Let me tell you about the first time I tasted cowboy butter chicken linguine – it was one of those “where have you been all my life?” moments! I was at a little Texas-themed dinner party last summer when the host brought out this glorious plate of pasta with golden chicken swimming in this rich, spicy butter sauce. The smell alone – garlicky, smoky, with just enough heat to make your mouth water – had me hooked before the first bite.
What makes this cowboy butter chicken linguine so special is how everything comes together perfectly. That creamy, savory sauce coats every strand of pasta, while the chicken adds heft and the red pepper flakes give it that signature kick. It’s the kind of dish that makes you close your eyes and savor every bite – simple enough for weeknights but fancy enough to impress guests. Trust me, once you try this recipe, it’ll become your new comfort food obsession too!
Why You’ll Love This Cowboy Butter Chicken Linguine
This isn’t just another pasta dish – it’s a flavor explosion that’ll have you licking the plate! Here’s why it’s become my go-to recipe:
- Quick and easy: Dinner’s ready in 30 minutes flat – perfect for those “what should I cook?” nights
- Bold flavors: That cowboy butter sauce? Garlicky, smoky, and just spicy enough to keep things interesting
- Creamy dreamy: The heavy cream and Parmesan take it from good to “oh my god” status
- Super versatile: Swap chicken for shrimp or go veggie with mushrooms – it all works!
Honestly, the hardest part is waiting for the pasta to cook – the aroma alone will have your whole family gathered in the kitchen!
Ingredients for Cowboy Butter Chicken Linguine
Here’s everything you’ll need to make this flavor-packed dish happen – I promise it’s all totally worth it when that first bite hits your taste buds!
- For the cowboy butter sauce: ½ cup (113g) unsalted butter (melted – but not too hot!), 4 cloves garlic (minced fine – none of that jarred stuff!), 1 teaspoon Dijon mustard (the secret tang!), 1 teaspoon Worcestershire sauce, ½ teaspoon smoked paprika (hello smoky goodness!), ½ teaspoon red pepper flakes (more if you’re brave!), 1 teaspoon lemon juice (fresh squeezed please), 2 tablespoons chopped fresh parsley, ½ teaspoon salt, ¼ teaspoon black pepper
- For the pasta & chicken: 8 oz (225g) linguine pasta, 2 tablespoons olive oil, 1 pound (450g) boneless, skinless chicken breast (sliced into strips), 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
- To bring it all together: ½ cup (120ml) heavy cream (cold from the fridge), ½ cup (50g) grated Parmesan cheese (the good stuff!), extra red pepper flakes if you’re feeling spicy, ¼ cup chopped fresh basil or parsley for that perfect finish
Pro tip: Have everything measured and prepped before you start cooking – this recipe moves fast once that butter hits the pan!
How to Make Cowboy Butter Chicken Linguine
Alright, let’s get cooking! This cowboy butter chicken linguine comes together faster than you’d think – just follow these simple steps and you’ll be twirling that perfect, saucy pasta in no time.
Preparing the Cowboy Butter Sauce
First things first – that magical cowboy butter sauce! Melt your butter in a small saucepan or microwave (careful not to boil it – we want it warm, not hot). While it’s melting, mince those garlic cloves nice and fine. Now grab a medium bowl and whisk together the melted butter, garlic, Dijon mustard, Worcestershire sauce, smoked paprika, red pepper flakes, lemon juice, parsley, salt, and black pepper. Taste it – wow, right? Adjust the red pepper flakes if you want more heat (I usually add an extra pinch because hey, we’re cowboys here!).
Cooking the Chicken
While your pasta water’s coming to a boil (don’t forget to salt it!), heat olive oil in a large skillet over medium-high heat. Toss your chicken strips with salt, black pepper, garlic powder, and onion powder – this little spice rub makes all the difference. Cook the chicken for about 5-6 minutes per side until golden brown and cooked through (no pink in the middle!). Transfer to a plate and cover to keep warm.
Combining Everything
By now your linguine should be perfectly al dente (about 10 minutes). Drain it, but save about ½ cup of that starchy pasta water – trust me, it’s liquid gold for sauces! Return the cooked pasta to the pot or your skillet, add the chicken back in, then pour that incredible cowboy butter sauce over everything. Stir in the heavy cream and Parmesan cheese, letting it all melt together beautifully. If the sauce seems too thick, add a splash of that reserved pasta water to loosen it up. Finish with a generous sprinkle of fresh basil or parsley – that pop of green makes it look as good as it tastes!
Tips for Perfect Cowboy Butter Chicken Linguine
Want to take your cowboy butter chicken linguine from good to “holy cow!” good? Here are my can’t-miss secrets:
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- Fresh is best: That parsley and basil? Worth every penny – dried herbs just can’t compete in this dish.
