Creamy Cowboy Butter Chicken Linguine
Creamy Cowboy Butter Chicken Linguine is a delightful dish that combines tender chicken, flavorful garlic, and a rich, creamy sauce, all served over al dente linguine. It’s a comforting meal that is easy to prepare and perfect for busy weeknights or special occasions.
Why Make This Recipe
This recipe stands out for its simplicity and rich flavors. It brings together the favorite ingredients of many—tender chicken, creamy sauce, and pasta—making it a hit with both kids and adults. Plus, it comes together quickly, allowing you to enjoy a delicious homemade meal without spending hours in the kitchen.
How to Make Creamy Cowboy Butter Chicken Linguine
Ingredients:
- 12 oz linguine
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup butter
- 5 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 teaspoon ground cayenne pepper
- 1 lemon, zested and juiced
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Directions:
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, season the chicken strips with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook until they are golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium, and add the butter. Once melted, stir in the minced garlic and cook until fragrant, about 1 minute.
- Stir in the Dijon mustard, honey, paprika, red pepper flakes, cayenne pepper, lemon zest, and lemon juice. Cook for another minute.
- Slowly pour in the heavy cream, stirring continuously until well combined and the sauce thickens slightly, about 3 minutes.
- Return the cooked chicken to the skillet, stirring to coat the chicken in the sauce thoroughly.
- Add the cooked linguine to the skillet and gently toss everything together to ensure the pasta is well coated with the creamy sauce.
- Sprinkle the chopped parsley and grated Parmesan cheese over the pasta before serving.
How to Serve Creamy Cowboy Butter Chicken Linguine
Serve this creamy chicken linguine hot, garnished with extra parsley and grated Parmesan cheese if desired. It pairs well with a side salad or steamed vegetables for a complete meal.
How to Store Creamy Cowboy Butter Chicken Linguine
To store leftovers, let the dish cool completely, then place it in an airtight container. Keep it in the refrigerator for up to 3 days. When ready to eat, reheat in the microwave or on the stovetop until warmed through.
Tips to Make Creamy Cowboy Butter Chicken Linguine
- For extra flavor, marinate the chicken in the spices for 30 minutes before cooking.
- Add vegetables such as spinach or bell peppers for a healthier twist.
- If you prefer a lighter sauce, you can use half-and-half instead of heavy cream.
Variation
Feel free to swap out the chicken for shrimp or tofu for a different protein option. You can also use whole wheat or gluten-free pasta for a healthier choice.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the sauce and chicken ahead of time and just boil the pasta when you’re ready to serve.
2. What can I use instead of heavy cream?
You can use half-and-half or coconut cream for a lighter or dairy-free option.
3. How can I make this dish spicier?
Add more red pepper flakes or a pinch of cayenne pepper to increase the heat according to your taste.
Creamy Cowboy Butter Chicken Linguine
Ingredients
Pasta
- 12 oz linguine Cook according to package instructions.
Chicken
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
Sauce
- 2 tablespoons olive oil For cooking chicken.
- 1/4 cup butter For the sauce.
- 5 cloves garlic, minced Adds flavor to the sauce.
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes Adjust to taste.
- 1/4 teaspoon ground cayenne pepper
- 1 each lemon, zested and juiced
- 1 cup heavy cream For a creamy sauce.
- 1/4 cup chopped fresh parsley For garnish.
- 1/4 cup grated Parmesan cheese For garnish.
Seasoning
- Salt and pepper To taste.
Instructions
Cooking the Pasta
- Cook the linguine according to package instructions until al dente. Drain and set aside.
Cooking the Chicken
- While the pasta is cooking, season the chicken strips with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Preparing the Sauce
- In the same skillet, reduce the heat to medium, and add the butter. Once melted, stir in the minced garlic and cook until fragrant, about 1 minute.
- Stir in the Dijon mustard, honey, paprika, red pepper flakes, cayenne pepper, lemon zest, and lemon juice. Cook for another minute.
- Slowly pour in the heavy cream, stirring continuously until well combined and the sauce thickens slightly, about 3 minutes.
Combining Ingredients
- Return the cooked chicken to the skillet, stirring to coat the chicken in the sauce thoroughly.
- Add the cooked linguine to the skillet and gently toss everything together to ensure the pasta is well coated with the creamy sauce.
- Sprinkle the chopped parsley and grated Parmesan cheese over the pasta before serving.
