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Butter Chicken Linguine in 30 Minutes Recipe

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4.3 from 51 reviews

This Butter Chicken Linguine recipe is a creamy, flavorful dish that combines tender, pan-seared chicken breasts with a luscious butter and garlic sauce, enhanced by Dijon mustard, paprika, and lemon. Tossed with perfectly cooked linguine and finished with parmesan cheese and fresh parsley, this comforting pasta meal is ready in just 30 minutes, making it an ideal weeknight dinner that’s both rich and satisfying.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Pasta

  • 1 pound boneless, skinless chicken breasts
  • 12 ounces linguine pasta

Sauce and Seasonings

  • 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

Instructions

  1. Cook Pasta: Boil the linguine according to the package directions in salted water until al dente. Be sure to reserve 1/2 cup of the pasta water before draining the pasta. Set the cooked pasta aside.
  2. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook the chicken for 5 to 7 minutes on each side or until browned and fully cooked through. Remove the chicken from the skillet and set aside to rest.
  3. Prepare Cowboy Butter Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic, paprika, and red pepper flakes if using. Sauté for about 1 minute until fragrant, being careful not to brown the garlic.
  4. Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Scrape any browned bits from the bottom of the skillet while gently simmering the sauce to combine the flavors.
  5. Creamy Sauce Formation: Pour in the heavy cream and half of the chopped parsley. Stir gently and cook for 2 more minutes until the sauce thickens slightly.
  6. Combine All: Slice or chop the cooked chicken and return it to the skillet. Add the cooked linguine and grated parmesan cheese. Toss everything together to ensure the pasta and chicken are evenly coated with the creamy sauce. Add reserved pasta water as needed to adjust the sauce consistency.
  7. Final Touches: Taste the dish and adjust seasoning with salt and black pepper as necessary. Garnish with the remaining fresh parsley and extra parmesan cheese before serving. Serve immediately for best flavor and texture.

Notes

  • Reserve pasta water to adjust sauce consistency smoothly.
  • If you prefer less spice, omit the red pepper flakes.
  • Using chicken broth instead of pasta water can add an extra depth of flavor.
  • For a lighter version, substitute heavy cream with half-and-half or a mix of milk and cream.
  • Make sure not to overcook the chicken to keep it juicy and tender.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/butter-chicken-linguine-in-30-minutes-recipe/