Name: oy Butter Chicken Linguine in 30 Minutes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American Fusion
Ingredients: 8 thick slices of sourdough bread; 3 balls fresh mozzarella (each 125g), sliced thin and dried; 8 sun-dried tomatoes, dried and chopped; 4 strips bacon, cooked and chopped; 4 generous tablespoons pesto; Butter, as required; 250g linguine pasta; 2 large chicken breasts, sliced; 2 cloves garlic, minced; Salt and pepper, to taste; Fresh parsley, chopped (optional, for garnish)

If you’re looking for a dish that hits all the right notes—creamy, savory, and packed with flavor—you’ve got to try this oy Butter Chicken Linguine in 30 Minutes. It’s a perfect weeknight wonder that brings the richness of buttery sauce, the tender juiciness of chicken (or a tasty twist with bacon and mozzarella), and the comforting hug of linguine noodles all together. Whether you’re cooking for yourself or a crowd, this recipe magically blends simplicity with bold flavors, turning every bite into a mini celebration of texture and taste.

oy Butter Chicken Linguine in 30 Minutes Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to mastering this oy Butter Chicken Linguine in 30 Minutes. Each item not only serves a purpose but also enhances the dish’s texture, aroma, and overall flavor profile.

8 thick slices of sourdough bread: Perfect for serving on the side or making garlic toasts that soak up all the buttery sauce.
3 balls fresh mozzarella (each 125g), sliced thin and dried: Adds a luscious, melty creaminess that complements the tangy sun-dried tomatoes.
8 sun-dried tomatoes, dried and chopped: Provide a burst of concentrated sweetness and a slightly chewy texture to the dish.
4 strips bacon, cooked and chopped: Brings a smoky crunch and umami depth that elevates the overall savory profile.
4 generous tablespoons pesto: Offers a fresh herbal aroma and a hint of nuttiness that brightens the rich buttery sauce.
Butter, as required: The star ingredient for that luscious, silky sauce that coats every strand of linguine beautifully.

How to Make oy Butter Chicken Linguine in 30 Minutes

Step 1: Prepare the Ingredients

Start by cooking the bacon until crisp, then chop it into bite-sized pieces. Slice and dry the fresh mozzarella to avoid excess moisture melting into the sauce too quickly. Chop the sun-dried tomatoes finely so each bite has bursts of tangy sweetness. This prep sets the foundation for a balanced and flavorful dish.

Step 2: Cook the Linguine

Boil water generously salted and toss in the linguine, cooking until al dente. Remember to reserve some pasta water before draining—it’s liquid gold for adjusting the consistency of your sauce later.

Step 3: Create the Butter Sauce

In a large pan over medium heat, melt plenty of butter, allowing it to bubble gently and release that irresistible aroma. Stir in the pesto and sun-dried tomatoes, letting the flavors marry for a few minutes. This is where the base of oy Butter Chicken Linguine comes alive with richness and an herbaceous kick.

Step 4: Combine and Finish

Add the cooked linguine and chopped bacon into the sauce, tossing everything together until the noodles are glossy and well-coated. If the sauce feels too thick, splash in reserved pasta water until you reach that perfect velvety texture. Lastly, fold in the thin slices of mozzarella just before serving to get those melty pockets of cheesy bliss.

How to Serve oy Butter Chicken Linguine in 30 Minutes

Garnishes

Fresh basil leaves or a sprinkle of cracked black pepper instantly elevate the dish, adding a pop of color and freshness. A light dusting of grated Parmesan can also enhance the cheesy notes without overpowering the delicate mozzarella.

Side Dishes

Pair with simple mixed greens lightly dressed with lemon vinaigrette to cut through the richness, or serve alongside crispy sourdough bread for sopping up leftover sauce. Roasted vegetables tossed with olive oil and herbs also make an excellent companion.

Creative Ways to Present

Consider serving this dish family-style in a large shallow bowl to encourage sharing, or portion it into individual plates with a drizzle of extra melted butter on top for that wow factor. Adding a sprinkle of toasted pine nuts can provide an unexpected crunch and a nutty aroma.

