Why Make This Recipe
Cowboy Butter Chicken Linguine is a delightful dish that combines tender chicken, creamy sauce, and pasta in just 30 minutes. It’s perfect for busy weeknights when you want a hearty meal without spending hours in the kitchen. The flavors are rich, and the texture is satisfying, making it a family favorite. Plus, it’s easy to customize for different tastes, so everyone can enjoy a plate full of comfort.
How to Make Irresistibly Easy Cowboy Butter Chicken Linguine
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 12 ounces linguine pasta
- 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
Directions:
- Cook Pasta: Boil the linguine according to the package directions in salted water. Don’t forget to reserve ½ cup of the pasta water before draining, then set the pasta aside.
- Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper before cooking for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.
- Add Flavor Components: Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape any browned bits from the bottom of the pan while gently simmering.
- Creamy Sauce Formation: Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
- Combine All: Return the chicken to the pan, add the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adding reserved pasta water as needed to adjust the sauce’s consistency.
- Final Touches: Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately to enjoy the delightful flavors!
How to Serve Irresistibly Easy Cowboy Butter Chicken Linguine
This dish is great on its own, but you can serve it with a side salad or some garlic bread for an enjoyable meal. Sprinkle some extra parsley or parmesan cheese on top for added flavor and a nice presentation.
How to Store Irresistibly Easy Cowboy Butter Chicken Linguine
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, just reheat in a pan on low heat or in the microwave until warmed through. If the sauce looks thick, add a little water or chicken broth to loosen it up.
Tips to Make Irresistibly Easy Cowboy Butter Chicken Linguine
- Make sure not to overcook the chicken; it should be juicy and tender.
- Feel free to substitute other pasta types according to your preference.
- If you like a spicier kick, increase the amount of red pepper flakes.
Variation
You can switch up the protein by using shrimp or Italian sausage instead of chicken. For a vegetarian option, consider sautéed mushrooms or zucchini.
FAQs
1. Can I use whole wheat linguine?
Yes, whole wheat linguine works just as well! It will add a nutty flavor and is a healthier option.
2. Can I make this dish dairy-free?
Absolutely! You can use coconut cream instead of heavy cream and nutritional yeast in place of parmesan cheese for a dairy-free version.
3. How can I make the dish spicier?
To spice things up, add more red pepper flakes or even some diced jalapeños to the sauce. Adjust according to your heat preference!
Cowboy Butter Chicken Linguine
Ingredients
Method
- Boil the linguine according to the package directions in salted water. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper before cooking for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.
- Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape any browned bits from the bottom of the pan while gently simmering.
- Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
- Return the chicken to the pan, add the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adding reserved pasta water as needed to adjust the sauce’s consistency.
- Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately.