Cowboy Butter Chicken Linguine: 35 Min Magic

Hey there, fellow food lovers! Anna here, your go-to for all things simple and seriously delicious when it comes to chicken. You know how much I adore a good chicken dish, especially one that makes those busy weeknights feel a little more joyful and a lot less stressful. My kitchen is all about sharing those easy, flavorful recipes that bring smiles to the table. And today, I’ve got a real gem for you: Cowboy Butter Chicken Linguine! Seriously, if you’re looking for a way to whip up something that’s both incredibly satisfying and ridiculously quick, you’ve landed in the right spot.

This dish is a lifesaver on those nights when you’re craving something comforting and packed with flavor but short on time. It’s the perfect example of how simple ingredients can come together to create something truly special. Get ready to fall in love!

Why You’ll Love This Cowboy Butter Chicken Linguine

Trust me, this Cowboy Butter Chicken Linguine is going to be your new best friend for those hectic evenings. It’s the kind of meal that feels fancy but is secretly a breeze to make. Here’s why it’s a winner:

• Super Speedy: We’re talking a delicious, satisfying meal in about 35 minutes total. Perfect for a quick dinner!
• Effortlessly Easy: Seriously, the steps are straightforward, making it an amazing easy weeknight meal for cooks of all levels.
• Flavor Explosion: That cowboy butter sauce? It’s rich, creamy, and packed with savory goodness that coats every strand of linguine and bite of chicken.
• Hearty & Comforting: It’s the perfect blend of tender chicken, perfectly cooked pasta, and that irresistible sauce that just screams comfort.

Ingredients for Cowboy Butter Chicken Linguine

Alright, let’s get our ingredients together for this fantastic Cowboy Butter Chicken Linguine! It’s all about simple things coming together. You’ll need:

• 8 ounces linguine
• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch bites
• 2 tablespoons extra virgin olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic salt
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ¼ cup plus 2 tablespoons (6 tablespoons total) cowboy butter, divided
• ¾ cup heavy cream
• 1 teaspoon garlic salt (yes, again for the sauce!)
• ¼ teaspoon crushed red pepper flakes (or more if you like a kick!)
• ½ teaspoon lemon juice
• Lemon slices, for that pretty garnish
• Chopped parsley, for a fresh finishing touch

Ingredient Notes and Substitutions

Let’s chat about a couple of things here. The star, cowboy butter, is basically butter that’s been jazzed up with seasonings like garlic, herbs, and spices. You can totally buy a pre-made version, and it’s super convenient! If you can’t find it, no worries at all. Just use regular unsalted butter and add an extra pinch of garlic powder and maybe some dried Italian herbs or a little smoked paprika. For the chicken, if you prefer thighs, go for it! They’re even more forgiving and add extra flavor. And about those red pepper flakes – they add just a tiny bit of heat, so feel free to dial them up or down based on how much you love a little tingle!

Crafting Your Cowboy Butter Chicken Linguine: Step-by-Step

Alright, let’s get cooking! Making this Cowboy Butter Chicken Linguine is way easier than you think, and honestly, it’s the most fun part. First things first, get a big pot of salted water on the stove and bring it to a rolling boil. That’s for our linguine. While that’s heating up, let’s get the chicken ready. Grab a big skillet and put it over medium-high heat. Add your olive oil, and once it’s nice and hot – you know, shimmering a bit – carefully add your chicken pieces in a single layer. Don’t overcrowd the pan; you might need to do this in batches if your skillet isn’t huge. Now, season that chicken all over with the paprika, garlic salt, kosher salt, and pepper. Let it get a gorgeous golden-brown color on one side for about 3-4 minutes. Don’t poke it too much; let it get that nice crust!

