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cowboy butter chicken linguine

Cowboy Butter Chicken Linguine

This Cowboy Butter Chicken Linguine is a creamy, garlicky pasta dinner loaded with tender chicken and fresh herbs. One skillet brings together silky linguine, bold cowboy butter sauce, and restaurant-quality flavor in just 30 minutes.
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Course: dinner, Main Dish
Cuisine: American, Italian-American
Keyword: Cowboy Butter Chicken Linguine, creamy chicken pasta, easy pasta dinner, garlic butter pasta, one-pan pasta, skillet chicken linguine, weeknight dinner
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 plates
Calories: 520kcal
Cost: $12.50

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

The magic of cowboy butter chicken linguine is in building the flavor base with garlic, fresh herbs, and real butter before adding cream. Save that pasta water—it's what makes the sauce silky and helps it cling to every strand. Let it simmer just until the sauce thickens slightly, then serve immediately for the creamiest texture.

Nutrition

Serving: 1plate | Calories: 520kcal | Carbohydrates: 48g | Protein: 32g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 480mg | Potassium: 420mg | Fiber: 3g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 2.2mg