I absolutely love how this dish brings together tender chicken, al dente linguine, and a creamy, slightly spicy cowboy butter sauce. It’s a comforting, flavor-packed meal I can enjoy any night of the week.

Why You’ll Love This Recipe

I love how the cowboy butter sauce delivers bold, zesty flavor with just the right amount of heat, all while coming together in under 30 minutes — perfect for busy evenings. Plus, it's versatile — I can easily swap in veggies or use a different protein to suit what I have on hand.

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

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 and chopped parsley, for garnish

directions

I bring a large pot of salted water to a boil and cook linguine until al dente. Then I drain and set it aside.
In a large skillet over medium-high heat, I add olive oil. Once hot, I add the seasoned chicken and cook until golden on one side, about 3–4 minutes.
I nestle 2 tablespoons of cowboy butter in the skillet, flip the chicken, and cook until browned and fully cooked (165 °F internal temperature). I then remove the chicken and tent it to keep warm.
I lower the heat, add the rest of the cowboy butter, heavy cream, garlic salt, and red pepper flakes, scraping up the brown bits until the butter melts.
I add the linguine and chicken back into the skillet, tossing to coat thoroughly, then stir in the lemon juice.
I serve it garnished with lemon slices and parsley.

Servings and timing

Servings: 4 people
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I swap chicken breasts for thighs, or add bell peppers, spinach, or cherry tomatoes for extra color and flavor. Other versions use shallots, garlic, Dijon mustard, Parmesan, and pasta water for extra creaminess.

storage/reheating

I let leftovers cool, then store them in an airtight container in the fridge for up to 3–4 days. When reheating, I use the microwave or stovetop and add a splash of water to keep the sauce creamy (or pasta water if I want an extra silky consistency).

FAQs

1. What is cowboy butter?

I describe cowboy butter as a compound butter with garlic, herbs, paprika, mustard, lemon, and red pepper flakes — it’s bold, herby, and slightly spicy.

2. Can I use a different pasta?

Absolutely—I often use fettuccine, spaghetti, penne, or whatever I have available. Linguine just holds the sauce nicely.

3. Can I make the sauce less spicy?

Yes—I reduce or omit red pepper flakes, or skip cayenne, to suit my taste.

4. What if I don’t have heavy cream?

I sometimes use half-and-half or even a bit of cream cheese if that’s what I have on hand.

5. How do I keep the sauce creamy when reheating?

I always add a splash of water, heavy cream, or reserved pasta water when reheating to restore the sauce’s creamy texture.

Conclusion

I’m always excited to dig into this Cowboy Butter Chicken Linguine — it’s rich, zesty, and satisfying, yet quick to prepare. Whether I need a comforting weeknight dinner or a flavorful, fuss-free meal, this recipe never disappoints.