Creamy, rich, and irresistibly savory, Cowboy Butter Chicken Linguine takes your taste buds on a wild ride. This dish combines tender chunks of chicken with silky linguine noodles, all coated in a luscious cowboy butter sauce infused with garlic, herbs, and a hint of spice. It’s a comforting, indulgent meal that feels gourmet enough to impress dinner guests.

The secret lies in the sauce — a velvety blend of butter, fresh herbs, paprika, and lemon juice that clings to every strand of pasta. Whether you’re serving it for a cozy weeknight dinner or as the star of your next gathering, this recipe will quickly earn a permanent spot in your meal rotation.

Preparation Phase & Tools to Use

Large Skillet or Sauté Pan – For searing the chicken and building the sauce without crowding the pan.

Pasta Pot with Strainer – Ensures your linguine cooks evenly without sticking.
Wooden Spoon or Silicone Spatula – To gently incorporate sauce ingredients while preserving the texture of the chicken.
Sharp Chef’s Knife – For cutting chicken into even, bite-sized pieces for uniform cooking.

Microplane or Garlic Press – To release maximum flavor from fresh garlic, a key element in the cowboy butter.

Ingredients for Cowboy Butter Chicken Linguine

Chicken Breast – Lean, tender protein that soaks up the cowboy butter flavors.
Linguine – Long, flat pasta perfect for holding creamy sauces.

Butter – The heart of the sauce, giving it richness and silkiness.
Fresh Garlic – Infuses deep, aromatic flavor into the sauce.
Paprika & Red Pepper Flakes – Add warmth and a gentle kick.

Fresh Herbs (Parsley, Chives) – Brighten the dish and balance the richness.
Lemon Juice – Cuts through the butter with fresh acidity.
Salt & Pepper – Simple but essential for seasoning.

Parmesan Cheese – Adds savory depth and creaminess.

How To Make Cowboy Butter Chicken Linguine

Step 1: Sear the Chicken

Season chicken with salt, pepper, and paprika. Heat butter in a skillet and sear chicken until golden and fully cooked. Remove and set aside.

Step 2: Cook the Pasta

Boil linguine in salted water until al dente. Reserve a cup of pasta water before draining.

Step 3: Build the Cowboy Butter Sauce

In the same skillet, melt more butter. Add garlic, paprika, and red pepper flakes. Stir until fragrant.

Step 4: Combine and Toss

Return chicken to the skillet, add cooked linguine, lemon juice, and a splash of pasta water. Toss until coated. Stir in fresh herbs and Parmesan.

Step 5: Serve and Garnish

Plate generously and sprinkle with extra herbs and Parmesan.

Serving and Storing Cowboy Butter Chicken Linguine

Serve hot, straight from the pan, with a slice of crusty bread to mop up the sauce. For storage, refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream or pasta water to restore creaminess.

Frequently Asked Questions

Can I use a different pasta shape?

Yes, fettuccine or spaghetti works well.

Can I make it spicier?

Add extra red pepper flakes or a pinch of cayenne.

Can I substitute chicken thighs?

Absolutely — thighs stay juicy and flavorful.

Can I make it ahead?

Yes, prepare the sauce and chicken, then cook pasta fresh before serving.

What sides go well with this?

A crisp salad or roasted vegetables pair perfectly.

Want More Pasta Ideas?

If you love this Cowboy Butter Chicken Linguine, you’ll probably enjoy these other favorites from Life With Olivia:

For even more delicious recipes, check out my Pinterest page.

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I’d love to hear how yours turned out — did you go extra spicy, add more herbs, or toss in some veggies? Let’s share tips and make this dish even better together.

Cowboy Butter Chicken Linguine

Author: Olivia McKenney

Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

A decadent pasta dish featuring juicy chicken, tender linguine, and a rich cowboy butter sauce with garlic, herbs, and a touch of spice.

Instructions

1. Season chicken with salt, pepper, and paprika. Heat 2 tbsp butter in a skillet and sear chicken until golden and cooked through. Remove and set aside.

2. Boil linguine in salted water until al dente. Reserve 1 cup pasta water, then drain.

3. In the same skillet, melt remaining butter. Add garlic, paprika, and red pepper flakes. Stir until fragrant.

4. Return chicken to skillet. Add cooked linguine, lemon juice, and a splash of pasta water. Toss to coat.

5. Stir in fresh herbs and Parmesan. Serve hot.