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Cowboy Butter Chicken Linguine

A close-up of creamy cowboy butter chicken linguine tossed in a rich orange sauce, served on a white plate.
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You make a rich, creamy pasta dish that fuses the savory, garlicky flavors of cowboy butter with the spiced tomato base of classic butter chicken, served over linguine.

Ingredients

Scale
  • 1 pound linguine pasta
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, finely chopped
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the linguine according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. Season the chicken pieces generously with salt and pepper.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the chopped onion and cook until softened, about 5 minutes.
  5. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  6. Stir in the smoked paprika, cumin, turmeric, garam masala, and cayenne pepper. Cook the spices for 30 seconds, stirring constantly.
  7. Pour in the diced tomatoes (with their juice) and the chicken broth. Bring the mixture to a simmer and cook for 5 minutes, scraping up any browned bits from the bottom of the pan. This builds flavor for your **spicy garlic butter pasta sauce**.
  8. Return the cooked chicken to the skillet. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Let it heat through gently; do not boil.
  9. Add the drained linguine to the skillet. Toss to coat everything evenly in the sauce. If the sauce seems too thick, add the reserved pasta water, a splash at a time, until you reach your desired consistency for this **creamy chicken pasta recipe**.
  10. Stir in the fresh parsley and chives. Taste and adjust seasoning with salt and pepper. Serve immediately as a **weeknight gourmet pasta dish**.

Notes

  • For an extra layer of cowboy butter flavor, melt 1 tablespoon of butter with 1 clove of minced garlic and a pinch of smoked paprika, then drizzle this mixture over the finished pasta before serving.
  • If you prefer a smoother sauce, you can blend the tomato and broth mixture briefly with an immersion blender before adding the cream.
  • This recipe works well as a **one pan creamy chicken pasta** if you cook the chicken directly in the sauce base after sautéing the aromatics.

Nutrition

Find it online: https://cookingbycarla.com/cowboy-butter-chicken-linguine-recipe/