![- 12 oz linguine - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1/2 cup unsalted butter (divided) - 4 cloves garlic, minced - 1 tablespoon smoked paprika - 1 teaspoon cayenne pepper - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/2 cup chicken broth - 1 cup heavy cream - 1 cup cherry tomatoes, halved - 3 green onions, thinly sliced (for garnish) - Fresh parsley, chopped (for garnish) - Linguine: This pasta type has a flat shape. It holds sauce well and works great with creamy dishes. - Chicken Thighs: I prefer thighs for their juicy texture. They stay tender and flavorful when cooked. - Unsalted Butter: This butter adds richness. Using unsalted helps control the dish's saltiness. - Garlic: Fresh garlic gives a strong flavor. It adds depth to the sauce and pairs well with butter. - Smoked Paprika: This spice brings a warm, smoky taste. It adds a nice color and a hint of heat. - Cayenne Pepper: A small amount boosts the heat. Adjust it based on your spice preference. - Chicken Broth: This liquid adds flavor and moisture. It keeps the dish savory and rich. - Heavy Cream: This cream thickens the sauce. It creates a smooth and luscious texture. - Pasta: I recommend Barilla or De Cecco for quality linguine. - Chicken: Look for organic or free-range chicken for better flavor. - Butter: Kerrygold or Plugra are great options for rich, creamy butter. - Spices: McCormick offers good-quality smoked paprika and cayenne pepper. - Broth: Swanson or Pacific Foods have excellent chicken broth options. For a full recipe, check out [Full Recipe]. Start by boiling water in a large pot. Make it salty, like the sea. Add 12 oz of linguine. Cook according to the package until it's al dente, about 8-10 minutes. Once done, drain the pasta. Remember to save 1/2 cup of that starchy water. It helps later! In a big skillet, melt 1/4 cup of butter over medium-high heat. When it foams, add 1 lb of chopped chicken thighs. Sprinkle in 1 tablespoon of smoked paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for about 6-8 minutes. Ensure the chicken is golden and reaches 165°F. Set the chicken aside on a plate. In the same skillet, lower the heat to medium. Add the other 1/4 cup of butter until it melts. Toss in 4 cloves of minced garlic. Cook for 1-2 minutes until it smells good. Now, pour in 1/2 cup of chicken broth. Let it simmer, scraping any bits off the pan. Gradually mix in 1 cup of heavy cream. Stir until the sauce thickens, around 3-4 minutes. If it’s too thick, add a bit of the saved pasta water. Now, add the halved cherry tomatoes and cooked chicken back. Stir gently until warmed through. Finally, fold in the cooked linguine. Toss everything until the pasta gets coated in that rich sauce. Spoon the linguine onto plates or into a serving dish. Top with sliced green onions and chopped parsley for color. Serve it with crusty bread and a drizzle of olive oil for extra flavor. Enjoy your Cowboy Butter Chicken Linguine! For detailed steps, check the Full Recipe. To get the sauce just right, watch the heat. After you add the cream, lower the heat. Stir often. This helps the sauce thicken. If it gets too thick, use that reserved pasta water. Add a splash at a time until it’s smooth. Cook the chicken in a hot skillet. This helps it brown nicely. Don’t overcrowd the pan. If you add too much chicken, it will steam instead of sear. Always check the chicken’s internal temperature. It should reach 165°F for safe eating. To make your dish look great, use a big bowl or plate. Add the linguine first, then top with chicken and sauce. Use cherry tomatoes for color. Finish with green onions and parsley. A sprinkle of extra herbs makes it pop. Serve with crusty bread for a complete meal. For the full recipe, check out the Cowboy Butter Chicken Linguine guide. {{image_4}} If you want a vegetarian twist, you can easily swap the chicken. Use firm tofu or tempeh instead. Both options soak up flavors well. Just cut them into bite-sized pieces. Sauté them in the same spices as the chicken. You can also add mushrooms for extra texture and flavor. To boost the taste, consider adding more spices. For instance, a pinch of cumin adds warmth. You might also try chili powder for a smoky kick. Fresh herbs like thyme or basil can bring freshness. Play around with these spices to find your perfect mix. If you need a gluten-free option, use gluten-free pasta. Many brands offer great alternatives that work well. Just cook them according to package instructions. The sauce will still be rich and creamy, ensuring a comforting dish. Enjoy the same Cowboy