This Cowboy Butter Chicken Linguine is where bold flavor meets comforting simplicity. Juicy, golden-seared chicken is tossed with perfectly cooked linguine in a rich, creamy sauce infused with zesty cowboy butter. It’s a one-pan wonder that turns everyday ingredients into something unforgettable—ready in under 30 minutes.
Why You’ll Love This Dish
- Ready in just 25 minutes
- One-pan cleanup for chicken and sauce
- Big flavor with pantry-friendly ingredients
- Perfect for busy weeknights or casual entertaining
- Leftovers reheat beautifully
Ingredients
- 8 oz linguine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- ½ tsp garlic salt (plus more to taste)
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp cowboy butter (store-bought or homemade: garlic, herbs, lemon, spices)
- ½ cup heavy cream
- ¼ tsp crushed red pepper flakes (adjust to taste)
- 1 tbsp fresh lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8–10 minutes. Drain, but don’t rinse—starch helps the sauce stick.
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Season with paprika, garlic salt, kosher salt, and pepper. Let it sear undisturbed for 3–4 minutes to develop a golden crust.
3. Add Cowboy Butter
Add 2 tablespoons of cowboy butter to the skillet. Flip chicken and cook for another 3–4 minutes until fully cooked (internal temp 165°F). Remove chicken and keep warm.
4. Make the Sauce
Lower the heat. In the same pan, add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Scrape up the browned bits from the bottom for added flavor.
5. Combine & Finish
Return the chicken to the skillet along with the cooked linguine. Toss gently to coat. Add fresh lemon juice and stir to combine. Keep heat low to avoid breaking the sauce.
Pro Tips
- Use freshly grated Parmesan for a deeper flavor boost.
- Make your own cowboy butter ahead and store it for up to a week.
- For a lighter version, use half-and-half instead of heavy cream.
- Adjust salt carefully—cowboy butter and garlic salt are already seasoned.
Serving Suggestions
Pair it with a crisp green salad dressed with olive oil and lemon juice. Add garlic bread on the side to soak up the sauce. A chilled glass of Sauvignon Blanc cuts through the creaminess beautifully.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce. Avoid microwaving to keep the chicken tender.
