Luscious Silky Cowboy Butter Chicken Linguine Recipe to Savor
Creamy, dreamy cowboy butter chicken linguine sweeps you into a culinary adventure that blends comfort and excitement.
Bold flavors dance across your palate with each tantalizing bite.
Tender chicken mingles with rich, velvety sauce, creating a pasta dish that defies ordinary expectations.
Aromatic herbs and spices whisper promises of deliciousness from the very first moment.
The recipe combines classic Italian pasta with robust Western-inspired seasonings for an unexpected twist.
Unexpected yet harmonious, this dish promises to become a new favorite at your dinner table.
Prepare to savor every remarkable moment of this mouthwatering culinary creation.
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 590 kcal
Servings: 4
What You Need to Make Cowboy Butter Chicken Linguine
For Pasta Base:For Liquid Component:For Cooking Essentials:Tools That Help Cowboy Butter Chicken Linguine Come Together
Cooking Steps for Cowboy Butter Chicken Linguine
Grab a big pot and fill it with water. Sprinkle in some salt and let it bubble up energetically.
Drop your pasta into the rolling boil and let it dance around until perfectly tender. Remember to save a splash of that starchy liquid before draining.
In a sizzling skillet, melt butter until it turns golden and starts whispering nutty aromas. Toss in minced garlic and let it sizzle and pop, releasing its magical fragrance.
Slide in your chicken pieces, letting them get all cozy and bronzed. Sprinkle your favorite spices – think cayenne, smoked paprika, a whisper of cumin – creating a flavor explosion that’ll make taste buds do a happy dance.
Pour that silky butter sauce over your perfectly cooked linguine. Gently toss everything together, letting each strand get luxuriously coated. If things seem a bit dry, splash in some of that reserved pasta water to create a dreamy, creamy coating.
Shower your creation with fresh chopped herbs, maybe some green onions or parsley. Serve hot and watch everyone’s eyes light up with the first delicious bite.
Variations and Substitutions to Shake Things Up
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Silky Cowboy Butter Chicken Linguine Recipe
- Total Time: 30 minutes
- Yield: 5 1x
Description
Cowboy butter chicken linguine merges Western American and Indian culinary traditions in one powerful pasta dish. Spicy, creamy sauce coats tender chicken and linguine, inviting diners to savor complex global flavors with each delicious bite.
Ingredients
- 1 lb (454 g) boneless, skinless chicken breasts (or thighs), sliced
- 4 tbsps unsalted butter, melted
- 3 cloves garlic, minced
- 12 oz (340 g) linguine (or pasta of choice)
- ¼ cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- 1 tbsp salt (for pasta water)
- ¼ cup reserved pasta water
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp fresh chives, chopped
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp red pepper flakes (optional)
- ½ tsp smoked paprika
- ½ tsp red pepper flakes (adjust to taste)
- ½ tsp Worcestershire sauce
- Extra Parmesan cheese
- Fresh parsley
- Lemon wedges
Instructions
- Pasta Preparation: Bring a large pot of salted water to a rolling boil, then carefully lower linguine into the bubbling liquid. Cook according to package instructions until pasta achieves an al dente texture, stirring occasionally to prevent sticking.
- Liquid Preservation: Before straining the linguine, extract a cup of the starchy cooking water, reserving it for potential sauce refinement. Drain the pasta in a colander, giving it a gentle shake to remove excess moisture.
- Sauce Foundation: In a spacious skillet, melt butter over medium heat, incorporating minced garlic and finely chopped jalapeños. Sauté until the aromatics become fragrant and slightly translucent, releasing their vibrant flavors.
- Protein Integration: Add diced chicken to the skillet, seasoning with cowboy-inspired spice blend. Cook thoroughly, ensuring each piece is golden and cooked through, creating a robust flavor profile.
- Sauce Composition: Pour heavy cream into the skillet, stirring continuously to blend with the chicken and spices. Introduce shredded cheddar and grated parmesan, allowing the cheeses to melt smoothly and create a luxurious, creamy texture.
- Final Assembly: Gently fold the cooked linguine into the creamy sauce, using reserved pasta water to adjust consistency if needed. Toss until every strand is lavishly coated with the rich, spicy sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley and additional jalapeños over the dish. Transfer to serving plates, presenting a vibrant and indulgent cowboy-style pasta experience.
Notes
- Optimize Pasta Water: Salt the water generously to create a flavorful base that seasons the pasta from within, ensuring each strand is well-seasoned before mixing with the sauce.
- Reserve Pasta Liquid Wisely: Retain a cup of starchy cooking water, which acts as a magical emulsifier to help bind the sauce smoothly, adjust consistency, and add depth to the final dish.
- Timing is Critical: Cook linguine precisely to al dente texture, typically 8-10 minutes, to maintain a slight resistance when biting, preventing mushy or overly soft pasta that can ruin the dish’s texture.
- Drain and Quick Toss: Immediately transfer hot pasta to the sauce after draining, allowing the linguine to absorb flavors and preventing clumping, creating a more cohesive and delicious cowboy butter chicken experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 690
- Sugar: 1 g
- Sodium: 1000 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg
Jenna Hartley
Founder & Recipe Creator
Expertise
Education
Box Hill Institute, Melbourne
William Angliss Institute, Melbourne
Jenna is the heart of Picture Perfect Meals, turning simple ingredients into beautiful, easy‑to‑make dishes.
Growing up around family meals in Melbourne, she trained at Box Hill Institute and then perfected her pastry skills at William Angliss Institute. She loves mixing classic Australian flavors with fresh ideas to keep cooking fun and stress‑free.