Creamy Cowboy Butter Chicken Linguine Recipe
Creamy Cowboy Butter Chicken Linguine is a delicious and comforting dish that combines tender chicken, rich butter, and creamy sauce with perfectly cooked linguine pasta. It’s perfect for a family dinner or a cozy night in. This recipe is easy to make and is sure to please everyone at the table.
Why Make This Recipe
If you’re looking for a meal that is both simple and tasty, this recipe is just what you need. The creamy sauce and flavorful chicken create a satisfying dish that is quick to prepare. Plus, it’s a great way to enjoy a classic pasta dish with a twist!
How to Make Creamy Cowboy Butter Chicken Linguine
Ingredients:
- 12 ounces linguine pasta
- 1 pound boneless skinless chicken breasts (sliced into strips)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Directions:
- Cook the linguine according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season the chicken with paprika, garlic powder, onion powder, cayenne, salt, and pepper. Cook the chicken in olive oil until browned and cooked through. Remove the chicken and set aside.
- In the same skillet, melt the butter. Add garlic, red pepper flakes, Dijon mustard, Worcestershire sauce, and lemon juice. Stir in the heavy cream and Parmesan cheese, then simmer until the sauce is creamy.
- Return the cooked chicken to the skillet and add the linguine. Toss everything together, adding reserved pasta water as needed to achieve your desired sauce consistency. Garnish with chopped parsley and serve hot.
How to Serve Creamy Cowboy Butter Chicken Linguine
Serve this delicious dish hot, straight from the skillet. You can add a sprinkle of extra Parmesan cheese on top for a finishing touch or serve it with a side of garlic bread and a fresh salad to complete the meal.
How to Store Creamy Cowboy Butter Chicken Linguine
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, simply reheat in the microwave or on the stovetop until warmed through.
Tips to Make Creamy Cowboy Butter Chicken Linguine
- Make sure not to overcook the pasta; it should be al dente for the best texture.
- You can adjust the spice levels by adding more or less cayenne pepper, depending on your taste.
- Fresh garlic gives the best flavor, but you can use garlic powder in a pinch.
- For a lighter version, consider swapping heavy cream with half-and-half or a low-fat cream alternative.
Variation
This recipe can be made with shrimp or even tofu instead of chicken for a different twist. You can also add vegetables like spinach or bell peppers for added color and nutrition.
FAQs
Can I use a different type of pasta?
Yes, you can use any pasta you prefer! Just adjust the cooking time according to the package instructions.
Is this recipe spicy?
The recipe has a mild kick from the cayenne pepper and crushed red pepper flakes. You can reduce or omit these if you prefer a milder flavor.
Can I prepare this dish ahead of time?
While it’s best served fresh, you can prepare the chicken and sauce ahead of time. Just reheat and cook the pasta when you are ready to serve.
Creamy Cowboy Butter Chicken Linguine
Ingredients
Main Ingredients
- 12 ounces linguine pasta Use your favorite pasta.
- 1 pound boneless skinless chicken breasts, sliced into strips Ensure the chicken is evenly sliced for uniform cooking.
- 2 tablespoons olive oil For cooking the chicken.
- 4 tablespoons unsalted butter Gives a rich flavor to the sauce.
- 1/2 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1/3 cup grated Parmesan cheese For garnishing and flavor.
- 2 tablespoons chopped fresh parsley Optional for garnish.
Spices and Seasonings
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper Adjust based on spice preference.
- 4 cloves garlic, minced Fresh garlic recommended for best flavor.
- 1/4 teaspoon crushed red pepper flakes For a bit of heat.
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice Fresh lemon juice preferred.
Instructions
Preparation
- Cook the linguine according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season the chicken with paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Cooking
- Heat olive oil in a skillet over medium heat. Cook the chicken until browned and cooked through. Remove the chicken and set aside.
- In the same skillet, melt the butter. Add minced garlic, crushed red pepper flakes, Dijon mustard, Worcestershire sauce, and lemon juice. Stir in the heavy cream and Parmesan cheese, then simmer until the sauce is creamy.
- Return the cooked chicken to the skillet and add the linguine. Toss everything together, adding reserved pasta water as needed to achieve your desired sauce consistency.
Serving
- Garnish with chopped parsley and serve hot.
