Cowboy Butter Chicken Linguine Recipe
Introduction
Cowboy Butter Chicken Linguine is a flavorful and creamy pasta dish that combines tender chicken with a rich, buttery sauce. This recipe is perfect for a comforting weeknight dinner that feels both hearty and special.
Ingredients
- 8 oz (225g) linguine pasta
- 2 tablespoons olive oil
- 1 pound (450g) boneless, skinless chicken breast, sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup (120ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- ½ teaspoon crushed red pepper flakes (optional for extra spice)
- ¼ cup chopped fresh basil or parsley (for garnish)
- For the cowboy butter sauce:
- melted butter
- garlic
- Dijon mustard
- Worcestershire sauce
- smoked paprika
- red pepper flakes
- lemon juice
- parsley
- salt and black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Step 2: In a bowl, whisk together the melted butter, garlic, Dijon mustard, Worcestershire sauce, smoked paprika, red pepper flakes, lemon juice, parsley, salt, and black pepper to make the cowboy butter sauce. Set aside.
- Step 3: Heat olive oil in a large skillet over medium heat. Season the chicken slices with salt, black pepper, garlic powder, and onion powder. Add the chicken to the skillet and cook for 5-6 minutes, until golden brown and fully cooked. Remove from the pan and set aside.
- Step 4: In the same skillet, add the cowboy butter sauce and let it simmer for 1 minute. Pour in the heavy cream and stir until combined. Add the Parmesan cheese and mix until the sauce becomes smooth and creamy.
- Step 5: Return the cooked chicken to the pan, stirring to coat it in the sauce. Add the cooked linguine, tossing everything together until fully coated. If the sauce is too thick, add a bit of reserved pasta water to loosen it.
- Step 6: Garnish with fresh basil or parsley and serve immediately.
Tips & Variations
- Use fresh garlic and freshly grated Parmesan for the best flavor.
- Replace chicken with shrimp or tofu for a different protein option.
- Add more crushed red pepper flakes if you prefer extra heat.
- Serve with a side of steamed vegetables or a green salad for a complete meal.
Storage
Store leftover Cowboy Butter Chicken Linguine in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce if it thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, this sauce works well with other pasta shapes like fettuccine, penne, or rigatoni. Just adjust the cooking time according to the pasta type.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk mixed with a little butter as a lighter alternative, but the sauce may be less rich and creamy.
PrintCowboy Butter Chicken Linguine Recipe
This Cowboy Butter Chicken Linguine is a rich and flavorful pasta dish featuring tender chicken breast cooked in a smoky, garlicky cowboy butter sauce combined with creamy Parmesan linguine. The perfect blend of smoky spices and creamy textures makes for a comforting yet elegant meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 8 oz (225g) linguine pasta
Chicken
- 1 pound (450g) boneless, skinless chicken breast, sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons olive oil
Cowboy Butter Sauce
- Butter (amount not specified in original recipe, assuming 4 tablespoons melted butter)
- Garlic (amount not specified, assuming 2 cloves minced)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Creamy Sauce
- ½ cup (120ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
Garnish
- ¼ cup chopped fresh basil or parsley
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Make the Cowboy Butter Sauce: In a bowl, whisk together the melted butter, minced garlic, Dijon mustard, Worcestershire sauce, smoked paprika, red pepper flakes, lemon juice, chopped parsley, salt, and black pepper. Set aside for later use.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken slices with salt, black pepper, garlic powder, and onion powder. Add the chicken to the skillet and cook for 5-6 minutes until golden brown and fully cooked. Remove from the pan and set aside.
- Make the Creamy Linguine Sauce: In the same skillet, add the prepared cowboy butter sauce and let it simmer for 1 minute. Pour in the heavy cream and stir until combined. Add the Parmesan cheese and mix until the sauce becomes smooth and creamy.
- Combine & Serve: Return the cooked chicken to the pan, stirring to coat it in the sauce. Add the cooked linguine, tossing everything together until fully coated. If the sauce is too thick, add a bit of the reserved pasta water to loosen it. Garnish with fresh basil or parsley and serve immediately!
Notes
- If you prefer a spicier dish, increase the crushed red pepper flakes to taste.
- You can substitute parsley with fresh cilantro or oregano for a different flavor profile.
- For a lighter version, use half-and-half instead of heavy cream.
- Be careful not to overcook the chicken to keep it tender and juicy.
- Reserve some pasta water as it helps to adjust the sauce consistency perfectly.
Keywords: Cowboy Butter Chicken, Linguine, Creamy Pasta, Chicken Pasta, Smoky Pasta Sauce, Easy Dinner Recipe
