Cowboy Butter Chicken Linguine

Tender bites of chicken and silky linguine come together in a zesty cowboy butter sauce that is ready in about half an hour. This is the perfect weeknight pasta dish when you crave creamy comfort but want a little bit of a spicy kick.

I tossed this together the first time after a long day and the family devoured every bite with big smiles. Now it is a go-to for those moments when only a bowl of creamy pasta will do.

Ingredients

• Linguine pasta: choose bronze-cut Italian brands if possible for better sauce grip
• Boneless skinless chicken breasts: aim for fresh organic or air-chilled chicken for the most tender bites
• Olive oil: use extra virgin for the best flavor
• Paprika: go for a fresh jar with a deep red color for stronger taste
• Garlic salt and kosher salt: be sure your garlic salt is fragrant and your kosher salt is flaky
• Black pepper: freshly cracked gives the best aroma and pop
• Cowboy butter: make or buy compound butter loaded with garlic herbs and cayenne for true cowboy flavor
• Heavy cream: select full-fat cream for that ultra-silky sauce texture
• Crushed red pepper flakes: adjust for more or less heat to suit your crowd
• Lemon juice: freshly squeezed adds brightness right at the end
• Unsalted butter: choose a high-quality butter for richness without overpowering salt
• Chicken broth or reserved pasta water: either works to loosen and enrich the sauce
• Parmesan cheese: grate your own for more flavor and freshness
• Fresh parsley: choose flat-leaf not curly parsley for the brightest taste
• Lemon slices for garnish: pick thin-skinned lemons and slice fresh before serving

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and season well with salt. Bring to a rolling boil then add linguine. Stir occasionally until the pasta is just al dente about ten minutes. Scoop out at least a quarter cup of pasta water for later then drain the noodles thoroughly.

Sear the Chicken:

Pat chicken pieces dry with paper towels for better browning. Warm olive oil in a large skillet over medium-high heat. Season the chicken with paprika garlic salt kosher salt and black pepper on all sides. Arrange the chicken in a single layer in the hot pan. Let it cook without moving for three to four minutes on one side then flip and cook until golden and no longer pink anywhere. Transfer chicken to a plate.

Build the Cowboy Butter Sauce:

Turn the heat down to medium-low. Place cowboy butter into the same skillet and let it melt completely. Add the second round of garlic salt and the crushed red pepper flakes. Pour in heavy cream and chicken broth or that starchy reserved pasta water. Use a wooden spoon to gently scrape up every brown bit stuck to the bottom for extra flavor. Simmer gently so flavors come together and the sauce thickens becoming velvet smooth.

Combine and Finish:

Sprinkle in grated Parmesan and fresh parsley then add a squeeze of lemon juice. Return chopped chicken and cooked linguine to the skillet. Use tongs to toss everything until each strand of pasta is coated in the glossy sauce. Add a splash of reserved pasta water if needed to make the sauce cling perfectly.

Serve:

Pile pasta into shallow bowls. Top with more fresh parsley extra Parmesan and slices of lemon. Serve while steaming hot and enjoy every bite.

Save This

I can never resist sneaking an extra spoonful of that cowboy butter for its garlicky spicy aroma and the silky feel it gives to the finished sauce. My kids always beg for a sprinkle of extra Parmesan because the cheese melts right into the creamy pasta.

Storage Tips

Let leftovers cool fully before packing into an airtight container. Refrigerate for up to three days. To reheat add a splash of milk or pasta water and warm gently over low heat on the stove stirring often.

Ingredient Substitutions

Swap boneless chicken thighs for breast if you prefer richer chicken. If cowboy butter is unavailable mix your own using soft butter fresh garlic parsley chives a pinch of dried tarragon and a little cayenne. Any long pasta such as fettuccine or spaghetti works if linguine is out. For a dairy-free option use coconut cream instead of heavy cream.

Serving Suggestions

Serve with a crisp romaine salad dressed simply with lemon and olive oil. Garlic bread is a classic pairing for swiping through any leftover sauce. To make it a hearty meal add steamed green beans or roasted broccoli.

Cultural Context

Cowboy butter is a nod to bold cowboy cooking from the American West where hearty meats are paired with punchy compound butters to cut through the richness. This dish gives that classic Western flavor a comforting pasta twist that feels both familiar and exciting.

Common Queries

→ What is cowboy butter?

Cowboy butter is a seasoned compound butter usually blended with garlic, fresh herbs, cayenne, and lemon for a zesty kick.

→ Can I use a different pasta?

Yes, fettuccine, spaghetti, or penne will also work, but adjust cooking time as needed for the desired texture.

→ How do I keep chicken tender?

Don’t overcook—sear until just golden and cooked through. Resting briefly off-heat helps retain juiciness.

→ Is the dish very spicy?

The spice comes mainly from cayenne and red pepper flakes; adjust amounts to suit your taste.

→ Can I prepare this meal ahead?

It's best served fresh, but you can prep ingredients in advance or reheat gently with a splash of broth.

→ What sides pair well with this dish?

It pairs nicely with a crisp green salad, roasted vegetables, or warm crusty bread for soaking up the sauce.