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Cowboy Butter Chicken Linguine

Creamy Cowboy Butter Chicken Linguine in 30 Minutes

This Cowboy Butter Chicken Linguine recipe brings comfort and flavor in just 30 minutes—a family-friendly dinner that's fully customizable.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 breasts Boneless, skinless chicken Choose juicy pieces for maximum flavor.
  • 2 tablespoons Olive oil Adds depth and prevents sticking.
For the Pasta
  • 8 ounces Linguine pasta Acts as a base that captures the sauce.
For the Sauce
  • 2 tablespoons Butter Delivers rich flavor; substitute with plant-based for dairy-free.
  • 4 cloves Garlic Freshly minced for maximal aroma.
  • 2 tablespoons Dijon mustard Introduces a subtle tang.
  • 1 teaspoon Paprika Offers smoky flavor.
  • 1/2 teaspoon Red pepper flakes Optional; adjust for heat.
  • 1 tablespoon Lemon juice Brightens the dish.
  • 1 teaspoon Lemon zest Enhances flavor.
  • 1 cup Heavy cream Key for creaminess; coconut cream can replace.
  • 1/4 cup Chicken broth or reserved pasta water Used for sauce consistency.
For the Finish
  • 1/2 cup Grated parmesan cheese Adds umami; vegan option available.
  • 1/4 cup Fresh parsley For garnish.
  • to taste Salt Essential for flavor enhancement.
  • to taste Black pepper Essential for flavor enhancement.

Equipment

  • large pot
  • Skillet
  • measuring cups
  • measuring spoons
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add linguine pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
  2. In a skillet, heat olive oil and butter over medium-high heat. Season chicken breasts with salt and pepper, add to skillet, and sauté for 6-7 minutes on each side until cooked through.
  3. Remove chicken and set aside. In the same skillet, sauté garlic, paprika, and red pepper flakes for 1 minute. Stir in Dijon mustard, lemon juice, and heavy cream.
  4. Lower heat, add reserved pasta water gradually, and simmer for 3-5 minutes to thicken.
  5. Slice chicken into pieces, return to skillet, and toss with cooked linguine until coated. Adjust sauce thickness with more reserved pasta water if needed.
  6. Serve in bowls, garnish with parsley and parmesan. Enjoy your comforting dish!

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 900IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Ensure chicken reaches an internal temperature of 165°F for safety. Always reserve pasta water for sauce consistency.

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