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Creamy Cowboy Butter Chicken Linguine Recipe
Ash Tyrrell

Creamy Cowboy Butter Chicken Linguine Recipe

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in fresh lemon juice to brighten flavors. Plate the pasta and chicken, then top with chopped parsley and lemon slices. Serve promptly.

Notes

  • 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.