Cowboy Butter Chicken Linguine Flavorful Comfort Dish

By Jasmine

Published

Prep 15 minutes
Cook 15 minutes
Servings 4 servings
Cowboy Butter Chicken Linguine Flavorful Comfort Dish

Are you ready to dive into a bowl of pure comfort? Cowboy Butter Chicken Linguine is a tasty dish that mixes juicy chicken with a rich, buttery sauce.Whether you want dinner for your family or a special treat for friends, this dish is sure to impress. Let’s get cooking!

Ingredients

Complete List of Ingredients

– 12 oz linguine

– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

– 1/2 cup unsalted butter (divided)

– 4 cloves garlic, minced

– 1 tablespoon smoked paprika

– 1 teaspoon cayenne pepper

– 1 teaspoon onion powder

– 1/2 teaspoon salt

– 1/2 teaspoon black pepper

– 1/2 cup chicken broth

– 1 cup heavy cream

– 1 cup cherry tomatoes, halved

– 3 green onions, thinly sliced (for garnish)

– Fresh parsley, chopped (for garnish)

Key Ingredients Explained

– Linguine: This pasta type has a flat shape. It holds sauce well and works great with creamy dishes.

– Chicken Thighs: I prefer thighs for their juicy texture. They stay tender and flavorful when cooked.

– Unsalted Butter: This butter adds richness. Using unsalted helps control the dish’s saltiness.

– Garlic: Fresh garlic gives a strong flavor. It adds depth to the sauce and pairs well with butter.

– Smoked Paprika: This spice brings a warm, smoky taste. It adds a nice color and a hint of heat.

– Cayenne Pepper: A small amount boosts the heat. Adjust it based on your spice preference.

– Chicken Broth: This liquid adds flavor and moisture. It keeps the dish savory and rich.

– Heavy Cream: This cream thickens the sauce. It creates a smooth and luscious texture.

Suggested Brands or Specific Items

– Pasta: I recommend Barilla or De Cecco for quality linguine.

– Chicken: Look for organic or free-range chicken for better flavor.

– Butter: Kerrygold or Plugra are great options for rich, creamy butter.

– Spices: McCormick offers good-quality smoked paprika and cayenne pepper.

– Broth: Swanson or Pacific Foods have excellent chicken broth options.

Step-by-Step Instructions

Cooking the Linguine

Start by boiling water in a large pot. Make it salty, like the sea. Add 12 oz of linguine. Cook according to the package until it’s al dente, about 8-10 minutes. Once done, drain the pasta. Remember to save 1/2 cup of that starchy water. It helps later!

Preparing the Chicken

In a big skillet, melt 1/4 cup of butter over medium-high heat. When it foams, add 1 lb of chopped chicken thighs. Sprinkle in 1 tablespoon of smoked paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for about 6-8 minutes. Ensure the chicken is golden and reaches 165°F. Set the chicken aside on a plate.

Making the Cowboy Butter Sauce

In the same skillet, lower the heat to medium. Add the other 1/4 cup of butter until it melts. Toss in 4 cloves of minced garlic. Cook for 1-2 minutes until it smells good. Now, pour in 1/2 cup of chicken broth. Let it simmer, scraping any bits off the pan.

Combining Ingredients

Gradually mix in 1 cup of heavy cream. Stir until the sauce thickens, around 3-4 minutes. If it’s too thick, add a bit of the saved pasta water. Now, add the halved cherry tomatoes and cooked chicken back. Stir gently until warmed through. Finally, fold in the cooked linguine. Toss everything until the pasta gets coated in that rich sauce.

Serving Suggestions

Spoon the linguine onto plates or into a serving dish. Top with sliced green onions and chopped parsley for color. Serve it with crusty bread and a drizzle of olive oil for extra flavor. Enjoy your Cowboy Butter Chicken Linguine!

Tips & Tricks

How to Perfect the Sauce Consistency

To get the sauce just right, watch the heat. After you add the cream, lower the heat. Stir often. This helps the sauce thicken. If it gets too thick, use that reserved pasta water. Add a splash at a time until it’s smooth.

Cooking Chicken: Avoiding Common Mistakes

Cook the chicken in a hot skillet. This helps it brown nicely. Don’t overcrowd the pan. If you add too much chicken, it will steam instead of sear. Always check the chicken’s internal temperature. It should reach 165°F for safe eating.

