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This hearty Cowboy Butter Chicken Linguine has become my weeknight hero dish when I need something comforting yet impressive. The combination of buttery sauce with perfectly seasoned chicken creates a restaurant-quality meal that comes together in just 30 minutes.
I first made this pasta during a particularly chaotic week when I needed comfort food fast. My family was so impressed they thought I had ordered takeout from our favorite Italian restaurant. Now it appears on our table at least twice a month.
Ingredients
- Linguine pasta: forms the foundation provides the perfect texture to hold the rich sauce
- Boneless chicken breast: adds lean protein and makes this a complete meal
- Heavy cream: creates that luxurious silky texture that makes this dish special
- Parmesan cheese: brings salty depth and helps thicken the sauce naturally
- Cowboy butter spice blend: delivers complex flavor with minimal effort
- Fresh herbs: brighten everything up and add visual appeal
Step-by-Step Instructions
- Cook the Linguine:
- Bring a large pot of heavily salted water to a rolling boil. The water should taste like the sea this properly seasons your pasta from within. Cook the linguine according to package directions until just al dente usually 8 to 10 minutes. Before draining reserve a half cup of starchy pasta water to help bind your sauce later. Drain but do not rinse which would wash away the starch that helps sauce adhere.
- Make the Cowboy Butter Sauce:
- Combine melted butter with minced garlic Dijon mustard Worcestershire sauce smoked paprika red pepper flakes fresh lemon juice chopped parsley salt and black pepper in a bowl. Whisk thoroughly until everything is well incorporated. This is your flavor powerhouse that makes this dish distinctive. The combination creates a sauce that is buttery spicy tangy and utterly irresistible.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Season chicken slices generously with salt pepper garlic powder and onion powder making sure each piece is evenly coated. Add chicken to the hot pan in a single layer without overcrowding to ensure proper browning. Cook for about 5 to 6 minutes turning occasionally until golden brown with an internal temperature of 165°F. Remove and set aside while keeping warm.
- Make the Creamy Linguine Sauce:
- Using the same skillet with all those flavorful chicken bits add your prepared cowboy butter sauce. Let it sizzle and simmer for a minute which helps bloom the spices and garlic. Pour in the heavy cream stirring constantly to prevent curdling. Add the grated Parmesan in small handfuls stirring between additions until completely melted and smooth. Allow the sauce to thicken slightly which usually takes 2 to 3 minutes.
- Combine and Serve:
- Return the cooked chicken to the pan allowing it to get coated in the luxurious sauce. Add your cooked linguine tossing everything together with tongs until every strand is glossy and coated. If the sauce seems too thick add a splash of reserved pasta water a tablespoon at a time until you reach your desired consistency. The starch in the water helps the sauce cling to the pasta. Garnish generously with fresh herbs and serve immediately while hot.
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The Dijon mustard in the cowboy butter is my secret weapon in this recipe. I discovered its importance when I forgot to add it once and the sauce lacked that special tang that balances the richness. My teenage son who normally avoids anything with mustard doesn't even realize it's in there but always comments when the flavor profile isn't quite right.
Storage and Reheating
This pasta keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and deepen overnight making leftovers sometimes even better than the original meal. When reheating add a small splash of cream or milk to revitalize the sauce which tends to thicken when chilled. Warm slowly over medium low heat stirring frequently to prevent the sauce from breaking. Microwaving works in a pinch but may result in slightly overcooked pasta.
Perfect Pairings
The rich flavors of this cowboy butter chicken linguine call for simple accompaniments that provide contrast. A crisp green salad dressed with a light vinaigrette cuts through the richness perfectly. For a complete meal add roasted vegetables like asparagus or cherry tomatoes on the side. Garlic bread might seem like overkill with the already substantial pasta but trust me you will want something to soak up every last bit of that spectacular sauce.
Troubleshooting Tips
If your sauce breaks or looks curdled remove it from heat immediately and whisk in a tablespoon of cold cream. This usually brings it back together. For sauce that is too thick simply add more pasta water or cream. If it is too thin let it simmer a bit longer or add a bit more Parmesan cheese which acts as a natural thickener. Remember that the sauce will continue to thicken as it cools so slightly thinner is better when serving.
Frequently Asked Questions
- → Can I use another type of pasta?
Yes, you can substitute linguine with spaghetti, fettuccine, or any pasta of your choice. Cooking times may vary depending on pasta type.
- → How can I make this dish spicier?
To make it spicier, add more crushed red pepper flakes to the sauce or season the chicken with extra spice blends like cayenne or chili powder.
- → Can I use chicken thighs instead of chicken breast?
Yes, boneless, skinless chicken thighs work perfectly in this recipe. They have more fat content, which can add extra flavor.
- → What can I use as a garnish if I don't have basil or parsley?
You can use fresh cilantro, chives, or even a sprinkle of grated Parmesan cheese to garnish the dish.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce.