on how to handle frozen chicken simply.
- Taste the sauce before you add cheese; parmesan adds salt.
Variation
- Make it spicy: add more red pepper flakes or a dash of cayenne.
- Make it lighter: swap heavy cream for half-and-half and use a bit less butter.
- Add veggies: toss in spinach, mushrooms, or sun-dried tomatoes near the end.
FAQs
Q: Can I use thighs instead of breasts?
A: Yes. Thighs stay juicy and need a little more time to cook.
Q: Can I make the sauce ahead?
A: You can make the sauce and keep it in the fridge for one day. Warm it gently and add pasta water before tossing with pasta.
Q: What if the sauce is too thin?
A: Let it simmer a minute more to reduce, or add a bit more parmesan to thicken.
Q: Can I freeze this dish?
A: Freezing cream sauces can change texture. It is best to freeze only the cooked chicken and make the sauce fresh.
Q: How to reheat so pasta stays creamy?
A: Reheat on low heat and add a splash of broth or reserved pasta water while stirring.
Conclusion
This Cowboy Butter Chicken Linguine is quick, rich, and bright with lemon. For a similar take and more notes on this exact dish, see Cowboy Butter Chicken Linguine – I Am Homesteader. If you want another full recipe view and tips for the 30-minute version, read Irresistible 30-Minute Cowboy Butter Chicken Linguine.
Cowboy Butter Chicken Linguine
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts Cut into even pieces for even cooking.
- 12 ounces linguine pasta Cook according to package directions.
- 2 tablespoons olive oil For cooking the chicken.
- 3 tablespoons butter Use unsalted butter for best flavor.
- 4 cloves garlic, minced Freshly minced for best flavor.
- 1 tablespoon Dijon mustard Adds tanginess to the sauce.
- 1 teaspoon paprika Gives color and flavor.
- 1/4 teaspoon red pepper flakes (optional) Adjust to spice preference.
- 2 tablespoons lemon juice Fresh lemon juice is preferred.
- 1 teaspoon lemon zest For added lemon flavor.
- 1/4 cup fresh parsley, chopped Divided for garnish.
- 1/2 cup chicken broth or reserved pasta water Use to help bind the sauce.
- 1 cup heavy cream For a rich sauce.
- 1/2 cup grated parmesan cheese Adds depth of flavor.
- to taste Salt and black pepper Adjust to your preference.
Instructions
Cooking Pasta
- Boil the linguine in salted water according to package directions.
- Reserve ½ cup of the pasta water before draining, then set the pasta aside.
Cooking Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper, then cook 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 over medium heat.
- Add the minced garlic, paprika, and red pepper flakes, sautéing for about 1 minute until fragrant.
Add Flavor Components
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water), scraping any browned bits from the bottom of the pan.
Creamy Sauce Formation
- Pour in the heavy cream and half of the chopped parsley, stirring gently for an additional 2 minutes until the sauce lightly thickens.
Combine All
- Return the chicken to the pan, add the cooked linguine and parmesan cheese, tossing everything together to coat evenly.
- Add reserved pasta water as needed to adjust the sauce’s consistency.
Final Touches
- Taste and adjust salt and pepper if necessary.
- Garnish with remaining parsley and extra parmesan cheese before serving.