- Heat control: Start with ½ teaspoon red pepper flakes – you can always add more, but you can’t take it out!
Serve pronto: This pasta waits for no one – eat it piping hot when the sauce is at its creamiest.
Oh, and don’t skimp on the Parmesan – I always keep extra at the table for serious cheese lovers!
Ingredient Notes and Substitutions
Ran out of heavy cream? No worries – half-and-half works in a pinch (it’ll be slightly less rich but still delicious). Need it gluten-free? Swap regular linguine for your favorite GF pasta – just watch the cook time. And about those herbs: fresh really is best here, but if you must use dried, halve the amount (1 tablespoon fresh = 1½ teaspoons dried). For my vegetarian friends, try sliced mushrooms instead of chicken – they soak up that cowboy butter sauce beautifully!
Serving Suggestions for Cowboy Butter Chicken Linguine
This cowboy butter chicken linguine deserves some tasty company! I love serving it with warm garlic bread to soak up every last drop of that incredible sauce. A simple crisp green salad with lemon vinaigrette cuts through the richness perfectly. Sometimes I’ll even roast some asparagus spears for a fancy touch – but honestly, this pasta shines all on its own too!
Storing and Reheating Cowboy Butter Chicken Linguine
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or water and warm gently over low heat – that butter sauce will come back to life beautifully. Just stir frequently so the pasta doesn’t stick together. Pro tip: The flavors actually deepen overnight, making this one of those rare pasta dishes that might be even better the next day!
Nutritional Information for Cowboy Butter Chicken Linguine
Here’s the scoop on what’s in this delicious dish! (Remember, nutrition varies based on your exact ingredients.) Each hearty serving has about 650 calories, 40g fat, 45g carbs, and 35g protein. Not too shabby for something this flavorful! If you’re watching your intake, you can always go lighter on the cream or cheese – but honestly, where’s the fun in that?
FAQ About Cowboy Butter Chicken Linguine
How spicy is this dish really?
The spice level is totally customizable! The base recipe has a gentle kick from ½ teaspoon red pepper flakes, but you can dial it up (I often do!) or leave them out entirely for a milder version. The cream and butter really balance out the heat.
Can I make cowboy butter chicken linguine ahead of time?
You can prep components ahead – cook the chicken and make the sauce a day early, then just toss everything together when ready. But honestly, it’s best fresh! The pasta absorbs the sauce over time, though leftovers still taste amazing.
What can I use instead of heavy cream?
Half-and-half works in a pinch, though the sauce won’t be quite as rich. For a dairy-free option, try full-fat coconut milk – it adds a subtle sweetness that actually pairs nicely with the spices!
Help! My sauce looks separated – what went wrong?
No worries! This happens if the butter or cream got too hot. Just stir in a splash of the reserved pasta water or more cream while heating gently – it’ll come right back together. Still tastes incredible!
Your Turn to Saddle Up and Try This Recipe!
Now that you’ve got all my cowboy butter chicken linguine secrets, it’s your turn to wrangle up those ingredients and give this recipe a go! I’d love to hear how it turns out for you – did you go extra spicy? Maybe add some crispy bacon? (Ooh, now there’s an idea!) Drop a comment below with your thoughts or any clever twists you came up with.
And hey, if you snap a photo of your masterpiece, tag me! There’s nothing I love more than seeing your kitchen creations – especially when they’re dripping with that glorious cowboy butter sauce. Happy cooking, partner – may your pasta always be al dente and your sauce always be silky smooth!
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Cowboy Butter Chicken Linguine
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A rich and flavorful dish featuring tender chicken and linguine tossed in a spicy cowboy butter sauce.
Ingredients
- ½ cup (113g) unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 oz (225g) linguine pasta
- 2 tablespoons olive oil
- 1 pound (450g) boneless, skinless chicken breast, sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup (120ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- ½ teaspoon crushed red pepper flakes (optional for extra spice)
- ¼ cup chopped fresh basil or parsley (for garnish)
Instructions
- Cook the linguine according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken, salt, black pepper, garlic powder, and onion powder. Cook until the chicken is browned and cooked through.
- In a bowl, mix melted butter, minced garlic, Dijon mustard, Worcestershire sauce, smoked paprika, red pepper flakes, lemon juice, parsley, salt, and black pepper to make the cowboy butter sauce.
- Add the cooked linguine to the skillet with the chicken. Pour the cowboy butter sauce over the pasta and chicken.
- Stir in heavy cream and Parmesan cheese. Cook for 2-3 minutes until heated through.
- Garnish with fresh basil or parsley before serving.
Notes
- Adjust red pepper flakes to control spiciness.
- Use fresh herbs for best flavor.
- Serve immediately for the best texture.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg
Keywords: cowboy butter, chicken linguine, pasta, spicy, creamy
