introduction
This quick pasta meal mixes savory chicken with a rich butter sauce and cream. It cooks fast and tastes like a restaurant dish. If you often need fast dinner ideas, check out easy and fast keto dinners under 30 minutes for more simple options.
why make this recipe
You can finish this dish in about 30 minutes. It uses common ingredients and gives big flavor. The sauce is creamy, tangy, and buttery. Kids and adults both like it. It makes a good weeknight dinner when you want something filling but not hard to cook.
how to make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Start by cooking the pasta while you cook the chicken and sauce. Work in one skillet to save time and dishes. Brown the chicken first, then use the same pan to build the cowboy butter sauce. Add cream and parmesan last so the sauce becomes smooth and coats the pasta. For more chicken ideas that work well with pasta, see these easy chicken casserole recipes.
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, 1/4 teaspoon red pepper flakes (optional), 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1/4 cup fresh parsley, chopped, 1/2 cup chicken broth or reserved pasta water, 1 cup heavy cream, 1/2 cup grated parmesan cheese, Salt and black pepper to taste
Directions :
Cook Pasta: Boil the linguine according to the package directions in salted water. Don’t forget to reserve ½ cup of the pasta water before draining, then set the pasta aside., Cook Chicken: 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: 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: 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: 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: 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: Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately to enjoy the delightful flavors!
how to serve Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Serve hot on plates or in shallow bowls. Add extra parmesan and parsley on top. A side salad or steamed vegetables go well with this pasta. For a simple dessert to finish the meal, try a quick cake idea like a simple Butterfinger cake after dinner.
how to store Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Cool leftovers to room temperature within two hours. Put them in an airtight container and store in the fridge for up to 3 days. Reheat gently on the stove with a splash of chicken broth or water to loosen the sauce. Do not freeze the cream-based sauce — it can separate and change texture when thawed.
tips to make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
- Cut chicken into even pieces so they cook in the same time.
- Don’t overcook the garlic; cook until fragrant only.
- Use reserved pasta water to thin the sauce without losing flavor.
- Taste the sauce before serving and adjust salt, pepper, or lemon to balance it.
- If you want more smoky flavor, use smoked paprika instead of regular paprika.
variation (if any)
- Spice it up: Add more red pepper flakes or a dash of hot sauce.
- Veggie boost: Stir in baby spinach or halved cherry tomatoes at the end.
- Lighter version: Use half-and-half instead of heavy cream and skip extra butter.
- Protein swap: Replace chicken with shrimp; cook shrimp quickly until pink.
FAQs
Q: Can I use another pasta instead of linguine?
A: Yes. Use any long pasta like fettuccine or spaghetti. Short pasta also works but toss gently.
Q: Can I make the sauce without heavy cream?
A: You can use half-and-half or a mix of milk and a little flour, but the sauce will be thinner and less rich.
Q: How do I know the chicken is cooked through?
A: Cut a piece in the thickest part. It should be white inside with no pink and juices run clear. Or use a meat thermometer — 165°F (74°C).
Q: Can I prepare parts ahead of time?
A: Yes. Cook and slice the chicken ahead and keep it chilled. Reheat gently in the sauce when ready to serve.
Q: Is this recipe kid-friendly?
A: Usually yes — reduce or skip the red pepper flakes and lemon for milder flavor.
Conclusion
This dish is fast, creamy, and full of flavor — great for weeknights or when you want a simple comfort meal. For the original inspiration and more notes, see the full Cowboy Butter Chicken Linguine recipe on I Am Homesteader.
Cowboy Butter Chicken Linguine
Ingredients
Method
- Boil the linguine according to the package directions in salted water. Don’t forget to reserve ½ cup of the pasta water before draining, then set the pasta aside.
- 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.
- 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.
- 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.
- Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
- 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.
- Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately to enjoy the delightful flavors!