This cowboy butter chicken linguine recipe is the creamy, buttery pasta dinner that saved my weeknights. Tender chicken, silky linguine, and that ridiculously good cowboy butter sauce with garlic, herbs, and a kick of spice it's all cooked in one skillet. Takes about 30 minutes total and tastes like something you'd order at a fancy restaurant. I make this cowboy butter chicken linguine whenever I need dinner that feels special but doesn't require me to be a chef.
Why You'll Love This Cowboy Butter Chicken Linguine Recipe
Real talk this creamy cowboy butter chicken linguine is probably the most requested pasta in my house and it's embarrassingly easy to make.
What Actually Works: This cowboy butter chicken linguine recipe sears seasoned chicken, tosses linguine in a garlicky herb butter sauce, then finishes everything with cream and Parmesan in one skillet. That's it. 30 minutes, one pan. The cowboy butter garlic, parsley, thyme, red pepper flakes—is what makes this taste restaurant-quality. My husband who "doesn't like pasta" requests this weekly. Simple enough that my teenager nailed it on the first try.
Why Other Methods Fail: Most versions overcook the chicken until it's rubber, add cream too early so it curdles, or skip fresh herbs so it tastes flat. Pre-shredded Parmesan clumps instead of melting smoothly. This cowboy butter chicken linguine keeps it simple—proper searing, real butter, fresh ingredients, cream at the right moment.
The thing that changed everything: RESERVE PASTA WATER and BUILD FLAVOR FIRST. My first attempt I dumped everything together with cream—bland sauce, thick and gloppy, boring chicken. Nobody wanted seconds. Once I built the cowboy butter base with garlic and herbs first, then used starchy pasta water to loosen the sauce, it transformed into professional-level creamy pasta with silky sauce that actually clings to the noodles. That's the difference between okay pasta and cowboy butter chicken linguine you crave.
Jump to:
- Why You'll Love This Cowboy Butter Chicken Linguine Recipe
- What You'll Need for Cowboy Butter Chicken Linguine Recipe
- How to Make Cowboy Butter Chicken Linguine Recipe
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Cowboy Butter Chicken Linguine Recipe
- My Cowboy Butter Chicken Linguine Recipe Journey
- FAQ
- Cowboy Butter Chicken Linguine
- Related
- Pairing
What You'll Need for Cowboy Butter Chicken Linguine Recipe
Basic pantry ingredients plus fresh herbs. This is the easiest creamy chicken linguine you'll make all month.
Main Ingredients
- Linguine pasta
- Boneless, skinless chicken breasts or thighs
- Butter (real butter, not margarine)
- Garlic cloves
- Heavy cream or cream sauce
- Parmesan cheese (freshly grated)
- Fresh parsley
- Fresh thyme
- Red pepper flakes
- Olive oil
- Chicken broth
- Lemon juice
- Salt and black pepper
Optional Add-Ins
- Cherry tomatoes
- Baby spinach
- Extra Parmesan cheese
- Fresh basil
- White wine
- Sun-dried tomatoes
Exact measurements in the recipe card.
How to Make Cowboy Butter Chicken Linguine Recipe
This cowboy butter chicken linguine comes together in one skillet. The technique is almost ridiculously simple once you know the order.
