Hey there, friend! Are you ready to cook something delicious and perfectly cozy for dinner tonight? I love sharing recipes that not only fill your belly but also make you feel like a rockstar in the kitchen. Today, I’m excited to walk you through my Easy Cowboy Butter Chicken Linguine! It’s a dish packed with flavor that comes together in no time, making it perfect for those busy weeknights when you still want something homemade and comforting. Believe me, once you try this, you’ll want to add it to your regular dinner rotation!
Nutritional Benefits
Let’s talk about what’s on your plate! This scrumptious Cowboy Butter Chicken Linguine provides a well-rounded meal with protein from the chicken, carbohydrates from the linguine, and a dose of healthy fat from the butter. Using whole wheat linguine or packing in extra veggies can make this dish even healthier. You also get some great nutrients from the parsley, which adds a pop of color and freshness as well as antioxidants. Plus, with the parmesan, you’re sneaking in a little calcium, too!
Adaptable Variations to Consider
- Gluten-Free Version: Swap out the regular breadcrumbs for gluten-free breadcrumbs, and use gluten-free pasta to enjoy this dish without the gluten.
- Extra Veggies: Feel free to add some sautéed spinach, zucchini, or bell peppers to the linguine for an extra punch of nutrition and color!
- Herb Swap: If you’re not a fan of parsley, swap it out for fresh basil or cilantro for a different flavor profile that still brightens up the dish.
- Spice Level: Want some heat? Throw in some red pepper flakes or a dash of hot sauce into the butter sauce for an extra kick!
Easy Cowboy Butter Chicken Linguine Recipe
Ingredients
- 2 chicken breasts
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup butter (for the cowboy butter sauce)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 8 oz linguine pasta
- Extra parsley for garnish
Serves 4–6 people
Standard portions → 4 servings
Slightly smaller portions → up to 6 servings
Instructions
- First thing’s first! Preheat your oven to 400°F (200°C) so it’s nice and hot for the chicken.
- Next, let’s create a breading station: Grab three dishes! Put the flour in one, beat the eggs in another, and mix the breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper in the last. Easy peasy!
- Take your chicken breasts and pat them dry with paper towels—this helps the coating stick better. Season both sides generously with salt and pepper.
- Dredge each chicken breast in the flour. Shake off any extra flour, dip it in the beaten eggs, letting the excess drip off, and then coat thoroughly in the breadcrumb mixture. Make sure they are nice and covered!
- In a large skillet, heat a couple of tablespoons of oil over medium heat. When it’s hot, add your breaded chicken breasts and cook for about 3-4 minutes on each side until they’re golden brown and absolutely mouthwatering!
- Now, after those beauties are browned, remove them from the skillet and place them on a baking sheet. They’re going into the oven for 15-20 minutes until they reach an internal temperature of 165°F (75°C). You got this!
- While the chicken is baking, let’s get that pasta going. Boil a large pot of salted water and add the linguine. Cook according to package instructions until al dente, then drain it and set aside, but don’t forget to reserve a little of that pasta water!
- In the same pot, melt the butter over medium heat. Stir in the Worcestershire sauce, lemon juice, and paprika, mixing everything until it’s well combined. This is going to make your kitchen smell amazing!
- Add the cooked linguine back into the pot and toss it in the buttery goodness. If it feels too thick, just add a splash of that reserved pasta water to bring it back to life!
- Once the chicken is done baking, take it out, and let it rest for a few minutes before slicing into it. This keeps it juicy!
- Serve that buttery linguine topped with the sliced chicken breasts, garnishing with extra parsley for a fresh touch. Voila, dinner is served!
Practical & Valuable Tips
- If you’re looking for a healthier option, consider using olive oil when cooking the chicken instead of butter.
- Want to save time? You can prepare the chicken ahead of time and keep it in the fridge until you’re ready to bake.
- Plan to make a big batch? Store any leftovers in an airtight container in the fridge for up to three days.
- If reheating, add a splash of water or a drizzle of olive oil to keep everything moist.
- Consider making extras of the buttery sauce—it’s perfect to drizzle over veggies or even a fresh salad!
Equipment Needed
Gather these essentials before you get started:
- A large skillet for frying the chicken
- A baking sheet for the oven
- A large pot for boiling pasta
- Cutting board and knife for slicing chicken
- Three shallow bowls or dishes for breading
- Meat thermometer (optional but super helpful!)
Frequently Asked Questions
- Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs can be juicier and are great for this recipe.
- What type of pasta can I use? While linguine is fantastic, you could also use spaghetti, fettuccine, or any pasta you have on hand!
- Can I make this dish ahead of time? Yes! You can prepare the chicken and sauce ahead of time and just finish cooking it when you’re ready to eat.
- How do I keep the chicken crispy when reheating? Reheat in an oven rather than a microwave to maintain that crispy coating.
- What if I don’t have Worcestershire sauce? You could substitute it with soy sauce or just leave it out; the dish will still taste amazing!
I hope you enjoy making this Easy Cowboy Butter Chicken Linguine as much as I do! I can’t wait to hear how it turns out for you! Snap a pic and share it on Pinterest or tag me on social media. Happy cooking!
