Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes: Your New Weeknight Hero
Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
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12 oz linguine pasta
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1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
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2 tbsp olive oil
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Salt & freshly ground black pepper (to taste)
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3 tbsp unsalted butter
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4 cloves garlic, minced
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1 tbsp Dijon mustard
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1 tsp paprika (smoked if preferred)
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¼ tsp red pepper flakes (optional)
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½ cup chicken broth (or reserved pasta water)
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Zest of 1 lemon + 2 tbsp lemon juice
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1 cup heavy cream
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½ cup freshly grated Parmesan cheese
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¼ cup fresh parsley, chopped (divided)
Instructions
1. Cook Pasta
Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve ½ cup pasta water, then drain.
2. Cook Chicken
Meanwhile, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear for 5–7 minutes, turning occasionally, until golden brown and cooked through (165°F). Remove and set aside.
3. Build Cowboy Butter Sauce
In the same skillet, melt butter. Add garlic, paprika, and red pepper flakes; cook 1 minute until fragrant. Stir in Dijon, lemon zest, lemon juice, and chicken broth/pasta water, scraping up browned bits. Simmer 1–2 minutes.
4. Make It Creamy
Reduce heat to medium-low. Stir in heavy cream and half the parsley. Simmer gently 2–3 minutes until slightly thickened.
5. Combine & Serve
Return chicken to skillet along with linguine and Parmesan. Toss well to coat, adding a splash of pasta water if needed for creaminess. Taste and adjust seasoning. Garnish with remaining parsley and extra Parmesan. Serve hot.
Notes
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Swap chicken for shrimp (cooks in 2–3 min per side).
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Add spinach, mushrooms, or sun-dried tomatoes with the cream.
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For lighter version: use half-and-half instead of heavy cream, or reduce butter by 1 tbsp.