Presentation Ideas for Serving

To make your dish look great, use a big bowl or plate. Add the linguine first, then top with chicken and sauce. Use cherry tomatoes for color. Finish with green onions and parsley. A sprinkle of extra herbs makes it pop. Serve with crusty bread for a complete meal.

Image

- Cowboy Butter Chicken Linguine

Indulge in the rich flavors of Cowboy Butter Chicken Linguine, the ultimate comfort dish that combines tender chicken with a creamy, buttery sauce. This easy-to-follow recipe guides you step-by-step, ensuring a delicious meal perfect for family dinners or impressing friends. From the savory spices to the luscious sauce, every bite is a delight.
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Ingredients
  

12 oz linguine

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1/2 cup unsalted butter (divided)

4 cloves garlic, minced

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup chicken broth

1 cup heavy cream

1 cup cherry tomatoes, halved

3 green onions, thinly sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Linguine: In a large pot, bring salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta and set aside, reserving 1/2 cup of the starchy pasta water for later use.

    Prepare the Chicken: In a large skillet over medium-high heat, melt 1/4 cup of butter until it begins to foam. Carefully add the chicken pieces to the skillet along with smoked paprika, cayenne pepper, onion powder, salt, and black pepper. Sauté the chicken for approximately 6-8 minutes, stirring occasionally until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature has reached 165°F. Once cooked, transfer the chicken to a plate and set aside.

      Create the Cowboy Butter Sauce: In the same skillet, reduce the heat to medium and add the remaining 1/4 cup of butter, allowing it to melt. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden. Carefully pour in the chicken broth and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet.

        Incorporate the Cream: Lower the heat further and gradually stir in the heavy cream, mixing continuously until the sauce thickens slightly, which should take about 3-4 minutes. If the sauce becomes too thick, add a splash of the reserved pasta water incrementally until you reach your desired consistency.

          Combine Everything: Add the halved cherry tomatoes and the cooked chicken back into the skillet, stirring gently to combine and heat through. Allow the tomatoes to soften for a minute or two. Next, fold in the cooked linguine, tossing everything together carefully until the pasta is well coated with the rich, buttery sauce.

            Serve and Garnish: Remove from heat and transfer the linguine to individual plates or a serving dish. Garnish generously with sliced green onions and fresh chopped parsley for a bright, flavorful finish.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                - Presentation Tips: Serve with crusty bread on the side and a sprinkle of extra parsley for a pop of color. A drizzle of olive oil can also enhance the visual appeal and flavor.

                  Cowboy Butter Chicken Linguine

                  Cowboy Butter Chicken Linguine

                  Indulge in the rich flavors of Cowboy Butter Chicken Linguine, the ultimate comfort dish that combines tender chicken with a creamy, buttery sauce.

                  15 min prep
                  15 min cook
                  4 servings
                  600 cal
                  Print Recipe Pin Recipe

                  Ingredients

                  Instructions

                  1. 1

                    In a large pot, bring salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta and set aside, reserving 1/2 cup of the starchy pasta water for later use.

                  2. 2

                    In a large skillet over medium-high heat, melt 1/4 cup of butter until it begins to foam. Carefully add the chicken pieces to the skillet along with smoked paprika, cayenne pepper, onion powder, salt, and black pepper. Sauté the chicken for approximately 6-8 minutes, stirring occasionally until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature has reached 165°F. Once cooked, transfer the chicken to a plate and set aside.

                  3. 3

                    In the same skillet, reduce the heat to medium and add the remaining 1/4 cup of butter, allowing it to melt. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden. Carefully pour in the chicken broth and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet.

                  4. 4

                    Lower the heat further and gradually stir in the heavy cream, mixing continuously until the sauce thickens slightly, which should take about 3-4 minutes. If the sauce becomes too thick, add a splash of the reserved pasta water incrementally until you reach your desired consistency.

                  5. 5

                    Add the halved cherry tomatoes and the cooked chicken back into the skillet, stirring gently to combine and heat through. Allow the tomatoes to soften for a minute or two. Next, fold in the cooked linguine, tossing everything together carefully until the pasta is well coated with the rich, buttery sauce.

                  6. 6

                    Remove from heat and transfer the linguine to individual plates or a serving dish. Garnish generously with sliced green onions and fresh chopped parsley for a bright, flavorful finish.

                  Chef's Notes

                  Serve with crusty bread and a drizzle of olive oil for extra flavor.

                  Course: Main Course Cuisine: American
                  Jasmine

                  Jasmine

                  Recipe Creator & Food Blogger

                  I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.

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