Cowboy Butter Chicken Linguine
why make this recipe
Cowboy Butter Chicken Linguine is a delightful dish that combines the tender juiciness of chicken with the creamy richness of butter sauce and pasta. It’s not only easy to prepare but also makes a comforting meal any day of the week. The flavors come together beautifully, making it a hit with family and friends. You can whip it up in less than 30 minutes, so it’s perfect for busy nights when you want something special without spending all evening cooking.
how to make Cowboy Butter Chicken Linguine
Ingredients:
- 8 ounces linguine
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch bites
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup (4 tablespoons / 57 g) cowboy butter, divided
- ¾ cup (178.5 g) heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
- Lemon slices, for garnish
- Parsley, chopped, for garnish
Directions:
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain the pasta and set it aside.
- In a large skillet over medium-high heat, add the olive oil. Once it’s hot, add the chicken in a single layer. Season the chicken evenly with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side until it turns golden brown.
- Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken pieces and cook until they are browned and reach an internal temperature of 165°F, about another 3-4 minutes.
- Remove the chicken from the pan and place it onto a plate to keep warm.
- Reduce the heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes to the skillet. Use a spatula to scrape up any brown bits in the pan, stirring until the butter has melted.
- Add the cooked linguine and chicken back to the skillet. Toss to coat everything in the sauce.
- Stir in the lemon juice and mix well. Serve the dish garnished with lemon slices and chopped parsley.
how to serve Cowboy Butter Chicken Linguine
Serve Cowboy Butter Chicken Linguine hot, right from the skillet. You can enjoy it on its own or with a fresh side salad and some crusty bread. The bright lemon and parsley garnish add an extra touch of freshness, making the dish vibrant and appealing.
how to store Cowboy Butter Chicken Linguine
If you have leftovers, let the dish cool down to room temperature before storing. Place the Cowboy Butter Chicken Linguine in an airtight container and store it in the refrigerator. It should be good for up to 3 days. When you’re ready to eat, reheat it in the microwave or on the stovetop, adding a splash of cream if the sauce seems too thick.
tips to make Cowboy Butter Chicken Linguine
- Cook Pasta Perfectly: Make sure to cook the linguine until it’s al dente for the best texture.
- Customize Spices: Feel free to adjust the amount of crushed red pepper flakes according to how spicy you prefer your dish.
- Use Fresh Ingredients: Fresh lemon juice and chopped parsley elevate the flavors, so use them if possible.
- Chicken Option: You can substitute the chicken for shrimp or even tofu for a different twist.
variation
For a healthier version, you can use whole wheat or gluten-free pasta. Adding seasonal vegetables like spinach or cherry tomatoes can also enhance this recipe while boosting its nutritional value.
FAQs
Can I use other types of pasta?
Yes, you can use any pasta you like, such as fettuccine, penne, or macaroni, in place of linguine.
Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prepare the chicken and sauce in advance. Then, just cook the pasta when you’re ready to serve and combine everything.
What if I don’t have cowboy butter?
You can make your own by mixing softened butter with herbs and spices like garlic powder, parsley, and lemon juice. Alternatively, regular butter will also work in a pinch!
Cowboy Butter Chicken Linguine
Ingredients
For the pasta
- 8 ounces linguine or any pasta of your choice
For the chicken
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch bites
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup cowboy butter, divided
- ¾ cup heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
- to taste lemon slices, for garnish
- to taste parsley, chopped, for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain the pasta and set it aside.
- In a large skillet over medium-high heat, add the olive oil. Once it’s hot, add the chicken in a single layer. Season the chicken evenly with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side until it turns golden brown.
- Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken pieces and cook until they are browned and reach an internal temperature of 165°F, about another 3-4 minutes.
- Remove the chicken from the pan and place it onto a plate to keep warm.
Sauce and Assembly
- Reduce the heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes to the skillet. Use a spatula to scrape up any brown bits in the pan, stirring until the butter has melted.
- Add the cooked linguine and chicken back to the skillet. Toss to coat everything in the sauce.
- Stir in the lemon juice and mix well. Serve the dish garnished with lemon slices and chopped parsley.
