Cowboy Butter Chicken Pasta features tender, seasoned chicken cooked in butter with aromatics like shallots, garlic, smoked paprika, and crushed red pepper, combined with linguine pasta tossed in a creamy sauce made with heavy cream, lemon juice, and Parmesan cheese. The dish is garnished with fresh parsley and chives, delivering a rich, flavorful meal perfect for weeknights.
You’ll love this recipe because the cowboy butter sauce blends savory and zesty flavors with creamy richness, while the pasta and chicken create a satisfying, comforting dish ready in about 30 minutes.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2¾ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 5 tablespoons salted butter, divided
- 12 ounces uncooked linguine pasta
- 2 large shallots, finely chopped (about ¾ cup)
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper
- 2 cloves garlic, minced
- 1 teaspoon lemon zest plus
- 1½ tablespoons fresh lemon juice, divided
- ⅔ cup heavy whipping cream
- ½ cup freshly shredded Parmesan cheese
- 2 tablespoons minced fresh flat-leaf parsley, divided
- 2 tablespoons minced fresh chives
Instructions
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Sprinkle chicken with ½ teaspoon salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 6-8 minutes until browned and cooked through, then set aside without wiping pan.
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Cook linguine according to package instructions for al dente in salted water; reserve ½ cup pasta water before draining.
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Melt remaining ¼ cup butter in skillet over medium-high heat. Add shallots, smoked paprika, crushed red pepper, and remaining ¼ teaspoon salt; cook 5 minutes until softened. Add garlic and cook 1 minute more.
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Stir in lemon juice and zest; cook 1 minute, stirring constantly.
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Add cream and simmer, stirring frequently, about 5 minutes until thickened. Gradually stir in Parmesan cheese until melted and smooth.
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Return chicken to skillet; stir in 1 tablespoon parsley and chives.
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Add cooked linguine to skillet; turn heat to low, stir in ¼ cup reserved pasta water, and toss until pasta is coated and warmed through. Cook 2-3 minutes more. Add additional pasta water if sauce is too thick.
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Serve sprinkled with remaining parsley.
Tips for Success
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Use fresh lemon juice and zest for bright flavor.
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Do not overcrowd pan while cooking chicken to brown evenly.
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Gradually add pasta water to achieve perfect sauce consistency.
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Fresh herbs add brightness and color to the finished dish.
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Rest sauce on low heat to thicken before adding pasta.
Delicious Variations
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Add roasted red peppers or sun-dried tomatoes for added depth.
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Substitute linguine with fettuccine, penne, or rigatoni.
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Incorporate a pinch of cayenne or smoked chipotle for more heat.
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Serve with garlic bread and a fresh green salad.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, thighs stay juicy and flavorful and cook similarly.
How long does the dish take to prepare?
About 30 minutes from start to finish.
Can I make this ahead and reheat?
Yes, reheat gently on stovetop with extra cream or pasta water.
Is this recipe gluten-free?
Use gluten-free pasta to make it gluten-free.
Can I freeze leftovers?
Freeze pasta and sauce separately; thaw and reheat before serving.
Print
Cowboy Butter Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Tender chicken pieces cooked in butter with shallots, garlic, smoked paprika, and red pepper flakes, combined with linguine tossed in a creamy sauce made from heavy cream, lemon juice, and Parmesan cheese, garnished with fresh parsley and chives.
Ingredients
1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2¾ teaspoons kosher salt, divided
½ teaspoon ground black pepper
5 tablespoons salted butter, divided
12 ounces uncooked linguine pasta
2 large shallots, finely chopped (about ¾ cup)
½ teaspoon smoked paprika
½ teaspoon crushed red pepper
2 cloves garlic, minced
1 teaspoon lemon zest plus 1½ tablespoons fresh lemon juice, divided
⅔ cup heavy whipping cream
½ cup freshly shredded Parmesan cheese
2 tablespoons minced fresh flat-leaf parsley, divided
2 tablespoons minced fresh chives
Instructions
Sprinkle chicken with ½ teaspoon salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat; cook chicken 6-8 minutes until browned and cooked through; set aside without wiping pan.
Cook linguine according to package for al dente in salted water; reserve ½ cup pasta water, drain pasta.
Melt remaining ¼ cup butter in skillet over medium-high heat; add shallots, smoked paprika, crushed red pepper, and remaining ¼ teaspoon salt; cook 5 minutes until softened.
Add garlic; cook 1 minute more. Stir in lemon juice and zest; cook 1 minute, stirring constantly.
Add cream; simmer, stirring frequently for 5 minutes until thickened. Stir in Parmesan until melted and smooth.
Return chicken to skillet; add 1 tablespoon parsley and chives.
Add cooked linguine; reduce heat to low, stir in ¼ cup reserved pasta water, toss until pasta coated and warmed, cooking 2-3 minutes more. Add more pasta water to loosen sauce if needed.
Serve sprinkled with remaining parsley.
Notes
Use fresh lemon juice and zest for brightness.
Don’t overcrowd pan for even browning.
Gradually add pasta water for perfect sauce consistency.
Fresh herbs enhance flavor and color.
Rest sauce on low heat to thicken before adding pasta.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 650
- Fat: 38
- Saturated Fat: 23
- Carbohydrates: 40
- Fiber: 2
- Protein: 40
Keywords: cowboy butter chicken pasta, creamy chicken linguine, lemon butter chicken pasta, smoky spicy chicken pasta
