Here in my Asheville bakery, the scent of sugar and butter is my constant companion. But after a long day of perfecting croissants and frosting cakes, the last thing I want is a complicated dinner. That’s where my secret weapon comes in: a recipe that’s all savory, all comfort, and unbelievably simple.
It reminds me of my Grandma Magnolia, who, despite being a biscuit queen, knew the value of a quick, hearty meal. She’d whip up something magical from the pantry, and it always tasted like home. This Easy Cowboy Butter Chicken Linguine is my modern-day version of that magic.
It combines the zesty, herby punch of cowboy butter with tender chicken and satisfying pasta. It’s the kind of dish that fills your kitchen with an incredible aroma and brings everyone to the table in a hurry. I’ve perfected this recipe over many tired evenings, and I’m so excited to share this incredible Easy Cowboy Butter Chicken Linguine with you. It’s a flavor-packed journey that’s ready in under 30 minutes.
Why You’ll Love This Easy Cowboy Butter Chicken Linguine Recipe
Honestly, what’s not to love? This dish has quickly become a staple in my home, and I know it will in yours, too. First and foremost, it’s all about bold, unforgettable flavor without the fuss.
The cowboy butter, a vibrant mix of garlic, herbs, and a little heat, completely transforms simple chicken and pasta. Here’s why you’ll be making this Easy Cowboy Butter Chicken Linguine again and again:
- Incredibly Fast: From start to finish, you can have this stunning meal on the table in about 30 minutes. Consequently, it’s the perfect solution for busy weeknights when you’re craving something special but are short on time.
- Pantry-Friendly Ingredients: You probably have most of the ingredients for the cowboy butter sauce—like butter, garlic, and dried herbs—in your kitchen right now. This makes our Easy Cowboy Butter Chicken Linguine an accessible and budget-friendly recipe.
- Perfectly Balanced Flavors: The sauce is the star. It’s a symphony of savory, zesty, and herby notes with a gentle kick of spice. The richness of the butter, the brightness of lemon, and the warmth of smoked paprika create a truly addictive combination that clings to every strand of linguine.
- Crowd-Pleasing: This chicken linguine with cowboy butter is a guaranteed hit with the whole family. It feels gourmet and indulgent, but it’s straightforward enough for even picky eaters to enjoy. It’s a fantastic dish for a casual dinner party, too! Making this Easy Cowboy Butter Chicken Linguine will surely impress your guests.
Ingredients You’ll Need
For this simple cowboy butter chicken linguine, we’re using straightforward ingredients that pack a major flavor punch. You can find everything at your local grocery store. Here’s your shopping list for the perfect Easy Cowboy Butter Chicken Linguine.
- Linguine: 1 lb (or 16 oz). You can also use fettuccine or spaghetti.
- Chicken Breasts: 1.5 lbs, boneless and skinless, cut into 1-inch cubes.
- Olive Oil: 2 tablespoons, for searing the chicken.
- Salt and Black Pepper: To taste, for seasoning the chicken and pasta water.
- Unsalted Butter: 1 cup (2 sticks), melted. This is the base of our sauce.
- Garlic: 6 cloves, minced. Don’t be shy with the garlic!
- Shallot: 1 small, finely chopped. It adds a delicate, sweet onion flavor.
- Fresh Parsley: ½ cup, chopped.
- Fresh Chives: ¼ cup, chopped.
- Fresh Thyme: 1 tablespoon, chopped.
- Dijon Mustard: 2 tablespoons. It adds a wonderful tangy depth.
- Lemon Juice: From 1 whole lemon, freshly squeezed.
- Red Pepper Flakes: 1-2 teaspoons, adjust to your preferred spice level.
- Smoked Paprika: 1 teaspoon. It provides a lovely smoky undertone.
- Chicken Broth: ½ cup, for thinning the sauce.
- Reserved Pasta Water: About 1 cup. The starchy water is liquid gold for creating a silky sauce.
Substitutions & Variations
One of the best things about this Easy Cowboy Butter Chicken Linguine is how easily you can adapt it. Feel free to play around with the ingredients to suit your taste or what you have on hand. Here are a few ideas to get you started:
- Protein Swap: This recipe is fantastic with shrimp instead of chicken! Simply sear the shrimp for 1-2 minutes per side until pink. You could also use steak tips for a heartier version of this cowboy butter pasta.
- Pasta Shapes: While I love linguine, feel free to use any pasta you like. Penne, rotini, or bow ties are great because their shapes catch the delicious cowboy butter sauce beautifully.
- Herb Variations: No fresh herbs? You can use dried, but remember to use about one-third of the amount called for (so about 1.5 tablespoons of dried parsley). Fresh cilantro or dill would also be delicious additions.
- Make it Creamy: For a richer, creamier sauce for your Easy Cowboy Butter Chicken Linguine, stir in ¼ to ½ cup of heavy cream or full-fat coconut milk at the end.
