Cowboy Butter Chicken Linguine is a tasty twist on classic pasta with tender chicken pieces smothered in a rich, buttery sauce filled with garlic, herbs, and a little bit of spice. The smooth buttery sauce coats every strand of the linguine, making each bite flavorful and comforting. It’s the kind of dish that feels both hearty and special, perfect for a weeknight dinner that doesn’t feel too simple.
I love making this dish when I want something that cooks up quickly but still gives me that delicious, restaurant-style feeling at home. The key for me is to really let the butter sauce soak into the chicken and pasta — it makes everything melt in your mouth. Plus, the subtle smoky and spicy notes in the sauce remind me of fun backyard cookouts and family gatherings, so it’s always a hit with friends and family.
My favorite way to serve Cowboy Butter Chicken Linguine is with a simple green salad and some crusty bread on the side. The bread is perfect for sopping up any extra buttery sauce left on the plate. It’s a cozy and satisfying meal that feels like a little celebration anytime you make it, no matter the day of the week.
Key Ingredients & Substitutions
Linguine: This pasta holds sauce well because of its flat shape. You could swap it for fettuccine or even spaghetti if needed. Just cook until al dente for the best texture.
Chicken: Boneless, skinless chicken breasts work great. You can use thighs if you want juicier meat. Just adjust cooking time slightly.
Butter & Olive Oil: Butter gives the dish its creamy, rich base. Olive oil helps sear the chicken without burning. Don’t skip either!
Spices: Smoked paprika and chili powder add warmth and a bit of smoky heat. If you like it milder, reduce chili powder or swap with smoked sweet paprika.
Heavy Cream & Parmesan: These make the sauce smooth and cheesy. For a lighter option, try half-and-half or Greek yogurt (add at the end and don’t boil).
How Do You Get the Sauce Creamy but Not Too Thick?
A creamy sauce is key here, but it can get too thick quickly. Here’s how to keep it just right:
- Simmer the heavy cream gently—avoid boiling it hard, which can split the sauce.
- Add chicken broth first to thin it slightly and add flavor.
- Stir in Parmesan gradually; it melts and thickens the sauce.
- If the sauce thickens too much, use reserved pasta water little by little to loosen it without watering down flavor.
- Constant gentle stirring helps keep everything smooth.
This balance makes sure the sauce coats the pasta perfectly without clumping or becoming gluey.
Equipment You’ll Need
- Large pot – for boiling the linguine until al dente, so it’s firm and chewy.
- Skillet – a deep, wide pan that handles searing chicken and simmering the sauce at once.
- Slotted spoon or tongs – to easily transfer cooked chicken in and out of the skillet.
- Measuring cups and spoons – for precise measurements of broth, cream, and cheese.
- Chef’s knife and chopping board – to finely chop garlic, onion, and herbs quickly.
- Stirring spoon or spatula – to mix everything in the pan smoothly and gently.
Flavor Variations & Add-Ins
- Spicy kick: Add a pinch of cayenne pepper or hot sauce to the sauce for more heat.
- Cheesy twist: Stir in shredded cheddar or pepper jack for a different cheesy flavor.
- Veggie boost: Mix in sautéed bell peppers, mushrooms, or spinach to add color and nutrients.
- Herb infusion: Toss in fresh rosemary or basil at the end for brighter, fresh flavors.
How to Make Cowboy Butter Chicken Linguine
Ingredients You’ll Need:
- 8 oz linguine pasta
- 2 tbsp butter
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- Salt and freshly ground black pepper, to taste
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- 1 tbsp olive oil
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook. In just about 30 minutes, you’ll have a creamy, flavorful meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Linguine:
Start by bringing a large pot of salted water to a boil. Add the linguine and cook following the package directions until it’s just tender but still firm (al dente). Drain the pasta, saving about half a cup of the pasta water to use later.
2. Cook the Chicken:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, smoked paprika, chili powder, thyme, and oregano. Add the chicken to the skillet and cook until it’s browned and fully cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
3. Make the Sauce:
Lower the heat to medium and melt the butter in the same skillet. Add the chopped onion and cook until it’s soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Finish the Sauce:
Pour in the chicken broth and use your spoon to scrape up any browned bits stuck to the pan. Let it simmer and reduce a little for 2 to 3 minutes. Then stir in the heavy cream and let the sauce thicken gently for 3 to 5 minutes. Add the grated Parmesan and stir until melted and smooth.
5. Combine Everything:
Put the cooked chicken back into the skillet and stir it into the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Then add the linguine, tossing everything well to coat the pasta in the creamy, buttery sauce.
6. Serve and Enjoy:
Turn off the heat, sprinkle freshly chopped parsley on top, and serve it up hot. Add extra Parmesan if you like! This rich and easy meal is sure to be a hit.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to thaw it completely before cooking. Thaw in the fridge overnight or use the cold water method for quicker thawing. Pat the chicken dry to prevent extra moisture in the pan.
Can I Substitute Heavy Cream?
You can swap heavy cream with half-and-half for a lighter option, but the sauce may be less rich. For a dairy-free alternative, coconut cream works well and adds a subtle sweetness.
How Can I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce thickens too much.
What Pasta Can I Use Instead of Linguine?
Fettuccine, spaghetti, or even penne work great as alternatives. Just be sure to cook it al dente so it holds up well with the creamy sauce.
