Easy Cowboy Butter Chicken Linguine
A delightful dish that combines creamy sauce, tender chicken, and perfectly cooked linguine, perfect for busy weeknights or special occasions.
Ingredients
Pasta
- 8 ounces linguine pasta
Chicken
- 2 pieces boneless, skinless chicken breasts, sliced into thin strips
Sauce
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup melted butter
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
Seasoning
- to taste salt and pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- optional red pepper flakes for heat
Instructions
Preparation
- Cook the linguine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving a cup of pasta water.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, paprika, and garlic powder.
- Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Cooking
- In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and chicken broth, scraping up any chicken bits stuck to the bottom of the pan for extra flavor.
- Stir in the melted butter, lemon juice, and Dijon mustard. Allow the mixture to simmer for 2-3 minutes, until slightly thickened.
- Add the cooked chicken back to the skillet, stirring to coat it in the sauce.
- Mix in the Parmesan cheese, parsley, and chives. Taste and adjust the seasoning with salt and pepper if necessary.
- Add the cooked linguine to the skillet, tossing to combine with the sauce and chicken. If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is reached.
Serving
- Serve immediately, garnished with extra Parmesan, parsley, chives, and optional red pepper flakes for heat.
Notes
To store leftovers, place the chicken linguine in an airtight container and refrigerate. It can be kept for up to three days. When you’re ready to enjoy it again, simply heat it up in a skillet over low heat, adding a splash of chicken broth or cream if necessary. Make sure not to overcook the chicken; it should be tender and juicy. If desired, add vegetables like spinach or bell peppers for extra nutrients.