Cowboy Butter Chicken Linguine Recipe for Dinner Inspiration
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Cowboy Butter Chicken Linguine Recipe for Dinner Inspiration
Craving a dinner that’s both comforting and exciting? Discover how to make Cowboy Butter Chicken Linguine!
Searching for a Satisfying Weeknight Dinner? Meet Cowboy Butter Chicken Linguine!
Are you tired of the same old dinner rotation and desperately seeking a meal that bursts with flavor and a touch of indulgence? On average, weeknight dinners can feel like a chore, often leading us to settle for quick but uninspired options. But what if you could whip up a dish that feels restaurant-worthy, takes reasonable time, and satisfies even the pickiest eaters? Enter the Cowboy Butter Chicken Linguine – a creamy, rich, and utterly delicious fusion that brings together the beloved flavors of butter chicken with the satisfying comfort of pasta. This recipe is designed to be your new go-to, offering a perfect balance of tender chicken, a decadent, buttery, and subtly spiced sauce, all tossed with al dente linguine. Get ready to transform your dinner routine with this showstopper!
Ingredients for Cowboy Butter Chicken Linguine
This Cowboy Butter Chicken Linguine recipe is a symphony of flavors and textures. We’ve carefully selected each ingredient to ensure a rich, creamy, and satisfying dish that’s surprisingly easy to make.
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes (Thighs offer more moisture and flavor, breasts are leaner.)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- For the Cowboy Butter Sauce:
- 4 tablespoons unsalted butter (The star of the show for that rich, luxurious base.)
- 1 large yellow onion, finely chopped (Adds a sweet foundation.)
- 4 cloves garlic, minced (Essential for that pungent depth.)
- 1 teaspoon grated fresh ginger (For a subtle zing and warmth.)
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (Adjust for your preferred level of heat. For a milder flavor, omit or use a pinch.)
- 1 (15 ounce) can crushed tomatoes (Provides body and acidity.)
- 1 cup heavy cream (For unparalleled creaminess – the decadent heart of the sauce.)
- ½ cup chicken broth (Or vegetable broth for a vegetarian option, adds liquid and savory notes.)
- 2 tablespoons fresh cilantro, chopped (For a burst of freshness, optional but recommended.)
- 1 tablespoon fresh lemon juice (Brightens all the flavors.)
- 1 teaspoon Worcestershire sauce (Adds a complex umami depth.)
- Salt and freshly ground black pepper to taste
- For the Linguine and Garnish:
- 12 ounces linguine or your favorite pasta shape
- Reserved pasta water (Crucial for emulsifying the sauce and achieving the perfect consistency.)
- Fresh parsley, chopped, for garnish
- Lemon slices, for garnish
- Optional: Red pepper flakes for extra heat
Timing Your Cowboy Butter Chicken Linguine
Compared to an average pasta dish which might take around 30-40 minutes total, our Cowboy Butter Chicken Linguine is slightly longer due to the sauce preparation, but still perfectly manageable for a weeknight. The prep is straightforward, and the cooking steps are designed to flow seamlessly.
Step-by-Step Deliciousness: Making Cowboy Butter Chicken Linguine
Follow these simple steps to create a truly unforgettable Cowboy Butter Chicken Linguine. We’ll guide you through each stage to ensure perfection!
Step 1: Prep the Chicken
First things first, let’s get our chicken ready. Pat your chicken pieces dry with paper towels – this helps them brown nicely. In a medium bowl, toss the chicken cubes with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Make sure each piece is evenly coated with those savory spices. Set aside while you start on the sauce.
Step 2: Cook the Chicken
Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for about 3-4 minutes per side, until golden brown and cooked through. We want a beautiful sear, but it doesn’t need to be fully cooked as it will finish cooking in the sauce. Once cooked, remove the chicken from the skillet and set it aside on a plate. Don’t wipe out the skillet – those browned bits are pure flavor!
Step 3: Sauté the Aromatics
Reduce the heat to medium. Add the butter to the same skillet. Once melted and shimmering, add the finely chopped onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent, scraping up any browned bits from the bottom of the pan. Then, stir in the minced garlic and grated ginger, and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 4: Build the Sauce
Now for the magic! Sprinkle in the garam masala, cumin, and cayenne pepper. Stir and cook for about 30 seconds until fragrant. This toasts the spices, enhancing their flavor. Pour in the crushed tomatoes and chicken broth. Stir everything together, bringing the mixture to a gentle simmer. Let it bubble away for about 5 minutes, allowing the flavors to meld.
