This Easy Cowboy Butter Chicken Linguine recipe delivers a rich, buttery, and zesty meal in about 30 minutes, making it perfect for busy weeknights. The distinctive “cowboy butter” sauce combines garlic, herbs, and a touch of heat with a creamy finish.
Ingredients
For the chicken and pasta:
- 12 oz linguine
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- Salt and black pepper to taste
For the cowboy butter sauce:
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp Dijon mustard
- ½ tsp paprika
- ½ tsp red pepper flakes, or more to taste
- 1 tsp lemon juice
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley, for garnish
Instructions
- Cook the linguine in salted boiling water according to package directions, reserving some pasta water before draining.
- While the pasta cooks, sauté seasoned chicken pieces in olive oil in a large skillet until cooked through. Remove the chicken and set aside.
- In the same skillet, melt butter over medium heat. Sauté garlic, then stir in Dijon mustard, paprika, red pepper flakes, and lemon juice.
- Pour in heavy cream and simmer. Gradually add Parmesan cheese, stirring until the sauce is smooth.
- Return the chicken and drained linguine to the skillet. Toss to coat, using reserved pasta water to achieve a silky sauce.
- Garnish with fresh parsley and serve.
Tips for busy weeknights
- Save time by prepping ingredients while the pasta water heats.
- Pre-cooked rotisserie chicken can be used for a quicker meal.
- Adjust the amount of red pepper flakes to control the spice level.
- Cooking the chicken and sauce in the same pan simplifies cleanup.
