Cowboy Butter Chicken Pasta Linguine Recipe – Creamy, Zesty & Ready in Minutes
I just made this Cowboy Butter Chicken Pasta Linguine Recipe, and let me tell you—it’s officially one of my go-to comfort foods now. It’s rich, zesty, and buttery, and the way that linguine wraps around the chicken pieces is just magic.
It reminded me a little of my favorite Creamy Italian Chicken Pasta Recipe, but with a modern, bold twist. I couldn’t stop tasting the sauce while cooking—yes, it’s that addictive! And the best part? It’s ready in just 25 minutes.
What You’ll Need: Ingredients That Bring It to Life
Let’s break down what you’ll need to make this flavor-packed pasta dish. Each ingredient plays a role in adding bold flavor or smooth texture.
8 ounces linguine: Use dried linguine and cook it until al dente for the perfect bite. Avoid overcooking.
1 ½ pounds boneless, skinless chicken breasts (cut into 1-inch bites): Fresh chicken works best. Cut evenly to ensure uniform cooking.
2 tablespoons extra virgin olive oil: Adds depth and helps in searing the chicken to a beautiful golden brown.
½ teaspoon paprika: Adds a smoky warmth that pairs beautifully with the butter sauce.
½ teaspoon garlic salt: Infuses the chicken with garlicky flavor without overpowering it.
½ teaspoon kosher salt: Balances all the flavors. Always season in layers.
¼ teaspoon black pepper: For just the right amount of bite.
¼ cup cowboy butter (4 tablespoons, divided): The star ingredient! Cowboy butter is garlicky, herby, and lemony—perfect for pasta.
¾ cup heavy cream: Creates a creamy, luscious base that makes the sauce irresistibly smooth.
1 teaspoon garlic salt (for sauce): Builds consistency in the flavor profile.
¼ teaspoon crushed red pepper flakes: Brings a hint of heat—adjust to taste.
½ teaspoon lemon juice: Brightens the sauce with a fresh citrus kick.
Lemon slices and chopped parsley (for garnish): Adds freshness and visual appeal to the final dish.
Note: This recipe serves 4 generous portions.
Make It Your Own: Easy Variations to Try
You can absolutely tweak this recipe based on dietary needs or preferences. I’ve done it a few times!
- Dairy-Free Option: Swap heavy cream with full-fat coconut milk and use vegan butter.
- Low-Carb Version: Replace linguine with zucchini noodles or spaghetti squash.
- Extra Veggies: Toss in sautéed spinach or roasted cherry tomatoes for added nutrition.
- Protein Swap: Try shrimp, turkey, or tofu if you want something different.
- Flavor Boost: Add grated parmesan, sun-dried tomatoes, or even a drizzle of truffle oil.
This dish is versatile and fits right into your list of go-to dinner recipes!
Quick Breakdown: How Long Will It Take?
This recipe is perfect for busy weeknights—no long hours in the kitchen.
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Tools You’ll Need for This Recipe
Here’s everything you’ll need to get this dish done smoothly:
- Large Pot: To cook the linguine until perfectly al dente.
- Skillet or Large Pan: For cooking the chicken and making the sauce.
- Tongs: For tossing the pasta with the sauce.
- Cutting Board and Knife: To prep the chicken into bite-size pieces.
- Spatula: To scrape up all those delicious bits from the pan.
How to Make Cowboy Butter Chicken Pasta Linguine?
Let me walk you through how I made this dish in just a few simple steps. Trust me, it’s easier than it sounds and totally worth it.
Step 1: Cook the Linguine
Bring a big pot of salted water to a rolling boil. Add the linguine and cook according to the package directions until al dente. Drain and set aside. Don’t rinse—it helps the sauce stick better!
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Sprinkle it evenly with paprika, garlic salt, kosher salt, and pepper. Let it cook undisturbed for 3-4 minutes until golden brown on one side.
Step 3: Add Cowboy Butter and Finish Cooking
Nestle 2 tablespoons of cowboy butter into the pan. Flip the chicken pieces and cook for another 3-4 minutes or until fully cooked through (internal temp 165°F). Remove from the skillet and set aside, keeping them warm.
