Creamy Cowboy Butter Chicken Linguine
A delicious and comforting pasta dish featuring tender chicken in a rich, creamy sauce with linguine pasta, perfect for family dinners or cozy nights in.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. Tips: Make sure not to overcook the pasta; it should be al dente for the best texture. Adjust spice levels by varying cayenne pepper amount. Fresh garlic is best for flavor, but garlic powder can be used in a pinch. For a lighter version, consider swapping heavy cream with half-and-half or a low-fat cream alternative.