Cowboy Butter Chicken Linguine: The Ultimate Comfort Dish for Big Family Dinners
Cowboy Butter Chicken Linguine: The Ultimate Comfort Dish for Big Family Dinners
Gathering around the dinner table with your loved ones deserves a meal that’s both impressive and comforting. This cowboy butter chicken linguine recipe delivers exactly that – a rich, creamy pasta dish that’s perfect for feeding a crowd without spending hours in the kitchen. Combining tender chicken with linguine noodles tossed in a decadent cowboy butter sauce, this recipe transforms simple ingredients into a memorable family meal that everyone will request again and again.
Ingredients
- 1.5 lbs linguine pasta
- 2 lbs boneless, skinless chicken breasts, cubed
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1 cup unsalted butter
- 1/4 cup fresh parsley, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh lemon juice from 1 lemon
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Step 2: Prepare the Chicken
Season chicken cubes with salt, pepper, and smoked paprika. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
Step 3: Make the Cowboy Butter Sauce
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in smoked paprika, cayenne pepper, and garlic powder. Pour in heavy cream and bring to a gentle simmer.
Step 4: Combine Everything
Add the cooked chicken back to the skillet. Stir in Parmesan cheese until melted and sauce is creamy. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Step 5: Finish and Serve
Add cooked linguine to the skillet and toss to coat evenly with the sauce. Stir in fresh parsley and lemon juice. Serve immediately with extra Parmesan cheese for garnish.
Expert Tips
- Double the recipe: This dish scales beautifully for larger gatherings – simply double all ingredients and use an extra-large pot.
- Fresh herbs matter: Don’t substitute dried parsley – the fresh herb adds brightness that balances the rich sauce.
- Pasta water is key: The starchy pasta water helps the sauce cling perfectly to the linguine noodles.
- Customize the heat: Adjust the cayenne pepper to suit your family’s preference for spice.
- Make ahead: Cook chicken and sauce separately, then combine with freshly cooked pasta just before serving.
FAQ Section
Can I use a different pasta?
Absolutely! Fettuccine, spaghetti, or penne all work well with this cowboy butter sauce.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream.
Can I make this dish vegetarian?
Yes, simply omit the chicken and add mushrooms or roasted vegetables for a delicious meat-free version.
Is this recipe freezer-friendly?
The sauce freezes well for up to 2 months, but pasta is best cooked fresh.
Cowboy Butter Chicken Linguine: The Ultimate Comfort Dish for Big Family Dinners
Ingredients
Method
- Cook the Pasta – Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- Prepare the Chicken – Season chicken cubes with salt, pepper, and smoked paprika. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Make the Cowboy Butter Sauce – In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in smoked paprika, cayenne pepper, and garlic powder. Pour in heavy cream and bring to a gentle simmer.
- Combine Everything – Add the cooked chicken back to the skillet. Stir in Parmesan cheese until melted and sauce is creamy. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Finish and Serve – Add cooked linguine to the skillet and toss to coat evenly with the sauce. Stir in fresh parsley and lemon juice. Serve immediately with extra Parmesan cheese for garnish.
