When you’re craving comfort food with a bold twist, this Cowboy Butter Chicken Linguine is exactly what you need. Tender chicken bites and silky linguine are tossed in a creamy cowboy butter sauce that’s rich, zesty, and just the right amount of spicy.
Cowboy butter, a seasoned compound butter packed with herbs, garlic, lemon, and a little heat, transforms ordinary pasta into something unforgettable. Add cream to mellow out the spice, and you’ve got a sauce that clings beautifully to every strand of pasta and juicy piece of chicken.
Best of all, this dish is ready in under 30 minutes, making it weeknight-friendly yet indulgent enough to serve at a dinner party. With the option to add veggies like bell peppers, spinach, or cherry tomatoes, it’s also easy to customize for your family’s taste.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 25 minutes.
- Packed with Flavor – Cowboy butter adds spice, zest, and richness.
- Family Favorite – Creamy pasta dishes always win hearts.
- Customizable – Add veggies or extra heat to make it your own.
Ingredients
Pasta
- 8 ounces linguine
Chicken
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch bites
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Sauce
- ¼ cup (4 tablespoons) cowboy butter, divided
- ¾ cup heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
- Lemon slices, for garnish
- Fresh parsley, chopped for garnish
Directions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook linguine until al dente, according to package directions. Drain and set aside.
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add chicken pieces in a single layer. Season with paprika, garlic salt, salt, and pepper. Cook for 3–4 minutes on one side until golden brown.
Add Cowboy Butter
Add 2 tablespoons cowboy butter to the skillet. Flip the chicken and cook another 3–4 minutes until browned and fully cooked (internal temp 165°F). Remove and keep warm.
Make the Sauce
Lower heat to low. Add remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Stir, scraping up any browned bits from the pan.
Combine
Add linguine and cooked chicken back to the skillet. Toss until everything is coated in sauce. Stir in lemon juice for brightness.
Serve
Garnish with lemon slices and fresh parsley. Serve hot.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended, as the cream sauce can separate.
- Reheating: Warm gently on the stovetop with a splash of cream or milk to loosen the sauce.
Tips for Success
- Use freshly cooked pasta and toss immediately for best sauce absorption.
- For a richer sauce, add grated Parmesan before serving.
- To cut calories, swap half-and-half for heavy cream (though sauce will be thinner).
- Add spinach or cherry tomatoes for extra color and nutrients.
Variations
- Spicy Kick – Add extra red pepper flakes or cayenne.
- Veggie Boost – Toss in bell peppers, mushrooms, or spinach.
- Seafood Swap – Replace chicken with shrimp or scallops for a surf-and-turf twist.
- Lighter Option – Use zucchini noodles or whole wheat pasta.
FAQ About Cowboy Butter Chicken Linguine
1. What is cowboy butter?
Cowboy butter is a compound butter made with garlic, lemon, parsley, Dijon mustard, chili flakes, and spices. It’s savory, tangy, and slightly spicy.
2. Can I make my own cowboy butter?
Yes! Mix softened butter with minced garlic, lemon juice, Dijon mustard, parsley, and chili flakes.
3. Can I substitute the pasta?
Absolutely—try spaghetti, fettuccine, or even penne.
4. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work great and add extra juiciness.
5. How do I thicken the sauce?
If you want a creamier texture, simmer the sauce longer or add a tablespoon of grated Parmesan.
Wrapping It Up
This Cowboy Butter Chicken Linguine is everything you want in a weeknight pasta—fast, creamy, and packed with bold flavors. The zesty cowboy butter sauce takes classic chicken and linguine to the next level, making it a dish that feels both indulgent and comforting.
Once you try it, you’ll see why this recipe is destined to become a regular in your rotation. Perfect for cozy nights in, family dinners, or even entertaining guests, it’s a pasta dish that checks all the boxes.
The Goods
Cowboy Butter Chicken Linguine
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Recipes
Pasta
- 8 ounces linguine
Chicken
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch bites
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Sauce
- ¼ cup 4 tablespoons cowboy butter, divided
- ¾ cup heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
- Lemon slices for garnish
- Fresh parsley chopped for garnish
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook linguine until al dente, according to package directions. Drain and set aside.
Cook the Chicken
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces in a single layer. Season with paprika, garlic salt, salt, and pepper. Cook for 3–4 minutes on one side until golden brown.
Add Cowboy Butter
- Add 2 tablespoons cowboy butter to the skillet. Flip the chicken and cook another 3–4 minutes until browned and fully cooked (internal temp 165°F). Remove and keep warm.
Make the Sauce
- Lower heat to low. Add remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Stir, scraping up any browned bits from the pan.
Combine
- Add linguine and cooked chicken back to the skillet. Toss until everything is coated in sauce. Stir in lemon juice for brightness.
Serve
- Garnish with lemon slices and fresh parsley. Serve hot.
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