Cowboy Butter Chicken Linguine

This cowboy butter chicken linguine combines velvety sauce with tender chicken and pasta for a restaurant-quality dinner that's surprisingly simple to prepare at home. The rich butter sauce infused with garlic creates an irresistible flavor profile that elevates ordinary pasta night to something truly special.

I first created this recipe when my sister dropped by unexpectedly for dinner. With just pantry staples and some chicken, I whipped this up in no time. The look on her face after the first bite told me this would become a regular in my rotation.

Ingredients

• Boneless skinless chicken breasts cubed for quick cooking and tender bites in every forkful
• Fresh garlic minced to infuse the butter sauce with aromatic depth
• Unsalted butter the star ingredient that creates the rich cowboy butter base
• Linguine pasta ideal for holding the creamy sauce between its strands
• Fresh parsley chopped for brightness and color that cuts through the richness
• Lemon juice adds essential acidity to balance the buttery sauce
• Smoked paprika brings subtle smokiness that defines cowboy butter flavor
• Low sodium chicken broth creates depth without making the dish too salty
• Heavy cream transforms everything into a silky sauce that clings to every bite

Step-by-Step Instructions

Prep the Ingredients

Cube your chicken into even 1 inch pieces so they cook uniformly. Mince the garlic finely to ensure it distributes evenly through the sauce. Having everything prepped before you start cooking makes the process much smoother.

Cook the Pasta

Bring a large pot of water to a rolling boil and add generous salt until it tastes like seawater. This seasons the pasta from within. Cook the linguine until just al dente about 1 minute less than package directions. Before draining reserve about 1/2 cup of the starchy pasta water to help thicken your sauce later.

Sear the Chicken

Heat a large deep skillet over medium high heat. Add 2 tablespoons of butter and let it melt until bubbly. Season chicken generously with salt and pepper then add to the hot pan in a single layer. Allow it to develop a golden crust before stirring about 3 minutes. Cook until just done with no pink remaining about 6 minutes total.

Build the Sauce

Reduce heat to medium and add remaining butter and minced garlic to the chicken. Cook until fragrant about 30 seconds while stirring constantly to prevent burning. Sprinkle smoked paprika over everything and stir to coat the chicken pieces evenly creating a beautiful red tinted butter.

Create the Cowboy Butter Sauce

Pour chicken broth into the skillet and use a wooden spoon to scrape up all the flavorful brown bits from the bottom of the pan. This deglazing step adds incredible depth to your sauce. Pour in the heavy cream and allow the mixture to simmer gently until it begins to thicken about 5 minutes.

Combine and Finish

Add the drained linguine directly to the sauce and toss everything together using tongs. If the sauce seems too thick add splashes of reserved pasta water until it reaches your desired consistency. The starch in the water helps the sauce cling to every strand of pasta. Finish with fresh parsley and a generous squeeze of lemon juice which brightens the entire dish.

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My absolute favorite part of this dish is the moment when the cream hits the seasoned butter and chicken creating that magical transformation into a silky sauce. My husband says he can tell when Im making this from the enticing aroma that fills our home even from the driveway.

Perfect Pasta Selection

While linguine works beautifully in this recipe you can substitute with fettuccine for an even richer mouthfeel or angel hair for a lighter touch. The key is choosing a long pasta that can twirl and hold the sauce. Whole wheat pasta adds a nutty dimension and extra fiber if youre looking to make the dish more nutritious.

Make Ahead Tips

This cowboy butter chicken linguine can be prepared up to a day ahead with a few adjustments. Cook the pasta very al dente then combine with the sauce and chicken but omit the lemon juice and parsley. Refrigerate in an airtight container. When ready to serve reheat gently on the stovethorn with a splash of cream or chicken broth then finish with fresh lemon and herbs.

Elevating Your Presentation

For a stunning presentation worthy of company serve this pasta in warmed shallow bowls with extra fresh herbs sprinkled on top. A light dusting of freshly grated Parmesan adds another layer of flavor and visual appeal. Consider pairing with a simple arugula salad dressed with lemon vinaigrette to complement the rich main dish.

Flavor Variations

The basic cowboy butter formula can be adapted in numerous ways. Try adding red pepper flakes for heat cajun seasoning for a southern twist or fresh herbs like thyme and rosemary for an herbaceous profile. During summer months consider adding halved cherry tomatoes and fresh corn kernels that burst with sweetness against the rich sauce.

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Recipe FAQs

→ Can I use a different pasta instead of linguine?

Absolutely! While linguine works beautifully with this creamy sauce, you can substitute fettuccine, spaghetti, or even shorter pastas like penne or farfalle. Just be sure to cook the pasta to al dente and reserve some pasta water to help the sauce reach your desired consistency.

→ How can I make this dish lighter?

To create a lighter version, substitute half-and-half or whole milk for the heavy cream (though the sauce won't be as thick). You can also reduce the butter to 2-3 tablespoons and increase the amount of chicken broth. Adding vegetables like spinach, peas, or asparagus will add volume and nutrition without many additional calories.

→ What can I use instead of chicken?

This versatile dish works wonderfully with shrimp (cook for less time), turkey cutlets, or even salmon. For a vegetarian option, substitute the chicken with sautéed mushrooms, roasted cauliflower, or plant-based chicken alternatives. Just adjust cooking times accordingly for your protein of choice.

→ How do I know when the chicken is fully cooked?

Chicken cubes should be cooked until they reach an internal temperature of 165°F (74°C). Visually, they should be opaque throughout with no pink remaining, and the outside should have a golden-brown sear. When cut, the juices should run clear, not pink.

→ Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare components ahead of time. Cook the chicken and make the sauce, storing them separately from the pasta. When ready to serve, reheat the sauce gently, cook fresh pasta, and combine. If storing leftovers, keep in an airtight container for up to 3 days and reheat slowly on the stovetop with a splash of cream or broth.

→ What sides pair well with this dish?

This rich pasta pairs beautifully with light sides like a simple green salad with vinaigrette, roasted asparagus, sautéed green beans, or garlic bread. For a complete meal, consider serving with a side of roasted tomatoes or a fresh cucumber and tomato salad to balance the creamy richness of the main dish.