Creamy Cowboy Butter Chicken Linguine Recipe | Rich & Zesty Pasta

When I made this creamy cowboy butter chicken linguine for dinner last week, I felt like I had unlocked a home-cooked version of restaurant magic. The sauce was silky, slightly spicy, and rich, coating every strand of linguine and every bite of tender chicken. I couldn’t resist sneaking a forkful even before plating.

Once I sat down with my first bite, I knew this recipe would be on my weekly rotation. It’s comfort, flavor, and simplicity all wrapped into one satisfying dish — and if you love buttery, lemony flavors, you’ll also enjoy this Creamy Butter Lemon Chicken Recipe for another cozy dinner idea.

Creamy Cowboy Butter Chicken Linguine Recipe

Ingredients

Here’s what you’ll need (for about 4 servings) — plus tips I learned from making it:

8 ounces linguine — I always choose linguine because its flat shape holds the sauce beautifully.
1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes — evenly sized pieces cook uniformly.
2 tablespoons extra-virgin olive oil — helps sear the chicken with flavor.
½ teaspoon smoked paprika — gives that signature smoky warmth.
½ teaspoon garlic salt — for savory depth.
½ teaspoon kosher salt — enhances all flavors.
¼ teaspoon freshly ground black pepper — simple but essential.
¼ cup (4 tbsp) cowboy butter, divided — this is your flavor star (compound butter with spices).
¾ cup heavy cream — yields a silky, rich sauce.
1 teaspoon garlic salt (for the sauce) — boosts the garlicky notes.
¼ teaspoon crushed red pepper flakes — adds gentle heat.
½ teaspoon fresh lemon juice — brightens and balances richness.
Lemon slices (for garnish) — optional, but nice visual + citrus burst.
Fresh parsley, chopped (for garnish) — adds color and freshness.

Note: Serves 4 people.

Variations

If you want to tweak this recipe to suit dietary needs or flavor preferences, here are some ideas:

Dairy-free: Use vegan butter (or margarine), and substitute heavy cream with coconut cream or cashew cream. Replace Parmesan (if using) with nutritional yeast.
Lower-fat / lighter: Use half-and-half instead of heavy cream, and reduce butter by a tablespoon or two.
Sugar-free / savory only: This recipe doesn’t use added sugar, so it’s already good there. You can leave out crushed red pepper flakes if you want zero spice.
Protein swaps: Instead of chicken, try shrimp (cook 2–3 minutes per side), salmon, or cubed tofu.
Pasta swaps: Use gluten-free linguine or spaghetti, or even fettuccine or penne if that’s what you have.
Extra flavor add-ins: Add sautéed mushrooms, spinach (fresh, not frozen), sun-dried tomatoes, or a pinch of cayenne pepper for extra kick.

Or try something cozy and creamy like Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo if you’re in the mood for a comforting one-pot meal.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Large pot — for boiling the linguine.
Colander or strainer — to drain pasta and reserve pasta water if needed.
Large skillet or frying pan — to cook the chicken and finish the sauce.
Wooden spoon or silicone spatula — to stir and scrape up fond (the browned bits).
Knife and cutting board — for cutting chicken and garnishes.

How to Make Creamy Cowboy Butter Chicken Linguine

Season and cook the pasta

Bring a large pot of salted water to a boil. Add the linguine and cook until just al dente (firm to the bite). Before draining, scoop out about 1 cup of pasta water and set it aside, then drain the pasta.

Sear the chicken

Heat olive oil in your skillet over medium-high heat. Season chicken pieces with smoked paprika, garlic salt, salt, and black pepper. Place them in the hot skillet in a single layer and cook for 3–4 minutes per side, until browned and cooked through (internal temp ~165°F). Remove chicken and set aside.

Build the sauce

Reduce heat to low-moderate. Add half of the cowboy butter to the same skillet and let it melt. Stir in garlic salt and red pepper flakes. Pour in heavy cream and stir until combined, scraping up browned bits from the pan.

Combine pasta, chicken, and sauce

Add the linguine and chicken back into the skillet. Toss gently to coat everything in sauce. If needed, add some reserved pasta water a splash at a time to loosen the sauce until silky.

Finish and garnish

Stir in fresh lemon juice to brighten flavors. Plate the pasta and chicken, then top with chopped parsley and lemon slices. Serve promptly.

Additional Tips for Making This Recipe Better

When I made this dish several times, these tricks made it even better for me:

Always pat the chicken dry with paper towels before seasoning — less moisture = better sear.
Don’t overcrowd the skillet — if chicken pieces are too crowded, they steam instead of browning.
Use freshly grated Parmesan (if you use it) rather than pre-shredded — melts more smoothly.
Save pasta water! The starchy water helps the sauce cling to the linguine.
Taste toward the end — you might want a pinch more salt or a drop of lemon to balance.

How to Serve Creamy Cowboy Butter Chicken Linguine

Serve this dish while it’s hot, straight from the skillet to plate. Thread the linguine in loose “nests” with tongs, so you get a twirl of pasta in every bite. Place juicy chicken on top or nestled within.

Garnish with parsley, extra red pepper flakes for a pop of color, and lemon wedges on the side for guests to squeeze if they wish. A light salad or garlic bread makes an easy side, and a drizzle of extra olive oil over the top adds shine.

Nutritional Information

Here’s an approximate nutritional snapshot per serving (4 servings):

Calories: ~ 580 kcal
Protein: ~ 36 g
Carbohydrates: ~ 46 g
Fat: ~ 30 g

Make Ahead and Storage

Storage

Let the pasta cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days.

Freezing

If possible, freeze the pasta and sauce separately (in separate containers). Seal tightly and freeze up to 2 months.

Reheating

Thaw in the refrigerator overnight (if frozen). Warm gently on the stovetop over low heat, adding a splash of milk or water to loosen sauce. Alternatively, microwave in short intervals, stirring and adding liquid as needed to maintain creaminess.

Why You’ll Love This Recipe

Here’s why I keep coming back to it—and why you will too:

It’s fast and simple: ready in about 25 minutes.
Bold, layered flavors: smoky paprika, garlic, butter, and citrus all in one dish.
Flexible and adaptable to dietary needs (swap proteins, go dairy-free, adjust spice).
Creamy comfort food that doesn’t feel heavy when served with a fresh side.
Impressive enough for guests, but easy enough for weeknight dinners.

Ash Tyrrell