Step 5: Combine and Simmer
Stir the heavy cream, Worcestershire sauce, and chopped cilantro (if using) into the simmering tomato mixture. Season with salt and pepper to taste. Return the cooked chicken to the skillet, ensuring it’s submerged in the sauce. Bring the sauce back to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes. This allows the chicken to finish cooking and absorb all those wonderful creamy, spicy flavors. Stir in the fresh lemon juice right at the end to brighten everything up.
Step 6: Cook the Linguine
While the sauce is simmering, cook your linguine according to package directions in a large pot of generously salted boiling water. Before draining, be sure to reserve about 1 cup of the starchy pasta water. This liquid gold is your secret weapon for achieving a perfectly glossy, emulsified sauce that clings beautifully to the pasta.
Step 7: Finish and Serve
Drain the linguine and add it directly to the skillet with the Cowboy Butter Chicken sauce. Toss everything together gently until the linguine is evenly coated. If the sauce seems a bit thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Serve immediately, garnished with fresh chopped parsley, lemon slices, and a sprinkle of red pepper flakes if you like a little extra kick.
Nutritional Snapshot
While exact nutritional values can vary based on specific ingredients and portion sizes, a typical serving of Cowboy Butter Chicken Linguine is rich in protein, healthy fats, and carbohydrates. Expect a good balance:
- Calories: Approximately 600-800 kcal per serving
- Protein: Around 30-40g, primarily from chicken
- Fat: Moderate to high, from butter, cream, and chicken (mostly healthy fats)
- Carbohydrates: Primarily from linguine and onion
- Fiber: Moderate, from onion and tomatoes
Healthier Swaps Without Sacrificing Flavor
Looking to lighten up this decadent dish? You can make smart substitutions without compromising the delicious cowboy butter chicken flavor:
- Lighter Cream: Substitute half the heavy cream with half-and-half or evaporated milk. For an even lighter option, use unsweetened cashew or almond milk and thicken with a cornstarch slurry, though this will alter the richness slightly.
- Leaner Protein: Opt for chicken breast instead of thighs for a leaner protein source.
- Whole Wheat Pasta: When cooking the linguine, choose whole wheat varieties for added fiber and nutrients.
- Reduced Butter: While butter is key, you can slightly reduce the initial amount or use a lower-fat butter alternative if available, though the flavor profile may change.
- More Veggies: Bulk up the sauce with finely diced bell peppers, zucchini, or spinach wilted in with the onions for added nutrients and fiber.
Perfect Pairings: Serving Suggestions
This Cowboy Butter Chicken Linguine is a complete meal in itself, but here are some ideas to elevate your dining experience:
- Green Salad: A simple, crisp green salad with a light vinaigrette is a refreshing contrast to the rich pasta.
- Garlic Bread: Because who can resist a warm, garlicky carb alongside pasta?
- Steamed Broccoli or Asparagus: A side of vibrant green vegetables adds color and extra nutrients.
- Crusty Bread: Perfect for mopping up every last drop of that glorious sauce.
Common Mistakes to Avoid
To ensure your Cowboy Butter Chicken Linguine turns out perfectly every time, watch out for these common pitfalls:
- Overcrowding the Pan: When cooking chicken, give it space to brown properly. Overcrowding leads to steaming, not searing, and less flavor.
- Burning the Garlic: Garlic and ginger are fragrant quickly. Adding them too early or cooking them on too high heat can result in a bitter taste.
- Not Salting Pasta Water: Properly salted water is crucial for flavorful pasta. It should taste like the sea.
- Forgetting Pasta Water: This starchy liquid is key to achieving a silky, well-emulsified sauce. Always reserve some!
- Adding Lemon/Cilantro too Early: Add fresh lemon juice and cilantro at the very end to preserve their bright, fresh flavors.
Storing and Reheating Leftovers
Leftover Cowboy Butter Chicken Linguine is a treasure! Store it in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it on the stovetop over low heat, adding a splash of milk or broth if the sauce has thickened too much. Microwaving is also an option, but be sure to stir halfway through to ensure even heating and prevent the sauce from separating.
Frequently Asked Questions (FAQs)
Does this recipe need to be spicy?