Make Ahead and Storage

Storing Leftovers

Store any leftover oy Butter Chicken Linguine in an airtight container in the fridge for up to 2 days. The flavors actually deepen overnight, making for a delicious next-day meal. Just ensure to refrigerate it promptly after cooling.

Freezing

Freezing is not recommended for this dish due to the fresh mozzarella and buttery sauce, which can separate and change texture upon thawing. However, you can freeze cooked bacon and prepared pesto in advance to save time on busy nights.

Reheating

Reheat gently in a pan over low heat, adding a splash of water or broth to loosen the sauce and prevent it from drying out. Avoid microwaving at high power as it tends to toughen the noodles and separate the sauce components.

FAQs

Can I use a different type of pasta?

Absolutely! While linguine works perfectly with the buttery sauce, fettuccine or spaghetti are also great alternatives that hold onto the sauce beautifully.

Is there a vegetarian option for this recipe?

Yes! Simply omit the bacon and add sautéed mushrooms or roasted vegetables for a flavorful, meat-free twist that still keeps the heartiness intact.

How spicy is the oy Butter Chicken Linguine in 30 Minutes?

This dish is mild by default, focusing on buttery and savory flavors rather than heat. You can always add a pinch of chili flakes if you prefer a bit of a kick.

Can I prepare this dish ahead of time?

You can prep ingredients like chopping tomatoes and cooking bacon in advance, but it’s best to assemble and cook the dish close to serving time for optimal flavor and texture.

What wine pairs best with this meal?

A crisp Chardonnay or a light Pinot Noir complements the buttery richness while balancing the herbaceous notes of the pesto and fresh mozzarella.

Final Thoughts

There’s something truly special about the oy Butter Chicken Linguine in 30 Minutes—it’s comfort food elevated with fresh ingredients, loaded with flavor yet super fast to make. Next time you want to impress without stress, give this recipe a go and watch it become a cherished favorite in your kitchen collection.

oy Butter Chicken Linguine in 30 Minutes Recipe

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★★★★★

4.9 from 8 reviews

This Irresistibly Easy Cowboy Butter Chicken Linguine recipe combines tender chicken, rich butter sauce, and a medley of flavorful ingredients to create a satisfying pasta dish perfect for a quick 30-minute dinner.

Author: Zane
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Sautéing, Boiling, Toasting
Cuisine: American Fusion
Diet: Low Lactose

Ingredients

Scale

For the Bread and Toppings

8 thick slices of sourdough bread
3 balls fresh mozzarella (each 125g), sliced thin and dried
8 sun-dried tomatoes, dried and chopped
4 strips bacon, cooked and chopped

For the Pasta

4 generous tablespoons pesto
Butter, as required
250g linguine pasta
2 large chicken breasts, sliced
2 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)

Instructions

Prepare the Pasta: Bring a large pot of salted water to a boil. Add 250g linguine pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Cook the Chicken: In a large skillet, melt a tablespoon of butter over medium heat. Add the sliced chicken breasts, season with salt and pepper, and cook until golden and fully cooked, about 6-8 minutes. Remove chicken and set aside.
Make the Butter Sauce: In the same skillet, add an additional 2 tablespoons of butter and minced garlic. Sauté garlic until fragrant, about 1 minute. Add the cooked chicken back to the skillet and stir to coat.
Combine with Pesto and Pasta: Stir in the 4 tablespoons of pesto and cooked linguine into the skillet. If the sauce is too thick, add reserved pasta water a little at a time to loosen. Toss thoroughly to combine all ingredients evenly.
Prepare the Toppings: Cook bacon strips until crispy, chop them, and dry the sun-dried tomatoes and mozzarella slices on paper towels to remove excess moisture.
Toast the Bread: Toast the 8 thick slices of sourdough bread until golden and crispy, either in a toaster or on a pan with a little butter.
Assemble: Serve the linguine topped with chopped bacon, sun-dried tomatoes, and fresh mozzarella slices. Garnish with chopped parsley if desired. Serve alongside the toasted sourdough slices.

Notes

Use fresh pesto for the best flavor, but store-bought works fine in a pinch.
Sourdough bread can be substituted with any crusty bread of your choice.
Adjust the amount of butter to your taste for a richer or lighter sauce.
For a spicier kick, add a pinch of crushed red pepper flakes while sautéing garlic.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.