Irresistible Cowboy Butter Chicken Linguine in 30 Minutes
Enjoy a flavor-packed Cowboy Butter Chicken Linguine that's quick to prepare in just 30 minutes, perfect for weeknight dinners.
Equipment
- Large pot
- large skillet
- Whisk
- tongs
Ingredients
For the Chicken
- 1 lb chicken breast Cubed for quick cooking and easy absorption of flavors.
- 1 tablespoon Dijon mustard Adds a tangy depth to the creamy sauce.
For the Pasta
- 8 oz linguine A perfect vehicle for the rich sauce; cook it al dente for the best texture.
For the Sauce
- ¼ cup chicken broth Provides a savory base that's essential for a well-rounded flavor.
- ½ cup heavy cream Ensures a luscious, creamy texture that hugs the pasta.
- ½ cup Parmesan cheese Grated for that irresistible cheesy goodness.
- 2 tablespoon butter Adds richness and depth to the sauce.
- 1 tablespoon olive oil Helps sear the chicken while adding a hint of fruitiness.
- 2 cloves garlic Freshly minced for an aromatic punch.
- 1 teaspoon garlic powder Enhances the garlic flavor throughout the dish.
- 1 teaspoon onion powder Adds a touch of sweetness to balance the savory elements.
- 1 teaspoon paprika Provides a subtle smokiness to the dish.
- ½ teaspoon cayenne pepper Optional, adds a welcome warmth for those who like a kick.
- Salt and pepper to taste.
For Serving
- fresh parsley Chopped, for a burst of freshness as a garnish.
- 1 tablespoon lemon juice Brightens up the dish with a zesty finish.
- additional lemon slices For serving.
Instructions
Step‑by‑Step Instructions
- Bring a large pot of salted water to a rolling boil. Add the linguine and cook for 9–11 minutes until al dente. Reserve ¼ cup starchy pasta water before draining. Toss with olive oil and set aside.
- Mix garlic powder, onion powder, paprika, and cayenne pepper. Season chicken with salt and pepper, then coat with the spice mixture.
- In a skillet, heat olive oil and butter. Add the chicken and cook until golden brown and fully cooked, about 3–4 minutes per side.
- Lower the heat and melt the remaining butter. Add minced garlic, stirring until fragrant, about 30–60 seconds.
- Add chicken broth, lemon juice, and Dijon mustard to the skillet. Simmer for about 2 minutes. Stir in heavy cream and Parmesan cheese, combine until smooth.
- Return chicken and juices to the skillet. Add cooked linguine and toss until coated in sauce. Add reserved pasta water if necessary.
- Remove from heat, stir in parsley. Serve immediately with lemon slices.
Notes
Store leftovers in an airtight container for up to 3 days. Freeze in a freezer-safe container for up to 2 months.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg
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