Cowboy Butter Chicken Linguine

This creamy cowboy butter chicken linguine brings restaurant-quality flavor to your dinner table with minimal effort. The combination of tender chicken, perfectly cooked pasta, and a rich, buttery sauce creates a meal that feels indulgent yet comes together quickly enough for weeknight cooking.

I first made this cowboy butter linguine when looking for a way to elevate basic chicken pasta, and it has since become my go-to recommendation whenever friends ask for a foolproof impressive dinner recipe. The sauce always gets rave reviews, even from my pickiest eaters.

Ingredients

• Boneless skinless chicken breasts: Provide lean protein and take on flavors beautifully when cubed for faster cooking
• Linguine pasta: Works perfectly for catching the creamy sauce in every bite
• Unsalted butter: Forms the rich base of our cowboy sauce and allows you to control the salt level
• Fresh parsley: Adds brightness and color to cut through the richness
• Lemon juice: Provides essential acidity that balances the creamy elements
• Dijon mustard: Adds complexity and helps emulsify the sauce for the perfect texture
• Heavy cream: Creates silky richness without requiring lengthy reduction
• Parmesan cheese: Melts into the sauce adding nutty depth and thickening power
• Chicken broth: Enhances the savory flavor while keeping the sauce from becoming too heavy
• Garlic powder and onion powder: Infuse flavor throughout the chicken without burning like fresh versions might
• Smoked paprika: Adds subtle smokiness that gives this dish its cowboy character

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Add linguine and cook according to package directions until al dente, usually 9-11 minutes. Before draining, reserve a quarter cup of the starchy pasta water which will help thicken and bind our sauce later. Drain pasta but do not rinse as the starch helps the sauce adhere.

Prepare the Chicken:

While pasta cooks, cut chicken breasts into even one-inch cubes for quick, uniform cooking. In a bowl, season chicken with garlic powder, onion powder, smoked paprika, cayenne if using, and salt and pepper. Heat olive oil and one tablespoon butter in a large skillet over medium-high heat until butter melts and begins to foam. Add seasoned chicken pieces in a single layer without overcrowding. Cook undisturbed for 3-4 minutes until golden, then flip and cook additional 3-4 minutes until chicken reaches 165°F internally. Remove chicken to a plate and tent with foil to keep warm.

Make Cowboy Butter Sauce:

Return the same skillet to medium heat, taking advantage of the flavorful fond left from cooking the chicken. Add softened butter and let it melt completely. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the pan bottom. Whisk in heavy cream and Dijon mustard, bringing mixture to a gentle simmer. Add red pepper flakes if desired for heat. Allow sauce to simmer for 2-3 minutes until it begins to thicken slightly but remains pourable.

Combine:

Lower heat to medium-low and return cooked chicken to the skillet, along with any accumulated juices. Add drained linguine directly to the sauce, using tongs to gently toss everything together ensuring each strand gets coated. Sprinkle in Parmesan cheese a little at a time while continuing to toss. Add chopped parsley and fresh lemon juice, tossing again to incorporate. If sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach desired consistency.

Serve:

Transfer the finished pasta to serving bowls while still hot. Garnish with additional fresh parsley and a sprinkle of Parmesan cheese. For presentation, add a twist of black pepper and a small wedge of lemon on the side for diners who enjoy extra brightness.

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The smoked paprika in this recipe is truly my secret weapon. I discovered its transformative power years ago when trying to recreate a pasta dish I had at a steakhouse. That subtle smoky flavor is what gives this dish its "cowboy" character without requiring any complex smoking techniques or equipment.

Make-Ahead Options

This cowboy butter linguine reheats beautifully, making it perfect for planned leftovers. To store, let the pasta cool completely before transferring to airtight containers. Refrigerate for up to 3 days. When reheating, add a splash of cream or chicken broth to refresh the sauce, as the pasta will have absorbed some moisture. For best results, reheat gently on the stovetop over medium-low heat rather than microwave, which can cause the sauce to separate.

Simple Swaps

The versatility of this recipe allows for numerous customizations based on dietary needs or what you have available. Swap chicken for shrimp for a faster cook time and seafood twist, or use tofu for a vegetarian option. The linguine can be replaced with any pasta shape you prefer—fettuccine works wonderfully, while penne or bowtie capture sauce in their nooks and crannies. For a lighter version, substitute half the heavy cream with additional chicken broth and use light butter.

Serving Suggestions

This rich pasta dish pairs beautifully with simple sides that provide contrast. A crisp green salad dressed with vinaigrette cuts through the richness perfectly. For a complete meal, serve with roasted asparagus or broccoli that can catch extra sauce with their florets. Crusty garlic bread makes an excellent addition for soaking up any remaining sauce. For wine pairing, choose a medium-bodied white like Chardonnay or Pinot Grigio that complements the creamy sauce without overwhelming it.

Pro Tips

Always reserve pasta water before draining, as this starchy liquid is crucial for achieving the perfect sauce consistency
Pat chicken dry before seasoning to ensure proper browning instead of steaming
Allow cream to come to room temperature before adding to prevent sauce from breaking or curdling

Recipe FAQs

→ Can I make cowboy butter chicken linguine ahead of time?

While best served fresh, you can prepare components ahead of time. Cook the chicken and refrigerate for up to 2 days. Make the sauce separately and store. When ready to serve, cook pasta fresh, then reheat chicken and sauce together before combining with the pasta.

→ What is cowboy butter?

Cowboy butter is a flavorful compound butter typically made with softened butter, herbs (like parsley), garlic, lemon juice, and a touch of heat from red pepper flakes. In this dish, it's transformed into a creamy sauce with the addition of heavy cream, chicken broth, and Dijon mustard.

→ Can I use a different pasta shape?

Absolutely! While linguine works wonderfully to hold the creamy sauce, you can substitute with fettuccine, spaghetti, penne, or rotini. Just be sure to cook to al dente according to package instructions for your chosen pasta shape.

→ How spicy is this dish?

The spice level is customizable. For a milder version, omit the cayenne pepper and red pepper flakes. For medium heat, use the amounts specified. If you enjoy spicy food, you can increase the cayenne and red pepper flakes to taste.

→ What sides pair well with cowboy butter chicken linguine?

This rich pasta dish pairs beautifully with light sides like a simple green salad, roasted asparagus, steamed broccoli, or garlic bread. A crisp white wine like Chardonnay or Pinot Grigio makes an excellent beverage pairing.

→ How can I make this dish lighter?

For a lighter version, substitute half-and-half for heavy cream, use less butter, and increase the amount of chicken broth. You can also add more vegetables and use whole wheat pasta for additional fiber.