Why Make This Recipe
Cowboy Butter Chicken Linguine is a delightful dish that brings comfort and flavor to your dinner table. It combines tender chicken breasts with a creamy, buttery sauce that’s packed with garlic and herbs. The linguine pasta acts as a perfect base, soaking up all the delicious flavors. This recipe is easy to make and perfect for a weeknight meal or a cozy gathering with friends and family.
How to Make Cowboy Butter Chicken Linguine
Ingredients:
- 2 large chicken breasts (boneless, skinless)
- 8 oz linguine pasta
- ½ cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1 cup chicken broth
- 1 tablespoon lemon juice
- Freshly grated Parmesan cheese, for garnish
Directions:
Prepare the Chicken: Start by seasoning the chicken breasts with salt, pepper, smoked paprika, and onion powder. Heat a skillet over medium-high heat and add a bit of butter. Cook the chicken for about 6-7 minutes on each side or until it’s cooked through. Remove from the skillet and let it rest.
Cook the Pasta: In a large pot, bring salted water to a boil and cook the linguine according to package instructions until al dente. Drain the pasta and set aside.
Make the Cowboy Butter Sauce: In the same skillet, add the remaining butter and let it melt. Add the minced garlic and cook for about 1 minute until fragrant. Then, stir in the chicken broth, lemon juice, parsley, thyme, and red pepper flakes. Let it simmer for a few minutes until slightly thickened.
Combine the Pasta and Chicken: Slice the cooked chicken into strips. Add the linguine to the skillet with the sauce. Toss everything together until the pasta is well-coated. Add the chicken on top.
Serve and Garnish: Serve the Cowboy Butter Chicken Linguine in bowls, topped with freshly grated Parmesan cheese and a sprinkle of parsley.
How to Serve Cowboy Butter Chicken Linguine
This dish is best served warm. You can pair it with a simple green salad or some garlic bread for a complete meal. A glass of white wine also complements this creamy dish nicely.
How to Store Cowboy Butter Chicken Linguine
If you have leftovers, store them in an airtight container in the refrigerator. This dish can be kept for about 3 days. To reheat, simply warm it in a skillet over low heat, adding a bit of chicken broth or water to loosen the sauce if necessary.
Tips to Make Cowboy Butter Chicken Linguine
- Be careful not to overcook the chicken; it should be juicy and tender.
- You can adjust the amount of garlic and herbs based on your taste preferences.
- For extra richness, consider adding a splash of cream to the sauce.
Variation
You can easily customize this recipe by adding vegetables like spinach, bell peppers, or sun-dried tomatoes. For a lighter version, you can substitute the butter with olive oil and use zucchini noodles instead of linguine.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes, but make sure to thaw them completely before cooking and adjust the cooking time as needed.
Q: Is there a vegetarian version of this dish?
A: Absolutely! You can replace the chicken with sautéed mushrooms or a mix of your favorite vegetables.
Q: How spicy is this dish?
A: The crushed red pepper flakes are optional, so you can adjust or omit them based on your spice tolerance.
Cowboy Butter Chicken Linguine
Ingredients
Method
- Season the chicken breasts with salt, pepper, smoked paprika, and onion powder.
- Heat a skillet over medium-high heat and add a bit of butter.
- Cook the chicken for about 6-7 minutes on each side until cooked through. Remove from the skillet and let it rest.
- In a large pot, bring salted water to a boil and cook the linguine according to package instructions until al dente.
- Drain the pasta and set aside.
- In the same skillet, add the remaining butter and let it melt.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the chicken broth, lemon juice, parsley, thyme, and red pepper flakes. Let it simmer for a few minutes until slightly thickened.
- Slice the cooked chicken into strips.
- Add the linguine to the skillet with the sauce and toss until well-coated.
- Top with sliced chicken.
- Serve in bowls, topped with freshly grated Parmesan cheese and a sprinkle of parsley.