Introduction

This Easy Cowboy Butter Chicken Linguine is a creamy, comforting pasta dish packed with tender chicken and a flavorful butter sauce. Perfect for a quick weeknight dinner that feels indulgent yet simple to prepare.

Easy Cowboy Butter Chicken Linguine Recipe - Recipe Image

Ingredients

3-4 boneless, skinless chicken breasts (about 1 lb)
8 oz linguine pasta
4-5 cloves fresh garlic, minced
6 tbsp unsalted butter
1 cup heavy cream
¼ cup chopped fresh parsley
½ tsp red pepper flakes
Salt and pepper to taste

Instructions

Step 1: Dice the chicken into bite-sized pieces and mince the garlic.
Step 2: Bring a large pot of salted water to a boil and cook the linguine until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain the pasta.
Step 3: In a skillet over medium heat, melt half the butter. Add the chicken pieces, season with salt and pepper, and cook until golden brown for about 6-8 minutes. Remove the chicken and set aside.
Step 4: In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
Step 5: Lower the heat and stir in the remaining butter and heavy cream. Mix well until the sauce is smooth and creamy.
Step 6: Return the cooked chicken to the skillet and toss in the drained linguine. Add reserved pasta water gradually to achieve your desired sauce consistency. Finish by stirring in the chopped fresh parsley before serving.

Tips & Variations

For a smoky flavor, add a pinch of smoked paprika with the red pepper flakes.
Swap linguine for fettuccine or penne if you prefer a different pasta shape.
To lighten the dish, substitute half the heavy cream with whole milk, but keep the cooking time low to avoid curdling.
For extra veggies, toss in sautéed mushrooms or spinach with the garlic.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add a bit more flavor. Adjust cooking time as needed until the chicken is cooked through.

How spicy is this dish?

The red pepper flakes add a mild heat, but you can reduce or omit them if you prefer a milder sauce.

Easy Cowboy Butter Chicken Linguine Recipe

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★★★★★

4.5 from 103 reviews

This Easy Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish featuring tender sautéed chicken tossed in a rich butter and cream sauce with garlic and a hint of red pepper flakes. Perfect for a comforting weeknight dinner, it combines simple ingredients to create a restaurant-quality meal in under 30 minutes.

Author: Dana
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken

3–4 boneless, skinless chicken breasts (about 1 lb), diced into bite-sized pieces

Pasta

8 oz linguine pasta

Sauce

4–5 cloves fresh garlic, minced
6 tbsp unsalted butter
1 cup heavy cream
¼ cup chopped fresh parsley
½ tsp red pepper flakes
Salt and pepper to taste

Instructions

Prepare Ingredients: Dice the chicken breasts into bite-sized pieces and mince the fresh garlic cloves thoroughly to ensure they release maximum flavor during cooking.
Cook Pasta: Bring a large pot of salted water to a boil. Add linguine and cook for 8-10 minutes until al dente. Before draining, reserve about ½ cup of the pasta water to help adjust sauce consistency later.
Sauté Chicken: Heat a skillet over medium heat and melt half of the butter (3 tbsp). Add the diced chicken, season generously with salt and pepper, and cook for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from skillet and set aside.
Sauté Garlic and Red Pepper Flakes: In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute or until fragrant, making sure not to burn the garlic.
Create Sauce: Lower the heat to medium-low and add the remaining butter and heavy cream to the skillet. Stir continuously until the butter is melted and the cream combines into a smooth, creamy sauce.
Combine Pasta and Sauce: Add the cooked linguine to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
Finish and Serve: Stir in the cooked chicken and chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.