Prep the Chicken
- Cut chicken breasts into bite-sized pieces or strips
- Season generously with salt, pepper, and Italian seasoning
- Pat them dry with paper towels for better searing
- Let them sit at room temperature for 10 minutes
- Don't overcrowd them or they'll steam instead of getting crispy
- Thinner pieces cook faster and stay more tender
Cook the Pasta
- Bring a large pot of salted water to boil
- Add linguine and cook until al dente according to package directions
- Save 1 cup of pasta water before draining—this is crucial for cowboy butter chicken linguine
- The starchy water helps create silky sauce
- Don't rinse the pasta or the sauce won't stick
- Slightly undercook by 1 minute since it'll finish in the sauce
Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat
- Add chicken pieces in a single layer
- Don't move them for 3-4 minutes to get golden crust
- Flip and cook another 3-4 minutes until cooked through
- Internal temp should hit 165°F
- Remove chicken to a plate and set aside
- Those crispy browned bits in the pan are flavor gold for your cowboy butter chicken linguine
Make the Cowboy Butter Sauce
- In the same skillet, melt butter over medium heat
- Add minced garlic and cook until fragrant, about 1 minute
- Don't let the garlic burn or it'll taste bitter
- Add chopped fresh parsley, thyme, and red pepper flakes
- This is the cowboy butter base that makes cowboy butter chicken linguine special
- The herbs should sizzle and release their oils
- Add a splash of chicken broth to deglaze the pan
- Scrape up all those browned bits from the chicken
Bring It All Together
- Pour in heavy cream and bring to a gentle simmer
- Don't boil it hard or the cream might break
- Add grated Parmesan cheese and stir until melted
- The sauce should be smooth and creamy
- Add cooked linguine and toss to coat
- Use reserved pasta water to thin the sauce if needed
- Add it gradually, a few tablespoons at a time
- Return the chicken to the skillet
- Toss everything together until the pasta is glossy
- Add lemon juice for brightness
- Taste and adjust seasoning with salt and pepper
- Garnish with extra parsley and Parmesan
- Serve immediately while it's hot and creamy
You'll have this incredible cowboy butter chicken linguine with tender chicken, silky noodles, and that buttery garlic sauce that tastes exactly like fancy restaurant pasta.
Top Tip
Reserve pasta water for your cowboy butter chicken linguine recipe. Made this mistake three times using just cream for the sauce. The sauce was too thick and gloopy and wouldn't coat the noodles properly. Everything clumped together and it looked like a mess instead of silky creamy pasta. Started saving 1 cup of pasta water before draining and using it to adjust the sauce consistency and suddenly the sauce was perfectly silky and glossy and actually clung to every strand of linguine. The starchy pasta water is what makes restaurant-quality cowboy butter chicken linguine work at home.
Also, use fresh herbs not dried for the cowboy butter. Fresh parsley and thyme make this cowboy butter chicken linguine taste vibrant and special. Dried herbs taste flat and boring and won't give you that bright herby flavor that makes this butter chicken linguine so good.
Ingredient Substitutions & Variations
The base cowboy butter chicken linguine is perfect but you can customize it.
With Different Proteins
Use chicken thighs instead of breasts for more flavor and juiciness. Shrimp works great too with the cowboy butter sauce—just reduce cooking time. Makes your quick weeknight cowboy butter chicken linguine even more versatile.
Pasta Options
Try fettuccine, spaghetti, or penne instead of linguine. They all work with the creamy butter sauce in this cowboy butter chicken linguine. Use whole wheat pasta for more fiber in your one-pan chicken linguine.
Make It Spicier
Double the red pepper flakes for more heat in your cowboy butter chicken linguine. Add a pinch of cayenne pepper to the cowboy butter. Makes your cowboy chicken pasta have serious kick.
Add Vegetables
Toss in cherry tomatoes, baby spinach, or mushrooms to your cowboy butter chicken linguine. They cook right in the butter sauce and add nutrition to your family-friendly dinner.
Cheese Variations
Mix mozzarella with the Parmesan for extra melty goodness in your cowboy butter chicken linguine. Add a sprinkle of pecorino romano for sharper flavor in your cheesy butter chicken pasta.
Make It Lighter
Use half-and-half instead of heavy cream for lighter cowboy butter chicken linguine. Still tastes rich but has fewer calories.
Lemon Version
Add extra lemon zest and juice for bright citrus flavor in your cowboy butter chicken linguine. Makes your butter chicken linguine bake taste fresh and summery.
Storage and Reuse Instructions
Yeah, cowboy butter chicken linguine keeps pretty well actually.
Refrigerator: Store leftover cowboy butter chicken linguine in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth or cream to revive the sauce. Microwave makes it dry and sad.
