Cowboy Butter Chicken Linguine

This hearty pasta dish brings together tender strips of chicken coated in a garlicky, herb-infused “cowboy butter,” sautéed vegetables and a rich, creamy sauce that clings to every strand of linguine. It’s an easy one-pan meal that looks and tastes like it came from a gourmet kitchen, yet comes together in under 30 minutes.

Why You’ll Love Cowboy Butter Chicken Linguine

• Bold, savory flavor from the homemade cowboy butter marinade
• One-pan cooking with minimal cleanup
• Versatile—swap proteins or veggies to suit your taste
• Creamy, comforting sauce that’s indulgent without being heavy
• Perfect for weeknight dinners and casual get-togethers

Ingredients

For the Cowboy Butter
• ½ cup unsalted butter, softened to room temperature
• 2 cloves garlic, finely minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp cayenne pepper (optional, for heat)
• Kosher salt and freshly ground black pepper, to taste

For the Pasta and Chicken
• 1 lb boneless, skinless chicken breasts, cut into 1″ strips
• 8 oz linguine
• 2 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• ½ cup low-sodium chicken broth
• ½ cup heavy cream
• ¼ cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• Additional chopped fresh parsley, for garnish

Directions

1. Prepare the cowboy butter: In a medium bowl, whisk together softened butter, minced garlic, lemon juice, lemon zest, parsley, chives, smoked paprika, onion powder, garlic powder, cayenne, salt and pepper until smooth and evenly blended. Divide the mixture—set half aside for basting and sauce, and use the other half to coat the chicken.

2. Marinate the chicken: Toss the chicken strips in half of the cowboy butter until fully coated. Let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours for deeper flavor).

3. Cook the pasta: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain, reserving ½ cup of pasta water, and set both aside.

4. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken strips in a single layer. Cook without moving until golden on one side, about 3–4 minutes, then flip and cook another 2–3 minutes until cooked through. Transfer chicken to a plate and tent with foil to keep warm.

5. Sauté the veggies: In the same skillet, add onion and bell peppers. Cook, stirring occasionally, until softened and edges begin to brown, about 4 minutes. Add mushrooms and garlic and sauté another 2–3 minutes until mushrooms release their juices and garlic is fragrant.

6. Build the sauce: Pour in chicken broth to deglaze the pan, scraping up any browned bits on the bottom. Stir in heavy cream, Parmesan cheese and the reserved cowboy butter. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly, about 2 minutes. Taste and season with salt and pepper as needed.

7. Combine and finish: Return the cooked chicken to the skillet along with drained linguine. Toss gently to coat everything in the creamy sauce, adding a splash of reserved pasta water if you prefer a looser texture.

8. Garnish and serve: Sprinkle with extra chopped parsley and an extra grating of Parmesan if desired. Serve immediately while hot.

Pro Tips and Variations

• Marinate Longer: For even deeper flavor, marinate the chicken up to 4 hours in the fridge.
• Spice Level: Omit cayenne for mild heat or add red pepper flakes for a kick.
• Protein Swap: Substitute shrimp or sliced smoked sausage for the chicken.
• Veggie Boost: Stir in fresh spinach or cherry tomatoes at the end for extra color and nutrition.
• Dairy-Free Option: Use coconut cream and nutritional yeast in place of heavy cream and Parmesan.

Serving Suggestions

• Serve with garlic bread or crusty Italian loaf to mop up every bit of sauce.
• A crisp green salad dressed with lemon vinaigrette balances the richness.
• Pair with a chilled glass of Sauvignon Blanc or a light lager.

Storage/Reheating

• Refrigerate any leftovers in an airtight container for up to 3 days.
• Reheat gently in a skillet over low heat, adding a splash of broth or cream to revive the sauce.
• Not recommended for freezing, as the cream sauce may separate upon thawing.

FAQs

Can I use a different type of pasta?
Yes—penne, fettuccine or rigatoni all work beautifully. Just adjust cooking times per package instructions.

How can I make this dish gluten-free?
Swap in your favorite gluten-free linguine and ensure your chicken broth is gluten-free.

Can I lighten up the sauce?
Substitute half-and-half for heavy cream or reduce the butter by 1–2 tablespoons.

Is it okay to prep this ahead for a dinner party?
Marinate the chicken and make the cowboy butter up to 2 days in advance. Cook pasta just before serving and reheat sauce components gently.

What if I don’t have fresh herbs?
Use 1 tsp dried parsley and 1 tsp dried chives in place of the fresh, adding them to the sauce toward the end of cooking.

Conclusion

Cowboy Butter Chicken Linguine delivers a restaurant-quality meal with minimal effort—creamy, garlicky and loaded with tender chicken and sautéed vegetables. Whether you’re feeding a crowd or simply craving comfort food, this crowd-pleasing pasta checks every box. Enjoy the harmony of smoky spices, bright lemon notes and rich sauce in every bite.

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