Creamy Chicken Linguine

This creamy chicken linguine combines tender juicy chicken with perfectly cooked pasta, all tossed in a rich cowboy butter sauce that brings together garlic, lemon, and Parmesan in every bite. The dish strikes that perfect balance between indulgent comfort food and weeknight practicality, coming together in just 30 minutes for a restaurant quality meal at home.

I first created this recipe when my sister was visiting and wanted something creamy yet not too heavy. The combination of tender chicken and silky sauce impressed her so much that she now makes it regularly for her own family gatherings.

Ingredients

• Boneless skinless chicken breasts provide lean protein and cook quickly when cubed. Look for plump pieces with good color and minimal white striping.
• Linguine pasta works perfectly for capturing the creamy sauce in every bite. Choose a quality brand for the best texture and cooking results.
• Unsalted butter forms the base of our cowboy butter sauce. Use good quality butter for the richest flavor.
• Fresh parsley adds brightness and color. Select bunches with vibrant green leaves without any wilting.
• Lemon juice brings necessary acidity to cut through the richness. Fresh lemons yield better flavor than bottled juice.
• Parmesan cheese provides nutty depth and helps thicken the sauce. Freshly grated works far better than pre shredded varieties.
• Heavy cream creates luxurious texture. At room temperature it incorporates more smoothly into the sauce.
• Dijon mustard adds subtle tanginess and helps emulsify the sauce. A smooth variety works best here.
• Garlic powder infuses the chicken with flavor. For best results look for varieties without added salt.

Step-by-Step Instructions

Cook the Pasta

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. This seasons the pasta from within. Add linguine and cook according to package directions until al dente usually about 9 to 11 minutes. Before draining reserve a quarter cup of the starchy pasta water which will help thicken and bind our sauce later. Drain pasta but do not rinse as the starch helps the sauce adhere.

Season and Cook Chicken

While pasta cooks cut chicken into even bite sized cubes about one inch each for quick and uniform cooking. In a bowl combine garlic powder onion powder smoked paprika cayenne if using salt and pepper. Toss chicken in this seasoning mixture ensuring each piece is well coated. Heat olive oil and a tablespoon of butter in a large skillet over medium high heat until butter melts and begins to foam. Add seasoned chicken in a single layer without overcrowding to ensure proper browning. Cook for about 3 to 4 minutes per side until golden brown and cooked through to 165°F internal temperature. Remove to a plate and cover loosely with foil to keep warm.

Create the Cowboy Butter Sauce

Using the same skillet with all those flavorful bits from cooking the chicken reduce heat to medium and add the half cup of butter. As it melts scrape up any browned bits from the bottom of the pan. Add a splash of chicken broth and whisk to incorporate. Pour in the remaining broth heavy cream and Dijon mustard whisking constantly to create a smooth emulsion. Add red pepper flakes if using. Allow the sauce to simmer gently for about 3 to 4 minutes until it begins to thicken slightly. The sauce should coat the back of a spoon but still flow freely.

Combine Everything

Return cooked chicken to the skillet along with any accumulated juices. Add the drained linguine directly to the sauce using tongs to gently toss and coat every strand. Sprinkle in the Parmesan cheese a little at a time while continuing to toss. Add chopped parsley and fresh lemon juice which brightens the rich flavors. If the sauce seems too thick add reserved pasta water a tablespoon at a time until you reach your desired consistency. Let everything cook together for about 2 minutes so the pasta can absorb some of the sauce.

Finish and Serve

Taste and adjust seasoning adding more salt pepper or lemon juice if needed. The flavors should be balanced with the richness of the butter and cream complemented by the brightness of lemon and herbs. Transfer to a serving platter or individual plates and garnish with additional fresh parsley and a sprinkle of Parmesan cheese. Serve immediately while hot and creamy.

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The cowboy butter sauce is truly the star of this dish. I discovered this combination while experimenting with different compound butters and found that the addition of Dijon mustard creates an incredible depth that makes guests always ask for my secret. My husband who usually prefers tomato based pasta now requests this weekly.

Storage and Reheating

This pasta dish keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when cold. To reheat add a splash of milk or chicken broth to a pan over medium low heat and gently warm the pasta stirring occasionally. The microwave works in a pinch but can make the chicken tough so cover with a damp paper towel and heat in 30 second intervals stirring between each until just warmed through. I do not recommend freezing this dish as the cream sauce can separate and the pasta texture suffers.

Customization Options

The beauty of this recipe lies in its adaptability. For a lighter version substitute half and half for the heavy cream and reduce the butter by half. Seafood lovers can swap the chicken for shrimp or scallops cooking them even more quickly just until opaque. Vegetarians might enjoy this with sautéed mushrooms which provide a similar meaty texture. For added nutrition and color toss in a handful of baby spinach peas or halved cherry tomatoes during the final minute of cooking. The basic sauce works with nearly any protein or vegetable combination making it a versatile foundation for countless meals.

Perfect Pairings

This rich pasta dish pairs beautifully with bright acidic sides that cut through the creaminess. A simple arugula salad with lemon vinaigrette brings a peppery freshness that complements the dish perfectly. For wine lovers a crisp unoaked Chardonnay or light Pinot Grigio makes an excellent accompaniment. If serving for guests add garlic bread for soaking up extra sauce and consider a light citrus sorbet for dessert to cleanse the palate after the rich main course. During summer months this pasta also works surprisingly well with grilled vegetables on the side for a complete meal with contrasting textures.

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Common Questions

→ Can I substitute the chicken with something else?

Yes, you can easily substitute the chicken with shrimp for a seafood variation or tofu for a vegetarian option. Both will work well with the creamy cowboy butter sauce and require similar cooking techniques, though cooking times may vary.

→ How can I make this dish healthier?

To make this dish healthier, consider adding vegetables like spinach, cherry tomatoes, or bell peppers. You could also use whole wheat linguine for added fiber, reduce the amount of butter, or substitute half-and-half for the heavy cream.

→ Is there a way to make this dish less spicy?

Absolutely! Simply omit the cayenne pepper and red pepper flakes from the recipe. The dish will still be flavorful from the garlic, onion powder, and Dijon mustard without the heat.

→ Can I prepare any components ahead of time?

Yes, you can cube and season the chicken up to a day in advance and store it covered in the refrigerator. You can also prepare the cowboy butter mixture ahead of time. Just before serving, cook the pasta and chicken, then combine with the sauce.

→ What sides pair well with this pasta dish?

This creamy chicken linguine pairs beautifully with a simple green salad dressed with lemon vinaigrette, garlic bread, or roasted vegetables like asparagus or broccoli. A light side helps balance the richness of the creamy sauce.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream to restore the sauce's creaminess. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking.