why make this recipe
Cowboy Butter Chicken Linguine is quick, rich, and full of simple flavors. You can make a full dinner in about 30 minutes. It uses easy ingredients you may already have.
introduction
This dish pairs tender chicken with a creamy, buttery sauce and linguine. Garlic, Parmesan, and parsley give bright flavor. It is a good weeknight meal that feels special.
how to make Cowboy Butter Chicken Linguine
Cook the pasta. Brown seasoned chicken in butter. Add garlic and spices, then pour in heavy cream and the rest of the butter. Toss the cooked linguine in the sauce and add pasta water to reach a smooth consistency. Finish with Parmesan and parsley.
Ingredients :
- 3-4 boneless, skinless chicken breasts
- 3 cloves fresh garlic
- 8 oz linguine pasta
- 4 tbsp unsalted butter
- 1 cup heavy cream
- ¼ cup fresh parsley
- ½ cup grated Parmesan cheese
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and pepper (to taste)
Directions :
- Chop the garlic and parsley, then boil water for the linguine.
- In salted boiling water, cook linguine until al dente. Reserve some pasta water before draining.
- In a skillet over medium heat, melt half of the butter. Season chicken with salt and pepper, cooking until golden brown (5-7 minutes).
- Stir in minced garlic, paprika, and Italian seasoning; sauté until fragrant.
- Pour in heavy cream and add remaining butter, stirring until slightly thickened.
- Toss drained linguine with the sauce, adding reserved pasta water as needed for consistency.
- Stir in Parmesan and parsley. Serve hot.
how to serve Cowboy Butter Chicken Linguine
Serve on warm plates. Add extra grated Parmesan on top. A simple green salad or steamed vegetables go well with this pasta.
how to store Cowboy Butter Chicken Linguine
Cool the pasta before storing. Put in an airtight container and keep in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce. Do not freeze cream-based pasta; texture will change.
tips to make Cowboy Butter Chicken Linguine
- Cut chicken into even pieces to cook evenly.
- Save a cup of pasta water to adjust sauce thickness.
- Use low heat when adding cream so it does not separate.
- Taste and add salt at the end because Parmesan adds saltiness.
- Use fresh garlic and parsley for best flavor.
variation (if any)
- Add sliced mushrooms or bell peppers when cooking the chicken.
- Use fettuccine or spaghetti instead of linguine.
- Swap half-and-half for heavy cream for a lighter sauce.
- Add red pepper flakes for a spicy kick.
FAQs
Q: Can I use thighs instead of breasts?
A: Yes. Thighs stay juicy and work well. Adjust cooking time until done.
Q: What if I don’t have heavy cream?
A: Use half-and-half or a mix of milk and a little butter, but sauce will be thinner.
Q: How do I keep the sauce from breaking?
A: Cook cream on low heat and do not boil. Stir often and add pasta water slowly.
Q: Can I make this ahead?
A: You can cook chicken and sauce ahead, but toss with pasta just before serving for best texture.
Q: Is this dish spicy?
A: No. It is mild. Add red pepper flakes or cayenne if you want spice.
Conclusion
For a similar recipe with step-by-step photos, see Cowboy Butter Chicken Linguine – I Am Homesteader.
If you want another version and tips, check Cowboy Butter Chicken Linguine – Yeyfood.com: Recipes, cooking ….
For a quick 30-minute variation, try Irresistible 30-Minute Cowboy Butter Chicken Linguine.
Cowboy Butter Chicken Linguine
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts Cut into even pieces for even cooking.
- 3 cloves fresh garlic Minced for flavor.
- 8 oz linguine pasta Cook until al dente.
- 4 tbsp unsalted butter Divided for cooking and sauce.
- 1 cup heavy cream Use low heat when adding.
- ¼ cup fresh parsley Chopped fresh for garnish.
- ½ cup grated Parmesan cheese Add extra for serving.
- 1 tsp paprika For flavor and color.
- 1 tsp Italian seasoning Adds herby flavor.
- to taste Salt and pepper Season to preference.
Instructions
Preparation
- Chop the garlic and parsley, and boil water for the linguine.
- In salted boiling water, cook linguine until al dente. Reserve some pasta water before draining.
Cooking
- In a skillet over medium heat, melt half of the butter. Season chicken with salt and pepper, cooking until golden brown (5-7 minutes).
- Stir in minced garlic, paprika, and Italian seasoning; sauté until fragrant.
- Pour in heavy cream and add remaining butter, stirring until slightly thickened.
- Toss drained linguine with the sauce, adding reserved pasta water as needed for consistency.
- Stir in Parmesan and parsley. Serve hot.
