This Butter Chicken Linguine is a rich and decadent pasta dish that brings bold, savory flavors to your dinner table in under 30 minutes. Featuring tender bites of spiced chicken and a velvety sauce made with zesty cowboy butter and heavy cream, every forkful is packed with flavor.
With a glossy, garlic-herb cream sauce coating the pasta and golden-brown chicken, this meal is a comforting and impressive option for any night of the week.
Recipe Details
- Flavor Profile: This dish is savory, creamy, and tangy, highlighting the complex herb and garlic notes of cowboy butter balanced by the richness of heavy cream and fresh lemon.
- Texture: You get tender, juicy chunks of chicken and smooth pasta strands enveloped in a luscious, coating sauce.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It involves boiling pasta and a simple one-pan skillet sauce.
What You’ll Need
To make this recipe, you will need a large pot for boiling the pasta and a large skillet to cook the chicken and build the sauce. A pair of tongs is helpful for tossing the linguine in the creamy mixture. The ingredients rely on boneless chicken breasts, linguine pasta, and the star ingredient cowboy butter along with heavy cream to create the sauce.
Ingredient Notes
- Linguine – This flat pasta shape is perfect for holding onto the thick cream sauce.
- Chicken Breasts – Boneless, skinless chicken breasts cut into bite-sized pieces cook quickly and stay tender.
- Cowboy Butter – This is the key flavor driver. Cowboy butter is typically a compound butter packed with garlic, fresh herbs, Dijon mustard, and spices. It adds an instant depth of flavor to the sauce without needing a dozen individual spices.
- Heavy Cream – This creates the luxurious, velvety base of the sauce that coats the noodles.
- Garlic Salt – Used to season both the chicken and the sauce for a consistent savory punch.
- Paprika – Adds a warm color and mild earthy flavor to the chicken.
- Lemon Juice – A final splash of lemon juice cuts through the richness of the butter and cream, brightening the entire dish.
- Red Pepper Flakes – A small amount adds a gentle heat that complements the creamy sauce.
Add-ins and Substitutions
- Pasta – If you do not have linguine, fettuccine or spaghetti work beautifully as substitutes.
- Vegetables – Stir in fresh spinach or steamed broccoli florets at the end for added color and nutrition.
- Spice Level – Adjust the crushed red pepper flakes to suit your preference. If your cowboy butter is already spicy, you might want to reduce the flakes.
How to Make Butter Chicken Linguine
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until it is tender but still firm to the bite. Drain the pasta and set it aside.
- Sear the Chicken: To a large skillet set over medium-high heat, add the olive oil. Once hot, add the chicken pieces in a single layer. Season the chicken evenly with paprika, garlic salt, kosher salt, and pepper. Cook for 3-4 minutes on one side, or until golden brown.
- Finish Chicken with Butter: Nestle 2 tablespoons of the cowboy butter into the skillet with the chicken. Flip the pieces of chicken and continue to cook until they are browned and cooked through to an internal temperature of 165°F, about another 3-4 minutes.
- Rest the Chicken: Remove the cooked chicken from the pan. Place it onto a plate and tent loosely with foil to keep warm.
- Make the Sauce: Reduce the heat to low. Add the rest of the cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet. Use a spatula to scrape up the brown bits (fond) from the bottom of the pan, and stir until the butter has melted and the sauce is smooth.
- Combine: Add the cooked linguine and the chicken back to the skillet, tossing well to coat everything in the sauce.
- Finish: Add the lemon juice and stir to combine.
- Serve: Serve the dish warm, garnished with fresh lemon slices and chopped parsley.
Pro Tip: Don’t skip scraping the “brown bits” off the bottom of the pan when adding the cream. Those bits are caramelized chicken juices and spices that add immense flavor to your sauce.
Recipe Tips
- Don’t Overcook Chicken: Since the chicken is cut into small bites, it cooks very fast. Keep an eye on it to ensure it stays juicy.
- Sauce Consistency: If the sauce becomes too thick once you add the pasta, you can splash in a little bit of reserved pasta water to loosen it up.
