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Tag: comfort food recipes

  • Cowboy Butter Chicken Linguine (Your New Weeknight Obsession)

    Cowboy Butter Chicken Linguine (Your New Weeknight Obsession)


    If you’re bored of the same old pasta dishes, this cowboy butter chicken linguine is about to become your new favourite. It’s garlicky, buttery, a little bit spicy and wonderfully creamy – the kind of comfort food that feels like a treat but is still doable on a busy weeknight.
    Think tender strips of chicken, a silky cream sauce packed with paprika, garlic and a hint of chilli, all wrapped around long strands of linguine that soak up every drop of flavour.

    It looks gorgeous in the bowl, photographs beautifully and tastes even better.


    In this post I’ll walk you through the ingredients, simple step-by-step method, and a few easy variations so you can make it suit your taste and what you have in the fridge.


    Cowboy Butter Chicken Linguine Ingredients


    Here’s what you’ll need for 4 servings:
    • 300 g linguine
    • 500 g chicken (thighs or breasts), cut into bite-size pieces
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • ½ teaspoon chilli flakes or cayenne (more if you like heat)
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 tablespoon olive oil
    • 2 tablespoons butter
    • 1 small onion, finely diced
    • 1 bell pepper (any colour), diced
    • 3–4 garlic cloves, minced
    • 120 ml chicken stock or broth
    • 150 ml double cream
    • 1 tablespoon Dijon mustard
    • Juice and zest of ½ lemon
    • 40–50 g grated Parmesan
    • Small handful fresh parsley, chopped
    Optional extras for a “loaded” cowboy pasta:
    • Crispy bacon pieces
    • Sweetcorn
    • Extra chilli oil or chilli flakes for topping
    How To Make Cowboy Butter Chicken Linguine
    Step 1: Cook the linguine
    Bring a large pan of salted water to the boil. Add the linguine and cook according to the packet instructions until al dente. Before you drain it, save a mug of the starchy pasta water – this is really useful later to loosen the sauce if it gets too thick. Drain and set the linguine aside.
    Step 2: Season and brown the chicken
    In a bowl, toss the chicken pieces with the onion powder, garlic powder, smoked paprika, chilli flakes or cayenne, salt and black pepper until evenly coated.
    Heat the olive oil and 1 tablespoon of butter in a large frying pan over medium-high heat. Add the chicken and cook, turning occasionally, until golden and cooked through. This usually takes about 6–8 minutes depending on the size of your pieces. Transfer the cooked chicken to a plate and keep to one side.
    Step 3: Cook the vegetables
    In the same pan, add the remaining 1 tablespoon of butter. Tip in the diced onion and bell pepper and cook over a medium heat until softened and starting to colour, about 5–7 minutes.
    Add the minced garlic and cook for about 1 minute, just until fragrant. Be careful not to let the garlic burn.
    Step 4: Make the cowboy butter cream sauce
    Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan – that’s where a lot of flavour lives.
    Add the double cream and Dijon mustard, stirring to combine. Let the sauce simmer gently for 4–5 minutes until it starts to thicken and coat the back of a spoon.
    Stir in the lemon juice and zest, grated Parmesan and chopped parsley. Taste the sauce and adjust with extra salt, pepper or chilli if you’d like it hotter. You should have a rich, slightly zesty, creamy sauce that smells amazing.
    Step 5: Bring everything together
    Return the cooked chicken (and any juices from the plate) to the pan and stir to coat it in the sauce.
    Add the cooked linguine and toss everything together so the pasta is fully covered. If the sauce looks too thick, add a splash of the reserved pasta water and keep tossing until it’s silky and clings nicely to the linguine.
    Step 6: Serve and enjoy
    Serve straight away, topped with extra Parmesan, a little more chopped parsley and a sprinkle of chilli flakes for that cowboy butter finish.


    It’s the perfect dish for a cosy night in, but it also feels special enough to serve to friends or family.
    Variations and Tips
    • Make it lighter: You can swap half of the double cream for milk or crème fraîche if you prefer a lighter sauce.
    • Add bacon: Stir through crispy fried bacon pieces at the end for a smoky, salty twist.
    • Add veg: Sweetcorn, spinach or peas all work well and add colour and texture.
    • Change the pasta: If you don’t have linguine, this recipe works beautifully with spaghetti, tagliatelle or even short pasta like penne.
    Serving Suggestions
    This cowboy butter chicken linguine is a complete meal on its own, but you can pair it with:
    • A simple green salad with a lemony dressing
    • Garlic bread or crusty baguette
    • Steamed broccoli or green beans for extra veg
    Save this one for those nights when you need something comforting, satisfying and just a little bit indulgent. It’s a great recipe to batch cook, and leftovers reheat well the next day – if you have any left!

  • Hugh Jackman’s Mum’s Butternut Squash Risotto (With UK & US Measurements)

    Hugh Jackman’s Mum’s Butternut Squash Risotto (With UK & US Measurements)

    Hugh Jackman’s Mum’s Butternut Squash Risotto (With UK & US Measurements)
    Every now and then a celebrity recipe pops up that feels like proper real life food rather than some cheffy faff, and this one is exactly that. Hugh Jackman’s mum’s butternut squash and spinach risotto is simple, cosy and very doable on a Tuesday night – no culinary school required


    I’m a big believer that “celebrity” recipes only earn a place in our kitchens if they actually work in normal homes, with normal pans, and normal supermarket ingredients. So I’ve tested this one, translated it into UK‑friendly measurements, and added US cups and ounces so my friends across the pond can cook along too.

