Ah, Cowboy Butter Chicken! Just saying the name brings back memories of cozy family dinners, where the aroma of creamy garlic sauce filled the air and everyone gathered around the table with anticipation. It was one of those magical recipes my mom would whip up on busy weeknights, transforming simple chicken breasts into a savory delight that left us all asking for seconds. I can still hear the laughter and chatter as we dug into our plates, the sound of forks clinking against the bowls echoing in our little kitchen.

This recipe is perfect for any occasion, especially as the cooler months approach, when comfort food starts to feel essential. It's quick, it's satisfying, and it brings that warm, homey feeling that makes you want to linger around the table just a little longer. Plus, this Cowboy Butter Chicken is the kind of dish that makes everyone feel at home, even if they've just dropped by for a quick visit. Trust me, once you try it, you'll understand why it's such a cherished favorite!

Why You'll Love "Cowboy Butter Chicken"

Quick and easy to prepare, ready in just 35 minutes!
Simple ingredients mean you likely have everything on hand.
Kid-friendly flavors that even picky eaters will love.
Perfect for busy weeknights or casual family gatherings.
Leftovers are delicious and can be easily reheated for lunch.
Versatile enough to serve with different sides or pasta types.

Ingredients You'll Need

1 pound boneless, skinless chicken breasts (try to get fresh, organic if you can for the best flavor)
12 ounces linguine pasta (you can use any pasta you have on hand, but linguine gives it a nice touch)
2 tablespoons olive oil (extra virgin is my go-to for a richer taste)
3 tablespoons butter (unsalted, to keep the flavors balanced)
4 cloves garlic, minced (the more, the merrier-garlic lovers unite!)
1 tablespoon Dijon mustard (adds a lovely tang, but yellow mustard works too in a pinch)
1 teaspoon paprika (smoked paprika can give it a nice depth)
¼ teaspoon red pepper flakes (optional, adjust based on your spice preference)
2 tablespoons lemon juice (freshly squeezed for the brightest flavor)
1 teaspoon lemon zest (don't skip this-it adds a zing that's so refreshing!)
¼ cup fresh parsley, chopped (for that pop of color and freshness)
½ cup chicken broth or reserved pasta water (broth gives more flavor; if using pasta water, make sure it's salted)
1 cup heavy cream (for that luscious creaminess that makes this dish so comforting)
½ cup grated parmesan cheese (freshly grated is always best, but pre-grated works too)
Salt and black pepper to taste (don't be shy-season well!)

Step-by-Step Instructions

Cook the Pasta

Bring a large pot of salted water to a boil.
Add the linguine pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
Once cooked, drain the pasta in a colander and set it aside, making sure to reserve a bit of the pasta water if you like.

Prepare the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium heat.
While the oil heats up, season both sides of the chicken breasts with salt and black pepper.
Once the oil is shimmering, carefully add the seasoned chicken to the skillet.
Cook the chicken for about 6-7 minutes on each side, or until it's golden brown and cooked through (the internal temperature should reach 165°F).
Once cooked, remove the chicken from the skillet and set it aside on a plate to rest.

Make the Sauce

In the same skillet, add 3 tablespoons of butter and the minced garlic.
Sauté for 1-2 minutes until the garlic is fragrant, but be careful not to let it burn!
Stir in the Dijon mustard, paprika, and red pepper flakes (if using), and cook for another minute to combine the flavors.

Combine and Serve

Add the chicken broth (or reserved pasta water) to the skillet and bring the mixture to a gentle simmer.
Next, stir in the heavy cream and grated parmesan cheese, mixing until everything is well combined and heated through.
Return the chicken to the skillet, spooning some of that luscious sauce over it to coat well.
Serve the chicken over the cooked linguine, garnishing with freshly chopped parsley for that beautiful pop of color!

