Cowboy Butter Chicken Linguine is a rich and flavorful pasta dish that combines tender chicken, al dente linguine, and a zesty cowboy butter sauce. The sauce, infused with garlic, lemon, and a hint of spice, clings to every strand of pasta, creating a comforting and indulgent meal that's ready in just 30 minutes.
Why You’ll Love This Recipe
I love this recipe because it's a perfect blend of bold flavors and creamy textures. The cowboy butter sauce adds a unique twist to the classic chicken pasta, making it both comforting and exciting. It's quick to prepare, making it ideal for busy weeknights, yet impressive enough for special occasions. Plus, it's versatile—you can easily adjust the spice level or add your favorite vegetables to make it your own.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 boneless, skinless chicken breasts, cut into cubes
- 8 oz linguine pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- ½ cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- ¼ cup grated Parmesan cheese
- ¼ cup chicken broth
- ¼ cup heavy cream
- 1 tablespoon Dijon mustard
- ½ teaspoon crushed red pepper flakes (optional)
Directions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve ¼ cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter. Add the cubed chicken and season with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the softened butter over medium heat. Add the chicken broth, heavy cream, Dijon mustard, and crushed red pepper flakes (if using). Stir to combine and let the sauce simmer for 2-3 minutes.
- Add the cooked chicken back to the skillet, along with the cooked linguine. Toss to coat the pasta and chicken in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
- Stir in the grated Parmesan cheese, chopped parsley, and lemon juice. Adjust seasoning with additional salt and pepper, if needed.
- Serve immediately, garnished with extra parsley and Parmesan cheese, if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- For a lighter version, substitute half-and-half or whole milk for the heavy cream.
- Add vegetables like spinach, cherry tomatoes, or bell peppers for extra flavor and nutrition.
- Swap the chicken for shrimp or tofu to suit your dietary preferences.
- Adjust the spice level by increasing or decreasing the amount of cayenne pepper and red pepper flakes.
Storage/Reheating
To store leftovers, allow the dish to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, warm the pasta gently in a skillet over medium-low heat, adding a splash of water or chicken broth to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring between each, until heated through.
FAQs
How can I make this dish less spicy?
To reduce the heat, simply omit the cayenne pepper and red pepper flakes. You can also use a mild paprika instead of smoked paprika for a gentler flavor.
Can I use a different type of pasta?
Absolutely! While linguine works well with the creamy sauce, you can substitute it with fettuccine, spaghetti, or even penne, depending on your preference.
Is it possible to make this dish ahead of time?
Yes, you can prepare the sauce and cook the chicken in advance. Store them separately in the refrigerator, and when ready to serve, reheat and toss with freshly cooked pasta.
Can I freeze Cowboy Butter Chicken Linguine?
Freezing is not recommended, as the cream-based sauce may separate upon reheating. However, you can freeze the cooked chicken and sauce separately, then prepare fresh pasta when you're ready to serve.
What sides pair well with this dish?
A simple side salad with a light vinaigrette or some crusty garlic bread complements the richness of the pasta nicely.
Conclusion
Cowboy Butter Chicken Linguine is a delightful fusion of bold flavors and creamy textures that transforms a simple chicken pasta into a memorable meal. Its quick preparation and versatility make it a go-to recipe for any occasion. Whether you're cooking for family, friends, or just treating yourself, this dish is sure to impress and satisfy.
Cowboy Butter Chicken Linguine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
Cowboy Butter Chicken Linguine is a flavorful pasta dish featuring tender chicken, linguine, and a rich, zesty cowboy butter sauce made with garlic, lemon, and spices. It's quick, indulgent, and perfect for any night of the week.
Ingredients
- 2 boneless, skinless chicken breasts, cut into cubes
- 8 oz linguine pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- ½ cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- ¼ cup grated Parmesan cheese
- ¼ cup chicken broth
- ¼ cup heavy cream
- 1 tablespoon Dijon mustard
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve ¼ cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter. Add the cubed chicken and season with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the softened butter over medium heat. Add the chicken broth, heavy cream, Dijon mustard, and crushed red pepper flakes (if using). Stir to combine and let the sauce simmer for 2-3 minutes.
- Add the cooked chicken back to the skillet, along with the cooked linguine. Toss to coat the pasta and chicken in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
- Stir in the grated Parmesan cheese, chopped parsley, and lemon juice. Adjust seasoning with additional salt and pepper, if needed.
- Serve immediately, garnished with extra parsley and Parmesan cheese, if desired.
Notes
- Adjust the spice level to taste by altering the amount of cayenne and red pepper flakes.
- Use freshly grated Parmesan for the best flavor.
- This dish is best served fresh, as the sauce may not hold up well to freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg
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