oy Butter Chicken Linguine in 30 Minutes Recipe
This Irresistibly Easy Cowboy Butter Chicken Linguine is a flavorful and quick dish perfect for busy weeknights. Featuring tender chicken smothered in a savory cowboy butter sauce, paired with al dente linguine and topped with a rich blend of mozzarella, sun-dried tomatoes, crispy bacon, and vibrant pesto, this recipe brings together bold, hearty flavors in just 30 minutes.
- 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
- Diet: Low Salt
Ingredients
Scale
For the Dish
- 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
- 400g linguine pasta
- 2 large chicken breasts, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
- Cook the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts with salt and pepper. Add the chicken to the skillet and cook until golden and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Make the Cowboy Butter Sauce: In the same skillet, reduce the heat to medium and add butter as needed. Add minced garlic and cook until fragrant, about 1 minute. Stir in sun-dried tomatoes and cooked bacon pieces until heated through.
- Combine Components: Return the cooked chicken to the skillet and add the cooked linguine. Add pesto and toss everything together, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
- Prepare the Sourdough Topping: Meanwhile, toast the sourdough slices in a separate pan or oven until crispy. Arrange the sliced mozzarella on top of the warm toasted bread slices to slightly melt.
- Serve: Plate the cowboy butter chicken linguine and top with the toasted sourdough slices with melted mozzarella. Garnish as desired and serve immediately for a delicious, hearty meal.
Notes
- For a spicier version, add a pinch of chili flakes to the cowboy butter sauce.
- Use gluten-free pasta if you want to make this recipe gluten-free.
- Fresh basil leaves can be added as garnish for extra flavor and freshness.
- Cooking bacon ahead and storing in the fridge can speed up meal prep time.
- Leftover cowboy butter chicken linguine stores well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg
Keywords: cowboy butter chicken, linguine recipe, easy chicken pasta, quick dinner, pesto pasta, bacon and mozzarella pasta