Freezing: This cowboy butter chicken linguine freezes okay for up to 2 months but the cream sauce might separate slightly. Let it cool completely, portion into containers. Thaw overnight in fridge and reheat on stovetop, stirring in extra cream if needed.
Make-Ahead: Here's what I actually do when I'm planning ahead for this cowboy butter chicken linguine—I'll sear the chicken in the morning and stick it in the fridge, then whip up that garlicky herb butter base and keep it covered on the counter. When dinner rolls around, I just boil the pasta, warm up the butter mixture, and boom everything comes together in like 10 minutes. My sister does it differently—she makes the whole thing, keeps it separate from the pasta, then tosses it all together fresh. Both ways work, but don't make the pasta ahead or it gets weird and gummy.
Serving: This cowboy butter chicken linguine is one of those dishes that's genuinely better the second you pull it off the stove. The sauce is at peak creaminess, the pasta is perfectly coated, and everything's steaming hot. I usually bring the whole skillet to the table because it looks impressive and keeps everything warm. Yeah, it's still decent as leftovers, but that first serve? That's when it really shines. My kids fight over who gets the first plate.
What to Serve With Cowboy Butter Chicken Linguine Recipe
Okay, so this cowboy butter chicken linguine is definitely rich enough to stand on its own, but I've figured out what actually works alongside it without making the meal feel too heavy.
My Go-To Combo: I'm obsessed with serving this with a super simple arugula salad—just arugula, lemon juice, olive oil, and shaved Parmesan. The peppery bite cuts through all that butter beautifully. Add some crusty bread (honestly, just the grocery store bakery stuff works) and you've got a meal that feels fancy but took zero extra effort.
When I'm Feeding a Crowd: Roasted garlic bread is non-negotiable because people need something to mop up that sauce. I also throw together roasted broccoli or green beans with just salt and lemon—something green and simple so the cowboy butter chicken linguine stays the star.
Date Night Version: This is where I get a little extra. A crisp white wine (I like Pinot Grigio but I'm not picky), some herb-roasted cherry tomatoes on the side, and maybe asparagus if I'm feeling it. The whole meal looks restaurant-level but literally everything except the pasta takes 15 minutes.
Lazy Night Reality: Sometimes it's just the cowboy butter chicken linguine and bagged salad. No shame in that game—it's still a solid dinner.
My Cowboy Butter Chicken Linguine Recipe Journey
First time I made cowboy butter chicken linguine recipe I just boiled pasta, cooked chicken separately, mixed them with some cream and butter and called it done. The sauce was thin and watery, the chicken was bland, and the whole thing tasted like boring buttered noodles. My kids ate it but nobody asked for seconds.
Tried again actually building the cowboy butter base with garlic, fresh herbs, and red pepper flakes before adding the cream to my cowboy butter chicken linguine. Suddenly the sauce had actual flavor and depth. My husband who never compliments dinner said it tasted "restaurant-quality."
Then I forgot to save pasta water and the cowboy butter chicken linguine sauce was too thick and gloppy. Had to add plain water which watered down all the flavor. Started reserving starchy pasta water and using it to adjust consistency and got that perfectly silky creamy butter chicken pasta sauce.
Now I make this easy cowboy butter chicken linguine twice a month because I know the tricks—build the cowboy butter base first, save that pasta water, don't overcook the chicken, finish everything together in the skillet.
FAQ
Why is it called cowboy butter?
Cowboy butter gets its name from the bold, rustic combination of butter, garlic, fresh herbs, lemon, and red pepper flakes—flavors associated with hearty, no-fuss cowboy cooking. It's a compound butter sauce that's intensely flavorful and versatile, traditionally used on steak but perfect for cowboy butter chicken linguine. The "cowboy" refers to the robust, unfussy flavor profile that's meant to be slathered generously on anything. Using cowboy butter in this chicken pasta recipe gives it that signature garlicky, herby, slightly spicy richness.
What kind of sauce is on cowboy pasta?
