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- 1 lb boneless, skinless chicken thighs - 8 oz linguine pasta - 1/2 cup unsalted butter The main ingredients create a rich base for our Cowboy Butter Chicken Linguine. Chicken thighs give the dish a juicy bite. I choose linguine pasta for its flat shape, which holds sauce well. Unsalted butter adds creaminess and depth to the flavor. - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 teaspoon dried oregano Spices bring life to this dish. Smoked paprika gives a warm, smoky taste. Chili powder adds a hint of heat without overpowering the dish. Dried oregano adds earthiness and pairs well with chicken. - 4 cloves garlic - 1/2 cup cherry tomatoes - 1/4 cup fresh parsley - 1/4 cup lemon juice Fresh ingredients brighten up the meal. Garlic adds a strong, savory note. Cherry tomatoes burst with sweetness, adding color and flavor. Fresh parsley brings a pop of green and freshness. Lemon juice balances the richness with a zesty kick. To cook linguine al dente, bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions. It usually takes about 8-10 minutes. The pasta should be firm but not hard. When the pasta is ready, reserve about 1/2 cup of the pasta water. This starchy water helps adjust the sauce later. Then, drain the rest of the water and set the pasta aside. In a large skillet, melt 1/2 cup of unsalted butter over medium heat. Watch it closely until it bubbles gently. Next, add 4 minced garlic cloves to the skillet. Sauté for about 1-2 minutes. Be careful not to let the garlic brown. Browned garlic can taste bitter. After the garlic, add 1 teaspoon each of smoked paprika, chili powder, and dried oregano. Stir for another minute to let the spices bloom. This step infuses the butter with rich flavors. Now, increase the heat to medium-high. Add 1 pound of bite-sized chicken thighs to the skillet. Season the chicken well with salt and pepper. Cook the chicken for about 6-8 minutes. Stir occasionally until it turns golden brown and is fully cooked through. Make sure it reaches an internal temperature of 165°F (75°C). Once the chicken is cooked, pour in 1/2 cup of chicken broth and 1/4 cup of fresh lemon juice. Use a wooden spoon to scrape any tasty bits from the skillet. Let the mixture simmer gently for 2-3 minutes. This helps meld all the flavors together. Then, carefully fold in the halved cherry tomatoes and the cooked linguine. Toss everything well to mix. If your dish seems too thick, add a little reserved pasta water at a time until you reach your desired consistency. Finish by stirring in 1/4 cup of freshly chopped parsley. If you like heat, sprinkle in some red pepper flakes. Taste and adjust the seasoning if needed. - Avoiding bitter garlic: Cook the garlic until it's fragrant. This takes about 1-2 minutes. If it turns brown, it will taste bitter. Always keep an eye on it! - Achieving the perfect sauce consistency: Start with the starchy pasta water. Add it little by little to the sauce. This helps you get the right thickness for your dish. - Adjusting seasoning to taste: Always taste your dish before serving. Add more salt, pepper, or lemon juice if needed. This helps balance the flavors. - Suggestions for additional spices: Try adding cayenne pepper for heat or Italian herbs for more flavor. Experiment to find your favorite mix! - Serving suggestions for a visually appealing dish: Use warm bowls to serve. This keeps the dish hot and inviting. - Garnishing with parsley and lemon: Top the dish with fresh parsley. A lemon wedge on the side adds color and brightness. It makes the meal look fresh and delicious! {{image_4}} Alternatives to chicken thighs You can use chicken breasts instead. They are leaner but still tasty. If you want a different protein, try shrimp or tofu. Both options add unique flavors. Using different pasta types Linguine works well, but you can swap it for spaghetti or fettuccine. If you want a lighter meal, try zucchini noodles or whole wheat pasta for a healthier twist. Gluten-free options For a gluten-free version, choose gluten-free pasta. There are many brands that taste great. This makes the dish safe for those with gluten allergies. Vegetarian variations You can create a vegetarian dish by omitting the chicken. Instead, use chickpeas or mushrooms for protein. These ingredients add texture and flavor, making it still delicious. Adding different vegetables You can mix in veggies like spinach, bell peppers, or broccoli. These add color and nutrients. Plus, they make the dish more filling and exciting. Incorporating various herbs Try using basil or thyme instead of parsley. Each herb brings its own taste. Experiment to find your favorite combo that makes the dish shine. To keep your cowboy butter chicken linguine fresh, store it properly. First, let it cool completely. Then, place it in an airtight container. You can keep it in the fridge for up to 3 days. Make sure to label the container with the date. If you want to freeze it, use a freezer-safe container. You can freeze the dish for up to 3 months. When freezing, avoid adding fresh parsley or tomatoes. These ingredients do not freeze well and can affect texture. To reheat your cowboy butter chicken linguine, the best method is using a skillet. Add a splash of water or chicken broth to the pan. Heat over medium-low until warmed through. Stir often to avoid burning. You can also use the microwave. Place the dish in a microwave-safe bowl. Cover it with a damp paper towel and heat in short bursts. Stir between intervals to keep the texture nice. This helps maintain the flavor and keeps the chicken moist. Can I use chicken breast instead of thighs? Yes, you can use chicken breast. It will cook faster than thighs. Just cut it into bite-sized pieces. Cook it for about 5-7 minutes. This will help keep it juicy. How can I make this dish spicier? Add red pepper flakes for heat. You can also include fresh chopped jalapeños. Another option is to use spicy chili powder. Adjust the amount to your taste. What if I don’t have smoked paprika? If you lack smoked paprika, use regular paprika instead. It won't have the same smoky flavor but will still work. You can also add a dash of liquid smoke for a hint of smokiness. Can I substitute lemon juice with vinegar? Yes, you can use vinegar. Use white vinegar or apple cider vinegar. Start with half the amount and taste as you go. This will balance the flavors without overpowering the dish. How long does it take to prepare? The prep time is about 10 minutes. Cooking the dish takes around 20 minutes. In total, you will spend about 30 minutes. What if I have leftover chicken? If you have leftover chicken, use it in this dish! Just warm it in the sauce. This will save time and add great flavor. You can also use it in salads or sandwiches. In this post, we explored how to make a delicious cowboy butter chicken linguine. We covered the key ingredients, from chicken thighs to fresh garlic. The step-by-step guide showed how to cook pasta and chicken perfectly. I shared helpful tips for flavor and presentation. You can also try variations to suit your taste. Store leftovers properly to enjoy later. With these insights, you can create a satisfying meal that everyone will love. Enjoy cooking and experimenting with this recipe!

