Get ready for a pasta dish that is absolutely bursting with bold, zesty, and savory flavor. This Cowboy Butter Chicken Linguine is a sensational one-pan meal that takes the viral “cowboy butter” sauce and transforms it into an incredible pasta dinner. This Easy Chicken Linguine features tender, pan-seared chicken and perfectly cooked pasta, all tossed in a rich and creamy sauce made with garlic, lemon, Dijon mustard, and a kick of spice. It’s a restaurant-quality meal that comes together in about 30 minutes, making it perfect for a busy weeknight.
Why This is the Ultimate Chicken Linguine Recipe
This isn’t just another pasta dish; it’s a flavor explosion that will have everyone asking for the recipe.
- Incredibly Flavorful Sauce: The Cowboy Butter Sauce Pasta is the star of the show—a perfect balance of zesty lemon, tangy Dijon, savory garlic, and a little bit of heat.
- Rich and Creamy: Heavy cream and Parmesan cheese are stirred into the sauce, creating a luxuriously smooth and creamy texture that perfectly coats the pasta.
- Quick and Easy: This impressive meal comes together in one main skillet in around 30 minutes, making it an ideal weeknight dinner.
- A Crowd-Pleasing Favorite: The bold, satisfying flavors are a guaranteed hit with the whole family.
Your Simple Ingredient Checklist
This recipe uses a handful of high-impact ingredients to create its signature flavor.
The Ingredient Lineup:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 ounces of linguine pasta
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 cup heavy cream
- ½ cup chicken broth or reserved pasta water
- ½ cup grated Parmesan cheese
- Flavorings: 1 tbsp lemon juice, 1 tsp lemon zest, 1 tsp paprika, ¼ tsp red pepper flakes, and ¼ cup fresh parsley, chopped.
- Salt and black pepper to taste.
Step-by-Step Instructions
Get ready to create a spectacular pasta dinner in no time.
Part 1: Cook the Pasta and Chicken
- Boil the Pasta: Cook the linguine in a large pot of salted water according to the package directions until it is al dente. Just before you drain it, be sure to reserve about ½ cup of the starchy pasta water for the sauce.
- Cook the Chicken: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the hot skillet and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Part 2: Make the Cowboy Butter Sauce
- Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the minced garlic, paprika, and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant.
- Build the Sauce: Stir in the Dijon mustard, lemon juice, and lemon zest. Pour in the chicken broth (or the reserved pasta water) and use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Let it simmer gently.
- Make it Creamy: Pour in the heavy cream and half of the chopped fresh parsley. Stir and let the sauce cook for another 2 minutes until it begins to thicken slightly.
Part 3: Combine and Serve
- Bring it All Together: Reduce the heat to low. Return the cooked chicken to the skillet. Add the drained linguine and the grated Parmesan cheese.
- Toss to Coat: Toss everything together until the chicken and pasta are completely coated in the creamy sauce. If the sauce seems too thick, you can stir in a splash of the reserved pasta water until it reaches your desired consistency.
- Serve: Taste and adjust the seasoning with more salt and pepper if needed. Garnish with the remaining fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately.
Frequently Asked Questions (FAQ)
1. What exactly is “Cowboy Butter”? Cowboy Butter is a flavorful compound butter or dipping sauce that became popular online. It typically consists of melted butter mixed with garlic, lemon, Dijon mustard, and a variety of herbs and spices like paprika and red pepper flakes. This recipe transforms that delicious dipping sauce into a fantastic, creamy pasta sauce.
2. Can I make this a Spicy Chicken Pasta Recipe? Yes! The red pepper flakes in this Spicy Chicken Pasta Recipeprovide a mild warmth. To increase the heat, you can simply add more red pepper flakes to your liking. You could also add a pinch of cayenne pepper to the sauce for an even bigger kick.
3. Can I use a different kind of pasta? While this is a fantastic Chicken Linguine Recipe, you can absolutely use other types of pasta. Fettuccine, penne, or fusilli would all work wonderfully as they have great shapes for catching the creamy sauce.
4. How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Cream-based sauces can sometimes separate when reheated in the microwave. For the best results, reheat this pasta gently in a saucepan on the stovetop over low heat. You may need to add a splash of milk or chicken broth to loosen the sauce and bring back its creamy consistency.
Cowboy Butter Chicken Linguine
Equipment
- Large pot for cooking pasta
- Large skillet for chicken and sauce
- Wooden spoon for stirring sauce
- colander for draining pasta
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz linguine pasta
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 cup heavy cream
- ½ cup chicken broth or reserved pasta water
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp paprika
- ¼ tsp red pepper flakes
- ¼ cup fresh parsley, chopped
- salt and black pepper, to taste
Instructions
- Cook linguine in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook 5–7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add garlic, paprika, and red pepper flakes. Sauté 1 minute until fragrant.
- Stir in Dijon, lemon juice, and lemon zest. Pour in broth or pasta water, scraping the pan. Simmer gently.
- Add heavy cream and half the parsley. Stir and cook 2 minutes until slightly thickened.
- Return chicken to skillet with linguine and Parmesan. Toss to coat in sauce. Add pasta water as needed.
- Taste and season with more salt/pepper if needed. Garnish with remaining parsley and extra Parmesan. Serve immediately.