Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes: Fast, Flavorful Dinner

This Cowboy Butter Chicken Linguine is built for busy weeknights when you want something impressive without the fuss. It comes together in 30 minutes using pantry friendly ingredients and a single skillet for the sauce. The recipe is straightforward enough for beginner cooks and flexible for substitutions. Pair with a simple salad and warm bread like these focaccia muffins for a complete meal.

Why This Recipe Works

This dish balances speed and depth of flavor by using browned chicken and a quick butter based sauce that picks up all the pan fond. Using reserved pasta water or chicken broth gives the sauce body fast without long simmering. Dijon mustard and lemon add bright notes that cut through the richness of heavy cream and parmesan. Paprika and optional red pepper flakes bring gentle warmth without competing with garlic and parsley. The recipe scales well and keeps cleanup minimal, which is perfect for a weeknight fix. For more fast meal inspiration check out Quick30Recipes for other fast and effortless ideas.

Flavor & Texture

The sauce is silky from the butter and heavy cream while parmesan adds savory umami. Lemon juice and zest give flashes of brightness that keep the dish lively. Garlic provides the aromatic backbone and paprika adds a smoky hint. Cooked chicken remains tender and the linguine carries sauce between every bite. Fresh parsley at the end keeps the plate looking vibrant.

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
• 1 4 teaspoon red pepper flakes (optional)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 4 cup fresh parsley, chopped
• 1 2 cup chicken broth or reserved pasta water
• 1 cup heavy cream
• 1 2 cup grated parmesan cheese
• Salt and black pepper to taste

Step by Step Instructions

1. Cook the linguine in salted boiling water according to package directions. Reserve 1 2 cup pasta water, drain, and set aside.
2. Heat olive oil in a skillet over medium high heat. Season chicken with salt and pepper, then cook 5 to 7 minutes until browned and cooked through. Remove and set aside.
3. In the same skillet, melt butter. Add garlic, paprika, and red pepper flakes. Sauté for 1 minute until fragrant.
4. Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or pasta water. Scrape up browned bits from the pan.
5. Add heavy cream and half the parsley. Stir and simmer 2 minutes until slightly thickened.
6. Return chicken to the pan. Add linguine and parmesan cheese. Toss to coat evenly, adding reserved pasta water as needed.
7. Taste and adjust seasoning. Garnish with remaining parsley and extra parmesan before serving.
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Quick Tips & Shortcuts

Trim the chicken into thinner cutlets to speed cooking and increase surface browning. Use pre grated parmesan for a faster finish though freshly grated melts more smoothly. Mince garlic ahead and store in the fridge for up to a day to shorten prep time. If you have rotisserie chicken on hand you can skip step two and fold shredded chicken in at the end. Keep lemon zest and juice ready so you can finish the sauce the moment cream is added.

Storage & Meal Prep

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water or broth to loosen the sauce. For meal prep portion into single serve containers and add fresh parsley just before eating. Avoid freezing cream based pasta if you want the best texture.

Short Closing Note

This cowboy butter chicken linguine delivers bold flavor without long effort. It is a reliable, fast option for busy nights and casual entertaining.

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Cowboy Butter Chicken Linguine

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Pin Recipe

A fast and flavorful chicken linguine dish with a creamy butter sauce, perfect for busy weeknights.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 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
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 cup fresh parsley, chopped
• 1/2 cup chicken broth or reserved pasta water
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and black pepper to taste

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Instructions

1. Cook the linguine in salted boiling water according to package directions. Reserve 1/2 cup pasta water, drain, and set aside.
2. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5 to 7 minutes until browned and cooked through. Remove and set aside.
3. In the same skillet, melt butter. Add garlic, paprika, and red pepper flakes. Sauté for 1 minute until fragrant.
4. Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or pasta water. Scrape up browned bits from the pan.
5. Add heavy cream and half the parsley. Stir and simmer for 2 minutes until slightly thickened.
6. Return chicken to the pan. Add linguine and parmesan cheese. Toss to coat evenly, adding reserved pasta water as needed.
7. Taste and adjust seasoning. Garnish with remaining parsley and extra parmesan before serving.

Notes

For quicker cooking, trim chicken into thinner cutlets. Store leftovers in an airtight container for up to three days.

• Author: Chef Hanna
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 90mg