Not necessarily! The cayenne pepper adds a touch of heat, but you can easily omit it or reduce the amount for a milder flavor. Taste and adjust the spice level to your preference.
Can I make this vegetarian?
Absolutely! Substitute the chicken with firm tofu, paneer, or a mix of hearty vegetables like cauliflower florets and chickpeas. Ensure the chicken broth is replaced with vegetable broth.
What kind of pasta works best?
Linguine is traditional and ideal for this sauce, but you can use any long pasta like fettuccine or spaghetti, or even short shapes like penne or rotini. The key is to get the sauce to coat the pasta well!
Can I use tomato paste instead of crushed tomatoes?
You can, but you’ll need to adjust the quantity and add more liquid. Start with about 2-3 tablespoons of tomato paste and a bit more chicken broth to achieve a similar sauce consistency to crushed tomatoes.
There you have it – a truly spectacular Cowboy Butter Chicken Linguine that’s sure to become a family favorite. Give it a try and let us know what you think in the comments below!
Cowboy Butter Chicken Linguine
This creamy and flavorfulCowboy Butter Chicken Linguinecombines tender chicken bites, buttery rich sauce, and perfectly cooked linguine. Garnished with fresh parsley and zesty lemon slices, it’s a showstopper meal for any occasion.
Ingredients
- 8 ounceslinguine.
- 1 ½pounds boneless, skinless chicken breasts, cut into1-inch pieces.2 tablespoonsextra virgin olive oil.½ teaspoonpaprika.½ teaspoongarlic salt.½ teaspoonkosher salt.¼ teaspoonpepper.
- 2 tablespoonsextra virgin olive oil.½ teaspoonpaprika.½ teaspoongarlic salt.½ teaspoonkosher salt.¼ teaspoonpepper.
- ½ teaspoonpaprika.½ teaspoongarlic salt.½ teaspoonkosher salt.¼ teaspoonpepper.
- ½ teaspoongarlic salt.½ teaspoonkosher salt.¼ teaspoonpepper.
- ½ teaspoonkosher salt.¼ teaspoonpepper.
- ¼ teaspoonpepper.
- ¼ cup(4 tablespoons) cowboy butter, divided.¾ cupheavy cream.1 teaspoongarlic salt.¼ teaspooncrushed red pepper flakes.½ teaspoonlemon juice.
- ¾ cupheavy cream.1 teaspoongarlic salt.¼ teaspooncrushed red pepper flakes.½ teaspoonlemon juice.
- 1 teaspoongarlic salt.¼ teaspooncrushed red pepper flakes.½ teaspoonlemon juice.
- ¼ teaspooncrushed red pepper flakes.½ teaspoonlemon juice.
- ½ teaspoonlemon juice.
- Lemon slices.Fresh parsley, chopped.
- Fresh parsley, chopped.
Instructions
- Bring a large pot of salted water to a boil.Add the linguine and cook until al dente, following the package instructions.Drain and set aside.2️⃣Cook the Chicken:Heat a large skillet over medium-high heat and add the olive oil.Once the oil is hot, add the chicken pieces in a single layer.Season evenly with paprika, garlic salt, kosher salt, and pepper. Cook for3–4 minuteson one side, until golden brown.Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken pieces and cook for another3–4 minutes, or until browned and cooked through to an internal temperature of165°F.Remove the chicken from the skillet and place it on a plate. Tent with foil to keep warm.3️⃣Make the Sauce:Reduce the skillet heat to low. Add the remaining 2 tablespoons of cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes.Scrape up the browned bits from the bottom of the skillet using a spatula and stir until the butter melts and the sauce is smooth.4️⃣Combine and Serve:Add the cooked linguine and chicken back into the skillet. Toss everything together until evenly coated in the sauce.Stir in the lemon juice for a hint of brightness.Serve the dish hot, garnished with lemon slices and fresh parsley.
- Add the linguine and cook until al dente, following the package instructions.Drain and set aside.2️⃣Cook the Chicken:Heat a large skillet over medium-high heat and add the olive oil.Once the oil is hot, add the chicken pieces in a single layer.Season evenly with paprika, garlic salt, kosher salt, and pepper. Cook for3–4 minuteson one side, until golden brown.Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken pieces and cook for another3–4 minutes, or until browned and cooked through to an internal temperature of165°F.Remove the chicken from the skillet and place it on a plate. Tent with foil to keep warm.3️⃣Make the Sauce:Reduce the skillet heat to low. Add the remaining 2 tablespoons of cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes.Scrape up the browned bits from the bottom of the skillet using a spatula and stir until the butter melts and the sauce is smooth.4️⃣Combine and Serve:Add the cooked linguine and chicken back into the skillet. Toss everything together until evenly coated in the sauce.Stir in the lemon juice for a hint of brightness.Serve the dish hot, garnished with lemon slices and fresh parsley.
