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This cowboy butter chicken linguine combines tender chicken bites with al dente pasta, all smothered in a rich, zesty sauce that elevates weeknight dinner to something truly special. The combination of herbs and spices in the cowboy butter creates layers of flavor that make this dish unforgettable, while still being quick enough for busy evenings.
I first created this dish when I needed something impressive for unexpected dinner guests but had limited time. The combination of the cowboy butter with tender chicken was such a hit that it's now in our regular rotation, and my family cheers whenever they see the linguine box come out of the pantry.
Ingredients
- Linguine pasta: Provides the perfect texture to hold the creamy sauce in every bite
- Boneless skinless chicken breasts: Deliver lean protein that cooks quickly
- Extra virgin olive oil: Adds a foundation of flavor for searing the chicken
- Paprika: Brings a subtle smokiness that complements the butter
- Cowboy butter: Contains herbs and spices that infuse the entire dish
- Heavy cream: Creates a silky sauce that clings beautifully to the pasta
- Garlic salt: Provides depth of flavor without needing to mince fresh garlic
- Crushed red pepper flakes: Add a gentle heat that can be adjusted to taste
- Fresh lemon juice: Brightens the entire dish and cuts through the richness
- Fresh parsley: Adds color and a herbaceous finish
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente, usually 8-10 minutes. The pasta should have a slight firmness when bitten. Drain the pasta but do not rinse, as the starches help the sauce adhere better.
- Prepare the Chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Place the chicken pieces in a single layer, giving them space to brown properly. Season evenly with paprika, garlic salt, kosher salt, and pepper. Allow the chicken to cook undisturbed for 3-4 minutes until a golden crust forms on the bottom.
- Add Butter and Finish Chicken:
- Add 2 tablespoons of cowboy butter to the skillet, letting it melt around the chicken pieces. Flip each piece of chicken and continue cooking until browned on all sides and the internal temperature reaches 165°F, about 3-4 additional minutes. The chicken should be juicy inside with a flavorful exterior.
- Create the Sauce Base:
- Remove the cooked chicken to a plate and tent with foil to keep warm. Reduce the heat to low to prevent the cream from separating. Add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes to the pan. Use a wooden spoon to scrape up the flavorful brown bits from the bottom of the pan, incorporating them into the sauce.
- Combine and Finish:
- Return the chicken to the skillet and add the drained linguine. Gently toss everything together until the pasta and chicken are evenly coated with the creamy sauce. Add the fresh lemon juice and give a final toss to incorporate. The heat should be very low at this point to prevent the sauce from breaking.
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Cowboy butter has become my secret weapon in the kitchen. The first time I made this dish, my son who normally picks around chicken in pasta dishes actually asked for seconds. Something about the combination of herbs and butter with that hint of lemon just transforms ordinary ingredients into something truly craveable.
Make-Ahead Options
This dish is best enjoyed fresh, but you can prepare components ahead of time to streamline the cooking process. The cowboy butter can be made up to a week in advance and stored in the refrigerator. You can also cut the chicken and store it in the refrigerator up to a day ahead. When ready to cook, the entire dish comes together in about 15 minutes with these preparations done in advance.
Perfect Pairings
Serve this cowboy butter chicken linguine with a simple green salad dressed with olive oil and lemon juice to complement the rich pasta. For a complete meal, add some garlic bread to soak up every last bit of the delicious sauce. A chilled glass of Pinot Grigio or Sauvignon Blanc balances the creaminess of the dish perfectly with their bright acidity.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to revive the sauce, which tends to thicken when chilled. Warm gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even heating. Avoid microwave reheating if possible, as it can make the chicken tough.
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Frequently Asked Questions
- → What is cowboy butter?
Cowboy butter is a savory flavored butter typically made with ingredients like garlic, lemon, spices, and fresh herbs. It adds rich and zesty flavors to dishes.
- → Can I use a different type of pasta?
Yes, you can substitute linguine with spaghetti, fettuccine, or even a short pasta like penne or rotini, depending on your preference.
- → How do I ensure the chicken stays tender?
Cook the chicken in a single layer over medium-high heat, flipping only once it has browned. Avoid overcooking to keep it juicy and tender.
- → Can this dish be made ahead of time?
This dish is best enjoyed fresh, but you can prepare the components ahead of time. Cook the chicken and sauce separately, then reheat and toss with fresh pasta before serving.
- → What can I use as a garnish besides parsley?
Fresh basil, chives, or even grated parmesan cheese can be great alternatives to parsley for garnish.