Cowboy Butter Chicken Linguine is a tasty dish that brings together tender chicken, rich buttery sauce, and perfectly cooked linguine pasta. The “cowboy butter” adds a flavorful kick with a blend of herbs and spices that make every bite comforting and satisfying. It’s the kind of meal that feels both hearty and a little fancy without much fuss.
I love making this dish when I want something quick but special. The chicken gets coated in that buttery sauce that’s a little tangy and a little spicy, and it sticks to the pasta just right. It’s one of those dishes that always gets compliments because it tastes like you spent hours in the kitchen, but really, it comes together quickly.
My favorite way to serve it is with a simple side salad or some steamed veggies to keep things fresh and colorful. It’s great for dinner parties or just a cozy night in when you want to treat yourself to something tasty. Plus, leftovers heat up well, so I often make extra to enjoy the next day.
Key Ingredients & Substitutions
Linguine Pasta: Linguine has a nice flat shape that holds creamy sauces very well. If you don’t have linguine, spaghetti or fettuccine work great too. For a gluten-free option, try rice noodles or gluten-free pasta varieties.
Chicken Breast: Using boneless, skinless chicken breasts is great for quick cooking and lean protein. You can also use chicken thighs for a juicier, more flavorful result.
Butter and Olive Oil: Butter is the heart of the cowboy butter sauce, giving it richness and flavor. Olive oil helps with cooking the chicken, but feel free to use avocado oil or a mild vegetable oil if you prefer.
Cajun Seasoning & Smoked Paprika: These spices add depth and a little heat to the sauce. If you want less spice, reduce the cayenne or swap with mild paprika. You can also make your own blend with equal parts paprika, garlic powder, onion powder, with a pinch of cayenne.
Heavy Cream & Parmesan Cheese: Heavy cream creates a rich and silky sauce. For a lighter alternative, half-and-half or whole milk can work, but the sauce will be less thick. Parmesan adds a sharp, salty note—grated Pecorino Romano is a nice substitute.
How Do You Make the Sauce Creamy and Well-Balanced?
Creating a smooth and perfect cowboy butter sauce is key. Here’s how to get it just right:
- Start with Butter and Garlic: Melt butter gently on medium heat and sauté garlic until fragrant but not brown—1 minute is perfect.
- Simmer the Liquids: Add chicken broth and heavy cream and bring to a gentle simmer. Stir often to combine and prevent sticking.
- Thicken with Cheese: Stir in grated Parmesan while the sauce simmers. This helps thicken the sauce and adds flavor. Don’t boil after adding cheese to avoid clumping.
- Adjust Seasoning Slowly: Taste your sauce before adding salt since Parmesan is salty. Add salt and pepper carefully, adjusting to your preferred balance.
- Coat the Pasta and Chicken Well: Toss the cooked linguine and chicken in the sauce right before serving so every bite is creamy and flavorful.
Equipment You’ll Need
- Large pot – I use it to cook the pasta easily and quickly.
- Skillet or large frying pan – perfect for cooking the chicken and making the sauce all in one pan.
- Wooden spoon or spatula – helps stir everything without scratching your pan.
- Measuring cups and spoons – for precise seasoning and liquids, making sure the flavors turn out just right.
- Grater – for fresh Parmesan cheese, which really adds flavor to the sauce.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or sausage for a different protein twist — they cook quickly and add their own flavor.
- Mix in sautéed vegetables like bell peppers, mushrooms, or spinach to add color and nutrients.
- Use andouille or spicy sausage with the chicken for a smoky, spicy kick.
- Add a splash of hot sauce or red pepper flakes to increase heat, if you like it spicy.
How to Make Cowboy Butter Chicken Linguine?
Ingredients You’ll Need:
For the Pasta and Chicken:
- 12 oz linguine pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
For the Cowboy Butter Sauce:
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp Cajun seasoning or cowboy spice blend (paprika, cayenne, garlic powder, onion powder, salt, black pepper)
- ½ tsp smoked paprika
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This dish takes about 25-30 minutes total. Around 10 minutes to prep and cook the chicken and pasta, then 10-15 minutes to make the creamy cowboy butter sauce and combine everything. It’s perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Cook the Linguine:
Start by bringing a large pot of salted water to a boil. Add the linguine pasta and cook according to the package directions until it’s al dente (tender but with a little bite). Drain the pasta and set it aside while you prepare the rest.
2. Prepare and Cook the Chicken:
While the pasta cooks, season your chicken pieces with the Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, turning until they are golden brown and cooked through. Remove the chicken from the skillet and set aside for now.
3. Make the Cowboy Butter Sauce:
Lower the heat to medium. In the same skillet, melt the butter. Once melted, add the minced garlic and sauté it until fragrant—this usually takes about 1 minute, so don’t let it burn. Pour in the chicken broth and heavy cream, stirring everything together. Let it simmer gently so the flavors combine and the sauce thickens slightly.
4. Finish the Sauce and Combine Everything:
Stir in the grated Parmesan cheese until the sauce becomes creamy and smooth. Add the cooked chicken back to the skillet and toss it around in the sauce to coat well. Season with salt and pepper to taste. Finally, add the cooked linguine and mix everything together so the pasta is coated in that delicious cowboy butter sauce.
5. Serve and Enjoy:
Dish the Cowboy Butter Chicken Linguine onto plates or bowls. Sprinkle freshly chopped parsley over the top for a fresh, colorful finish. Serve right away and enjoy the rich, creamy, and flavorful meal!
Can I Use Frozen Chicken for This Recipe?
Yes, just be sure to thaw it completely before cooking. Thaw frozen chicken overnight in the fridge or use the quick thaw method by placing it in a sealed bag submerged in cold water. Dry the chicken well to ensure a nice sear.
Can I Substitute Heavy Cream?
You can swap heavy cream for half-and-half or whole milk for a lighter sauce, but it won’t be as thick or rich. To help thicken the sauce, you can add a little cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) while simmering.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth if the sauce feels too thick.
Can I Add Vegetables to This Dish?
Absolutely! Sautéed bell peppers, mushrooms, or spinach make great additions. Add them to the skillet after cooking the chicken so they stay vibrant and tender.