Cowboy Butter Chicken Linguine

Cowboy Butter Chicken Linguine combines tender chunks of chicken and silky linguine in a bold, buttery sauce that’s rich, creamy, and packed with zesty flavor. This dish brings restaurant-level satisfaction with a touch of rustic charm, blending spicy, garlicky cowboy butter with hearty pasta and juicy chicken. It’s a perfect meal for a weeknight treat or when you want to impress guests without spending hours in the kitchen.

Why You’ll Love This Recipe

You’ll love this dish because the cowboy butter sauce adds a burst of flavor that elevates simple ingredients into something special. The chicken is seasoned simply but effectively, the linguine provides a nice texture to hold the sauce, and the creamy sauce with garlic, lemon, and spice makes every bite satisfying. Plus, it’s quick to make and versatile enough for weeknights or a casual dinner.

Ingredients

• 8 ounces (about 225 g) linguine
  Chicken
• 1½ pounds of boneless, skinless chicken breasts, chopped into bite-sized 1-inch pieces
• 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 / ~57 g) cowboy butter, divided
• ¾ cup (~178.5 g) heavy cream
• 1 teaspoon garlic salt
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon lemon juice
• Lemon slices, for garnish
• Parsley, chopped for garnish

Step-by-Step: How to Make Cowboy Butter Chicken Linguine

1. Fill a large pot with water, salt it generously, and bring it to a boil. Cook the linguine until al dente, following the timing on the package. Drain the pasta and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Once it’s shimmering, spread the chicken pieces out in a single layer. Sprinkle evenly with paprika, garlic salt, kosher salt, and pepper. Sear for 3 to 4 minutes without moving them, until a golden crust forms.
3. Nestle 2 tablespoons of cowboy butter into the skillet. Flip the chicken and cook for another 3 to 4 minutes, until browned and cooked through to 165°F.
4. Remove the chicken from the skillet and tent it with foil to keep warm.
5. Reduce heat to low. Stir in the rest of the cowboy butter along with the heavy cream, a bit more garlic salt, and crushed red pepper flakes. Scrape up any flavorful bits from the bottom of the skillet and stir until smooth.
6. Return the drained linguine and cooked chicken to the skillet. Toss everything to coat in the creamy sauce.
7. Add the lemon juice and stir once more to blend the flavors.
8. Serve warm, garnished with lemon slices and chopped parsley.

Helpful Tips

• Make sure the pasta is drained well and added promptly so it doesn’t overcook.
• Use an instant-read thermometer to ensure the chicken reaches 165°F without drying out.
• Avoid overcrowding the skillet—give the chicken space for even browning.
• Scraping up the browned bits in the pan adds depth to your sauce.
• Adjust spice levels easily by reducing or increasing the red pepper flakes.

Substitutions and Variations

• Protein swap: Use boneless thighs or shrimp for a different spin.
• Pasta swap: Fettuccine, penne, or spaghetti are great alternatives.
• Lighten it up: Sub half-and-half for heavy cream for a lower-fat version.
• Vegetarian option: Swap chicken for sautéed mushrooms or grilled tofu.
• Add vegetables: Bell peppers, spinach, or cherry tomatoes can be stirred in for extra nutrition and color.

Storage Instructions

Let leftovers cool before storing in an airtight container. Refrigerate for up to 3–4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce. Avoid freezing as dairy-based sauces can separate when thawed.

Nutritional Information

Each serving contains approximately 761 calories. This may vary depending on specific ingredient brands and portion sizes.

Serving Suggestions

Pair it with steamed or roasted asparagus, crisp green beans, or a colorful blend of sautéed seasonal vegetables. A light green salad with lemon vinaigrette or a slice of crusty garlic bread also makes a great accompaniment.

Frequently Asked Questions About Cowboy Butter Chicken Linguine

Can I make this ahead of time?
Yes, you can prep the chicken and pasta in advance and store them separately. Assemble the sauce and combine everything just before serving for best results.

Can I reduce the spice level?
Absolutely. Feel free to adjust the crushed red pepper flakes or cowboy butter heat level to suit your taste. The dish is easy to customize.

Can I use a different type of pasta?
Definitely! Linguine is a great choice, but this dish works well with spaghetti, fettuccine, or even short pastas like penne or rotini.

Can I freeze leftovers?
It’s not recommended. Cream-based sauces tend to separate when frozen and reheated, resulting in a grainy texture. Stick to refrigerating and enjoying within a few days.

Conclusion

Thanks so much for cooking along with me today and trying out this Cowboy Butter Chicken Linguine. I hope you love how effortlessly delicious it is—from juicy chicken and luscious sauce to pasta that soaks up every drop of flavor. It’s a dish that feels indulgent without being complicated. I’m grateful to have you here as part of this kitchen-loving community. Here’s to happy cooking and even happier eating—may your plate be full and your taste buds thrilled!

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