Cowboy Butter Chicken Linguine: A Rich, Flavorful, and Surprisingly Easy Pasta Dish

This Cowboy Butter Chicken Linguine is a flavor explosion. It combines the richness of a creamy sauce with the savory, herbaceous, and slightly spicy kick of Cowboy Butter, a compound butter packed with garlic, herbs, lemon, and spices. Tender bites of chicken and perfectly cooked linguine complete this satisfying and surprisingly easy-to-make dish. This guide provides a comprehensive breakdown of the recipe, ensuring a perfect, restaurant-quality meal.

A Flavorful Fusion

I first encountered Cowboy Butter on a perfectly grilled steak, and I was immediately hooked on its complex, savory flavor. I knew it would be fantastic with pasta, and this recipe is the delicious result. The combination of the creamy sauce, the flavorful chicken, and the perfectly cooked linguine is simply irresistible. It’s a dish that’s both comforting and elegant, and it’s become a new favorite.

Ingredient Descriptions: Building Layers of Flavor

Each ingredient contributes to the dish’s overall flavor and texture:

For the Cowboy Butter (Makes extra, which is a good thing!):

• Unsalted Butter (Softened): The base of the Cowboy Butter. Using unsalted butter allows you to control the salt level.
• Fresh Parsley (Chopped): Adds a fresh, herbaceous note.
• Fresh Chives (Chopped): Add a mild onion flavor.
• Garlic (Minced): A crucial component of Cowboy Butter, adding a pungent, aromatic flavor. Use fresh garlic for the best results.
• Dijon Mustard: Adds a tangy, slightly spicy flavor.
• Lemon Juice (Freshly Squeezed): Adds brightness and acidity.
• Lemon Zest: Adds an intense lemon flavor and aroma.
• Paprika: Adds a smoky, slightly sweet flavor and a beautiful color. Smoked paprika can also be used for a more intense smoky flavor.
• Cayenne Pepper: Adds a touch of heat. Adjust the amount to your preference.
• Salt and Black Pepper: Season the Cowboy Butter to taste.

For the Pasta:

• Linguine (8 ounces): The pasta of choice for this recipe. Linguine’s long, thin strands hold the sauce beautifully. You can substitute with fettuccine, spaghetti, or your favorite pasta shape.
• Salt: for the pasta water.

For the Chicken:

• Boneless Skinless Chicken Breasts (1 1/2 pounds, Cut into 1-inch Bites): Provide the protein for the dish. Chicken thighs can also be used for a more flavorful and juicy option.
• Extra Virgin Olive Oil: Used for cooking the chicken.
• Paprika: Adds a smoky, slightly sweet flavor and a beautiful color to the chicken.
• Garlic Salt: Seasons the chicken with both garlic and salt.
• Kosher Salt: Enhances the flavors.
• Pepper: Adds a touch of heat.

For the Sauce:

• Cowboy Butter (Divided): The star of the show! Adds richness, flavor, and a creamy texture to the sauce.
• Heavy Cream: Creates the creamy base of the sauce.
• Garlic Salt: Seasons the sauce.
• Crushed Red Pepper Flakes: Adds a touch of heat. Adjust the amount to your preference.
• Lemon Juice: Adds brightness and acidity, balancing the richness of the sauce.

For Garnish:

• Lemon Slices: Add a visual appeal and a burst of fresh lemon flavor.
• Fresh Parsley (Chopped): Adds a fresh, herbaceous garnish.

Equipment/Tools: Essential Gear for Pasta Perfection

• Large Pot: For cooking the pasta.
• Colander: For draining the pasta.
• Large Skillet: For cooking the chicken and making the sauce.
• Cutting Board and Knife: For cutting the chicken, mincing the garlic, and chopping the herbs.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Wooden Spoon or Spatula: For stirring the sauce and tossing the pasta.
• Small Bowl: For mixing the Cowboy Butter ingredients.
• Zester or Microplane: for zesting the lemon

Complete Recipe: Cowboy Butter Chicken Linguine

Cowboy Butter Recipe (Makes about 1 cup):

• 1 cup (2 sticks) unsalted butter, softened
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 4 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon paprika (or smoked paprika)
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a medium bowl, combine all ingredients.
2. Mix well with a fork or electric mixer until everything is evenly combined and smooth.
3. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.

