Creamy Cowboy Butter Chicken Linguine is a must-try delight that combines tender chicken, creamy sauce, and linguine pasta for a rich and flavorful meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
8 ounces linguine pasta
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
1 cup unsalted butter (2 sticks)
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, chopped (for garnish)
½ cup grated Parmesan cheese
½ cup heavy cream
Instructions
Cook the linguine according to package instructions in a large pot of salted boiling water. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the Worcestershire sauce and Dijon mustard, then add the heavy cream and Parmesan cheese. Mix until well combined and the sauce is smooth.
Return the cooked chicken to the skillet and toss to coat in the creamy sauce. Add the cooked linguine and gently mix until the pasta is well coated with the sauce.
Serve immediately, garnished with chopped parsley.
Notes
For a spicier version, add a pinch of red pepper flakes to the sauce.
Substitute the chicken with shrimp or sautéed vegetables for a different protein or a vegetarian option.