Flavorful Cowboy Butter Chicken Linguine Recipe
A bold and creamy fusion of smoky marinated chicken and silky linguine tossed in a spiced tomato-butter sauce. Comforting, fiery, and weeknight-friendly.
Ingredients
For the Chicken Marinade:
- 1 lb boneless skinless chicken thighs or breasts, cubed
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon salt
For the Sauce:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1½ teaspoons garam masala
- 1 teaspoon paprika
- ½ teaspoon chili powder optional
- 1 cup tomato purée or crushed tomatoes
- 1 cup heavy cream or full-fat coconut milk
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
For the Pasta:
- 12 oz linguine
- Salt for pasta water
Instructions
- Marinate the Chicken: Mix yogurt, lemon juice, and spices; coat chicken cubes and refrigerate for at least 30 minutes.
- Cook the Pasta: Boil linguine in salted water until al dente. Reserve ¼ cup of pasta water and drain.
- Cook the Chicken: Sear marinated chicken in a skillet until browned and fully cooked. Set aside.
- Make the Sauce: Sauté onion in butter, then add garlic and ginger. Cook until fragrant.
- Spice it Up: Stir in garam masala, paprika, and chili powder to release the aroma.
- Add Tomato and Cream: Simmer tomato purée, then add cream or coconut milk. Cook until slightly thickened.
- Return Chicken & Adjust: Add chicken to the sauce, season to taste, and loosen with reserved pasta water if needed.
- Toss with Linguine: Mix the pasta into the sauce until well coated.
- Serve: Garnish with chopped cilantro and serve hot. Optional: pair with naan or garlic bread.