Description
Cowboy Butter Chicken Linguine is a meal that’s so easy and creamy it’ll be a favourite to add to your regular rotation. Spiced with a zippy array of spices, it’s full of flavor and tossed with linguine for the most gratifying forkful. Based on the iconic cowboy butter, the sauce gives it a summery savoriness,and the crunchy chicken is amazing with the creamy pasta. One garnish. Crazy crowd-pleasing taste. Simple to make, this is ideal for weeknight diners or family celebrations.
Ingredients
For the Cowboy Butter:
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- ½ cup unsalted butter, softened
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- 2 tablespoons fresh parsley, chopped
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- 1 tablespoon fresh lemon juice
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- 1 tablespoon Dijon mustard
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- 1 teaspoon garlic powder
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- 1 teaspoon onion powder
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- ½ teaspoon smoked paprika
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- ¼ teaspoon cayenne pepper (optional, to taste)
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- ½ teaspoon crushed red pepper flakes (optional)
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- ¼ cup Parmesan cheese (freshly grated)
For the Pasta and Chicken:
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- 8 oz linguine pasta
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- cubed boneless, skinless chicken breasts
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- tablespoon olive oil
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- 1 tablespoon butter
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- ¼ cup chicken broth
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- ¼ cup heavy cream
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- Salt and freshly ground black pepper to the taste
Instructions
In a small bowl combine softened butter along with parsley, lemon juice, Dijon, garlic powder, onion powder, smoked paprika, cayenne pepper (if using) and red pepper flakes (if using) and parmesan. Combine well and leave aside. This can be done up to a day ahead!
Bring a large pot of salted water to boil. When the sauce is perfect, drop the linguine into it and let it cook according to the package directions, which is usually 8 to 10 minutes for the just-right al dente bite. Don’t overlook: Just before you drain the pasta, reserve a quarter-cup of starchy water to make your sauce extra smooth and silky with the pasta water as its secret weapon..
Step 3: Season and Sear the Chicken (8 minutes)
As the pasta’s cooking, mix your cubed chicken with some salt, pepper and a light dusting of garlic powder and smoked paprika. Heat some olive oil in a large skillet over medium-high heat. Add the chicken and sear for 6 to 8 minutes, stirring occasionally, until it’s nicely golden and cooked all the way through (you’re going for an internal temp of 165°F). When it’s ready, remove from the pan and set aside.
Using the same skillet (don’t wipe it out — those browned bits at the bottom are packed with flavor!), melt the tablespoon of butter. When melted, add your cowboy butter mixture and stir for 1 minute, or until fragrant. Then add chicken broth and heavy cream while whisking till smooth and warmed.
Return the chicken to the skillet, followed by the drained linguine. Use tongs, or a large spoon, to gently toss everything together so that the pasta takes on the creamy sauce. If the sauce appears too thick, add any reserved pasta water 1 tablespoon at a time until the desired silky texture is reached.
Notes
The best part about this recipe, however, is how much of a chameleon it can be. If your family doesn’t like things spicy, skip the cayenne and red pepper flakes — you’ll still have a delicious punch of flavor from the herbs and Dijon mustard.
For that more-porous sauce, make sure your butter is properly softened. You want it soft enough to press with the tip of your finger, but not so warm that it begins to melt. This will help you integrate it without cracking the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Pasta
- Method: Stovetop, One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 cup pasta with chicken and sauce
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg