If you're looking for a quick and easy dinner idea, this Easy Cowboy Butter Chicken Linguine is just the ticket! I remember one summer evening when my son Jake was craving pasta, and I whipped this up in no time. It became an instant family favorite, and I bet it will be in your home too.
Why You’ll Love It
- It's super simple to make, perfect for busy weeknights.
- The flavors are rich and buttery, making it feel indulgent without the fuss.
- It’s a one-pot wonder, which means less cleanup for you!
Pure Comfort
This dish is pure comfort food. The creamy butter sauce coats the pasta beautifully, and the tender chicken adds a satisfying heartiness. You'll want to make this again and again!
What You Need
- 8 oz 8 oz linguine pasta – Feel free to substitute with spaghetti or fettuccine.
- 1 lb 1 lb boneless, skinless chicken breasts – Cut into bite-sized pieces.
- 1/2 cup 1/2 cup unsalted butter – Use olive oil for a lighter option.
- 4 cloves 4 cloves garlic, minced – Fresh garlic works best for flavor.
- 1 tsp 1 tsp smoked paprika – Adds a nice smoky flavor.
- 1/2 tsp 1/2 tsp salt – Adjust to taste.
- 1/4 tsp 1/4 tsp black pepper – Freshly cracked is best.
- 1/4 cup 1/4 cup fresh parsley, chopped – For garnish and freshness.
Time to Cook
Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: You can prep the chicken and sauce in advance for quicker cooking.
Steps to Make It
- Start by cooking the linguine according to package instructions until al dente. Drain and set aside, but save a cup of pasta water for later. The pasta should be slightly firm to the bite.
- In a large skillet, melt the butter over medium heat. Once it’s bubbly and fragrant, add the minced garlic. Sauté for about a minute until the garlic is golden and aromatic, but be careful not to burn it.
- Add the chicken pieces to the skillet, seasoning them with smoked paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
- Once the chicken is done, toss in the drained linguine. Pour in a bit of the reserved pasta water to help the sauce coat the pasta. Stir everything together until the pasta is well combined with the buttery sauce.
- Let it simmer for another 2-3 minutes, allowing the flavors to meld. The sauce should be creamy and the pasta should glisten, looking irresistible.
- Finally, sprinkle the chopped parsley over the top before serving. It adds a lovely pop of color and freshness. Serve warm and enjoy the smiles around the table!
Make It Perfect
- For extra flavor, consider adding a splash of lemon juice before serving.
- If you like it spicy, toss in some red pepper flakes with the garlic.
- This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days.
Mix It Up
- Swap the chicken for shrimp or cooked sausage for a different protein.
- Add vegetables like spinach or bell peppers for a pop of color and nutrition.
Perfect Partners
- Serve with a crisp green salad for a complete meal.
- Garlic bread pairs wonderfully with this dish, perfect for soaking up the sauce.
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FAQs
Can I make this ahead of time?
Yes, you can prep the chicken and sauce in advance, then just cook the pasta when you’re ready to eat.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this dish?
It’s best fresh, but you can freeze the chicken and sauce separately for up to a month.
What can I substitute for chicken?
Feel free to use shrimp or even a plant-based protein for a vegetarian option.
Is this dish spicy?
It’s not spicy, but you can add red pepper flakes if you like some heat!
Conclusion
This Easy Cowboy Butter Chicken Linguine is a delightful dish that brings the family together. With its rich flavors and quick prep time, it's sure to become a staple in your home. Give it a try, and watch it disappear from the table!
Easy Cowboy Butter Chicken Linguine
Equipment
- Skillet
- pot
Ingredients
Linguine pasta
- 8 oz linguine pasta Feel free to substitute with spaghetti or fettuccine.
- 1 lb boneless, skinless chicken breasts Cut into bite-sized pieces.
- 1/2 cup unsalted butter Use olive oil for a lighter option.
- 4 cloves garlic, minced Fresh garlic works best for flavor.
- 1 tsp smoked paprika Adds a nice smoky flavor.
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper Freshly cracked is best.
- 1/4 cup fresh parsley, chopped For garnish and freshness.
Instructions
- Start by cooking the linguine according to package instructions until al dente. Drain and set aside, but save a cup of pasta water for later. The pasta should be slightly firm to the bite.
- In a large skillet, melt the butter over medium heat. Once it’s bubbly and fragrant, add the minced garlic. Sauté for about a minute until the garlic is golden and aromatic, but be careful not to burn it.
- Add the chicken pieces to the skillet, seasoning them with smoked paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
- Once the chicken is done, toss in the drained linguine. Pour in a bit of the reserved pasta water to help the sauce coat the pasta. Stir everything together until the pasta is well combined with the buttery sauce.
- Let it simmer for another 2-3 minutes, allowing the flavors to meld. The sauce should be creamy and the pasta should glisten, looking irresistible.
- Finally, sprinkle the chopped parsley over the top before serving. It adds a lovely pop of color and freshness. Serve warm and enjoy the smiles around the table!