I couldn’t resist pairing cowboy butter with tender chicken and silky linguine to craft Chicken Linguine that hides a surprising smoky, garlicky richness.

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I didn’t expect a weeknight dinner to feel like a small, delicious mystery but this Cowboy Butter Chicken Pasta does. I love how thin slices of chicken breasts tumble into glossy linguine and the whole bowl somehow sings with bold, unexpected flavor.

There’s a richness that keeps pulling you back, and little pops of brightness that make you keep guessing what made it taste so right. If you like Chicken Linguine this one will make you curious enough to try it on a random Tuesday.

I can’t promise restraint, you’ll probably want seconds.

Ingredients

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Linguine: Mostly carbs, gives energy, low fiber, comfy pasta feel.
Chicken: Lean protein, builds muscle, keeps you full, watch added sodium.
Unsalted butter: Rich in fat, adds silky richness, not exactly light.
Garlic: Lots of flavor, possible heart benefits, tiny carb content.
Heavy cream: Ultra creamy, high fat and calories, makes sauce luxurious.
Parmesan: Sharp salty cheese, adds umami, some protein and calcium.
Lemon juice: Bright acid, cuts richness, adds fresh sour pop.
Parsley and chives: Fresh herbs, vitamin K, green pop and color.

Ingredient Quantities

12 oz linguine

1 lb boneless skinless chicken breasts, thinly sliced

Kosher salt and freshly ground black pepper, to taste

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp chili powder

1/4 tsp cayenne pepper, optional

2 tbsp olive oil

6 tbsp unsalted butter, softened (for cowboy butter)

4 cloves garlic, minced

1 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tbsp fresh lemon juice

1 tbsp chopped fresh parsley

1 tbsp chopped fresh chives

1/2 tsp brown sugar

1/4 tsp crushed red pepper flakes, optional

1 cup heavy cream

1/2 cup chicken broth

3/4 cup freshly grated Parmesan cheese

Extra chopped parsley or chives for garnish, optional

How to Make this

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1. Bring a large pot of salted water to a boil, cook 12 oz linguine until al dente according to package, reserve 1 cup pasta water, then drain and set aside.

2. While pasta cooks, make the cowboy butter: mash 6 tbsp softened butter with 4 minced garlic cloves, 1 tbsp Worcestershire, 1 tbsp Dijon, 1 tbsp lemon juice, 1 tbsp chopped parsley, 1 tbsp chopped chives, 1/2 tsp brown sugar, and 1/4 tsp crushed red pepper flakes, season lightly with kosher salt and black pepper, set aside.

3. Pat 1 lb thinly sliced chicken breasts dry, then season both sides with kosher salt, pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp chili powder and 1/4 tsp cayenne if you want heat.

4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, add chicken in a single layer and brown until cooked through (about 4-6 minutes per side depending on thickness), remove chicken to a plate and loosely cover.

5. Lower heat to medium, pour in 1/2 cup chicken broth to deglaze the pan, scrape up browned bits with a wooden spoon, let the broth reduce for about 1 minute.

6. Add 1 cup heavy cream to the pan and bring to a gentle simmer, then stir in about half the cowboy butter so it melts into the cream, simmer 2-3 minutes until the sauce thickens slightly, add more cowboy butter a bit at a time to taste but don’t add it all at once or the sauce can separate.

7. Turn heat low and slowly stir in 3/4 cup freshly grated Parmesan until smooth, if the sauce seems too thick loosen with reserved pasta water a few tablespoons at a time until you get a silky consistency, taste and adjust salt, pepper or lemon juice.

8. Return sliced or chopped chicken to the skillet to warm through, add the drained linguine and toss well so every strand is coated, fold in the remaining chopped parsley and chives.

9. Plate the pasta, sprinkle extra chopped parsley or chives on top and add a final grind of black pepper, serve hot and enjoy the rich, garlicky cowboy butter flavor.

Equipment Needed

Youll only need a few basics to pull this together, nothing fancy. Dont skip the tools that help with timing and tossing.