Variations

Swap linguine for zucchini noodles or gluten-free pasta for a lighter or gluten-free option.
Add seasonal veggies like spinach or cherry tomatoes for added nutrition and color.
Try using chicken thighs instead of breasts for a juicier texture.
For a dairy-free version, substitute heavy cream with coconut cream and skip the cheese.
Experiment with different mustards, like whole grain or spicy brown, for a flavor twist.

Serving and Storage Tips

Serving

For a beautiful presentation, serve the Cowboy Butter Chicken over a nest of linguine, drizzling extra sauce on top. Garnish with a sprinkle of freshly chopped parsley and a wedge of lemon on the side for a pop of color and brightness. You can even add a dusting of additional parmesan cheese for that extra touch of indulgence!

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze portions for up to 2 months. Just make sure to thaw it overnight in the fridge before reheating on the stove or microwave, adding a splash of chicken broth to loosen the sauce if needed.

Helpful Notes

For a richer flavor, use homemade chicken broth instead of store-bought.
If you want to lighten it up, replace heavy cream with half-and-half or a plant-based cream alternative.
Feel free to add in extra veggies like bell peppers or mushrooms for added nutrition.
Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
Adjust the garlic and spice levels to fit your family's taste preferences!

Frequently Asked Questions

Can I freeze Cowboy Butter Chicken?

Yes, you can freeze Cowboy Butter Chicken! Just make sure to let it cool completely before transferring it to an airtight container. It can be frozen for up to 2 months. When you're ready to enjoy it again, thaw it overnight in the fridge and then reheat gently on the stove, adding a splash of chicken broth to help loosen the sauce if needed.

What can I substitute for heavy cream?

If you're looking for a substitute for heavy cream, you can use half-and-half for a lighter option, or try a full-fat coconut milk for a dairy-free version. If you want to keep it lighter, a mixture of milk with a bit of cornstarch can also work as a thickening agent to mimic the creaminess.

How can I make this dish gluten-free?

To make Cowboy Butter Chicken gluten-free, simply swap the linguine pasta for a gluten-free pasta alternative. There are plenty of great options available now, such as chickpea or brown rice pasta. Just ensure that any broth you use is labeled gluten-free as well.

Final Thoughts

I hope you feel inspired to try making this Cowboy Butter Chicken, because trust me, it's a dish that brings people together! Whether it's a cozy dinner with family or a casual gathering with friends, this recipe is sure to impress. Just remember to let the flavors meld and enjoy the process - cooking is all about love and creativity, after all. So roll up those sleeves, pour yourself a glass of something nice, and let's create some delicious memories in the kitchen together. Happy cooking, my friend!

Cowboy Butter Chicken

This Cowboy Butter Chicken features tender chicken breasts cooked in a creamy garlic sauce served over linguine pasta.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dinner

Cuisine American

Servings 4 people

Calories 600 kcal

Equipment

Skillet
Pot

Ingredients

For the Chicken

1 pound boneless, skinless chicken breasts

For the Pasta

12 ounces linguine pasta

For the Sauce

2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon paprika
¼ teaspoon red pepper flakes optional
2 tablespoons lemon juice
1 teaspoon lemon zest
¼ cup fresh parsley, chopped
½ cup chicken broth or reserved pasta water
1 cup heavy cream
½ cup grated parmesan cheese
Salt and black pepper to taste

Instructions

Cook the linguine according to package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add chicken and season with salt and pepper. Cook until golden brown and cooked through, about 6-7 minutes per side. Remove and set aside.
Add butter and garlic to the skillet. Sauté for 1-2 minutes until fragrant.
Stir in Dijon mustard, paprika, red pepper flakes, lemon juice, and lemon zest. Cook for another minute.
Add chicken broth and bring to a simmer. Stir in heavy cream and parmesan cheese. Cook until heated through.
Return chicken to the skillet and coat with the sauce. Serve over linguine and garnish with parsley.

Notes

You can adjust the spice level by adding more or less red pepper flakes.

Keyword chicken recipe, Cowboy Butter Chicken, pasta recipe