Cowboy pasta typically features a creamy butter sauce made with heavy cream, butter, garlic, fresh herbs like parsley and thyme, and red pepper flakes for heat. In this cowboy butter chicken linguine recipe, the sauce combines the classic cowboy butter elements with Parmesan cheese and pasta water to create a silky, coating sauce. It's similar to Alfredo but with more herbs and a spicy kick. Some versions of cowboy butter chicken linguine add lemon juice for brightness or chicken broth for depth.
What is cowboy butter?
So cowboy butter started as this over-the-top steakhouse thing—basically butter that got absolutely loaded with garlic, fresh herbs like parsley and thyme, a squeeze of lemon, and enough red pepper flakes to give it a little kick. Some versions throw in Dijon mustard or chives too. The whole idea was to slap it on a steak and call it fancy.
Can you put butter chicken on pasta?
Absolutely—butter chicken flavors work incredibly well on pasta. The creamy, buttery sauce with garlic and herbs coats noodles perfectly and creates a comforting, restaurant-style dish. This cowboy butter chicken linguine proves that butter chicken isn't just for rice. The key is using starchy pasta water to help the sauce cling to the noodles and finishing everything together in one pan. The combination of tender chicken, silky linguine, and rich cowboy butter sauce makes this one of the best weeknight pasta dinners.
More Recipes You'll Love
Once you've nailed this cowboy butter chicken linguine recipe, try my Apple Cake with Dreamy Cream Cheese Frosting Recipe for a showstopping dessert that's moist, spiced, and absolutely irresistible. My Italian Christmas Cookies Recipe brings festive flavor with soft, anise-scented cookies covered in colorful icing perfect for holiday gatherings. And my Christmas Crack Recipe is the addictive sweet and salty snack that disappears in minutes at every party.
Cowboy Butter Chicken Linguine
Equipment
- 1 Large skillet (12 inch) For searing chicken and making the sauce
- 1 Large pot To boil the linguine pasta
- 1 Cutting board and knife To prep chicken and chop fresh herbs
- 1 Measuring cups and spoons For accurate ingredient portions
- 1 Wooden spoon or spatula To stir and toss the pasta
- 1 Grater To freshly grate Parmesan cheese
Ingredients
- 12 oz linguine pasta
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 4 tablespoons butter divided
- 3 tablespoons olive oil
- 6 cloves garlic minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup fresh parsley chopped
- 2 tablespoons fresh thyme leaves
- 1 teaspoon red pepper flakes
- ½ cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Season chicken pieces with salt, pepper, and Italian seasoning. Pat dry with paper towels. Let sit at room temperature for 10 minutes for even cooking.
- Bring large pot of salted water to boil. Cook linguine until al dente according to package directions, about 9-11 minutes. Reserve 1 cup pasta water before draining.
- Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add chicken in single layer and cook 3-4 minutes per side until golden and cooked through (165°F). Remove to plate.
- In same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir constantly to prevent burning.
- Add remaining 2 tablespoons butter, chopped parsley, thyme, and red pepper flakes. Cook 1 minute until herbs are fragrant and butter is melted completely.
- Pour in chicken broth and scrape up all browned bits from bottom of pan. These bits add incredible flavor to your cowboy butter sauce.
- Add heavy cream and bring to gentle simmer. Don't boil hard or cream might break. Let simmer 2-3 minutes until sauce begins to thicken slightly.
- Stir in freshly grated Parmesan cheese until completely melted and sauce is smooth. Season with salt and pepper to taste.
- Add cooked linguine to the skillet and toss to coat evenly. Add reserved pasta water, a few tablespoons at a time, until sauce reaches desired consistency and coats pasta beautifully.
- Return cooked chicken to skillet and toss everything together. Add lemon juice and stir. The sauce should be silky and cling to every strand of pasta.
- Garnish with extra fresh parsley and grated Parmesan cheese. Serve immediately while hot and creamy for best flavor and texture.
Notes
Nutrition
Related
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Pairing
These are my favorite dishes to serve with Cowboy Butter Chicken Linguine Recipe:
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