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Plate of creamy Cowboy Butter Chicken Linguine with herbs and spices

Cowboy Butter Chicken Linguine

A quick and comforting dish featuring seared chicken in a creamy, lemon-Dijon butter sauce tossed with linguine, perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 1 pound boneless, skinless chicken breasts Pat chicken dry and season with salt and pepper.
  • 2 tablespoons olive oil For searing the chicken.
For the pasta
  • 12 ounces linguine pasta Cook until al dente.
  • 1/2 cup reserved pasta water To help sauce consistency.
For the sauce
  • 3 tablespoons butter Use in the same skillet after cooking chicken.
  • 4 cloves garlic, minced Adds flavor.
  • 1 tablespoon Dijon mustard Provides tanginess.
  • 1 teaspoon paprika Adds warmth and flavor.
  • 1/4 teaspoon red pepper flakes Optional for heat.
  • 2 tablespoons lemon juice Freshly squeezed for brightness.
  • 1 teaspoon lemon zest Enhances lemon flavor.
  • 1/2 cup chicken broth Or reserve pasta water.
  • 1 cup heavy cream For creaminess.
  • 1/2 cup grated Parmesan cheese Adds richness.
  • 1/4 cup fresh parsley, chopped For garnish.
  • Salt and black pepper to taste For seasoning.

Method
 

Cooking the pasta
  1. Bring a large pot of well-salted water to a boil.
  2. Add linguine and cook until al dente according to the package.
  3. Before draining, reserve 1/2 cup of the pasta water.
  4. Drain and set the linguine aside.
Cooking the chicken
  1. Pat chicken dry and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken and cook for 5 to 7 minutes per side, until golden and the internal temperature reaches 165°F (74°C).
  4. Transfer the chicken to a plate and let rest for 5 minutes, then slice against the grain.
Making the cowboy butter sauce
  1. Reduce heat to medium in the same skillet.
  2. Add butter and let it melt and foam.
  3. Add minced garlic, paprika, and red pepper flakes. Sauté for about 1 minute until fragrant.
Building the sauce
  1. Stir in Dijon mustard, lemon juice, and lemon zest.
  2. Pour in chicken broth and scrape up any browned bits from the pan. Let the liquid simmer for 1 to 2 minutes.
  3. Pour in heavy cream and add half of the chopped parsley. Stir gently and simmer until the sauce thickens slightly, about 2 minutes.
Combining pasta and chicken
  1. Return the sliced chicken to the skillet.
  2. Add the cooked linguine and toss to coat.
  3. Stir in Parmesan cheese. If the sauce seems tight, add reserved pasta water a tablespoon at a time until the texture is silky.
Finishing touches
  1. Taste and adjust salt and pepper.
  2. Garnish with remaining parsley and extra Parmesan before plating.

Nutrition

Serving: 1Calories: 650kcalCarbohydrates: 60gProtein: 35gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 2g

Notes

This dish reheats well and can be frozen. Serve with a crisp green salad or garlic-roasted vegetables for a complete meal. For a lighter option, consider using half-and-half instead of heavy cream.

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