Butter Chicken flavor without worry! For the full recipe, check out the Cowboy Butter Chicken Linguine recipe. To keep your Cowboy Butter Chicken Linguine fresh, store it in an airtight container. Make sure it cools down to room temperature first. Place it in the fridge within two hours of cooking. This helps keep the flavors intact. It will last for about three to four days. When you’re ready to enjoy your leftovers, heat them gently. Use a skillet over low heat for the best results. Add a splash of chicken broth or water to help with moisture. Stir often to avoid burning. You can also use the microwave, but cover it to keep the moisture in. Heat in short intervals, stirring in between. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, place it in a freezer-safe container. Make sure to leave some space at the top as it will expand. It can stay in the freezer for up to three months. To enjoy, thaw it overnight in the fridge before reheating. For the complete recipe, check out the [Full Recipe]. You can use tofu, shrimp, or mushrooms as a substitute. Tofu works well for a vegetarian option. Shrimp adds a nice seafood twist. Mushrooms give a rich, earthy flavor. Cowboy Butter Chicken Linguine lasts about 3-4 days in the fridge. Make sure to store it in an airtight container. This keeps the flavors fresh and safe to eat. Yes, you can prepare the chicken and sauce ahead of time. Cook the pasta fresh right before serving. This keeps the dish flavorful and the pasta from getting mushy. Great side dishes include a crisp green salad or garlic bread. Roasted vegetables also complement this dish nicely. These sides add texture and balance to the meal. To spice up the sauce, add more cayenne pepper or a dash of hot sauce. You can also mix in some chopped fresh jalapeños. Just be careful and taste as you go! For the full recipe, check [Full Recipe]. This blog post covered everything you need for Cowboy Butter Chicken Linguine. We explored key ingredients and essential brands to use. The step-by-step instructions made cooking easy. Tips and tricks helped avoid mistakes, and I shared fun serving ideas. Variations give options for different diets. Finally, I included storage tips to keep your dish fresh. As you try this recipe, remember to enjoy the process. Happy cooking!](https://dailydishcraft.com/wp-content/uploads/2025/04/876670c7-4f9d-4a7c-b688-5ade6cf63e37-768x768.webp)
Are you ready to dive into a bowl of pure comfort? Cowboy Butter Chicken Linguine is a tasty dish that mixes juicy chicken with a rich, buttery sauce.Whether you want dinner for your family or a special treat for friends, this dish is sure to impress. Let’s get cooking!
Ingredients
Complete List of Ingredients
– 12 oz linguine
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1/2 cup unsalted butter (divided)
– 4 cloves garlic, minced
– 1 tablespoon smoked paprika
– 1 teaspoon cayenne pepper
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup chicken broth
– 1 cup heavy cream
– 1 cup cherry tomatoes, halved
– 3 green onions, thinly sliced (for garnish)
– Fresh parsley, chopped (for garnish)
Key Ingredients Explained
– Linguine: This pasta type has a flat shape. It holds sauce well and works great with creamy dishes.
– Chicken Thighs: I prefer thighs for their juicy texture. They stay tender and flavorful when cooked.
– Unsalted Butter: This butter adds richness. Using unsalted helps control the dish’s saltiness.
– Garlic: Fresh garlic gives a strong flavor. It adds depth to the sauce and pairs well with butter.
– Smoked Paprika: This spice brings a warm, smoky taste. It adds a nice color and a hint of heat.
– Cayenne Pepper: A small amount boosts the heat. Adjust it based on your spice preference.
– Chicken Broth: This liquid adds flavor and moisture. It keeps the dish savory and rich.
– Heavy Cream: This cream thickens the sauce. It creates a smooth and luscious texture.
Suggested Brands or Specific Items
– Pasta: I recommend Barilla or De Cecco for quality linguine.
– Chicken: Look for organic or free-range chicken for better flavor.
– Butter: Kerrygold or Plugra are great options for rich, creamy butter.
– Spices: McCormick offers good-quality smoked paprika and cayenne pepper.
– Broth: Swanson or Pacific Foods have excellent chicken broth options.
Step-by-Step Instructions
Cooking the Linguine
Start by boiling water in a large pot. Make it salty, like the sea. Add 12 oz of linguine. Cook according to the package until it’s al dente, about 8-10 minutes. Once done, drain the pasta. Remember to save 1/2 cup of that starchy water. It helps later!