    It’s naturally meat‑free, full of comforting carbs, and you can absolutely nudge it in a more health‑conscious direction with a couple of easy swaps. Think: lots of veg, mindful butter and cheese, and a portion size that still feels generous.

    Is Hugh Jackman’s Risotto Vegetarian?
    Short answer: yes, it can be.
    The dish itself is built from butternut squash, spinach, Arborio rice, stock, butter and a sprinkle of hard cheese on top. There’s no meat or fish in the base recipe. The only sticking point for strict vegetarians is the cheese. Traditional Parmigiano Reggiano is made with animal rennet, which means it’s not technically vegetarian.
    If you want the dish to be fully vegetarian, just choose:
    • Vegetable stock instead of chicken stock
    • A vegetarian “Italian hard cheese” or “Parmesan‑style” cheese (most UK supermarkets now label these clearly)

    Once you’ve made those swaps, you’ve got a lovely, cosy vegetarian dinner that still tastes indulgent enough to feel like a treat.

    A Few Nutrition‑Conscious Tweaks
    This is comfort food, so I’m not here to remove all the joy. But if you’re trying to keep things on the lighter side, here are a few gentle tweaks that work well:
    • Use olive oil to sauté the onions, then finish with a smaller knob of butter at the end rather than a big chunk
    • Stick to a measured amount of hard cheese – it’s strong, so a little goes a long way
    • Load up the spinach (and even add extra greens like peas or shredded cavolo nero)
    • Serve with a simple side salad to add freshness and volume

    You still get that creamy, restaurant‑style texture, but with a bit more balance.

    Ingredients (Serves 4)

    I’ve listed the UK measurements first, with US equivalents in brackets so everyone is covered.
    • 1 tbsp olive oil or unsalted butter (same for US)
    • 1 medium onion, finely chopped (about 150g / 5 oz)
    • 2 cloves garlic, crushed (same for US)
    • 300g risotto rice, Arborio (1½ cups)
    • 120ml dry white wine, optional (½ cup – or use extra stock)
    • 600g butternut squash, peeled and diced small (about 4 cups)
    • 1–1.1L hot vegetable or chicken stock (4–4½ cups)
    • 60g grated vegetarian Italian hard cheese (½ cup)
    • 40g unsalted butter, to finish, optional (3 tbsp)
    • 80g baby spinach, big handfuls (2 packed cups)
    • Sea salt and black pepper, to taste
    • Optional: squeeze of lemon to brighten at the end
    If you’d like to make this dish vegan, you can:
    • Use olive oil only (no butter)
    • Skip the cheese or use a good vegan hard cheese alternative

    • Double‑check your stock is vegan‑friendly

    Method (Step‑by‑Step, No Stress)

    1. Start the flavour base
      Heat the olive oil or butter in a large frying pan or wide saucepan over a low–medium heat. Add the finely chopped onion with a pinch of salt and let it gently soften for 5–7 minutes until translucent. You don’t want much colour here – slow and gentle wins.
      Stir in the crushed garlic and cook for another minute until fragrant.
    2. Toast the rice
      Pour in the risotto rice and stir so every grain is coated in the buttery onion mixture. Give it 1–2 minutes – you’ll see the edges of the rice start to look slightly translucent. This step helps with flavour and texture.
    3. Add the wine (or skip it)
      If you’re using wine, add it now. Pour it in and stir until nearly all the liquid has been absorbed. If you don’t fancy cooking with wine, simply replace it with a ladle of hot stock instead.
    4. Bring in the squash and stock
      Stir in the diced butternut squash so it’s evenly distributed. Add your first ladle of hot stock and keep the pan at a gentle simmer. Stir every so often, and once the liquid is mostly absorbed, add another ladle.
      This is the “risotto rhythm”: add stock, stir, let it absorb, repeat. It’s quite soothing once you get into it.
    5. Keep going until creamy
      Continue adding stock a ladle at a time for around 18–22 minutes. Taste a grain of rice – you’re aiming for creamy, with a little bite in the centre (al dente), and tender pieces of squash. You might not need every drop of stock, or you might need a splash more hot water. You’re looking for a loose, creamy texture, not a stiff mound.
    6. Finish with spinach and cheese
      When the rice is where you want it, turn the heat down low. Gently stir in the butter and grated vegetarian hard cheese until everything looks glossy and silky.
      Fold in the baby spinach right at the end – the residual heat will wilt it in a minute or two. Taste and adjust with salt, black pepper and a squeeze of lemon juice if you’d like a bit of brightness.
    7. Serve and enjoy

    Serve straight away in warm bowls. I like to add a little extra sprinkle of cheese and a twist of black pepper on top. A simple green salad on the side works beautifully and keeps the plate feeling light.

    Making It Work for Real Life
    A few practical notes now I’ve made this a couple of times:
    • Time: From chopping board to bowl, I’d allow about 40–45 minutes. Most of that is gentle stirring, so pop on a podcast or some music.
    • Leftovers: Risotto is always best freshly made, but leftovers will reheat with a splash of stock or water in a pan. Just don’t expect quite the same silky texture.
    • Batch cooking: You can prep the squash in advance and keep it in the fridge for a day or two, which does speed things up on a weeknight.


    If you’re someone who loves cosy, one‑pan dinners that feel a bit special but don’t require a chef’s jacket, this one is absolutely worth adding to your list.