- Drain and set aside.
- Heat a large skillet over medium-high heat and add the olive oil.Once the oil is hot, add the chicken pieces in a single layer.Season evenly with paprika, garlic salt, kosher salt, and pepper. Cook for3–4 minuteson one side, until golden brown.Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken pieces and cook for another3–4 minutes, or until browned and cooked through to an internal temperature of165°F.Remove the chicken from the skillet and place it on a plate. Tent with foil to keep warm.3️⃣Make the Sauce:Reduce the skillet heat to low. Add the remaining 2 tablespoons of cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes.Scrape up the browned bits from the bottom of the skillet using a spatula and stir until the butter melts and the sauce is smooth.4️⃣Combine and Serve:Add the cooked linguine and chicken back into the skillet. Toss everything together until evenly coated in the sauce.Stir in the lemon juice for a hint of brightness.Serve the dish hot, garnished with lemon slices and fresh parsley.
- Once the oil is hot, add the chicken pieces in a single layer.
- Season evenly with paprika, garlic salt, kosher salt, and pepper. Cook for3–4 minuteson one side, until golden brown.Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken pieces and cook for another3–4 minutes, or until browned and cooked through to an internal temperature of165°F.Remove the chicken from the skillet and place it on a plate. Tent with foil to keep warm.3️⃣Make the Sauce:Reduce the skillet heat to low. Add the remaining 2 tablespoons of cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes.Scrape up the browned bits from the bottom of the skillet using a spatula and stir until the butter melts and the sauce is smooth.4️⃣Combine and Serve:Add the cooked linguine and chicken back into the skillet. Toss everything together until evenly coated in the sauce.Stir in the lemon juice for a hint of brightness.Serve the dish hot, garnished with lemon slices and fresh parsley.
- Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken pieces and cook for another3–4 minutes, or until browned and cooked through to an internal temperature of165°F.Remove the chicken from the skillet and place it on a plate. Tent with foil to keep warm.3️⃣Make the Sauce:Reduce the skillet heat to low. Add the remaining 2 tablespoons of cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes.Scrape up the browned bits from the bottom of the skillet using a spatula and stir until the butter melts and the sauce is smooth.4️⃣Combine and Serve:Add the cooked linguine and chicken back into the skillet. Toss everything together until evenly coated in the sauce.Stir in the lemon juice for a hint of brightness.Serve the dish hot, garnished with lemon slices and fresh parsley.
- Remove the chicken from the skillet and place it on a plate. Tent with foil to keep warm.
- Reduce the skillet heat to low. Add the remaining 2 tablespoons of cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes.Scrape up the browned bits from the bottom of the skillet using a spatula and stir until the butter melts and the sauce is smooth.4️⃣Combine and Serve:Add the cooked linguine and chicken back into the skillet. Toss everything together until evenly coated in the sauce.Stir in the lemon juice for a hint of brightness.Serve the dish hot, garnished with lemon slices and fresh parsley.
- Scrape up the browned bits from the bottom of the skillet using a spatula and stir until the butter melts and the sauce is smooth.
- Add the cooked linguine and chicken back into the skillet. Toss everything together until evenly coated in the sauce.Stir in the lemon juice for a hint of brightness.Serve the dish hot, garnished with lemon slices and fresh parsley.
- Stir in the lemon juice for a hint of brightness.
- Serve the dish hot, garnished with lemon slices and fresh parsley.
Notes
Cowboy Butter Substitute: If cowboy butter is unavailable, use regular butter with a pinch of cayenne pepper, garlic, parsley, and lemon juice for a similar flavor.Pasta Options: Substitute linguine with fettuccine or spaghetti for variety.Spice Level: Adjust the crushed red pepper flakes to your preferred heat level.
Pasta Options: Substitute linguine with fettuccine or spaghetti for variety.Spice Level: Adjust the crushed red pepper flakes to your preferred heat level.
Spice Level: Adjust the crushed red pepper flakes to your preferred heat level.
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