1. Large pot with lid for boiling the linguine
2. Colander for draining and reserving pasta water
3. Large skillet or sauté pan, about 12 inches, for cooking chicken and sauce
4. Wooden spoon or heatproof spatula for deglazing and stirring
5. Tongs or a pasta fork for flipping the chicken and tossing the pasta
6. Small bowl and spoon to mash and mix the cowboy butter
7. Chef knife and cutting board for slicing chicken and chopping herbs
8. Measuring cups and spoons for the butter, broth, cream and seasonings
9. Microplane or box grater for freshly grated Parmesan

FAQ

Can I use a different pasta than linguine? A: Yes, use penne, fettuccine, rigatoni or any pasta you like. Cook it al dente and toss with the sauce right away so it soaks up the flavor, don't let it sit dry.

How do I make this less spicy? A: Skip the cayenne and crushed red pepper flakes, cut the chili powder in half. Smoked paprika gives great flavor without heat so keep that, you'll still get a nice smoky note.

Can I make the cowboy butter or the whole dish ahead? A: Yep. Cowboy butter stores in the fridge up to 3 days or freeze it. The pasta with sauce keeps 3 to 4 days refrigerated. Reheat gently over low heat and add a splash of chicken broth or cream if it gets thick.

My sauce sometimes splits, how do I prevent that? A: Don't boil after adding the cream or cheese, keep the heat low. Add cheese off the heat or stir it in gradually. A little reserved pasta water helps emulsify the sauce so it stays silky.

Any good dairy free or lighter substitutions? A: For lighter use half and half or whole milk with a teaspoon of flour to thicken. For dairy free try canned coconut cream and vegan butter, but flavor will change a lot. Vegan parmesan works okay in a pinch.

How do I make sure the chicken stays juicy and cooked through? A: Slice it thin so it cooks fast, 3 to 4 minutes per side in a hot pan. Internal temp should reach 165 F or cut a piece to check juices run clear. Let it rest a minute before tossing with sauce.

Cowboy Butter Chicken Pasta – The Ultimate Comfort Dish Recipe Substitutions and Variations

Chicken breasts
- Boneless skinless thighs, juicier and less likely to dry out, just cook a bit longer
- Turkey breast, similar texture and mild flavor, adjust cook time slightly
- Shrimp, quick-cooking and tasty, toss in at the end so it doesn’t overcook
- Firm tofu, press, cube and brown for a vegetarian swap
Linguine
- Fettuccine, similar width and holds the sauce well
- Spaghetti, a bit thinner but totally fine in this dish
- Gluten-free pasta (brown rice or corn), for gluten-free needs
- Zucchini noodles, lighter and low carb, just don’t overcook or they’ll get soggy
Heavy cream
- Half and half plus 2 tbsp melted butter per cup, richer and close to cream
- Coconut cream, dairy-free and thick, note a mild coconut flavor
- Whole milk thickened with 1 tbsp cornstarch per cup, simmer to activate the starch
- Greek yogurt thinned with a little milk, stir in off the heat so it won’t split
Freshly grated Parmesan
- Pecorino Romano, sharper and saltier, use a bit less if you like
- Asiago, nuttier and melts nicely
- Grana Padano, similar to Parm but milder
- Nutritional yeast, for a vegan cheesy note

Pro Tips

– Soften the cowboy butter completely and add it in small spoonfuls once the cream is warm, not boiling. Dont dump it all in at once or the sauce can break, and if it looks greasy or separated whisk in a few tablespoons of reserved pasta water or warm broth to bring it back.

– Undercook the linguine by about 1 minute so it finishes in the sauce, that way the noodles soak up flavor and wont get mushy. Use the starchy pasta water sparingly to loosen the sauce, a little goes a long way.

– Dont crowd the pan when searing the chicken, do it in one layer or in batches so you get a good brown crust. Pat the pieces dry first, rest the cooked chicken a few minutes before slicing so the juices stay inside.

– Freshly grate the Parmesan and stir it in off the heat or on the lowest setting, too much heat makes it grainy. Finish with a squeeze of lemon and a final taste for salt, its the easiest way to brighten that rich, garlicky sauce.