A comforting bowl of pasta, tender chicken, and a rich, zesty butter sauce, this Cowboy Butter Chicken Linguine is the kind of weeknight dinner that feels special without being complicated. Linguine is cooked until just al dente, then tossed with bite-sized pieces of seasoned chicken and coated in a creamy cowboy butter sauce that brings together heat, richness, and a bright touch of lemon. Every strand of pasta is silky and flavorful, and the chicken stays juicy thanks to quick, high-heat cooking and a generous finishing of cowboy butter.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 761 kcal per serving
Ingredients
Pasta
- 8 ounces linguine
Chicken
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch bites
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Sauce
- ¼ cup cowboy butter (4 tablespoons / 57 g), divided
- ¾ cup (178.5 g) heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
- Lemon slices, for garnish
- Parsley, chopped, for garnish
Instructions
- Cook the linguine
Bring a large pot of well-salted water to a rolling boil over high heat. Once the water is boiling, add the linguine and give it a quick stir to separate the strands and prevent them from clumping together. Cook the pasta according to the package directions until it is al dente, meaning tender but still slightly firm in the center. This usually takes several minutes, but rely on the package timing for accuracy. When the linguine is cooked, drain it thoroughly in a colander. Do not rinse; leaving a light coating of starch helps the sauce cling to the pasta later. Set the drained linguine aside while you prepare the chicken and sauce. - Season the chicken
While the pasta is cooking, prepare the chicken. Place the 1-inch pieces of boneless, skinless chicken breast in a bowl or on a plate in a single layer. Sprinkle the paprika, garlic salt, kosher salt, and pepper evenly over the chicken pieces. Toss or turn them with your hands or a utensil to ensure that every piece is coated with the seasoning. This step ensures the chicken is well-flavored before it even hits the pan. - Brown the chicken
Set a large skillet over medium-high heat and add the extra-virgin olive oil. Allow the oil to heat until it is shimmering, which indicates it is hot enough to sear the chicken. Carefully place the seasoned chicken pieces into the skillet in a single layer, making sure they are not piled on top of one another so they can brown properly. Let the chicken cook undisturbed for 3–4 minutes on the first side, or until it develops a deep golden-brown color on the bottom. This initial sear locks in moisture and creates flavorful browned bits on the pan, which will later enrich the sauce. - Add cowboy butter and finish cooking the chicken
Once the first side of the chicken is nicely browned, nestle 2 tablespoons of cowboy butter into the skillet, distributing it around the pan. As the butter melts, it will mix with the rendered juices and oil, coating the chicken in a rich, flavorful fat. Flip each piece of chicken to brown the second side, making sure all surfaces are exposed to the heat and butter. Continue cooking for another 3–4 minutes, or until the chicken is browned all over and cooked through. The internal temperature of the chicken should reach 165°F. Stir occasionally to ensure even cooking and to prevent any bits from burning.
- Remove and keep the chicken warm
When the chicken pieces are fully cooked and evenly browned, transfer them from the skillet to a plate using a slotted spoon or spatula. Spread them out into an even layer and loosely tent the plate with foil to keep the chicken warm while you prepare the sauce. Do not wipe out the skillet; the browned bits and remaining fat on the bottom of the pan are essential for building flavor in the sauce. - Prepare the cowboy butter cream sauce
Reduce the heat under the skillet to low to avoid scorching the dairy. Add the remaining 2 tablespoons of cowboy butter directly into the pan. As it begins to melt, pour in the heavy cream. Sprinkle in the garlic salt and crushed red pepper flakes. Using a spatula or wooden spoon, gently scrape along the bottom of the skillet to loosen the browned bits left from cooking the chicken. These bits dissolve into the cream and butter, giving the sauce depth and a savory, slightly smoky character. Stir the mixture continuously until the cowboy butter is fully melted and everything is combined into a smooth, creamy sauce. Allow it to gently heat through; it should be hot and lightly thickened, but not boiling vigorously. - Combine the pasta and chicken with the sauce
Add the drained linguine directly into the skillet with the cowboy butter cream sauce. Use tongs or a large spoon to toss the pasta, making sure every strand is coated with the rich, glossy sauce. Once the pasta is well covered, add the reserved cooked chicken back into the skillet. Toss again, folding the pieces of chicken through the linguine so that the meat and pasta are evenly distributed and fully enveloped in the sauce. Take time with this step; thorough tossing ensures that no portion of the dish is dry or under-sauced. - Finish with lemon and garnish
Drizzle the lemon juice over the pasta and chicken in the skillet. Stir gently to incorporate it throughout the dish. The small amount of lemon juice brightens the flavors and balances the richness of the butter and cream without making the sauce sour. Once everything is well combined and heated through, remove the skillet from the heat. - Serve
Transfer the Cowboy Butter Chicken Linguine to serving plates or bowls. Garnish each serving with fresh lemon slices around the edges or tucked into the pasta for a bright, fresh look. Sprinkle chopped parsley over the top to add a touch of color and freshness. Serve immediately while hot, making sure each portion includes a generous amount of chicken, linguine, and plenty of the cowboy butter sauce.