I made this creamy, flavorful Cowboy Butter Chicken Linguine for those nights when I want comfort food with a little extra flair. It’s packed with juicy chicken, tender linguine, and a garlicky butter sauce with a hint of spice. The whole dish comes together in about 30 minutes and delivers big, bold taste with minimal effort.
Why You’ll Love This Recipe
I love how this recipe combines the richness of butter and cream with the zesty punch of garlic, paprika, and lemon. It’s perfect for busy weeknights because it’s quick to make, but also impressive enough for guests. Plus, I can easily customize it to suit what I have on hand or what I’m craving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts, cubed
8 oz linguine pasta
1 tablespoon olive oil
2 tablespoons unsalted butter
4 garlic cloves, minced
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes (optional)
Juice of ½ lemon (about 1 tablespoon)
½ cup heavy cream
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)
Directions
I bring a large pot of salted water to a boil and cook the linguine until al dente, then drain and set it aside. I like to reserve about ½ cup of the pasta water to adjust the sauce later if needed.
While the pasta cooks, I heat the olive oil in a large skillet over medium-high heat. I add the cubed chicken, season with salt, pepper, and paprika, and cook for 5–6 minutes until golden and fully cooked. Then I remove the chicken from the skillet and set it aside.
In the same skillet, I reduce the heat to medium and melt the butter. I add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
I stir in the lemon juice, then pour in the heavy cream. I let the sauce simmer for a couple of minutes to thicken slightly.
I return the cooked chicken to the skillet, then add the cooked linguine. I toss everything together, making sure the pasta is well coated. If the sauce is too thick, I add a splash of the reserved pasta water.
I stir in the Parmesan cheese and give it another good toss. I finish by seasoning to taste and garnishing with chopped parsley before serving.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: about 30 minutes
Variations
I sometimes swap the chicken for shrimp or even sliced sausage for a different flavor.
Adding baby spinach, mushrooms, or bell peppers gives the dish extra nutrition and texture.
For a lighter version, I use half-and-half or whole milk instead of heavy cream.
If I don’t have linguine, I’ve used fettuccine, spaghetti, or even penne with great results.
I can turn up the heat by adding extra red pepper flakes or a few dashes of hot sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I prefer using a skillet over medium-low heat with a splash of cream or water to loosen the sauce. The microwave works too—just heat in 30-second bursts, stirring in between.
I don’t recommend freezing the full dish since the cream sauce and pasta can get grainy, but the sauce and chicken alone can be frozen separately.
FAQs
Can I make this ahead of time?
Yes, I often prep the chicken and sauce ahead of time. When I’m ready to eat, I just cook fresh pasta and toss it all together.
Is this dish spicy?
It has a gentle kick from the red pepper flakes, but I can leave them out if I want it milder or add more if I like it spicier.
Can I make this without dairy?
Yes, I use dairy-free butter and a plant-based cream substitute when I need a dairy-free version. I skip the Parmesan or use a vegan alternative.
What can I use instead of linguine?
I’ve made this with spaghetti, fettuccine, and penne. Any pasta shape that holds the sauce well will work.
Can I freeze this dish?
I don’t recommend freezing the full dish because the cream sauce can separate. However, I sometimes freeze the cooked chicken and sauce, then just make fresh pasta when I’m ready to serve it.
Conclusion
This Cowboy Butter Chicken Linguine is one of my favorite ways to get a satisfying, flavorful dinner on the table in just 30 minutes. The combination of juicy chicken, buttery garlic sauce, and pasta is comforting and adaptable. Once I made it the first time, it quickly became a regular in my recipe rotation.
Cowboy Butter Chicken Linguine is a quick, creamy pasta dish featuring tender chicken, a buttery garlic sauce with lemon and paprika, and linguine tossed together for a bold, comforting meal ready in 30 minutes.
Total Time:30 minutes
Yield:4 servings
Ingredients
2 boneless, skinless chicken breasts, cubed
8 oz linguine pasta
1 tablespoon olive oil
2 tablespoons unsalted butter
4 garlic cloves, minced
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes (optional)
Juice of ½ lemon (about 1 tablespoon)
½ cup heavy cream
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook linguine until al dente. Drain and reserve ½ cup of pasta water.
Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, season with salt, pepper, and paprika, and cook for 5–6 minutes until golden and cooked through. Remove chicken and set aside.
In the same skillet, reduce heat to medium and melt the butter. Add garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Stir in lemon juice and add the heavy cream. Simmer for 2–3 minutes to slightly thicken the sauce.
Return the chicken to the skillet and add the cooked linguine. Toss everything together, adding reserved pasta water if needed to loosen the sauce.
Stir in Parmesan cheese, adjust seasoning, and garnish with chopped parsley before serving.
Notes
Swap chicken for shrimp or sausage for variety.
Add spinach, mushrooms, or bell peppers for extra nutrition.
Use half-and-half or whole milk instead of heavy cream for a lighter version.
Try different pasta shapes like fettuccine, spaghetti, or penne.
Increase red pepper flakes or add hot sauce for more heat.
