I love how this dish brings tender chicken and perfectly cooked linguine together in a rich, zesty sauce that tastes indulgent yet comes together in under 30 minutes. The star is the homemade “cowboy butter” compound butter, which adds garlic, herb, and a touch of heat to every bite.
Why You’ll Love This Recipe
I’m always looking for weekday dinners that feel special but don’t eat up my evening, and this recipe fits the bill. The chicken browns up golden in olive oil and butter, then the sauce—made with cowboy butter, heavy cream, garlic salt, and red pepper flakes—coats the pasta in creamy, savory flavor. It’s easy to customize with extra herbs or a squeeze of lemon, and cleanup is minimal since everything finishes in one skillet.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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8 oz linguine pasta
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1½ lb boneless, skinless chicken breasts, cut into 1″ cubes
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2 tbsp extra-virgin olive oil
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2 tbsp unsalted butter, divided
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¼ cup cowboy butter*, divided
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¾ cup heavy cream
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1 tsp garlic salt, divided
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¼ tsp crushed red pepper flakes (more or less to taste)
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½ tsp lemon juice
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½ tsp smoked paprika
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¼ tsp freshly ground black pepper
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Optional garnish: lemon slices and chopped fresh parsley
*Cowboy butter is a compound butter blended with garlic, herbs, cayenne, and lemon.
Directions
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I bring a large pot of salted water to a boil, cook the linguine until just al dente according to package directions, then drain and set aside.
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While the pasta cooks, I heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Once hot, I add the cubed chicken in a single layer.
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I season the chicken with ½ tsp garlic salt, smoked paprika, and black pepper, then cook 3–4 minutes per side until golden and cooked through. I transfer the chicken to a plate and tent with foil.
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I reduce heat to medium-low, add the remaining 1 tbsp butter and ¼ cup cowboy butter to the skillet, stirring until melted.
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I pour in the heavy cream, the remaining ½ tsp garlic salt, and the crushed red pepper flakes, scraping up any browned bits from the pan bottom.
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I stir in the lemon juice, then return the chicken and drained linguine to the skillet, tossing until everything is evenly coated in the sauce.
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I taste and adjust seasoning, then remove from heat. I garnish with lemon slices and chopped parsley before serving.
Servings and timing
This recipe makes 4 servings. Prep time is about 10 minutes, cook time about 15 minutes, for a total of roughly 25 minutes from start to finish.
Variations
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I swap half the heavy cream for chicken broth or white wine for a lighter sauce.
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I stir in sautéed mushrooms or spinach for extra veggies.
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I use gluten-free pasta or spiralized zucchini noodles to change up the base.
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I add a handful of grated Parmesan into the sauce for extra richness.
storage/reheating
I let leftovers cool, then store them in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently over low heat in a skillet with a splash of cream or broth to revive the sauce. Microwaving works in a pinch but can make the sauce separate a bit.
FAQs
Can I make the cowboy butter ahead of time?
Yes—I often blend softened butter with garlic powder, chopped parsley, a pinch of cayenne, lemon zest, and a little Worcestershire sauce, then chill it in a log shape so I can slice off what I need when I cook.
What if I don’t have cowboy butter?
I substitute equal parts garlic butter mixed with a pinch of cayenne, dried herbs (like thyme and parsley), and a squeeze of lemon juice.
How do I prevent the sauce from becoming too thin?
I make sure the cream simmers gently without boiling vigorously, and I serve right away. If it does thin out, I stir in a small slurry of cornstarch and water to thicken it.
Can I use chicken thighs instead of breasts?
Absolutely—boneless, skinless thighs bring even more flavor and stay extra moist. I just adjust the cooking time so they reach 165 °F internally.
Is there a dairy-free version?
Yes—I swap the butter for olive oil and use full-fat coconut milk or a dairy-free creamer in place of heavy cream. The sauce is still luscious and flavorful.
Conclusion
This Cowboy Butter Chicken Linguine has become one of my favorite go-to dinners when I want comfort food without the fuss. The homemade cowboy butter really elevates simple ingredients into something memorable, and I love how versatile the dish is for customizing with different add-ins. I hope it earns a spot on your weeknight rotation, too
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Cowboy Butter Chicken Linguine
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
Tender chicken and linguine tossed in a rich, garlicky cowboy butter–cream sauce for a creamy, satisfying one-skillet pasta in under 30 minutes.
Ingredients
8 oz linguine pasta
1½ lb boneless skinless chicken breasts, cut into 1″ cubes
2 tbsp extra-virgin olive oil
2 tbsp unsalted butter, divided
¼ cup cowboy butter*, divided
¾ cup heavy cream
1 tsp garlic salt, divided
¼ tsp crushed red pepper flakes (adjust to taste)
½ tsp lemon juice
½ tsp smoked paprika
¼ tsp freshly ground black pepper
Optional garnish: lemon slices and chopped fresh parsley
Instructions
- Cook linguine in a large pot of salted boiling water until al dente; drain and set aside.
- Meanwhile, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken cubes, season with ½ tsp garlic salt, smoked paprika, and black pepper, and cook 3–4 minutes per side until golden and cooked through. Transfer chicken to a plate and tent with foil.
- Reduce heat to medium-low. Add remaining 1 tbsp butter and ¼ cup cowboy butter to the skillet, stirring until melted.
- Pour in heavy cream, remaining ½ tsp garlic salt, and red pepper flakes, scraping up any browned bits from the pan.
- Stir in lemon juice, then return chicken and drained linguine to the skillet. Toss until everything is evenly coated in the sauce.
- Taste and adjust seasoning as needed. Remove from heat, garnish with lemon slices and parsley, and serve immediately.
Notes
To make cowboy butter ahead: blend softened butter with garlic powder, chopped parsley, cayenne, lemon zest, and a splash of Worcestershire, then chill and slice as needed.
For a lighter sauce, swap half the cream for chicken broth or white wine.
Stir in sautéed mushrooms or spinach for extra veggies.
Use gluten-free pasta or zucchini noodles to accommodate dietary needs.
Add grated Parmesan to the sauce for extra richness.
Leftovers: store in an airtight container in the fridge up to 3 days; reheat gently over low heat with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 970 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 44 g
- Saturated Fat: 35 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 200 mg
