Creamy Cowboy Butter Chicken Dish

This creamy cowboy butter chicken linguine transforms ordinary pasta night into something truly special. The rich, aromatic sauce coats each strand of linguine perfectly, while tender chicken pieces add hearty satisfaction to every bite. It's my go-to recipe when I want to impress without spending hours in the kitchen.

I first created this dish when my brother visited from out west. He always teases me about being a "city cook," so I wanted something with bold flavors that would remind him of home cooking. The kick from the red pepper flakes won him over immediately, and now he requests it every time he visits.

Ingredients

• Chicken breast or thighs: The thighs offer more flavor and juiciness while breasts are leaner. Either way, cut them into even pieces for consistent cooking.
• Unsalted butter: The foundation of our cowboy butter. Always use unsalted so you can control the seasoning yourself.
• Fresh garlic cloves: Please use fresh rather than pre-minced for the most vibrant flavor that stands up to the cream.
• Dijon mustard: Adds tanginess and depth without overpowering. Look for a smooth variety without seeds for the best texture in the sauce.
• Lemon juice and zest: The brightness cuts through the richness and balances everything. Always zest before juicing for easier handling.
• Red pepper flakes: Adjust according to your heat preference. The warmth builds as the dish sits.
• Heavy cream: Creates that luxurious mouthfeel that makes this dish special. Half-and-half works in a pinch but won't thicken as nicely.
• Parmesan cheese: Use freshly grated if possible. The pre-grated varieties contain anti-caking agents that affect how smoothly it melts.
• Linguine pasta: The flat shape holds the sauce beautifully. Reserve some pasta water. The starch in it helps bind everything together.

Step-by-Step Instructions

Prepare the chicken:

Season chicken pieces generously with salt, pepper, and smoked paprika, making sure each piece is evenly coated. Heat olive oil in a large skillet until it shimmers but doesn't smoke. Add the chicken pieces without overcrowding the pan, allowing space between each piece so they sauté rather than steam. Cook until golden brown on all sides and no pink remains inside, about 6 minutes total. The slight caramelization on the outside adds tremendous flavor to the final dish.

Create the cowboy butter base:

Using the same skillet with all those flavorful chicken bits, melt the butter over medium heat until it foams slightly. Add minced garlic and cook just until fragrant, about 30 seconds. Be vigilant here. Garlic burns quickly and becomes bitter. Stir in Dijon mustard, working it into the butter until completely incorporated. Add lemon juice, zest, red pepper flakes, paprika, parsley, and thyme, letting the mixture bubble gently for about a minute. The herbs will bloom in the hot butter, releasing their essential oils and flavors.

Develop the cream sauce:

Pour in chicken broth, using a wooden spoon to scrape up all the flavorful bits from the bottom of the pan. Let it reduce slightly, about 2 minutes. Add heavy cream in a slow stream while stirring constantly to prevent curdling. Bring to a gentle simmer, never a full boil. Sprinkle in Parmesan cheese a little at a time, stirring between additions until fully melted. If using cream cheese, add it now, whisking until completely smooth. Allow the sauce to simmer gently for 3-5 minutes until it coats the back of a spoon.

Combine all elements:

Return the cooked chicken to the skillet, nestling the pieces into the sauce. Let them warm through for about 2 minutes, absorbing some of the sauce flavors. Add the cooked linguine directly to the skillet, using tongs to lift and turn the pasta, coating every strand with sauce. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency. Allow everything to simmer together for 2-3 minutes so the pasta can absorb some of the sauce.

Finish and serve:

Taste and adjust seasonings if needed. Sometimes a final squeeze of lemon juice brightens everything up perfectly. Portion onto warmed plates and garnish with additional parsley, a sprinkle of red pepper flakes for color and heat, and a light dusting of freshly grated Parmesan. Serve immediately while the sauce is still silky and the pasta perfectly coated.

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The magic of this dish truly lies in the cowboy butter. I stumbled upon this combination when trying to use up herbs in my garden before the first frost. The butter becomes this incredible vehicle for flavor, carrying garlic, herbs, and spice into every bite of the pasta. My family now judges all cream sauces against this one, and nothing quite measures up to its perfect balance of richness and punch.

Frequently Asked Questions

→ What is cowboy butter made of?

Cowboy butter is made with garlic, herbs, Dijon mustard, lemon juice, red pepper flakes, paprika, and butter, creating a flavorful and versatile base.

→ Can I use a different pasta type?

Yes, you can substitute linguine with spaghetti, fettuccine, or any other pasta of your choice, depending on your preference.

→ Is there a lighter version of this dish?

For a lighter alternative, use half-and-half instead of heavy cream and skip the optional cream cheese.

→ What vegetables pair well with this dish?

Spinach, mushrooms, or cherry tomatoes can be added for extra flavor and nutrition. Simply stir them in as the sauce simmers.

→ How do I adjust the spice level?

To increase the spice level, add more red pepper flakes or a dash of hot sauce. For a milder flavor, use less spice.