Description
Irresistibly Easy Cowboy Butter Chicken Linguine ready in just 30 minutes! Tender chicken tossed with linguine pasta in a rich buttery garlic sauce, finished with Dijon, lemon, and Parmesan for a fast, flavorful weeknight dinner.
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
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ cup fresh parsley, chopped
- ½ cup chicken broth or reserved pasta water
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Cook linguine pasta according to package instructions until al dente. Reserve ½ cup pasta water and drain.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add chicken, season with paprika, salt, and pepper. Cook until golden and cooked through (5–7 minutes). Remove and set aside.
- In the same skillet, melt remaining butter, add garlic, and sauté until fragrant (1 minute).
- Stir in Dijon mustard, lemon juice, lemon zest, heavy cream, and chicken broth or reserved pasta water. Simmer for 2–3 minutes.
- Add cooked linguine and chicken back to the skillet. Toss until evenly coated in the sauce.
- Sprinkle grated Parmesan and fresh parsley on top. Stir to combine and serve hot.
Notes
- Adjust red pepper flakes to your preferred heat level.
- Use half-and-half instead of heavy cream for a lighter option.
- Leftovers reheat well for lunch the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American