why make this recipe
Cowboy Butter Chicken Linguine gives you a quick, rich meal with bold flavors. It mixes creamy sauce, savory chicken, and simple pasta so you get a full dinner fast. For a different but cozy dinner idea, try this creamy cowboy soup that uses similar flavors.
introduction
This dish is easy and fast. You cook linguine, brown chicken in cowboy butter, add cream and cheese, then toss it all together. It works for weeknights or a simple weekend dinner, and it pairs well with a light salad or bread. If you like easy creamy chicken dishes, you may also like this creamy chicken tortilla soup recipe.
how to make Cowboy Butter Chicken Linguine
Start by cooking the pasta and browning the chicken. Use cowboy butter or a mix of butter, garlic, herbs, and spices for a big flavor. Add heavy cream and let it simmer until it thickens, then stir in Parmesan and the cooked linguine. Finish with salt, pepper, and fresh parsley. For a touch of sweet butter flavor ideas, see this Valentine’s Day cherry buttercream note on flavored butter.
Ingredients :
- 8 oz linguine pasta
- 2 chicken breasts, diced
- 4 tablespoons cowboy butter (or a mixture of butter, garlic, herbs, and spices)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Directions :
- Cook the linguine according to package instructions.
- In a large skillet, heat the cowboy butter over medium heat.
- Add the diced chicken and cook until browned and cooked through.
- Stir in the heavy cream and bring to a simmer.
- Add the cooked linguine and Parmesan cheese, tossing to combine.
- Season with salt and pepper to taste.
- Garnish with chopped parsley and serve warm.
how to serve Cowboy Butter Chicken Linguine
Serve hot on plates with extra Parmesan on top. Add a green salad or steamed veggies on the side. For a similar cozy bowl-style serving, you can look back at the creamy cowboy soup for pairing ideas.
how to store Cowboy Butter Chicken Linguine
Cool the pasta to room temperature, then put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a pan with a splash of cream or water to loosen the sauce.
tips to make Cowboy Butter Chicken Linguine
- Dice the chicken small so it cooks fast and stays tender.
- Use fresh-grated Parmesan for the best melt and flavor.
- Taste the sauce before serving and add salt or pepper as needed.
- Heat the cream just to a simmer; do not boil hard or it may split.
- If the sauce is too thick after standing, thin with a little milk or reserved pasta water.
variation (if any)
- Swap linguine for fettuccine or penne.
- Add sliced mushrooms or spinach for more veggies.
- Use shrimp instead of chicken for a quick seafood version.
- Make it lighter by using half-and-half instead of heavy cream.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw it first, then pat dry and cook as directed.
Q: Can I make this ahead for meal prep?
A: You can cook and store it, but the sauce firms up. Reheat with a splash of cream or water.
Q: Is cowboy butter spicy?
A: It can be. If your cowboy butter has spices, taste it first and adjust salt and pepper.
Q: Can I freeze this dish?
A: You can freeze it, but cream sauces may change texture. Freeze in small portions and reheat slowly with extra liquid.
Cowboy Butter Chicken Linguine
Ingredients
Method
- Cook the linguine according to package instructions.
- In a large skillet, heat the cowboy butter over medium heat.
- Add the diced chicken and cook until browned and cooked through.
- Stir in the heavy cream and bring to a simmer.
- Add the cooked linguine and Parmesan cheese, tossing to combine.
- Season with salt and pepper to taste.
- Garnish with chopped parsley and serve warm.