Savory Cowboy Butter Chicken Linguine Delight
A delightful fusion of butter chicken and linguine, this dish is perfect for weeknight meals or special gatherings.
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 12 ounces Linguine Cook until al dente.
Protein
- 1 pound Chicken Breast Boneless and skinless, cut into bite-sized pieces.
Sauce Base
- 4 tablespoons Unsalted Butter Essential for the creamy sauce.
- 1 cup Heavy Cream Adds richness to the sauce.
- 4 cloves Garlic Minced for flavor.
- 1 tablespoon Fresh Ginger Grated for a zesty kick.
Spices
- 1 tablespoon Garam Masala Key spice for flavor.
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
Seasoning
- to taste Salt
- to taste Black Pepper Freshly cracked.
Garnish
- 1 handful Fresh Cilantro Chopped for garnish.
Instructions
- 1. Cook the linguine according to package instructions in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and reserve 1 cup of pasta water.
- 2. In a large skillet, melt the butter over medium heat. Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
- 3. Add the diced chicken breast, season with salt and pepper, and cook for 6-8 minutes until golden brown and cooked through.
- 4. Sprinkle in the garam masala, cumin, and turmeric, stirring to coat the chicken. Cook for an additional 2-3 minutes.
- 5. Pour in the heavy cream and simmer for about 5 minutes until the sauce thickens. Add reserved pasta water if needed.
- 6. Add the drained linguine to the skillet and toss to coat in the sauce.
- 7. Taste and adjust seasoning with salt and pepper. Garnish with chopped cilantro before serving.
Notes
For variations, consider adding vegetables or using chickpeas for a vegetarian option.