Cowboy Butter Chicken Linguine

Savor the delicious flavors of Cowboy Butter Chicken Linguine, a quick and tasty dish perfect for any night of the week! This recipe features tender chicken thighs, a buttery garlic sauce, and zesty cherry tomatoes over linguine pasta. Ready in just 30 minutes, it’s a crowd-pleaser you won’t want to miss. Click through for the full recipe and impress your family with this mouthwatering meal!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

8 oz (225g) linguine pasta

1/2 cup unsalted butter, melted

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon dried oregano

1/2 cup chicken broth

1/4 cup freshly squeezed lemon juice

1/2 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Red pepper flakes (optional, for heat)

Instructions
 

Begin by cooking the linguine pasta according to the package instructions. Once al dente, drain the pasta and set it aside, reserving about 1/2 cup of the starchy pasta water to adjust the sauce later if needed.

    In a large skillet over medium heat, melt the unsalted butter until it is fully liquid and begins to bubble gently.

      Add the minced garlic to the skillet, sautéing for about 1-2 minutes or until fragrant. Avoid browning the garlic, as this can impart a bitter flavor.

        Incorporate the smoked paprika, chili powder, and dried oregano into the skillet. Stir and cook for an additional minute, allowing the spices to bloom and infuse the butter.

          Increase the heat to medium-high and add the chicken pieces to the skillet. Season generously with salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, approximately 6-8 minutes.

            Carefully pour in the chicken broth and freshly squeezed lemon juice, using a wooden spoon to scrape any flavorful bits stuck to the bottom of the skillet. Bring the mixture to a gentle simmer and let it cook for an additional 2-3 minutes to meld the flavors.

              Gently fold in the halved cherry tomatoes and the cooked linguine, tossing everything well to ensure even coverage. If the dish appears to be too thick, gradually add the reserved pasta water, a little at a time, until your desired consistency is achieved.

                Finish the dish by stirring in the chopped parsley, and sprinkle in red pepper flakes for an extra kick if desired.

                  Taste the dish and adjust the seasoning as necessary, adding more salt, pepper, or acidity to balance the flavors.

                    - Präsentationstipps: Serve in warm bowls, garnished with additional parsley and a lemon wedge on the side for a zesty touch and enhanced visual appeal.

                      Vorbereitungszeit: 10 Minuten | Gesamtzeit: 30 Minuten | Portionen: 4