Go Back

Cowboy Butter Chicken Linguine

A cozy and comforting one-pan meal featuring tender chicken and linguine tossed in a rich, buttery sauce with garlic and fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 ounces linguine pasta Can substitute with fettuccine or spaghetti.
  • 1 pound chicken breast, cut into strips Skinless chicken breast is a lean option; thighs can be used for richer flavor.
Butter Sauce
  • 4 tablespoons butter Regular butter or ghee can be used.
  • 4 cloves garlic, minced Provides a fragrant flavor.
  • 2 tablespoons Dijon mustard Adds a tangy element to the dish.
  • 1 whole lemon, juiced Freshly squeezed for best flavor.
  • 2 tablespoons fresh herbs (e.g., parsley, basil) Fresh herbs elevate the dish.
  • to taste Salt and pepper Season to preference.

Method
 

Preparation
  1. Begin by cooking the linguine pasta according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Cooking
  1. Add the chicken strips to the skillet, seasoning with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked thoroughly.
  2. Stir in the Dijon mustard, lemon juice, and fresh herbs, mixing well to marry the flavors together.
  3. Gently fold the cooked linguine into the skillet, tossing to coat with the buttery sauce. Allow everything to heat through for an additional 2-3 minutes.
  4. Serve warm, garnished with more fresh herbs if desired.

Notes

To prevent pasta sticking, stir during the first minutes of cooking and reserve some pasta water. Allow the dish to rest for about five minutes before serving for the flavors to meld.