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To make Quick Cowboy Butter Chicken Linguine, gather these key items: - 8 oz linguine pasta - 1 lb chicken breast, cubed - 3 tablespoons unsalted butter - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon chili powder - ½ teaspoon cayenne pepper (adjust for spiciness) - 1 cup heavy cream - ½ cup cherry tomatoes, halved - ¼ cup green onions, chopped - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can easily swap some ingredients to fit your taste or pantry. Try these options: - Use whole wheat pasta instead of linguine for added fiber. - Swap chicken for shrimp or tofu for a different protein. - Instead of heavy cream, use coconut cream for a dairy-free option. - Cherry tomatoes can be replaced with diced bell peppers for crunch. - Use dried herbs if fresh aren't available; just reduce the amount. Choosing the right ingredients can make your dish shine. Here are some tips: - Pasta: Look for pasta that feels firm and has no cracks. - Chicken: Pick chicken that is pink, moist, and has no strong odor. - Produce: Choose tomatoes that are bright and slightly firm. For garlic, select heads that feel heavy and have dry skin. - Butter: Always go for unsalted butter for better control over seasoning. - Herbs: Fresh parsley should be vibrant green with no wilting or browning. For the full recipe, check out the detailed steps to bring this dish to life. Start by boiling a large pot of salted water. Add the linguine pasta and cook it until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Once done, drain the pasta and set it aside. Remember, you want it firm, as it will cook more later. In a large skillet over medium heat, melt 1 tablespoon of unsalted butter. Once melted, add the cubed chicken. Season it with salt, pepper, smoked paprika, chili powder, and cayenne pepper. Stir well as it cooks. This should take about 5-7 minutes. The chicken should turn golden brown and be cooked through. When done, remove the chicken from the skillet and set it aside. In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 1 minute until the garlic becomes fragrant. Next, pour in the heavy cream and toss in the halved cherry tomatoes. Stir well and let the mixture simmer gently for about 3-4 minutes. This thickens the sauce nicely. Now, return the cooked chicken to the skillet and add the drained linguine. Toss everything together until the pasta is nicely coated in the creamy sauce. Adjust the seasoning with salt and pepper if needed. For a final touch, sprinkle chopped green onions and fresh parsley over the dish before serving. Enjoy your Quick Cowboy Butter Chicken Linguine! For a detailed list of ingredients, check the Full Recipe. To make the best Cowboy Butter Chicken, start with fresh chicken. Cut it into even cubes. This ensures that the chicken cooks evenly. Use unsalted butter for more control over saltiness. Cook the chicken until it’s golden brown. This adds flavor. Don’t overcrowd the pan; cook in batches if needed. After cooking the chicken, let it rest for a minute. This keeps it juicy. When adding garlic, watch closely. Garlic burns fast. Stir it for about a minute until fragrant. Then add the heavy cream slowly. This helps create a smooth sauce. A common mistake is overcooking the pasta. Cook it just until al dente. It will finish cooking in the sauce. Another mistake is not seasoning enough. Taste your dish as you cook. Adjust salt and pepper as needed. Also, avoid using low-fat cream. It won’t create the rich sauce you want. Lastly, don’t skip the garnish. Fresh herbs add bright flavor and color. To make sure your sauce is creamy, use heavy cream. It thickens well and adds richness. Stir the sauce gently to avoid splitting. If it seems too thick, add a splash of pasta water. Simmer the sauce on low heat. This helps it thicken without burning. If it gets too thick, thin it with more cream or broth. Following these tips will enhance your Cowboy Butter Chicken Linguine. For the full recipe, check the section above. Enjoy your cooking! {{image_2}} You can boost the nutrition of your Quick Cowboy Butter Chicken Linguine with veggies. Adding vegetables gives your dish more color and flavor. You can use spinach, bell peppers, or zucchini. Just chop them up and toss them in while cooking the chicken. This way, they soak up all those tasty spices. If you're not in the mood for chicken, there are great options. Try shrimp or turkey for a change. For a plant-based twist, use chickpeas or tofu. They can provide a nice texture and flavor. Adjust the cooking time as needed. Remember, the key is to still keep it simple and tasty. While linguine is great, feel free to switch it up. You can use penne, fettuccine, or even whole wheat pasta. Each type will give the dish a new look and taste. Just cook the pasta according to the package. The important part is to enjoy your meal with whatever pasta you choose. For the full recipe, check out the earlier section. After enjoying your Quick Cowboy Butter Chicken Linguine, you may have some leftovers. To store them, let the dish cool down first. Then, place the linguine in an airtight container. This keeps it fresh. Make sure to seal it tightly. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you are ready to enjoy the leftovers, reheating them is simple. You can use a microwave or a skillet. If using a microwave, place the pasta in a bowl. Add a splash of water or cream to keep it moist. Cover it loosely and heat for one to two minutes. Stir halfway through. If using a skillet, add a bit of butter or oil. Heat over medium-low until warm. This helps keep the flavors rich and creamy. If you want to freeze your Cowboy Butter Chicken Linguine, you can do so. Portion the dish into individual servings. Use freezer-safe bags or containers for best results. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When you are ready to eat, thaw it overnight in the fridge. Reheat it using the methods mentioned above. Enjoy your tasty meal anytime with these storage tips! For the full recipe, click here. The key flavors in Cowboy Butter Chicken Linguine come from the butter, garlic, and spices. The unsalted butter adds a rich, creamy base. Garlic brings a bold taste. Smoked paprika and chili powder give warmth and depth. The cayenne pepper adds a kick. Cherry tomatoes add sweetness and freshness, while green onions add a nice crunch. Together, these flavors create a dish that is savory and satisfying. Yes, you can make this recipe ahead of time. Cook the chicken and sauce, then store them separately from the pasta. When you’re ready to eat, cook the linguine and combine everything. This way, the pasta stays fresh. If you want to save time, you can prepare the sauce the night before. Just reheat it gently before mixing it with the pasta. To customize the spice level, adjust the cayenne pepper. For mild flavor, use less or skip it. If you like heat, add more cayenne or some red pepper flakes. Another option is to use hot sauce in the sauce. Always taste as you go. This way, you can find the perfect balance for your palate. This post covered everything about making Cowboy Butter Chicken Linguine. We listed ingredients, tips, and cooking steps. You can choose fresh options or swap proteins and pasta types. Remember to avoid common mistakes for best results. Proper storage and reheating will keep your dish tasty. You can customize the spice to fit your taste. Now, you’re ready to cook and impress. Enjoy this fun, easy meal with your friends or family!

