Description
Creamy Cowboy Butter Chicken Linguine is a flavorful American main course combining tender chicken strips seasoned with smoky spices, cooked to golden perfection in a luscious buttery cream sauce with Parmesan. Tossed with al dente linguine and garnished with fresh parsley, this dish offers a rich, comforting meal with a touch of heat and zest.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Chicken and Seasoning
- 1 pound boneless skinless chicken breast, cut into strips
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Cooking Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
Sauce and Flavorings
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Juice of 1/2 lemon
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the linguine pasta until al dente. Drain the pasta, reserving 1/4 cup of the pasta water, then set the pasta aside.
- Season Chicken: In a bowl, toss the chicken strips with paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until evenly coated.
- Cook Chicken: Heat butter and olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 5 to 6 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Lower the heat to medium and add the minced garlic and red pepper flakes to the same skillet. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Make Sauce: Stir in the Dijon mustard, Worcestershire sauce, lemon juice, and chicken broth. Allow the sauce to simmer gently for 2 to 3 minutes to meld the flavors.
- Add Cream and Cheese: Pour in the heavy cream and add the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens into a creamy consistency.
- Combine Chicken and Pasta: Return the cooked chicken strips to the skillet along with the drained linguine pasta. Toss everything together to coat evenly in the sauce, adding a splash of the reserved pasta water if the sauce needs loosening.
- Finish and Serve: Cook the mixture for another 1 to 2 minutes over medium heat until everything is heated through. Garnish with chopped fresh parsley and serve immediately while hot.
Notes
- For extra vegetables, add fresh spinach or sautéed mushrooms when adding the garlic and red pepper flakes.
- Adjust the spice level by increasing or decreasing the amount of cayenne pepper and red pepper flakes according to your preference.
- Using freshly grated Parmesan will give the creamiest sauce and best flavor.
- Reserve some pasta water to control the sauce consistency and keep the linguine moist.
