Cowboy Butter Chicken Linguine is a tasty and satisfying dish that combines tender chicken, rich buttery sauce, and al dente linguine pasta. The chicken is cooked until juicy and then tossed in a flavorful, buttery sauce that has a hint of spice and herbs. This pasta dish feels like a home-cooked meal with a little extra kick that makes it perfect for a weeknight dinner or a casual get-together.
I love making this dish because it’s so quick to prepare, but it doesn’t taste like anything rushed. The butter sauce is the star here—it’s rich and coats every strand of linguine with just enough seasoning to keep things interesting. I usually add a sprinkle of fresh parsley on top for a pop of color and freshness. It’s easy to adjust the spice level too, so everyone can enjoy it comfortably at the table.
One of my favorite ways to serve Cowboy Butter Chicken Linguine is with a simple green salad and some crusty bread to soak up any leftover sauce. It makes dinner feel complete and cozy. This recipe always reminds me of those laid-back evenings where comfort food and good conversation are the main ingredients for a great night. Give it a try—you might find yourself making it again and again!
Key Ingredients & Substitutions
Linguine Pasta: This pasta is great for holding onto creamy sauces because of its flat shape. If you don’t have linguine, spaghetti or fettuccine make good substitutes.
Chicken Breasts: I recommend boneless, skinless chicken breasts for quick cooking and tender bites. You can also use chicken thighs for more flavor and juiciness.
Butter & Olive Oil: Butter adds richness and a creamy base, while olive oil helps prevent the butter from burning during cooking. Unsalted butter lets you control salt better.
Spices (Paprika, Chili, Cumin, Cayenne): These give a smoky and slightly spicy kick. If you prefer milder, reduce the chili and cayenne amounts or skip cayenne.
Heavy Cream & Parmesan: They’re essential for creating a rich, smooth sauce. If you want a lighter version, use half-and-half, but the sauce will be less thick.
How Do You Get the Chicken Tender and the Sauce Rich Without Being Too Thick?
The key is cooking the chicken properly and making the sauce with care:
- Chicken: Season well and cook in hot oil and butter for a nice golden crust. Avoid overcrowding the pan—cook in batches if needed. This helps the chicken stay juicy and flavorful.
- Sautéing Onion and Garlic: Cook them until translucent and fragrant to build flavor without burning the garlic, which can get bitter quickly.
- Building the Sauce: After reducing chicken broth a little, add cream and parmesan off the heat or on low to avoid curdling. Stir gently until smooth and thickened.
- Adjusting Consistency: Use reserved pasta water to loosen the sauce if it gets too thick—it helps the sauce stick to the pasta better without watering down the flavor.
Equipment You’ll Need
- Large pot – to cook the linguine until al dente, making it tender yet firm.
- Skillet or large frying pan – for cooking the chicken and making the sauce; a deep skillet helps contain splatters.
- Cooking spoon or spatula – to stir ingredients and toss everything together smoothly.
- Measuring cups and spoons – for precise seasoning and sauce ingredients, ensuring balanced flavors.
- Chef’s knife and cutting board – to chop garlic, onion, and chicken evenly for quick cooking and good texture.
Flavor Variations & Add-Ins
- Spicy Kick: Add more cayenne or chopped jalapeños for extra heat if you like it fiery.
- Cheesy Twist: Mix in shredded cheddar or mozzarella instead of Parmesan for a creamy, cheesy flavor.
- Veggie Boost: Toss in sautéed bell peppers, mushrooms, or spinach for added color and nutrition.
- Smoked Flavor: Use smoked paprika instead of regular for a richer, smoky taste that blends well with the spices.
Cowboy Butter Chicken Linguine
Ingredients You’ll Need:
Pasta:
- 12 oz linguine pasta
Chicken & Seasoning:
- 1 1/2 lb boneless, skinless chicken breasts, cut into bite-size pieces
- Salt and freshly ground black pepper, to taste
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional, for heat)
Cooking Ingredients:
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley, for garnish
Time You’ll Need
This meal takes about 25-30 minutes total. Most of the time is spent cooking the pasta and sautéing the chicken and onions, with a few minutes to let the creamy sauce come together and thicken.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually around 9-11 minutes. Reserve ½ cup of the pasta water, then drain the pasta and set it aside.
2. Season and Cook the Chicken:
While the pasta cooks, season the chicken pieces with salt, pepper, smoked paprika, chili powder, cumin, and cayenne pepper if you want some heat. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Make the Sauce:
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and chopped onion. Cook until the onion is soft and fragrant, about 2-3 minutes. Pour in the chicken broth and let it simmer for 2 minutes to reduce slightly.
4. Add Cream and Cheese:
Lower the heat to medium-low, then stir in the heavy cream and grated Parmesan cheese. Keep stirring until the cheese melts and the sauce thickens a bit, about 3-4 minutes. Season with salt and pepper to your taste.
5. Combine Everything:
Return the cooked chicken to the skillet and toss it to coat evenly in the buttery sauce. Add the cooked linguine and gently toss again to combine all the flavors. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
6. Serve and Garnish:
Serve your Cowboy Butter Chicken Linguine right away, garnished with fresh chopped parsley for a bright, fresh touch.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the fridge overnight before cooking. This helps ensure even cooking and avoids excess moisture in the pan.
Can I Make Cowboy Butter Chicken Linguine Ahead of Time?
Absolutely! Prepare the chicken and sauce separately, then refrigerate for up to 2 days. When ready, reheat gently on the stove and toss with freshly cooked pasta for best texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of cream or chicken broth if the sauce has thickened too much.
Can I Substitute Heavy Cream?
You can use half-and-half or whole milk for a lighter sauce, but the texture will be less rich and creamy. Adding a bit of cornstarch mixed with cold water can help thicken the sauce if needed.