Preparing the Chicken
In a big skillet, melt 1/4 cup of butter over medium-high heat. When it foams, add 1 lb of chopped chicken thighs. Sprinkle in 1 tablespoon of smoked paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for about 6-8 minutes. Ensure the chicken is golden and reaches 165°F. Set the chicken aside on a plate.
Making the Cowboy Butter Sauce
In the same skillet, lower the heat to medium. Add the other 1/4 cup of butter until it melts. Toss in 4 cloves of minced garlic. Cook for 1-2 minutes until it smells good. Now, pour in 1/2 cup of chicken broth. Let it simmer, scraping any bits off the pan.
Combining Ingredients
Gradually mix in 1 cup of heavy cream. Stir until the sauce thickens, around 3-4 minutes. If it’s too thick, add a bit of the saved pasta water. Now, add the halved cherry tomatoes and cooked chicken back. Stir gently until warmed through. Finally, fold in the cooked linguine. Toss everything until the pasta gets coated in that rich sauce.
Serving Suggestions
Spoon the linguine onto plates or into a serving dish. Top with sliced green onions and chopped parsley for color. Serve it with crusty bread and a drizzle of olive oil for extra flavor. Enjoy your Cowboy Butter Chicken Linguine!
Tips & Tricks
How to Perfect the Sauce Consistency
To get the sauce just right, watch the heat. After you add the cream, lower the heat. Stir often. This helps the sauce thicken. If it gets too thick, use that reserved pasta water. Add a splash at a time until it’s smooth.
Cooking Chicken: Avoiding Common Mistakes
Cook the chicken in a hot skillet. This helps it brown nicely. Don’t overcrowd the pan. If you add too much chicken, it will steam instead of sear. Always check the chicken’s internal temperature. It should reach 165°F for safe eating.
Presentation Ideas for Serving
To make your dish look great, use a big bowl or plate. Add the linguine first, then top with chicken and sauce. Use cherry tomatoes for color. Finish with green onions and parsley. A sprinkle of extra herbs makes it pop. Serve with crusty bread for a complete meal.
![- 12 oz linguine - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1/2 cup unsalted butter (divided) - 4 cloves garlic, minced - 1 tablespoon smoked paprika - 1 teaspoon cayenne pepper - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/2 cup chicken broth - 1 cup heavy cream - 1 cup cherry tomatoes, halved - 3 green onions, thinly sliced (for garnish) - Fresh parsley, chopped (for garnish) - Linguine: This pasta type has a flat shape. It holds sauce well and works great with creamy dishes. - Chicken Thighs: I prefer thighs for their juicy texture. They stay tender and flavorful when cooked. - Unsalted Butter: This butter adds richness. Using unsalted helps control the dish's saltiness. - Garlic: Fresh garlic gives a strong flavor. It adds depth to the sauce and pairs well with butter. - Smoked Paprika: This spice brings a warm, smoky taste. It adds a nice color and a hint of heat. - Cayenne Pepper: A small amount boosts the heat. Adjust it based on your spice preference. - Chicken Broth: This liquid adds flavor and moisture. It keeps the dish savory and rich. - Heavy Cream: This cream thickens the sauce. It creates a smooth and luscious texture. - Pasta: I recommend Barilla or De Cecco for quality linguine. - Chicken: Look for organic or free-range chicken for better flavor. - Butter: Kerrygold or Plugra are great options for rich, creamy butter. - Spices: McCormick offers good-quality smoked paprika and cayenne pepper. - Broth: Swanson or Pacific Foods have excellent chicken broth options. For a full recipe, check out [Full Recipe]. Start by boiling water in a large pot. Make it salty, like the sea. Add 12 oz of linguine. Cook according to the package until it's al dente, about 8-10 minutes. Once done, drain the pasta. Remember to save 1/2 cup of that starchy water. It helps later! In a big skillet, melt 1/4 cup of butter over medium-high heat. When it foams, add 1 lb of chopped chicken thighs. Sprinkle in 1 tablespoon of smoked paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for about 6-8 minutes. Ensure the chicken is golden and reaches 165°F. Set the chicken aside on a plate. In the same skillet, lower the heat to medium. Add the other 1/4 cup of butter until it melts. Toss in 4 cloves of minced garlic. Cook for 1-2 minutes until it smells good. Now, pour in 1/2 cup of chicken broth. Let it simmer, scraping any bits off the pan. Gradually mix in 1 cup of heavy cream. Stir until the sauce