Cowboy Butter Chicken Linguine is a savory and creamy dish that combines tender bites of chicken with al dente linguine in a zesty cowboy butter sauce. The unique flavor profile comes from the cowboy butter—a compound butter that’s slightly spicy and rich, adding depth to every bite. The creamy sauce perfectly coats the pasta and chicken, making each forkful deliciously indulgent.

This dish is ready in just under 30 minutes, making it ideal for a quick yet satisfying dinner. It’s easy to customize by adding veggies like bell peppers or cherry tomatoes for an extra pop of color and nutrition. Perfect for weeknights, Cowboy Butter Chicken Linguine will quickly become a family favorite!

Why You’ll Love This Recipe

There are many reasons why I love (and I think you will, too) this dish. Here are just a few:

Delicious & Flavorful: The cowboy butter provides a burst of flavor that complements the chicken and pasta perfectly.
Easy to Make: With just a few ingredients and not much effort, this dish is ready to go!
Under 30 Minutes: This recipe can be put together and on the table in under 30 minutes, perfect for busy nights!
Add Vegetables: Vegetables like bell peppers, spinach, or cherry tomatoes would complement the dish well.
Versatile: I can customize this dish by adjusting the level of spice, using different pasta shapes, or even substituting the protein, such as shrimp or tofu instead of chicken. Or, I can even leave out the chicken and enjoy a plate of pasta in the cowboy sauce!

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces linguine
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
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
Parsley, chopped for garnish

Directions

In a large pot, bring salted water to a boil. Add linguine and cook until al dente as per package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Season evenly with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side until golden.
Add 2 tablespoons of cowboy butter to the skillet. Flip chicken pieces and cook until browned and cooked through (internal temperature of 165°F), about another 3-4 minutes.
Remove the chicken from the skillet and set aside, covering it to keep warm.
Lower heat to low, add remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Stir, scraping up browned bits from the pan.
Add cooked linguine and chicken to the skillet, tossing to coat in the sauce. Stir in lemon juice.
Garnish with lemon slices and chopped parsley before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Variations

Protein Swap: I can substitute the chicken with shrimp or tofu for a different take on the dish.
Vegetable Boost: Adding spinach, cherry tomatoes, or bell peppers can incorporate some veggies into the dish.
Extra Heat: For those who love spice, I can increase the red pepper flakes to bring more heat to the sauce.
Cheese Variations: Swapping Parmesan with Pecorino Romano for a sharper flavor or even a touch of blue cheese for a bold twist.
Sauce Enhancements: For an even creamier sauce, I can add an extra splash of heavy cream or a dollop of cream cheese.

Storage/Reheating

To store leftovers, first, I let the dish cool to room temperature. Next, I store the pasta in an airtight container in the refrigerator. It will last up to 3-4 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of water or cream to revive the sauce’s creamy texture. Alternatively, I can use the microwave, reheating in short intervals and stirring between each to avoid drying out the pasta.

FAQs

Can I use a different type of pasta?

Yes! While linguine works beautifully with the creamy sauce, I can also use fettuccine, spaghetti, or even penne if that’s what I have on hand.

Is this dish spicy?

It has a mild kick from the red pepper flakes in the cowboy butter, but it’s not overwhelming. If I prefer a milder flavor, I just reduce the amount of pepper.

Can I make this dish ahead of time?

While Cowboy Butter Chicken Linguine is best enjoyed fresh, I can prepare parts of it in advance. I cook the chicken and sauce separately, and store them in airtight containers in the fridge for up to two days. I reheat gently and combine with freshly cooked pasta when ready to serve.

Can I use pre-cooked chicken?

Yes! Shredded rotisserie chicken or grilled chicken works wonderfully and saves time.

What other pasta shapes work?

Spaghetti, fettuccine, or even short pasta like penne can be used if I don’t have linguine.

Conclusion

Cowboy Butter Chicken Linguine isn’t just a meal—it’s an experience. From its bold, creamy flavors to its quick and simple preparation, this dish is designed to bring comfort and joy to my table. Perfect for cozy evenings, lively gatherings, or even as a gift of culinary love, it’s a recipe that promises to delight every time.

So, what am I waiting for? I gather my ingredients, fire up the stove, and let the magic of cowboy butter transform my dinner into something extraordinary. Trust me, one bite of this creamy, zesty pasta, and I’ll find myself making it again and again. My taste buds will thank me!

Cowboy Butter Chicken Linguine

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Halal

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Description

Cowboy Butter Chicken Linguine is a creamy and savory pasta dish that combines tender chicken bites with al dente linguine in a zesty cowboy butter sauce, ready in under 30 minutes.

Instructions

In a large pot, bring salted water to a boil. Add linguine and cook until al dente as per package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Season with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side until golden.
Add 2 tablespoons of cowboy butter to the skillet. Flip chicken and cook until browned and cooked through, about another 3-4 minutes.
Remove the chicken from the skillet and set aside, covered to keep warm.
Lower heat to low, add remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Stir, scraping up browned bits from the pan.
Add cooked linguine and chicken to the skillet, tossing to coat in the sauce. Stir in lemon juice.
Garnish with lemon slices and chopped parsley before serving.