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- 8 oz linguine pasta - 2 boneless, skinless chicken breasts, diced - 4 tablespoons cowboy butter - 3 cloves garlic, minced - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, chopped - ½ cup heavy cream - Salt and black pepper - ½ cup unsalted butter, softened - 2 tablespoons fresh chives, chopped - 1 tablespoon fresh parsley, chopped - 1 tablespoon lemon zest - 1 teaspoon garlic powder - 1 teaspoon onion powder - Pinch of salt - Fresh parsley, chopped {{ingredient_image_2}} To start, gather your ingredients for the cowboy butter. In a medium bowl, mix ½ cup of soft unsalted butter with 2 tablespoons of chopped chives, 1 tablespoon of chopped parsley, and the zest from one lemon. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt. Blend everything well until smooth. Roll the mixture in parchment paper to form a log. Chill it in the fridge for about 30 minutes until firm. Fill a large pot with water and add a good amount of salt. Bring the water to a boil. Add 8 ounces of linguine pasta and cook it until al dente, following the package guide. Once ready, save ½ cup of the pasta water, then drain the rest. Set the linguine aside. In a large skillet, heat 2 tablespoons of the cowboy butter over medium-high heat. Once it melts, add 2 diced chicken breasts. Season the chicken with 1 teaspoon of smoked paprika, ½ teaspoon of cayenne pepper, salt, and pepper. Cook the chicken for about 7 to 10 minutes until golden brown and cooked through to 165°F (75°C). After the chicken cooks, lower the heat to medium. Stir in 3 minced garlic cloves and cook for 1 minute. Next, add 1 cup of halved cherry tomatoes. Cook them for 3 to 5 minutes until they soften and burst with flavor. Slowly pour in ½ cup of heavy cream, stirring to mix it well. Add 1 cup of chopped spinach and let it simmer for 2 to 3 minutes until the spinach wilts. Taste the sauce and adjust with more salt or pepper as needed. Now, add the drained linguine to the skillet. Pour in the reserved pasta water and the rest of the cowboy butter. Toss everything together gently. Make sure the pasta is well-coated in the creamy sauce and heated through. Serve your cowboy butter chicken linguine in shallow bowls. Garnish with chopped parsley for a pop of color. For an extra zing, squeeze some fresh lemon juice on top before enjoying this delightful dish. To make your chicken shine, start with good quality meat. Cut the chicken into even pieces. This helps it cook at the same rate. Season it well with smoked paprika and salt. This adds depth and flavor. Cook until golden brown and juicy. A nice sear gives great taste. Spice can change a dish a lot. I use cayenne pepper for heat. If you want less spice, use less cayenne. For more flavor, add some crushed red pepper flakes. Taste as you go. This way, you can find the right balance for your palate. To boost flavors, use fresh herbs like chives and parsley. The cowboy butter adds a rich taste. Don't forget to add garlic early to get that nice aroma. Cherry tomatoes give sweetness and color. They also add a nice pop to the dish. How you serve can make a big difference. Use shallow bowls to show off the pasta. The bright tomatoes and green spinach look great against the creamy sauce. Finish with freshly chopped parsley for color. A squeeze of lemon juice adds a fresh touch, too. This makes your dish look as good as it tastes! Pro Tips Use Fresh Ingredients: Always opt for fresh herbs and vegetables to elevate the flavor of your Cowboy Butter Chicken Linguine. Adjust Spice Levels: Feel free to modify the amount of cayenne pepper to suit your personal heat preference. Don't Overcook the Pasta: Ensure your linguine is cooked al dente for the best texture, as it will continue to cook when added to the skillet. Garnish for Flavor: A sprinkle of fresh lemon juice over the finished dish adds a delightful brightness that complements the richness of the sauce. {{image_4}} You can make this dish meat-free. Swap the chicken for mushrooms or zucchini. Use the same spices to keep the flavor bold. Sauté the veggies just like you would with the chicken. Add a little extra cowboy butter to keep it rich. For a gluten-free meal, choose gluten-free linguine. Many brands offer great options that taste amazing. Just cook it according to the package. The rest of the recipe stays the same, so you won't miss out on any flavor. If you want to try different proteins, consider shrimp or tofu. Shrimp cooks quickly and adds a nice flavor. For tofu, use firm or extra-firm, and sauté until golden. Both options pair well with the creamy sauce and spices. To keep your Cowboy Butter Chicken Linguine fresh, store leftovers in an airtight container. Make sure to cool it down first. Place it in the fridge. It will stay good for about 3 to 4 days. If you want to enjoy it later, separate the pasta from the sauce. This helps keep the pasta from getting mushy. When you're ready to eat, reheat the linguine on the stove. Use a skillet over low heat. Add a little water or extra cream to help loosen the sauce. Stir often until it is hot. You can also microwave it. Use a microwave-safe bowl, cover it, and heat in short bursts. Stir after every minute until warm. If you have extra Cowboy Butter Chicken Linguine, you can freeze it. Place it in a freezer-safe container. Leave some space at the top for expansion. It will last for up to 2 months in the freezer. To thaw, move it to the fridge overnight. Reheat as mentioned before for the best taste. Cowboy butter is a tasty mix of butter and herbs. It has fresh chives, parsley, lemon zest, garlic powder, and onion powder. You can spread it on bread or use it in dishes like this pasta. It adds rich flavor and a touch of fun. Yes, you can use different pasta types. Penne or fettuccine works well too. Just keep an eye on the cooking time. Each type may need a bit more or less time. Cook until it's al dente for the best texture. To add heat, increase the cayenne pepper. You can also add diced jalapeños or red pepper flakes. Start with a little, then taste as you go. This way, you can control the spice level to fit your taste. If you want a lighter option, use half-and-half or whole milk. For a dairy-free choice, try coconut milk or cashew cream. Each alternative will change the flavor a bit, so choose what you like best. This recipe takes about 35 minutes from start to finish. You spend 15 minutes prepping and 20 minutes cooking. It's quick and perfect for a weeknight dinner when you're short on time. Yes, you can prep some parts in advance. Make the cowboy butter and cook the chicken earlier in the day. Store them in the fridge. Just heat everything up when you’re ready to serve. The pasta may need a bit of water to stay creamy. In this article, we explored the tasty recipe for Cowboy Butter Chicken Linguine. You learned about key ingredients like chicken, garlic, and cream. Step-by-step, I guided you through preparing the dish, cooking pasta, and serving it right. Remember, you can make this meal your own with tips for spice and presentation. Enjoy the variations and feel free to try them. With this recipe, dinner will be a hit. Get cooking and impress everyone at your table!

