I serve tender, bite-sized chicken and al dente linguine drenched in a creamy, zesty cowboy butter sauce that’s easy and quick—perfect for a comforting weeknight dinner. Cowboy Butter Chicken Linguine

Why You’ll Love This Recipe

I adore how the cowboy butter—rich, garlicky, and slightly spicy—transforms into a decadent sauce that wraps every strand of pasta and piece of chicken. It takes under 30 minutes, uses simple ingredients, and offers so much room for creativity: I can add veggies, swap proteins, and adjust the heat to suit my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz linguine
1½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp extra virgin olive oil
¼ tsp kosher salt
½ tsp garlic salt
½ tsp paprika
¼ tsp black pepper
¼ cup (4 Tbsp) cowboy butter, divided
¾ cup heavy cream
1 tsp garlic salt (for sauce)
¼ tsp crushed red pepper flakes
½ tsp lemon juice
Lemon slices and chopped parsley (for garnish)

Directions

Bring a large pot of salted water to a boil. Cook linguine until al dente, drain, and set aside.
In a large skillet over medium-high heat, warm olive oil. Season chicken with paprika, garlic salt, salt, and pepper. Cook in a single layer for 3–4 minutes on one side until golden.
Nestle in 2 Tbsp cowboy butter, flip chicken, and cook another 3–4 minutes until internal temp reaches 165°F. Remove chicken and tent it to keep warm.
Reduce heat to low. Add remaining cowboy butter, heavy cream, garlic salt, and pepper flakes. Scrape up browned bits and stir until melted and creamy.
Return chicken and linguine to the skillet. Toss to coat, then stir in lemon juice.
Garnish with lemon slices and chopped parsley, and serve immediately.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I swap chicken breasts with thighs or shrimp for a juicier or seafood twist.
I add veggies like spinach, bell peppers, cherry tomatoes, or mushrooms during the sauce stage for added texture.
I adjust the spice level by increasing red pepper flakes or cayenne, or reduce for a milder flavor.
For a lighter sauce, I substitute heavy cream with half-and-half or whole milk.
I try gluten-free pasta or toss with fresh basil instead of parsley for a flavor twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm it on the stove or microwave, adding a splash of broth, cream, or water to renew the sauce’s silkiness. Freezing isn’t ideal for the pasta, but I freeze the sauce and chicken separately for up to two months and toss with fresh linguine when ready.

FAQs

Can I make this ahead of time?

I can prep and cook the chicken and sauce earlier, store them separately, and toss with freshly cooked linguine just before serving for best texture.

Can I freeze it?

I don’t recommend freezing the whole dish because pasta can become mushy. Instead, I freeze the chicken and sauce separately and reheat to serve with fresh pasta.

How can I control the spice level?

If I want more heat, I add extra red pepper flakes or cayenne. For a milder dish, I reduce or omit these peppers.

What pasta types can I use?

While linguine works beautifully, I’ve also tried fettuccine, spaghetti, penne—or even gluten-free options—with great results.

How do I make it dairy-free?

I substitute butter and heavy cream with plant-based alternatives like vegan butter and dairy-free cream or milk substitutes.

Conclusion

Cowboy Butter Chicken Linguine has earned its spot in my rotation thanks to its creamy richness, smoky spice, and speedy 30-minute prep. It’s flexible, family-friendly, and utterly delicious. Whether I’m whipping it up on a busy weeknight or serving it to friends, it always delivers flavor with flair. I hope you’ll love it as much as I do—and make it your next dinner crowd-pleaser.