- Add Veggies: Boost the nutrition by adding some vegetables. Sautéed mushrooms, spinach, or sun-dried tomatoes would be wonderful stirred into the finished dish. You could also toss in some steamed broccoli or asparagus. A veggie-packed Easy Cowboy Butter Chicken Linguine is a complete meal.
Step-by-Step Instructions
Now for the fun part! Follow these simple steps to create the most delicious Easy Cowboy Butter Chicken Linguine you’ve ever had. Remember to read through all the steps before you begin.
- Cook the Pasta: First, bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Just before draining, be sure to reserve about 1 ½ cups of the starchy pasta water. This is crucial for the sauce! Drain the pasta and set it aside.
- Prepare the Chicken: While the pasta cooks, pat the chicken cubes dry with a paper towel. Season them generously with salt and pepper. Next, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer (work in batches if needed to avoid overcrowding) and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Make the Cowboy Butter Sauce: In the same skillet, reduce the heat to medium. Add the melted butter, minced garlic, and chopped shallot. Sauté for about 1-2 minutes until fragrant—be careful not to burn the garlic.
- Build the Flavors: Next, stir in the Dijon mustard, lemon juice, red pepper flakes, and smoked paprika. Whisk everything together until well combined. Let the sauce simmer gently for a minute to allow the flavors to meld. Then, stir in the fresh parsley, chives, and thyme. This is the heart of your Easy Cowboy Butter Chicken Linguine sauce.
- Combine and Finish: Return the cooked chicken to the skillet. Pour in the chicken broth and about ½ cup of the reserved pasta water. Bring the mixture to a simmer, then add the cooked linguine to the skillet. Using tongs, toss everything together vigorously for 1-2 minutes, until the pasta is well-coated in the glorious sauce. If the sauce seems too thick, add more reserved pasta water, a splash at a time, until it reaches your desired consistency. The starches in the water will help the sauce cling perfectly to the linguine. This final step is key for the perfect Easy Cowboy Butter Chicken Linguine.
- Serve Immediately: Finally, serve your masterpiece hot, garnished with a little extra fresh parsley and a sprinkle of Parmesan cheese, if you like. Enjoy every bite of your homemade Easy Cowboy Butter Chicken Linguine!
Pro Tips for Success
Over the years, I’ve learned a few tricks that take this Easy Cowboy Butter Chicken Linguine from great to absolutely exceptional. Keep these tips in mind for a flawless result every time.
- Don’t Forget the Pasta Water: I can’t stress this enough! The starchy pasta water is the secret to a silky, emulsified sauce that coats the noodles perfectly instead of pooling at the bottom of the pan. Always save more than you think you’ll need.
- Use High-Quality Butter: Since butter is the main component of the sauce, using a good-quality European-style butter can make a noticeable difference in the flavor and richness of your Easy Cowboy Butter Chicken Linguine.
- Fresh is Best: While dried herbs work in a pinch, fresh herbs and freshly squeezed lemon juice provide a much brighter, more vibrant flavor. The same goes for garlic—mince fresh cloves instead of using the jarred kind for the best taste.
- Don’t Overcook the Chicken: Sear the chicken until it’s just cooked through. It will be added back to the sauce later, so a slight undercook is better than overcooking, which can result in dry, tough chicken.
- Taste and Adjust: Cooking is all about tasting as you go. Before serving your Easy Cowboy Butter Chicken Linguine, give the sauce a final taste. Does it need more salt? A bigger squeeze of lemon? A pinch more red pepper flakes? Adjust the seasonings to make it perfect for you.
Storage & Reheating Tips
While this Easy Cowboy Butter Chicken Linguine is definitely best enjoyed fresh, leftovers are still incredibly delicious. Here’s how to store and reheat it properly.
- Storage: Allow the pasta to cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. I don’t recommend freezing this dish, as the texture of the pasta and the butter-based sauce can change upon thawing.
- Reheating: The best way to reheat this cowboy butter chicken pasta is on the stovetop. Place the desired portion in a skillet over medium-low heat. Add a splash of water or chicken broth to help loosen the sauce and prevent it from becoming greasy. Gently toss the pasta until it’s heated through, about 5-7 minutes. You can also microwave it in 30-second intervals, stirring in between, but the stovetop method yields a much better texture for your leftover Easy Cowboy Butter Chicken Linguine.
What to Serve With This Recipe
This Easy Cowboy Butter Chicken Linguine is a fantastic meal all on its own, but a simple side dish can round it out beautifully. You don’t need anything complicated! Here are a few of my favorite pairings:
- Garlic Bread: A must-have for sopping up every last drop of that amazing cowboy butter sauce. My Cheddar and Herb Garlic Bread is a perfect match.
- Simple Green Salad: A crisp salad with a light vinaigrette provides a fresh, acidic contrast to the rich pasta. Think mixed greens, cherry tomatoes, and cucumber.
- Roasted Vegetables: Roasted broccoli, asparagus, or green beans tossed with a little olive oil, salt, and pepper are simple, healthy, and delicious alongside this dish. The slight char from roasting complements the smoky paprika in the sauce.
