Creamy Cowboy Butter Chicken Linguine Recipe
Let me introduce you to the ultimate comfort food mashup: Creamy Cowboy Butter Chicken Linguine. Imagine juicy strips of chicken tossed with silky linguine, all bathed in a luscious, garlicky cowboy butter sauce with a gentle kick and a touch of tang. This dish combines the bold, buttery flavors of cowboy butter with the creamy indulgence of a pasta night favorite. It’s the sort of meal that makes weeknights feel special but is impressive enough for guests. Every bite is a little adventure in flavor, and it comes together in just over half an hour!
Ingredients You’ll Need
You won’t believe how a handful of simple, familiar ingredients come together to create the Creamy Cowboy Butter Chicken Linguine magic. Each element here plays a starring role, whether it’s adding richness, a pop of color, or a zippy flavor boost that keeps you coming back for more.
- Linguine: This sturdy pasta holds the creamy sauce beautifully and offers just the right bite.
- Boneless, skinless chicken breasts: Sliced thin, they soak up all the spices and stay tender.
- Olive oil: Helps brown the chicken and infuses it with a subtle richness.
- Salt: Essential for seasoning both the pasta water and the chicken so every bite pops.
- Black pepper: Adds just the right amount of warmth.
- Smoked paprika: Gives a smoky depth and gorgeous color to the chicken.
- Garlic powder: Layers in more savory flavor for that cowboy butter base.
- Onion powder: Rounds out the seasoning with a mellow sweetness.
- Crushed red pepper flakes (optional): For those who crave a little fiery kick.
- Unsalted butter: The hero of cowboy butter, lending richness and silkiness to the sauce.
- Garlic (fresh, minced): Brings irresistible aroma and punchy flavor to the sauce.
- Dijon mustard: Adds tang and complexity, making the sauce unforgettable.
- Worcestershire sauce: Deepens the umami, giving the sauce an extra savory edge.
- Juice of 1 lemon: Brightens everything up and balances the richness.
- Fresh parsley (chopped): Adds freshness and a pop of color.
- Heavy cream: Makes the sauce ultra-creamy and decadent.
- Grated Parmesan cheese: Melts into the sauce for salty, nutty goodness.
How to Make Creamy Cowboy Butter Chicken Linguine
Step 1: Boil the Linguine
Start by bringing a large pot of salted water to a rolling boil. Toss in your linguine and cook until just al dente, about 9-11 minutes. Don’t forget to reserve half a cup of that starchy pasta water before draining—the secret to a glossy, perfect sauce later on!
Step 2: Season and Sauté the Chicken
While the pasta’s bubbling away, season your chicken strips with salt, black pepper, smoked paprika, garlic powder, onion powder, and a sprinkle of red pepper flakes if you’re feeling spicy. Heat the olive oil in a large skillet over medium-high heat, then add the chicken. Sauté for 6-8 minutes, letting each piece get golden and cooked through. Once done, set the chicken aside on a plate—you’ll want all those flavorful browned bits in the pan for the next step.
Step 3: Create the Cowboy Butter Base
In the same skillet (no need to clean it!), melt the butter over medium heat. Add the minced garlic and let it sizzle for just a minute until fragrant. Stir in the Dijon mustard, Worcestershire sauce, and a bright squeeze of fresh lemon juice. Let this simmer for a minute or two, letting the flavors meld and intensify.
Step 4: Make It Creamy
Turn the heat down to low and slowly pour in the heavy cream, stirring constantly to keep everything smooth. Once it’s all combined, sprinkle in the Parmesan cheese and chopped parsley. Simmer for another 2-3 minutes, just until the sauce thickens slightly and looks absolutely irresistible.
Step 5: Bring It All Together
Add your cooked linguine and sautéed chicken back into the skillet. Toss everything together until every strand and piece is coated in that creamy cowboy butter sauce. If the sauce feels too thick, add a splash of the reserved pasta water until it’s just right. Serve hot, with extra parsley and a flurry of Parmesan on top if you like.
How to Serve Creamy Cowboy Butter Chicken Linguine
Garnishes
A shower of freshly chopped parsley and a generous sprinkle of grated Parmesan take Creamy Cowboy Butter Chicken Linguine from cozy to company-worthy. These finishing touches add vibrant color and a salty, herby lift that brightens up each forkful.
