Go Back
–+ servings
Cowboy Butter Chicken Linguine

Creamy Cowboy Butter Chicken Linguine in Under 30 Minutes

Indulge in Cowboy Butter Chicken Linguine, a creamy and zesty dish ready in just 30 minutes that will please even the pickiest eaters.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Feel free to substitute turkey slices or shrimp.
For the Pasta
  • 8 ounces Linguine Pasta Can be replaced with fettuccine or spaghetti.
For the Sauce
  • 2 tablespoons Olive Oil Enhances flavor while preventing stickiness.
  • 3 tablespoons Butter Can switch to plant-based butter for a dairy-free option.
  • 3 cloves Garlic Freshly minced.
  • 2 tablespoons Dijon Mustard Adds a tangy note.
  • 1 teaspoon Paprika Introduces smokiness and vibrant color.
  • 1 pinch Red Pepper Flakes Adjust based on preference.
For Brightness
  • 1 tablespoon Lemon Juice Brightens the dish.
  • 1 teaspoon Lemon Zest Enhances freshness.
  • 2 tablespoons Fresh Parsley Chopped, for garnish.
For the Sauce Consistency
  • 1 cup Heavy Cream Substitute with coconut cream for a dairy-free option.
  • ½ cup Chicken Broth or Reserved Pasta Water Using pasta water preserves flavor.
  • ½ cup Grated Parmesan Cheese Opt for vegan cheese if preferred.
  • 1 teaspoon Salt Essential for flavor enhancement.
  • 1 teaspoon Black Pepper Essential for enhancing overall flavors.

Equipment

  • Large skillet
  • large pot

Method
 

Cooking Steps
  1. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil and 1 tablespoon of butter. Once melted, add chicken and cook for 6-8 minutes on each side until golden brown and cooked through. Remove and let rest.
  2. In the same skillet, add another tablespoon of butter and 3 minced garlic cloves. Sauté for 30 seconds until fragrant. Mix in 2 tablespoons of Dijon mustard, 1 teaspoon of paprika, and a pinch of red pepper flakes. Stir for another minute.
  3. Pour in 1 cup of heavy cream and ½ cup of chicken broth or reserved pasta water. Simmer for 3-4 minutes until the sauce thickens slightly.
  4. In a large pot, boil salted water and cook 8 ounces of linguine according to package instructions, about 8-10 minutes. Reserve ½ cup of pasta water before draining.
  5. Combine drained linguine with the sauce and chopped chicken. Toss gently, adding reserved pasta water as needed for consistency. Finish with lemon juice, parsley, and Parmesan on top.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 65gProtein: 35gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2.5mg

Notes

Take time to brown the chicken for enhanced flavor. Always reserve pasta water for sauce consistency.

Tried this recipe?

Let us know how it was!