Cowboy Butter Chicken Linguine

A creamy and flavorful pasta dish featuring chicken, cowboy butter, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz linguine pasta
  • 2 pieces boneless, skinless chicken breasts, diced
  • 4 tablespoons cowboy butter
  • 3 cloves garlic, finely minced
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach, roughly chopped
  • 0.5 cup heavy cream
  • to taste salt
  • to taste freshly ground black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Prepare the Cowboy Butter: In a medium mixing bowl, combine the softened unsalted butter with chopped chives, parsley, lemon zest, garlic powder, onion powder, and a pinch of salt. Mix thoroughly until all ingredients are well blended. Place the mixture onto a sheet of parchment paper, roll it into a log shape, and refrigerate for at least 30 minutes or until firm to the touch.
  • Cook the Linguine: Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil. Add the linguine and cook according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta, reserving ½ cup of the pasta water for later use. Set the drained linguine aside.
  • Cook the Chicken: In a large skillet, heat 2 tablespoons of the prepared cowboy butter over medium-high heat. Once melted, add the diced chicken pieces to the skillet. Season the chicken with smoked paprika, cayenne pepper, salt, and freshly ground black pepper. Sauté the chicken for approximately 7-10 minutes, or until it becomes golden brown and reaches an internal temperature of 165°F (75°C).
  • Add Garlic and Tomatoes: Once the chicken is cooked, reduce the skillet heat to medium. Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant. Incorporate the halved cherry tomatoes and continue cooking until they soften, approximately 3-5 minutes.
  • Incorporate Cream and Spinach: Slowly pour in the heavy cream, stirring to ensure it is evenly distributed. Add the chopped spinach and let the mixture simmer for 2-3 minutes, or until the spinach is wilted. Taste the sauce and adjust the seasoning with additional salt and pepper if desired.
  • Combine Pasta and Sauce: Add the cooked linguine to the skillet along with the reserved pasta water and the remaining cowboy butter. Toss all ingredients together gently but thoroughly until the pasta is well-coated in the sauce and heated through.
  • Serve: Plate generous portions of the linguine and chicken mixture. Garnish with freshly chopped parsley for a vibrant finish.

Notes

For an eye-catching presentation, serve in shallow bowls and finish with a squeeze of fresh lemon juice.
Keyword butter, chicken, creamy, dinner, pasta