Introduction

If you’re craving a dish that balances indulgence with comfort, this Cowboy Butter Chicken Linguine delivers exactly that. It pairs tender chicken with silky linguine in a rich, buttery sauce—packed with garlic, smoked paprika and a bright lemon finish. It’s impressive enough for guests, yet simple enough for any weeknight.

Cowboy Butter Chicken Linguine – Creamy, Bold & Easy 6

Why This Recipe Works

This recipe works because it uses high-impact flavors with minimal fuss. The creamy sauce clings to every strand of linguine and each bite bursts with garlic and herb notes. Plus, you can prep and cook it in about 30 minutes—transitioning from busy day to delicious dinner effortlessly.

Ingredients You’ll Need

Here’s what you need to gather:

8 oz (about 225 g) linguine pasta
1 ½ lbs (≈700 g) boneless, skinless chicken breasts, cut into bite-sized pieces
1-2 Tbsp olive oil for searing
½ tsp smoked paprika
½ tsp garlic powder or garlic salt (depending on preference)
Salt and freshly ground black pepper
4-6 Tbsp unsalted butter (divided) for the cowboy butter sauce
¾ cup heavy cream
¼-½ cup chicken broth (or reserved pasta water)
1-2 cloves garlic, minced
½ tsp crushed red pepper flakes (optional, for heat)
1 Tbsp Dijon mustard
Juice of ½ lemon (about 1 Tbsp)
2 Tbsp chopped fresh parsley
¼ cup freshly grated Parmesan cheese

Step-by-Step Instructions

1. Cook the Linguine

Bring a large pot of salted water to a boil. Cook the linguine until al dente. Reserve about ½ cup of the pasta water, then drain the pasta and set aside.

2. Season and Sear the Chicken

While the pasta cooks, dry the chicken pieces and season with smoked paprika, garlic powder, salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5-7 minutes, until golden and cooked through. Remove the chicken and set aside.

3. Make the Cowboy Butter Sauce

In the same skillet (leave the flavorful bits), lower the heat to medium-low and add half the butter. Once melted, add the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant. Stir in the Dijon mustard, lemon juice, then add the heavy cream and chicken broth (or reserved pasta water). Bring to a gentle simmer and let it thicken slightly, about 2-3 minutes.

4. Combine Everything

Return the chicken to the skillet and toss in the drained linguine. Add the Parmesan and chopped parsley, stirring to coat everything evenly. If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency. Taste, adjust salt and pepper.

5. Serve and Garnish

Plate the linguine and chicken immediately. Garnish with extra parsley, fresh lemon wedges if desired, and a generous sprinkle of Parmesan. Serve hot.

Pro Tips & Variations

Use whole-milk heavy cream for the richest sauce; half-and-half will thin it out.
For a milder version, omit the red pepper flakes and use less smoked paprika.
Swap the chicken for shrimp or tofu to adapt it for different diets.
Toss in baby spinach or halved cherry tomatoes at the end for color and extra nutrients.
Pair with garlic bread or a crisp green salad to balance richness.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream to loosen the sauce as needed.

Cowboy Butter Chicken Linguine – Creamy, Bold & Easy