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Cowboy Butter Chicken Pasta Linguine Recipe
Ben Carraoli

Cowboy Butter Chicken Pasta Linguine Recipe

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Calories: 761
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top with fresh lemon slices and a sprinkle of chopped parsley for that extra pop. Serve hot and enjoy every creamy, buttery bite!