Quick Cowboy Butter Chicken Linguine Recipe

I had to share my Easy Cowboy Butter Chicken Linguine because the garlicky cowboy butter, juicy chicken, and tender linguine come together in just 30 minutes to create an unexpectedly bold dinner.

I gotta admit, the first time I tried Cowboy Butter Chicken Linguine I thought it would be just another quick pasta, but something about the rich butter and a punch of garlic, minced made me pause. The sauce feels wrong in the best way, like it’s flirting with boldness without trying too hard.

I kept expecting it to be fussy, but nope, it’s oddly confident and a little messy, the kind of meal that makes you wanna go back for seconds before you even finish your first forkful. Trust me, that unsalted butter plays dirty in the best possible way.

Ingredients

• Linguine: long pasta gives carbs and energy, little fiber, fills you up.
• Chicken breast: lean protein, builds muscle, healthy, can dry out if overcooked.
• Unsalted butter: adds richness and fat, not healthy in excess, tastes amazing though.
• Garlic: pungent, gives savory depth, may reduce inflammation, adds aromatic sharpness.
• Lemon juice: bright acid, cuts richness, adds tartness and vitamin C, wakes dish up.
• Smoked paprika: smoky, mild spice, adds color, low calories, big flavor boost.
• Cayenne or red pepper flakes: bring heat, tiny calories, can boost metabolism a bit.
• Parsley: fresh herb, adds color and freshness, vitamin boost, light green bite.

Ingredient Quantities

• 8 oz linguine
• 1 lb chicken breast sliced
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper or red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

How to Make this

1. Bring a large pot of salted water to a boil and cook the 8 oz linguine according to package directions until al dente; before you drain, scoop out and save about 1/2 cup of the pasta water.

2. Pat the 1 lb sliced chicken dry with paper towels, then toss it with 1 tsp smoked paprika, 1/4 tsp cayenne or red pepper flakes, 1/2 tsp kosher salt and 1/4 tsp black pepper so it’s evenly coated.

3. Heat a large skillet over medium-high heat and melt 2 tablespoons of the 3 tbsp unsalted butter. Add the 4 cloves minced garlic and sauté just until fragrant, about 20 to 30 seconds, don’t let it brown or it’ll go bitter.

4. Add the seasoned chicken to the skillet in a single layer and cook, stirring or flipping pieces as needed, until golden and cooked through about 4 to 6 minutes depending on thickness; no pink in the center.

5. Reduce heat to low, stir in the remaining 1 tablespoon butter and 1 tablespoon lemon juice, scraping up any browned bits from the pan, then add a splash (1 to 2 tablespoons) of the reserved pasta water to loosen the sauce.

6. Add the drained linguine to the skillet and toss well to coat, adding more reserved pasta water a little at a time if the sauce seems dry — you want a glossy, silky coating that clings to the noodles.

7. Stir in 2 tablespoons chopped fresh parsley and about 1/4 cup grated Parmesan cheese if using, tossing until everything is combined and the cheese melts into the sauce a bit.

8. Taste and adjust seasonings, add a pinch more salt or a grind of black pepper if needed, and if you want more heat add a few extra red pepper flakes.

9. Let the pasta sit in the pan for a minute to soak up the sauce, then serve warm with extra parsley and Parmesan on top, enjoy this rich buttery, garlicky cowboy butter chicken linguine.

Equipment Needed

1. Large pot for boiling the linguine
2. Colander or pasta strainer to drain and save pasta water
3. Large skillet or frying pan for cooking the chicken and finishing the pasta
4. Tongs or pasta fork to toss noodles and turn chicken
5. Wooden spoon or heatproof spatula to scrape browned bits and stir the sauce
6. Chef’s knife and cutting board, for slicing the chicken and chopping parsley
7. Measuring spoons and a tablespoon for spices, butter and lemon juice
8. Measuring cup or small ladle to scoop out about 1/2 cup reserved pasta water
9. Paper towels to pat the chicken dry and blot excess moisture

FAQ

Quick Cowboy Butter Chicken Linguine Recipe Substitutions and Variations

• 8 oz linguine: swap with 8 oz fettuccine or spaghetti for a similar bite, or use 8 oz gluten free rice/corn pasta (check package cook time), or try spiralized zucchini noodles for a lighter dish but toss them in the butter quick so they don’t get soggy.
• 1 lb chicken breast, sliced: use 1 lb boneless skinless chicken thighs for juicier meat, or 1 lb peeled deveined shrimp (cook much faster), or 14 oz firm tofu, pressed and cubed, if you want a vegetarian version.
• 3 tbsp unsalted butter: substitute 3 tbsp extra virgin olive oil for a lighter, more Mediterranean flavor, or ghee for a nuttier note, or a plant based buttery spread if you need dairy free; if you use salted butter cut the added salt down a bit.
• 1/4 cup grated Parmesan cheese (optional): swap with Pecorino Romano or grated Asiago for sharper flavor, or use 3-4 tbsp nutritional yeast for a vegan cheesy hit, or just skip it and add a squeeze more lemon for brightness.

Pro Tips

– Save at least half a cup of the pasta water and add it slowly while tossing, a little at a time. The starch in that water is what makes the butter and cheese cling to the noodles so you get a silky sauce instead of greasy puddles.

– Cut the chicken into even, fairly thin pieces and pat them very dry before seasoning. Dont crowd the pan or the pieces will steam and wont get that golden crust that adds flavor.

– Be careful with the garlic, it goes from fragrant to bitter super fast. Cook it only until fragrant or add it later once the chicken has started to brown so it wont scorch.

– Finish the pasta in the skillet off low heat with the last tablespoon of butter, lemon and cheese, tossing until glossy. Let it sit a minute before serving so the sauce tightens up, then taste and tweak salt or lemon at the end for balance.