- Room Temperature Cream: Taking the chill off your heavy cream before adding it to the hot pan helps it blend smoother and prevents seizing.
FAQs
- What is cowboy butter? Cowboy butter is a zesty compound butter usually made with garlic, lemon zest, Dijon mustard, chili flakes, and herbs like parsley and chives. It is often used for steak but works wonders in pasta.
- Can I make this ahead? Cream sauces are best enjoyed fresh as they can separate when reheated. However, leftovers can be stored in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or milk.
- Can I use chicken thighs? Yes, boneless skinless chicken thighs are a great substitute and will be even more tender.
Serving Suggestions
- Bread: A slice of crusty bread or garlic bread is essential for soaking up any extra creamy sauce.
- Salad: Serve with a crisp green salad or Caesar salad to cut through the richness of the meal.
- Vegetables: Roasted asparagus or green beans make excellent side dishes.
Make This Recipe in Advance
- Prep: You can cut the chicken and measure out the spices ahead of time.
- Storage: Best served immediately. If meal prepping, store the sauce separately if possible, or be prepared to add liquid when reheating.
Butter Chicken Linguine
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This Butter Chicken Linguine is a rich and decadent pasta dish that brings bold, savory flavors to your dinner table in under 30 minutes. Featuring tender bites of spiced chicken and a velvety sauce made with zesty “cowboy butter” and heavy cream, every forkful is packed with flavor. With a glossy, garlic-herb cream sauce coating the pasta and golden-brown chicken, this meal is a comforting and impressive option for any night of the week.
Ingredients
Pasta & Chicken
- 8 ounces linguine
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch bites
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Creamy Cowboy Butter Sauce
- 1/4 cup (4 tablespoons) cowboy butter, divided (see notes)
- 3/4 cup heavy cream
- 1 teaspoon garlic salt
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon fresh lemon juice
- Fresh lemon slices and chopped parsley (for garnish)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside (reserve a splash of pasta water just in case).
Sear the Chicken
In a large skillet over medium-high heat, heat the olive oil. Add the chicken pieces in a single layer. Season evenly with the paprika, 1/2 teaspoon garlic salt, kosher salt, and pepper. Cook for 3-4 minutes on one side until golden brown.
Finish Chicken with Butter
Add 2 tablespoons of the cowboy butter to the skillet with the chicken. Flip the chicken pieces and continue cooking for another 3-4 minutes until browned and cooked through (internal temp 165°F).
Rest the Chicken
Remove the chicken from the pan to a plate and tent loosely with foil to keep warm. Do not wipe the pan.
Make the Sauce
Reduce the heat to low. Add the remaining 2 tablespoons of cowboy butter, heavy cream, 1 teaspoon garlic salt, and red pepper flakes to the skillet. Use a spatula to scrape up the browned bits (fond) from the bottom of the pan—this is pure flavor! Stir until the butter melts and the sauce is smooth.
Combine
Return the cooked linguine and chicken to the skillet. Toss well to coat everything in the sauce.
Finish & Serve
Stir in the lemon juice. Garnish with fresh lemon slices and chopped parsley. Serve immediately.
Notes
What is Cowboy Butter? It is a compound butter typically packed with garlic, fresh herbs (parsley, chives), Dijon mustard, lemon zest, and spices (cayenne/chili flakes). If you don’t have pre-made cowboy butter, you can mix 4 tbsp softened butter with 1 clove minced garlic, 1 tsp Dijon, 1 tsp chopped parsley, and a pinch of chili flakes.
Don’t Clean the Pan: The “brown bits” stuck to the bottom of the pan after cooking the chicken are essential. They dissolve into the cream to create a deep, savory flavor foundation.
Sauce Consistency: If the sauce becomes too thick once the pasta is added, splash in a tablespoon or two of warm pasta water to loosen it up.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / Skillet
- Cuisine: American / Fusion
Nutrition
- Serving Size: 1 Serving
- Calories: 680
- Sugar: 2g
- Sodium: 950mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 165mg
Keywords: butter chicken pasta, cowboy butter recipe, creamy chicken linguine, easy pasta dinner, 30 minute meals, garlic butter chicken pasta, rich pasta sauce
