introduction
This Cowboy Butter Chicken Linguine mixes butter, cream, garlic, and simple spices with chicken and pasta. It tastes rich and feels quick to make. If you want more ideas that use chicken in easy meals, check out easy chicken dishes for more simple recipes.
why make this recipe
You make this recipe when you want a filling meal fast. It uses few steps and common ingredients. The sauce is creamy and the chicken stays juicy. It works for a weeknight dinner or a small gathering.
how to make Cowboy Butter Chicken Linguine
Start by preparing the pasta and the chicken. Cook the linguine until it is al dente and save some pasta water. Brown the chicken in butter, then add garlic and spices. Pour in the cream and the rest of the butter and let the sauce thicken a little. Toss the pasta with the sauce and add reserved pasta water if the sauce feels too thick. For ideas to pair with this dish, see the chicken recipes collection for simple side options.
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 Parmesan and a sprinkle of parsley on top. A green salad or steamed vegetables make a good side. Serve with crusty bread to soak up the sauce.
how to store Cowboy Butter Chicken Linguine
Cool the pasta to room temperature, then put it in an airtight container. Store in the fridge for 3 to 4 days. Reheat gently on low heat with a splash of cream or water to loosen the sauce. Do not leave at room temperature for more than two hours.
tips to make Cowboy Butter Chicken Linguine
- Use room temperature chicken so it cooks evenly.
- Reserve pasta water to adjust sauce thickness.
- Do not overcook the cream; cook it gently until it thickens.
- Taste and add salt at the end after adding Parmesan.
variation (if any)
- Add sliced mushrooms or bell peppers when you add the garlic.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Swap linguine for fettuccine or penne.
- Add red pepper flakes for a spicy kick.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs work well and give more flavor. Adjust cooking time until done.
Q: Can I make this dairy-free?
A: You can use a dairy-free butter and a plant-based cream, but the flavor will change.
Q: How do I know the chicken is cooked?
A: Cut into the thickest part. It should be white inside with no pink and the juices should run clear.
Q: Can I freeze the leftovers?
A: You can freeze it, but the sauce may change texture. Thaw slowly and reheat with a little liquid.
Q: Can I prepare parts ahead?
A: Yes. Cook and cool the pasta and chicken separately, then reheat and finish the sauce when ready to eat.