Chicken Linguine Recipe

Ingredients with Measurements:

For the Pasta:

• 8 ounces linguine
• Salt (for pasta water)

For the Chicken:

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch bites
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

For the Sauce:

• 1/4 cup (4 tablespoons) Cowboy Butter, divided
• 3/4 cup heavy cream
• 1 teaspoon garlic salt
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon lemon juice

For Garnish:

• Lemon slices
• Chopped fresh parsley

Step-by-Step Instructions:

1. Cook the Linguine:

1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook according to package directions, or until al dente.
3. Drain the pasta and set aside.

2. Cook the Chicken:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken bites to the skillet in a single layer.
3. Season evenly with paprika, garlic salt, kosher salt, and pepper.
4. Cook for 3-4 minutes on one side, or until golden brown.
5. Add 2 tablespoons of the Cowboy Butter to the skillet.
6. Flip the chicken pieces and cook for another 3-4 minutes, or until browned and cooked through (internal temperature of 165°F/74°C).
7. Remove the chicken from the skillet and set aside. Cover to keep warm.

3. Make the Sauce:

1. Reduce the heat to low.
2. Add the remaining 2 tablespoons of Cowboy Butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet.
3. Stir well, scraping up any browned bits from the bottom of the pan.
4. Simmer for 2-3 minutes, or until the sauce has thickened slightly.

4. Combine and Serve:

1. Add the cooked linguine and chicken to the skillet with the sauce.
2. Toss gently to coat everything evenly with the sauce.
3. Stir in the lemon juice.
4. Garnish with lemon slices and chopped fresh parsley.
5. Serve immediately.

Troubleshooting Common Problems:

• Sauce is Too Thin: Simmer the sauce for a few more minutes to reduce it, or add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
• Sauce is Too Thick: Add a little bit of heavy cream or pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
• Chicken is Dry: Make sure not to overcook the chicken. Use a meat thermometer to check for doneness (165°F/74°C).
• Pasta is sticking together: Add salt to the boiling water and stir frequently.

Tips and Variations:

• Add Vegetables: Add other vegetables to the sauce, such as mushrooms, spinach, bell peppers, or sun-dried tomatoes.
• Spice it Up: Add more crushed red pepper flakes or a pinch of cayenne pepper to the sauce for extra heat.
• Different Protein: Use shrimp, steak, or Italian sausage instead of chicken.
• Vegetarian Option: Omit the chicken and add more vegetables, such as mushrooms and spinach.
• Gluten-Free: Use gluten-free pasta.

Serving Suggestions:

• Serve hot as a main course.
• Serve with a side salad and garlic bread.

Pairing Recommendations:

• Drinks: A crisp white wine (like Pinot Grigio or Sauvignon Blanc), a light-bodied red wine (like Pinot Noir), or a rosé. Iced tea or lemonade would also be refreshing.
• Side Dishes: A simple green salad, roasted vegetables, or garlic bread.

Nutritional Information (Approximate):

This is an estimated nutritional breakdown per serving (assuming 4 servings). Actual values may vary based on specific ingredients and portion sizes.

• Calories: 761
• Fat: 45-55g
• Saturated Fat: 20-25g
• Cholesterol: 180-220mg
• Sodium: 700-900mg
• Carbohydrates: 50-60g
• Fiber: 2-4g
• Sugar: 3-5g
• Protein: 40-50g

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Comprehensive FAQ:

Q: Can I make this ahead of time?

A: You can make the Cowboy Butter and cook the chicken ahead of time. Store them separately in the refrigerator. Cook the pasta just before serving and combine with the reheated chicken and sauce.

Q: How long does it last in the refrigerator?

A: Leftover pasta will last for up to 3-4 days in the refrigerator, stored in an airtight container.

Q: Can I freeze this dish?

A: It’s best to freeze the sauce and chicken separately from the pasta. Freeze the sauce and cooked chicken in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating. Cooked pasta does not freeze well.

Q: Do I really need to use Cowboy Butter?

A: The Cowboy Butter is what gives this dish its unique and delicious flavor. However, you can substitute with plain butter and add extra garlic, herbs, and spices to the sauce.

Q: Can I use a different kind of pasta?

A: Yes, you can use any kind of pasta you like. Penne, rotini, rigatoni, or fusilli would all work well.

Q: Can I make this dish without the chicken?

A: Yes, you can omit the chicken for a vegetarian version. Add more vegetables, such as mushrooms and spinach, for a heartier dish.

Q: Can I make the Cowboy Butter ahead of time? A: Absolutely! It’s even better if made a day or two in advance, to let the flavors meld.