Easy Cowboy Butter Chicken Linguine: A Creamy Delight!
Introduction
If you’re looking for a simple yet delicious meal, Easy Cowboy Butter Chicken Linguine is the perfect choice! This creamy pasta dish combines tender pieces of chicken with a rich, flavorful sauce. It’s a great recipe for a busy weeknight or when you want to impress your friends at dinner.
Why Make This Recipe
This recipe is easy to prepare and takes only about 30 minutes. You’ll love the creamy butter sauce paired with the juicy chicken and fresh parsley. Plus, it’s a one-pan dish, which means less cleanup afterward! It’s comforting, satisfying, and sure to please everyone at your table.
How to Make Easy Cowboy Butter Chicken Linguine
Follow these straightforward steps, and you’ll have a mouthwatering plate of cowboy butter chicken linguine ready in no time!
Ingredients
- 12 ounces linguine pasta
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon crushed red pepper flakes (optional)
- 1 lemon, juiced
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1/2 cup heavy cream
Directions
- Cook the linguine pasta according to the package instructions. Once done, drain and set aside.
- In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken breasts, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and let it melt. Add in the minced garlic and stir for about 1 minute until fragrant.
- Stir in the Dijon mustard and crushed red pepper flakes, cooking for another 30 seconds.
- Pour in the lemon juice and chicken broth. Stir well, allowing the mixture to come to a simmer.
- Once simmering, add the heavy cream and continue to whisk the mixture to combine. Let the sauce simmer for 2-3 minutes until it starts to thicken.
- Return the cooked chicken to the skillet, stirring it into the sauce, ensuring it’s fully coated.
- Add the drained linguine into the skillet, gently tossing it with the chicken and sauce until evenly combined.
- Stir in the chopped parsley and grated Parmesan cheese, ensuring the pasta is thoroughly coated.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve hot, garnished with additional Parmesan cheese and parsley if desired.
How to Serve Easy Cowboy Butter Chicken Linguine
Serve this dish hot on a nice plate. You can add extra grated Parmesan cheese and some fresh parsley on top for a lovely finishing touch. Pair it with a crisp salad or some garlic bread to make a complete meal!
How to Store Easy Cowboy Butter Chicken Linguine
If you have leftovers, store them in an airtight container in the refrigerator. They should keep well for about 3-4 days. To reheat, warm in the microwave or on the stove over low heat until heated through.
Tips to Make Easy Cowboy Butter Chicken Linguine
- Make sure to season your chicken well for the best flavor.
- Adjust the amount of crushed red pepper flakes according to your spice preference.
- Use freshly grated Parmesan cheese for a richer taste.
Variation
You can add vegetables like spinach, bell peppers, or broccoli to the dish for extra nutrition and flavor. Just sauté them along with the chicken to make them nice and tender.
FAQs
1. Can I use whole wheat pasta instead?
Yes, you can use whole wheat pasta for a healthier option. Just adjust the cooking time as needed.
2. Is there a substitute for heavy cream?
You can use half-and-half or a non-dairy cream alternative, but it may change the richness slightly.
3. Can I make this recipe ahead of time?
You can prepare the sauce and chicken in advance, but it’s best to cook the pasta fresh so it doesn’t become mushy.
Now you’re ready to enjoy a creamy and delightful plate of Easy Cowboy Butter Chicken Linguine! Happy cooking!
Cowboy Butter Chicken Linguine
Ingredients
For the Pasta
- 12 ounces linguine pasta Cook according to package instructions
For the Chicken and Sauce
- 1 pound boneless, skinless chicken breasts, diced Season with salt and pepper
- 1 tablespoon olive oil For cooking chicken
- 4 tablespoons unsalted butter Adds richness to the sauce
- 3 cloves garlic, minced For flavor
- 1 tablespoon Dijon mustard For tanginess
- 1 teaspoon crushed red pepper flakes Optional, adjust for spice preference
- 1 lemon juiced For acidity
- 1/2 cup chicken broth Adds depth to the sauce
- 1/2 cup heavy cream For creaminess
- 1/4 cup chopped fresh parsley For garnish and flavor
- 1/4 cup grated Parmesan cheese For flavor and garnish
Instructions
Preparation
- Cook the linguine pasta according to the package instructions. Once done, drain and set aside.
- In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken breasts, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Cooking
- In the same skillet, add the butter and let it melt. Add in the minced garlic and stir for about 1 minute until fragrant.
- Stir in the Dijon mustard and crushed red pepper flakes, cooking for another 30 seconds.
- Pour in the lemon juice and chicken broth. Stir well, allowing the mixture to come to a simmer.
- Once simmering, add the heavy cream and continue to whisk the mixture to combine. Let the sauce simmer for 2-3 minutes until it starts to thicken.
- Return the cooked chicken to the skillet, stirring it into the sauce, ensuring it’s fully coated.
- Add the drained linguine into the skillet, gently tossing it with the chicken and sauce until evenly combined.
- Stir in the chopped parsley and grated Parmesan cheese, ensuring the pasta is thoroughly coated.
- Taste and adjust the seasoning with more salt and pepper if needed.
Serving
- Serve hot, garnished with additional Parmesan cheese and parsley if desired.