Here comes the magic part: nestle about 2 tablespoons of that glorious cowboy butter right into the skillet with the chicken. Flip those chicken pieces over and let them cook for another 3-4 minutes, or until they’re cooked all the way through. We’re aiming for an internal temperature of 165°F, so make sure they’re cooked through – no one wants undercooked chicken! Once it’s done, scoop the chicken out onto a plate and tent it with foil to keep it warm while we make the sauce. Now, turn the heat down to low. Add the rest of your cowboy butter to the same skillet. Pour in the heavy cream, the extra teaspoon of garlic salt, and those crushed red pepper flakes. This is where all the yummy flavor is! Grab your spatula and get scraping those brown bits off the bottom of the pan – that’s pure gold! Stir it all around until that butter melts and the sauce looks smooth and creamy. Now, toss in your cooked linguine and the chicken. Give it a good stir to coat everything beautifully in that rich, savory sauce. Finish it off with a little squeeze of lemon juice – it just brightens everything up! Give it one last gentle toss, and you’re ready to serve.

Tips for Perfect Cowboy Butter Chicken Linguine

Want to make sure your Cowboy Butter Chicken Linguine is absolutely perfect every single time? Here are a few little secrets: First, that chicken needs to reach an internal temperature of 165°F. Don’t guess – use a meat thermometer! It ensures it’s cooked safely and perfectly tender. Second, for the best texture, cook your linguine until it’s just al dente. It will continue to cook a little bit in the sauce, so you don’t want it mushy. And finally, don’t skip scraping up those browned bits from the bottom of the pan when you make the sauce – that’s where so much of the deep flavor comes from!

Frequently Asked Questions About Cowboy Butter Chicken Linguine

Got questions about this yummy Cowboy Butter Chicken Linguine? I’ve got answers! It’s pretty straightforward, but here are a few things folks often ask:

Q1. What exactly is “cowboy butter,” and can I substitute it?
Cowboy butter is just seasoned butter, usually with garlic, herbs, and sometimes a little kick. If you can’t find it in stores, no biggie! Just use regular unsalted butter. You can even add a pinch of garlic powder and some dried Italian herbs or a tiny bit of smoked paprika to your regular butter to get a similar vibe. It’ll still be delicious!

Q2. How spicy is this dish? Can I make it milder or spicier?
The recipe calls for ¼ teaspoon of crushed red pepper flakes, which gives it just a tiny hint of warmth. If you’re sensitive to spice, you can leave them out completely or use just a pinch. If you love heat, feel free to add ½ teaspoon or even more – just taste as you go!

Q3. Can I make the cowboy butter sauce ahead of time?
You can totally make the sauce part ahead of time, but it’s best to add the linguine and chicken just before serving. The creamy sauce might thicken up a bit in the fridge, so you might need to thin it with a splash of water or extra cream when you reheat it. It’s so quick to make, though, that doing it all fresh is super easy!

Q4. What kind of chicken works best here?
Boneless, skinless chicken breasts are what the recipe calls for, and they cook up nice and tender. But honestly, boneless, skinless chicken thighs would also be fantastic here! They have a bit more fat, which means they stay super moist and add even more flavor. Just make sure they’re cut into bite-sized pieces.

Nutritional Insights for Cowboy Butter Chicken Linguine

Here’s a general idea of what you’re getting with a serving of this delicious Cowboy Butter Chicken Linguine. Keep in mind these numbers are estimates and can change based on specific ingredients and portion sizes:

Serving Size:	1 serving
Calories:	650
Fat:	35g
Saturated Fat:	20g
Carbohydrates:	45g
Protein:	35g
Sodium:	700mg

It’s a pretty well-rounded meal, offering a good balance of protein, carbs, and healthy fats to keep you satisfied!

Storing and Reheating Your Cowboy Butter Chicken Linguine

Got leftovers of this amazing Cowboy Butter Chicken Linguine? Lucky you! To keep it tasting its best, let it cool down a bit before packing it into an airtight container. It’ll stay yummy in the fridge for about 3-4 days. When you’re ready to reheat, the microwave is usually the easiest route – just heat it in short bursts, stirring in between, until it’s warmed through. If you want to be a bit fancier, you can gently warm it in a skillet over low heat, maybe adding a tiny splash of water or cream if the sauce looks a little thick. Enjoy those tasty leftovers!

For more delicious chicken recipes, check out our Pinterest page!

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