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A bowl of Easy Cowboy Butter Chicken Linguine coated in a creamy yellow sauce, topped with chicken pieces and parsley.

Easy Cowboy Butter Chicken Linguine for Busy Evenings

This recipe delivers tender chicken and al dente pasta coated in a zesty cowboy butter sauce. It is a quick meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 8 ounces linguine
Chicken
  • 1.5 pounds boneless skinless chicken breasts, cut into 1-inch bites
  • 2 tablespoons extra virgin olive oil
  • 0.5 teaspoon paprika
  • 0.5 teaspoon garlic salt
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon pepper
Sauce
  • 0.25 cup cowboy butter, divided This is 4 tablespoons or 57 g
  • 0.75 cup heavy cream This is 178.5 g
  • 1 teaspoon garlic salt
  • 0.25 teaspoon crushed red pepper flakes
  • 0.5 teaspoon lemon juice
  • 1 whole lemon slices, for garnish
  • 1 serving parsley, chopped for garnish

Equipment

  • Large pot
  • Large skillet

Method
 

  1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente following package directions. Drain the pasta and set it aside.
  2. Add oil to a large skillet over medium-high heat. When the oil is hot, add the chicken in a single layer. Season the chicken evenly with paprika, garlic salt, salt, and pepper. Cook for 3 to 4 minutes on one side, until golden brown.
  3. Nestle 2 tablespoons of cowboy butter into the skillet. Flip the chicken pieces and cook for another 3 to 4 minutes, until browned and cooked through to an internal temperature of 165°F.
  4. Remove the chicken from the pan. Place it on a plate and tent it to keep it warm.
  5. Reduce the heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Use a spatula to scrape up the brown bits in the pan, and stir until the butter melts.
  6. Add the cooked linguine and chicken to the skillet, tossing to coat everything in the sauce.
  7. Add the lemon juice. Stir to combine.
  8. Serve the dish garnished with lemon slices and chopped parsley.

Notes

This recipe is designed for speed. If you have extra time, you can brown the chicken in batches to prevent overcrowding the pan, which helps achieve a better sear.

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