Side Dishes
Because this dish is rich and indulgent, I love serving it with a crisp green salad dressed simply with lemon and olive oil. A basket of warm, crusty bread is perfect for mopping up every last drop of sauce. If you want to sneak in some veggies, roasted asparagus or sautéed spinach make lovely companions.
Creative Ways to Present
For a fun family-style meal, pile the Creamy Cowboy Butter Chicken Linguine high on a big platter and let everyone serve themselves. If you’re feeling fancy, twirl the pasta into individual nests on each plate, topping with chicken and extra sauce for a restaurant-worthy look. Mini cast iron skillets also make a rustic, western-inspired presentation!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Creamy Cowboy Butter Chicken Linguine to an airtight container and refrigerate for up to 3 days. The flavors continue to meld, making leftovers especially tasty for next-day lunches.
Freezing
While creamy sauces can sometimes separate when frozen, this dish actually does pretty well! Cool completely, then portion into freezer-safe containers. Freeze for up to one month. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, warm the linguine gently in a skillet over medium-low heat with a splash of milk or reserved pasta water to loosen the sauce. Stir frequently until everything is hot and creamy again. Avoid the microwave if you can, as it can dry out the chicken and sauce.
FAQs
Can I use a different pasta shape?
Absolutely! While linguine is perfect for catching the creamy cowboy butter sauce, fettuccine, spaghetti, or even penne all work well. Just adjust the cooking time if you swap in a different shape.
Is there a way to make it less rich?
You can lighten up the sauce by using half-and-half instead of heavy cream and reducing the amount of butter. Adding extra vegetables like spinach or mushrooms also helps balance the richness while adding texture and nutrition.
Can I make Creamy Cowboy Butter Chicken Linguine gluten-free?
Yes! Simply substitute your favorite gluten-free pasta for the linguine. Double-check that your Worcestershire sauce is gluten-free as well, and you’re all set for a delicious, celiac-friendly meal.
What if I don’t have smoked paprika?
Regular paprika or even a pinch of cayenne can stand in for smoked paprika, though you’ll miss a bit of that signature smoky flavor. If you have chipotle powder, that’s a tasty substitute too.
Can I use leftover or rotisserie chicken?
Definitely! This is a fantastic shortcut. Just shred or slice your cooked chicken and add it to the skillet with the sauce, letting it warm through before tossing everything with the pasta.
Final Thoughts
I can’t wait for you to try this Creamy Cowboy Butter Chicken Linguine. It’s the kind of meal that’s both crowd-pleasing and comforting, perfect for busy weeknights or special gatherings. Gather your favorite people, twirl up a big forkful, and let every bite remind you why home-cooked dinners are the best kind of magic.
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Creamy Cowboy Butter Chicken Linguine Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Creamy Cowboy Butter Chicken Linguine is a rich and flavorful American pasta dish featuring tender chicken strips cooked in a smoky, buttery sauce infused with garlic, Dijon mustard, Worcestershire, and a hint of lemon. Tossed with linguine and Parmesan cheese, this comforting stovetop recipe is perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Pasta
- 12 oz linguine
Chicken and Seasonings
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 9-11 minutes. Reserve 1/2 cup of the pasta water before draining. Set the pasta aside.
- Season and Cook the Chicken: In a bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and crushed red pepper flakes if using. Toss the chicken strips in this seasoning mix. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 6–8 minutes until browned and fully cooked through. Remove chicken from skillet and set aside.
- Prepare the Sauce: In the same skillet, reduce heat to medium and melt the unsalted butter. Add minced garlic and cook for about 1 minute until fragrant. Stir in Dijon mustard, Worcestershire sauce, and lemon juice. Allow the mixture to simmer gently for 1–2 minutes to meld the flavors.
- Add Cream and Cheese: Lower the heat and slowly stir in the heavy cream, blending thoroughly. Once smooth, add grated Parmesan cheese and chopped fresh parsley. Continue to simmer for 2–3 minutes until the sauce slightly thickens.
- Combine and Toss: Return the cooked linguine and chicken strips to the skillet. Toss everything together until the pasta and chicken are well coated with the creamy cowboy butter sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
- Serve: Serve hot, garnished with extra fresh parsley and additional Parmesan cheese if desired. Enjoy immediately for the best flavor and texture.
Notes
- You can use rotisserie chicken to save time and still enjoy great flavor.
- For extra nutrition and flavor, add sautéed spinach or mushrooms to the sauce.
- This dish is rich and indulgent—pair it with a crisp green salad to balance the meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 670
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg
