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