Cowboy Butter Chicken Linguine Recipe
Introduction
Cowboy Butter Chicken Linguine is a delicious and hearty dish that combines the flavors of tender chicken, rich butter sauce, and perfectly cooked pasta. This recipe brings comfort food to a new level with a delightful blend of spices and creamy sauce that will impress your family and friends.
Why Make This Recipe
This recipe is not only simple to prepare but also packed with flavors that everyone will enjoy. The creamy sauce pairs perfectly with the chicken and linguine, making it a satisfying meal any night of the week. It’s also a great way to use everyday ingredients in a delightful and unique way.
How to Make Cowboy Butter Chicken Linguine
Making Cowboy Butter Chicken Linguine is straightforward and easy. Follow these simple steps to create a dish that’s sure to be a hit.
Ingredients:
- 12 oz linguine
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (adjust to taste)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- ½ cup chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley
Directions:
- Boil salted water and cook the linguine until al dente. Reserve some pasta water, then drain and set aside.
- Season the chicken breasts with salt and black pepper. In a skillet, heat olive oil, then cook the chicken until fully done. Slice into bite-sized pieces.
- In the same skillet, melt the butter and sauté the minced garlic. Add the Dijon mustard, lemon juice, and chicken broth; let it simmer.
- Pour in the heavy cream and simmer until the sauce thickens. Stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked chicken and linguine to the sauce, tossing everything together to coat evenly.
- Sprinkle with chopped parsley and serve hot.
How to Serve Cowboy Butter Chicken Linguine
Serve Cowboy Butter Chicken Linguine in warm bowls. You can top it with extra Parmesan cheese and a sprinkle of red pepper flakes for a little heat. Pair it with a simple salad or some crusty bread for a complete meal.
How to Store Cowboy Butter Chicken Linguine
To store leftovers, place them in an airtight container and refrigerate. This dish can be kept in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce.
Tips to Make Cowboy Butter Chicken Linguine
- Make sure not to overcook the linguine; it should be al dente for the best texture.
- Adjust the amount of red pepper flakes based on your spice preference.
- Fresh parsley adds a nice touch of color and freshness. Don’t skip it!
Variation
You can customize this recipe by adding vegetables like spinach, bell peppers, or sun-dried tomatoes. These additions will bring extra flavor and nutrition to your meal.
FAQs
Q: Can I use another type of pasta?
A: Yes! You can use any type of pasta you have on hand, such as fettuccine or spaghetti.
Q: Is there a way to make this dish healthier?
A: You can use whole wheat pasta, reduce the heavy cream, or substitute it with a lighter option like Greek yogurt.
Q: Can I make this recipe ahead of time?
A: It’s best served fresh, but you can prepare the chicken and sauce ahead of time and cook the pasta just before serving.
Enjoy making Cowboy Butter Chicken Linguine—it’s sure to become a new favorite in your household!
Cowboy Butter Chicken Linguine
Ingredients
Pasta and Chicken
- 12 oz linguine Cook until al dente.
- 2 pieces boneless, skinless chicken breasts Season with salt and black pepper.
Sauce Ingredients
- 2 tbsp olive oil For cooking the chicken.
- 2 tbsp butter For the butter sauce.
- 4 cloves garlic, minced Adds flavor to the sauce.
- 1 tsp smoked paprika Adds a smoky flavor.
- ½ tsp red pepper flakes Adjust to taste.
- 1 tsp Dijon mustard Adds tang and depth.
- 1 tbsp lemon juice For acidity.
- ½ cup chicken broth For the sauce.
- ½ cup heavy cream For a creamy sauce.
- ½ cup grated Parmesan cheese For flavor and richness.
- to taste Salt and black pepper To season.
- 2 tbsp chopped fresh parsley For garnish.
Instructions
Preparation
- Boil salted water and cook the linguine until al dente. Reserve some pasta water, then drain and set aside.
- Season the chicken breasts with salt and black pepper. In a skillet, heat olive oil, then cook the chicken until fully done. Slice into bite-sized pieces.
Making the Sauce
- In the same skillet, melt the butter and sauté the minced garlic.
- Add the Dijon mustard, lemon juice, and chicken broth; let it simmer.
- Pour in the heavy cream and simmer until the sauce thickens.
- Stir in the grated Parmesan cheese until melted and smooth.
Combining
- Add the cooked chicken and linguine to the sauce, tossing everything together to coat evenly.
- Sprinkle with chopped parsley and serve hot.
