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Easy Cowboy Butter Chicken Linguine

Easy Cowboy Butter Chicken Linguine

Easy Cowboy Butter Chicken Linguine is a weeknight warrior, combining the creamy indulgence of butter chicken with the satisfying bite of linguine for a truly effortless and delicious meal. This recipe is perfect for busy families or anyone craving a flavorful, comforting dish without the fuss.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Dinner, Lunch
Cuisine: Indian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper or to taste
  • 1 (15-ounce) can diced tomatoes undrained
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper to taste
  • 12 ounces linguine pasta
  • Fresh cilantro, chopped for garnish (optional)
  • Lime wedges for serving (optional)

Equipment

  • Large skillet or Dutch oven
  • Large pot

Method
 

  1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper. This helps create a better sear.
    1 pound boneless, skinless chicken thighs, Salt and freshly ground black pepper
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
    1 tablespoon olive oil, 1 medium onion
  3. Stir in the minced garlic, ground ginger, cumin, garam masala, turmeric, and cayenne pepper. Cook for another minute until fragrant, being careful not to burn the garlic.
    3 cloves garlic, 1 teaspoon ground ginger, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, 1/4 teaspoon cayenne pepper
  4. Add the seasoned chicken pieces to the skillet. Cook for about 5-7 minutes, browning on all sides. You don't need to cook it through at this stage, as it will finish cooking in the sauce.
    1 pound boneless, skinless chicken thighs
  5. Pour in the undrained diced tomatoes and add the tomato paste. Stir well to combine everything with the chicken and aromatics.
    1 (15-ounce) can diced tomatoes, 1 tablespoon tomato paste
  6. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for 10-15 minutes, or until the chicken is cooked through and tender.
  7. While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
    12 ounces linguine pasta
  8. Once the chicken is cooked, stir in the heavy cream and the unsalted butter. Add the sugar and season with additional salt and pepper to taste. Stir until the butter has melted and the sauce is smooth and creamy.
    1/2 cup heavy cream, 2 tablespoons unsalted butter, 1 teaspoon sugar, Salt and freshly ground black pepper
  9. Add the drained linguine to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
    12 ounces linguine pasta
  10. Serve immediately, garnished with fresh chopped cilantro and lime wedges, if desired.
    Fresh cilantro, chopped, Lime wedges

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Can be frozen for up to 2-3 months.