Rich and creamy linguine tossed with tender, seasoned chicken and a zesty cowboy butter sauce—this Creamy Cowboy Butter Chicken Linguine is packed with bold flavors and a luxurious texture. The combination of garlic, paprika, and a hint of lemon in the velvety sauce makes every bite irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 ounces linguine pasta
1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons extra virgin olive oil
½ teaspoon paprika
½ teaspoon garlic salt
½ teaspoon kosher salt
¼ teaspoon black 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
Chopped fresh parsley, for garnish
Directions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain and set aside.
Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and season with paprika, garlic salt, kosher salt, and black pepper. Cook for 3-4 minutes on one side until golden brown.
Add Cowboy Butter: Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken and cook for another 3-4 minutes until browned and fully cooked (165°F/74°C internal temperature). Remove from skillet and set aside.
Prepare the Sauce: Lower the heat and add the remaining 2 tablespoons of cowboy butter to the skillet. Stir in heavy cream, garlic salt, and crushed red pepper flakes. Scrape up any browned bits until the butter is melted and the sauce is well combined.
Combine Pasta and Chicken: Return the cooked chicken to the skillet along with the drained linguine. Toss everything in the sauce, adding lemon juice and stirring to combine.
Serve: Garnish with lemon slices and chopped parsley before serving.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 520 kcal per serving
Variations
Make it spicier: I add more crushed red pepper flakes or a dash of cayenne for extra heat.
Swap the protein: Try shrimp, salmon, or even mushrooms for a different take on this dish.
Use a different pasta: Fettuccine or penne work great if I don’t have linguine on hand.
Add veggies: I sometimes toss in spinach, cherry tomatoes, or sautéed bell peppers for added texture and flavor.
Lighter version: I substitute half-and-half for heavy cream and use less butter to reduce the richness.
Storage/Reheating
Refrigeration: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I warm it up in a skillet over low heat, adding a splash of cream or broth to loosen up the sauce. A microwave works too, but I stir halfway through to prevent drying out.
Freezing: I don’t recommend freezing this dish because the creamy sauce can separate when reheated.
FAQs
How can I make cowboy butter at home?
I mix melted butter with garlic, Dijon mustard, lemon juice, parsley, and spices like paprika, red pepper flakes, and black pepper.
Can I make this dish ahead of time?
Yes! I cook the chicken and pasta ahead, then reheat them with the sauce just before serving. This keeps everything fresh and creamy.
What can I serve with this pasta?
I love pairing it with a simple green salad, roasted veggies, or crusty bread to soak up the sauce.
Can I use a different pasta shape?
Absolutely! Fettuccine, spaghetti, or even short pasta like penne or rigatoni work well.
How do I prevent the sauce from becoming too thick?
I add a splash of reserved pasta water or extra cream while tossing everything together to maintain a silky texture.
Conclusion
Creamy Cowboy Butter Chicken Linguine is a flavorful, indulgent dish that’s easy to make and perfect for any occasion. With its rich sauce, seasoned chicken, and a touch of lemon, it’s a meal I always enjoy. Whether I make it for a quick weeknight dinner or a special gathering, it’s always a hit.
Recipe:
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Creamy Cowboy Butter Chicken Linguine
Rich and creamy cowboy butter chicken linguine is the perfect blend of bold flavors and indulgent texture. This easy pasta dish features tender, seasoned chicken tossed in a velvety cowboy butter sauce with hints of garlic, paprika, and lemon. A perfect weeknight dinner or special occasion meal, this dish is sure to impress!
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
8 ounces linguine pasta
1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons extra virgin olive oil
½ teaspoon paprika
½ teaspoon garlic salt
½ teaspoon kosher salt
¼ teaspoon black 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
Chopped fresh parsley, for garnish
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook linguine until al dente, according to package instructions.
- Drain and set aside.
-
Sauté the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and season with paprika, garlic salt, kosher salt, and black pepper.
- Cook for 3-4 minutes per side until golden brown.
-
Add Cowboy Butter:
- Add 2 tablespoons of cowboy butter to the skillet.
- Flip chicken and cook until fully cooked (165°F internal temperature).
- Remove from skillet and set aside.
-
Prepare the Sauce:
- Lower heat and add remaining cowboy butter to the skillet.
- Stir in heavy cream, garlic salt, and crushed red pepper flakes.
- Scrape up browned bits and mix until smooth.
-
Combine Pasta and Chicken:
- Return cooked chicken to the skillet with drained linguine.
- Toss with sauce and add lemon juice.
-
Serve:
- Garnish with lemon slices and chopped parsley.
- Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 520 kcal