thickens, around 3-4 minutes. If it’s too thick, add a bit of the saved pasta water. Now, add the halved cherry tomatoes and cooked chicken back. Stir gently until warmed through. Finally, fold in the cooked linguine. Toss everything until the pasta gets coated in that rich sauce. Spoon the linguine onto plates or into a serving dish. Top with sliced green onions and chopped parsley for color. Serve it with crusty bread and a drizzle of olive oil for extra flavor. Enjoy your Cowboy Butter Chicken Linguine! For detailed steps, check the Full Recipe. To get the sauce just right, watch the heat. After you add the cream, lower the heat. Stir often. This helps the sauce thicken. If it gets too thick, use that reserved pasta water. Add a splash at a time until it’s smooth. Cook the chicken in a hot skillet. This helps it brown nicely. Don’t overcrowd the pan. If you add too much chicken, it will steam instead of sear. Always check the chicken’s internal temperature. It should reach 165°F for safe eating. To make your dish look great, use a big bowl or plate. Add the linguine first, then top with chicken and sauce. Use cherry tomatoes for color. Finish with green onions and parsley. A sprinkle of extra herbs makes it pop. Serve with crusty bread for a complete meal. For the full recipe, check out the Cowboy Butter Chicken Linguine guide. {{image_4}} If you want a vegetarian twist, you can easily swap the chicken. Use firm tofu or tempeh instead. Both options soak up flavors well. Just cut them into bite-sized pieces. Sauté them in the same spices as the chicken. You can also add mushrooms for extra texture and flavor. To boost the taste, consider adding more spices. For instance, a pinch of cumin adds warmth. You might also try chili powder for a smoky kick. Fresh herbs like thyme or basil can bring freshness. Play around with these spices to find your perfect mix. If you need a gluten-free option, use gluten-free pasta. Many brands offer great alternatives that work well. Just cook them according to package instructions. The sauce will still be rich and creamy, ensuring a comforting dish. Enjoy the same Cowboy Butter Chicken flavor without worry! For the full recipe, check out the Cowboy Butter Chicken Linguine recipe. To keep your Cowboy Butter Chicken Linguine fresh, store it in an airtight container. Make sure it cools down to room temperature first. Place it in the fridge within two hours of cooking. This helps keep the flavors intact. It will last for about three to four days. When you’re ready to enjoy your leftovers, heat them gently. Use a skillet over low heat for the best results. Add a splash of chicken broth or water to help with moisture. Stir often to avoid burning. You can also use the microwave, but cover it to keep the moisture in. Heat in short intervals, stirring in between. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, place it in a freezer-safe container. Make sure to leave some space at the top as it will expand. It can stay in the freezer for up to three months. To enjoy, thaw it overnight in the fridge before reheating. For the complete recipe, check out the [Full Recipe]. You can use tofu, shrimp, or mushrooms as a substitute. Tofu works well for a vegetarian option. Shrimp adds a nice seafood twist. Mushrooms give a rich, earthy flavor. Cowboy Butter Chicken Linguine lasts about 3-4 days in the fridge. Make sure to store it in an airtight container. This keeps the flavors fresh and safe to eat. Yes, you can prepare the chicken and sauce ahead of time. Cook the pasta fresh right before serving. This keeps the dish flavorful and the pasta from getting mushy. Great side dishes include a crisp green salad or garlic bread. Roasted vegetables also complement this dish nicely. These sides add texture and balance to the meal. To spice up the sauce, add more cayenne pepper or a dash of hot sauce. You can also mix in some chopped fresh jalapeños. Just be careful and taste as you go! For the full recipe, check [Full Recipe]. This blog post covered everything you need for Cowboy Butter Chicken Linguine. We explored key ingredients and essential brands to use. The step-by-step instructions made cooking easy. Tips and tricks helped avoid mistakes, and I shared fun serving ideas. Variations give options for different diets. Finally, I included storage tips to keep your dish fresh. As you try this recipe, remember to enjoy the process. Happy cooking!](https://dailydishcraft.com/wp-content/uploads/2025/04/876670c7-4f9d-4a7c-b688-5ade6cf63e37-250x250.webp)