Quick Cowboy Butter Chicken Linguine

Indulge in the delicious flavors of Quick Cowboy Butter Chicken Linguine! This easy recipe combines tender chicken, savory spices, and creamy sauce, tossed with linguine for a meal that's both satisfying and quick to make. Perfect for busy evenings, it’s a crowd-pleaser that everyone will love. Ready to elevate your dinner game? Click through to discover how to whip up this mouthwatering dish in just 30 minutes!
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Ingredients
  

8 oz linguine pasta

1 lb chicken breast, cubed

3 tablespoons unsalted butter

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon cayenne pepper (adjust for spiciness)

1 cup heavy cream

½ cup cherry tomatoes, halved

¼ cup green onions, chopped

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Linguine: Boil a large pot of salted water and cook the linguine according to package instructions until al dente. Drain and set aside.

    Sauté the Chicken: In a large skillet over medium heat, melt 1 tablespoon of butter. Add the cubed chicken and season with salt, pepper, smoked paprika, chili powder, and cayenne pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      Make the Cowboy Butter Sauce: In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Cook for about 1 minute until the garlic is fragrant.

        Add Cream and Tomato: Pour in the heavy cream and add the halved cherry tomatoes. Stir well, bringing the mixture to a gentle simmer. Cook for about 3-4 minutes until the sauce thickens slightly.

          Combine: Return the cooked chicken to the skillet and add the linguine. Toss everything together until the pasta is well coated with the sauce, heating everything through. Adjust seasoning with salt and pepper as needed.

            Garnish and Serve: Sprinkle chopped green onions and fresh parsley over the top before serving.

              Prep Time: 10 min | Total Time: 30 min | Servings: 4