why make this recipe

Cowboy Butter Chicken Linguine is fast and full of flavor. It uses simple pantry items and heavy cream for a rich sauce. The dish works for weeknights or a small dinner. It also pairs well with light sides like a salad or even a simple coconut chicken style side for extra comfort.

introduction

This recipe mixes browned chicken, garlic, spices, butter, and cream with linguine. You get a creamy, slightly spicy pasta that cooks quickly. The taste is buttery and savory, and the texture is smooth from the Parmesan and cream.

how to make Cowboy Butter Chicken Linguine

Ingredients :
8 oz linguine pasta, 2 tablespoons butter, 1 lb chicken breast, diced, 4 cloves garlic, minced, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup heavy cream, 1/4 cup Parmesan cheese, grated, Fresh parsley, for garnish

Directions :

Cook the linguine according to package instructions; drain and set aside.
In a large skillet, melt the butter over medium heat.
Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
Stir in the minced garlic, paprika, cayenne pepper, salt, and black pepper, and cook for 1 minute until fragrant.
Add the heavy cream and simmer for 2-3 minutes.
Stir in the cooked linguine and Parmesan cheese, mixing well to coat.
Serve hot, garnished with fresh parsley.

If you want a side or a wrap to go with this, try a quick buffalo chicken wrap for variety.

how to serve Cowboy Butter Chicken Linguine

Serve this dish hot on warm plates. Add chopped fresh parsley on top for color. A light green salad or steamed veggies work well to balance the rich sauce. You can also serve with crusty bread to soak up the sauce.

how to store Cowboy Butter Chicken Linguine

Cool the pasta to room temperature within two hours. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce, or microwave in short bursts, stirring between each.

tips to make Cowboy Butter Chicken Linguine

Use a hot pan to brown the chicken fast and keep it juicy.
Do not overcook the garlic; add it near the end so it stays fragrant.
If the sauce is too thick after cooling, add a little milk or cream when reheating.
Taste and adjust salt at the end, after adding Parmesan.
For more cheesy ideas, see cheesy chicken garlic wraps.

variation (if any)

Make it less spicy: cut the cayenne to 1/4 teaspoon.
Add vegetables: stir in spinach or cherry tomatoes in the last 1-2 minutes.
Swap pasta: use fettuccine or penne instead of linguine.
Use half-and-half instead of heavy cream for a lighter sauce.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw it fully before dicing and cooking. Frozen chicken will not brown well and may release water.

Q: Can I make this dairy-free?
A: You can try coconut cream or a dairy-free cream and a vegan Parmesan. The taste will change.

Q: How do I keep the chicken from drying out?
A: Cook over medium heat and remove from heat as soon as the pieces are no longer pink. Dice the chicken small so it cooks quickly.

Q: Can I double the recipe?
A: Yes. Use a larger skillet and cook in batches if needed so the pan stays hot for browning.

Conclusion

For more ideas and similar recipes, see this version on Cowboy Butter Chicken Linguine – I Am Homesteader, a different take at Cowboy Butter Chicken Linguine – Yeyfood.com, and a related pasta recipe at Cowboy Butter Chicken Pasta Recipe.

Cowboy Butter Chicken Linguine