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Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes

Cowboy Butter Chicken Linguine

A quick and satisfying weeknight meal featuring creamy garlic sauce, pan-seared chicken, and bright lemon, all tossed with linguine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 660
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 1 pound boneless, skinless chicken breasts
  • 12 ounces linguine pasta
Sauce Ingredients
  • 2 tablespoons olive oil
  • 3 tablespoons butter unsalted preferred
  • 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 plus more for garnish
  • 1/2 cup chicken broth or reserved pasta water
  • 1 cup heavy cream for a rich sauce
  • 1/2 cup grated parmesan cheese plus more for serving
  • Salt and black pepper to taste

Method
 

Cook Pasta
  1. Boil the linguine according to the package directions in salted water. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
Cook Chicken
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately.

Notes

Use the reserved pasta water to thin the sauce while keeping it glossy. Cut the chicken into uniform pieces for even cooking. For a lighter version, use half-and-half instead of heavy cream.