- Steamed Green Beans: For something even quicker, simply steam some green beans and toss them with a little lemon juice and salt.
FAQs
Can I make the cowboy butter sauce ahead of time?
Absolutely! You can prepare the cowboy butter sauce up to 3 days in advance. Just store it in an airtight container in the refrigerator.
When you’re ready to make your Easy Cowboy Butter Chicken Linguine, simply reheat the sauce gently in a skillet before adding the cooked chicken and pasta. You may need a splash of broth to loosen it up.
Is this Easy Cowboy Butter Chicken Linguine recipe very spicy?
The spice level is easily adjustable. The recipe calls for 1-2 teaspoons of red pepper flakes, which gives it a mild-to-medium kick. If you’re sensitive to heat, start with just ½ teaspoon.
If you love spice, feel free to add more! You can always serve extra red pepper flakes on the side for those who like it hotter.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs would be delicious! They are more forgiving and tend to stay juicier than breasts. Just be sure to use boneless, skinless thighs and cut them into bite-sized pieces.
The cooking time will be similar. Using thighs is a great way to make another version of this Easy Cowboy Butter Chicken Linguine.
What if I don’t have fresh herbs?
No problem. You can substitute dried herbs, but you’ll need to adjust the quantities. The general rule is to use one-third the amount of dried herbs as you would fresh.
For this recipe, that would be about 2 tablespoons of dried parsley, 1 tablespoon of dried chives, and 1 teaspoon of dried thyme. While fresh is preferred for this Easy Cowboy Butter Chicken Linguine, dried herbs will still create a tasty dish.
Nutrition Information (per serving)
Please note that these values are an estimate and can vary based on the specific ingredients and portion sizes you use. This calculation is for one of six servings of the Easy Cowboy Butter Chicken Linguine.
| Nutrient | Amount |
|---|---|
| Calories | 750 kcal |
| Protein | 45g |
| Carbohydrates | 65g |
| Fat | 38g |
| Saturated Fat | 22g |
| Sodium | 650mg |
Easy Cowboy Butter Chicken Linguine
- Total Time: 30 mins
- Yield: 6 servings
Description
A modern take on a comforting meal, this Easy Cowboy Butter Chicken Linguine combines the zesty, herby punch of cowboy butter with tender chicken and satisfying pasta. It’s a flavor-packed dish that’s ready in under 30 minutes, perfect for a busy weeknight.
Ingredients
- Linguine: 1 lb (or 16 oz). You can also use fettuccine or spaghetti.
- Chicken Breasts: 1.5 lbs, boneless and skinless, cut into 1-inch cubes.
- Olive Oil: 2 tablespoons, for searing the chicken.
- Salt and Black Pepper: To taste, for seasoning the chicken and pasta water.
- Unsalted Butter: 1 cup (2 sticks), melted. This is the base of our sauce.
- Garlic: 6 cloves, minced. Don’t be shy with the garlic!
- Shallot: 1 small, finely chopped. It adds a delicate, sweet onion flavor.
- Fresh Parsley: ½ cup, chopped.
- Fresh Chives: ¼ cup, chopped.
- Fresh Thyme: 1 tablespoon, chopped.
- Dijon Mustard: 2 tablespoons. It adds a wonderful tangy depth.
- Lemon Juice: From 1 whole lemon, freshly squeezed.
- Red Pepper Flakes: 1-2 teaspoons, adjust to your preferred spice level.
- Smoked Paprika: 1 teaspoon. It provides a lovely smoky undertone.
- Chicken Broth: ½ cup, for thinning the sauce.
- Reserved Pasta Water: About 1 cup. The starchy water is liquid gold for creating a silky sauce.
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 1 ½ cups of the starchy pasta water. Drain the pasta and set it aside
- While the pasta cooks, pat the chicken cubes dry and season them generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside
- In the same skillet, reduce the heat to medium. Add the melted butter, minced garlic, and chopped shallot. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic
- Stir in the Dijon mustard, lemon juice, red pepper flakes, and smoked paprika. Whisk everything together until well combined and let the sauce simmer gently for a minute. Stir in the fresh parsley, chives, and thyme
- Return the cooked chicken to the skillet. Pour in the chicken broth and about ½ cup of the reserved pasta water. Bring the mixture to a simmer, then add the cooked linguine
- Using tongs, toss everything together vigorously for 1-2 minutes, until the pasta is well-coated in the sauce. If the sauce is too thick, add more reserved pasta water, a splash at a time, until it reaches your desired consistency
- Serve hot, garnished with extra fresh parsley and Parmesan cheese, if desired
Notes
The starchy pasta water is the secret to a silky, emulsified sauce that coats the noodles perfectly. Always save more than you think you’ll need.
For the best flavor, use high-quality butter and fresh herbs and lemon juice.
Feel free to substitute chicken with shrimp or steak tips, or add vegetables like sautéed mushrooms, spinach, or sun-dried tomatoes.
For a richer, creamier sauce, stir in ¼ to ½ cup of heavy cream at the end.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 190 mg