Step 4: Build the Sauce
Reduce heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet. Stir well and scrape up the browned bits—that’s pure flavor gold! Simmer until the butter melts and the sauce comes together.
Step 5: Combine Everything
Add the cooked pasta and chicken back into the skillet. Toss everything gently to coat. Finally, pour in the lemon juice and give it one last stir.
Step 6: Serve It Up
Top with fresh lemon slices and a sprinkle of chopped parsley for that extra pop. Serve hot and enjoy every creamy, buttery bite!
Additional Tips for Making This Recipe Better
Here are a few tips I’ve picked up after making this recipe multiple times:
- Don’t overcrowd the chicken in the pan—cook in batches if needed.
- Always use fresh lemon juice—it makes a big difference in the final flavor.
- Grate fresh parmesan on top if you want extra richness.
- If the sauce gets too thick, add a splash of pasta water to thin it.
- Cowboy butter is key—make a big batch and freeze for future use.
How to Serve Cowboy Butter Chicken Pasta Linguine?
Presentation is key when serving a pasta dish this rich and flavorful. I like to serve it in a shallow bowl with a twist of lemon and some chopped parsley on top. Add a few lemon slices on the side for a restaurant-style touch. It also pairs amazingly well with garlic bread or a side salad.
If you’re serving this with a cozy food, try something like the Chicken Penne Pasta Recipe—they balance each other beautifully.
Nutritional Information (Per Serving)
Just a quick glance at the main nutritional points:
- Calories: 761
- Protein: 40g
- Carbohydrates: 45g
- Fat: 48g
How to Store Cowboy Butter Chicken Pasta Linguine?
- Refrigerate: Store leftovers in an airtight container in the fridge. It stays fresh for up to 3 days.
- Freeze: You can freeze it, though the sauce texture may change slightly. Use freezer-safe containers and consume within 1 month.
- Reheat: Reheat gently on the stove or microwave. Add a splash of cream or milk to revive the sauce.
Why You’ll Love This Recipe?
Here’s why this dish will win your heart like it did mine:
- Quick and Easy: Just 25 minutes from start to finish!
- Flavor Explosion: Cowboy butter makes everything taste better.
- Customizable: Easy to swap in different proteins or pasta types.
- Comfort Food Magic: Creamy, spicy, buttery—what’s not to love?
- Perfect for Guests: Looks and tastes like something from a fancy bistro.
Common Mistakes to Avoid for Better Results
Here are a few pitfalls I’ve learned to dodge:
- Overcooking the pasta – Always cook it al dente; mushy pasta ruins the texture.
- Crowding the pan – It causes unevenly cooked chicken.
- Using cold cream – Let it come to room temperature before adding to avoid curdling.
- Skipping the lemon juice – It brightens up the whole dish!
- Not tasting as you go – Always check seasoning before serving.
More Info for Better Experience
If you’re new to cowboy butter, you can make your own using softened butter, garlic, herbs, lemon juice, and a pinch of red pepper. It’s incredibly versatile—great on steaks, grilled veggies, and now pasta too!
Also, don’t hesitate to double the sauce portion if you love things extra creamy. Want to impress your guests with minimal effort? This dish is the ticket.
Cowboy Butter Chicken Pasta Linguine Recipe
Ingredients
Method
- Bring a big pot of salted water to a rolling boil. Add the linguine and cook according to the package directions until al dente. Drain and set aside. Don’t rinse—it helps the sauce stick better!
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Sprinkle it evenly with paprika, garlic salt, kosher salt, and pepper. Let it cook undisturbed for 3-4 minutes until golden brown on one side.
- Nestle 2 tablespoons of cowboy butter into the pan. Flip the chicken pieces and cook for another 3-4 minutes or until fully cooked through (internal temp 165°F). Remove from the skillet and set aside, keeping them warm.
- Reduce heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet. Stir well and scrape up the browned bits—that’s pure flavor gold! Simmer until the butter melts and the sauce comes together.
- Add the cooked pasta and chicken back into the skillet. Toss everything gently to coat. Finally, pour in the lemon juice and give it one last stir.
- Top with fresh lemon slices and a sprinkle of chopped parsley for that extra pop. Serve hot and enjoy every creamy, buttery bite!