After a hectic day of balancing work deadlines and family responsibilities, nothing feels more rewarding than sitting down to a comforting, homemade meal that doesn’t require hours in the kitchen. That’s why my Cowboy Butter Chicken Linguine has become a weeknight hero in my house. Imagine tender, juicy chicken tossed with perfectly cooked linguine, all coated in a velvety sauce made with rich butter, roasted garlic, fresh herbs, and just the right splash of lemon to brighten every bite.
The magic of this dish is how quickly it comes together—less than 30 minutes from stove to table—yet it tastes like something you’d order at a cozy Italian bistro. The aroma alone, with its blend of buttery herbs and sizzling garlic, is enough to gather everyone in the kitchen before it’s even served.
You can customize this dish endlessly—swap the chicken for shrimp, use gluten-free pasta, or add a pinch of chili flakes for a little kick. Pair it with a crisp green salad or garlic bread, and you’ve got a restaurant-quality dinner that turns any ordinary evening into a mini celebration. Quick, creamy, and absolutely satisfying, this recipe proves that weeknight cooking can be both simple and spectacular.
An easy and delicious Cowboy Butter Chicken Linguine recipe that comes together in 30 minutes, perfect for busy weeknights.
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
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ cup fresh parsley, chopped
- ½ cup chicken broth or reserved pasta water
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- 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!