Name: Cowboy Butter Chicken Linguine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, cut into 1-inch cubes; 8 oz linguine pasta; 1 tbsp olive oil; 1 tbsp butter; 1 tbsp garlic, minced (about 2–3 cloves); 1 tbsp fresh parsley, chopped; 1 tsp paprika; Salt and freshly ground black pepper, to taste; A squeeze of lemon juice (optional); Red pepper flakes (optional); Grated Parmesan cheese (optional); Sliced mushrooms or halved cherry tomatoes (optional); A splash of chicken broth or a spoonful of cream (optional)

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Last updated on February 11, 2026

A Warm Welcome

Do you ever get a late-afternoon craving for something buttery, garlicky, and just a little bit cowboy-ish? I sure do—I still laugh at the time I tried to eat pasta with one hand while chasing a curious dog off the porch. If you’re a beginner who worries about timing pasta and chicken at once, I’ve got you: this recipe is forgiving and low-stress. I’ll walk you through each step so you can make Cowboy Butter Chicken Linguine with confidence, and if you want to compare another take, check out my other take on Cowboy Butter Chicken Linguine for extra ideas.

A Quick Look at This Cowboy Butter Chicken Linguine Recipe

Cowboy Butter Chicken Linguine combines simple cubed chicken and linguine tossed in a garlic-butter sauce with a touch of paprika for that warm, smoky note. The main ingredients are boneless, skinless chicken breasts and linguine pasta—super straightforward pantry staples. It’s a satisfying, comfort-food dinner that comes together fast, making it perfect for weeknights or a cozy weekend supper. This recipe is great for home cooks and beginners because there’s minimal chopping, no fancy equipment, and forgiving timing. Keep reading to see how easy it is to get restaurant-style flavor with a homestyle touch.

Ingredients You’ll Need for Cowboy Butter Chicken Linguine

Below I list what you’ll need and why each ingredient matters. I like to lay everything out first so the cooking part feels calm and simple.

Essentials

2 boneless, skinless chicken breasts, cut into 1-inch cubes — bite-sized pieces cook quickly and evenly.
8 oz linguine pasta — linguine holds sauce nicely and is family-friendly.
1 tbsp olive oil — for searing the chicken; adds flavor and prevents sticking.
1 tbsp butter — gives the sauce its rich, cozy base.
1 tbsp garlic, minced (about 2–3 cloves) — the aromatic backbone of the dish.
1 tbsp fresh parsley, chopped — brightens and lifts the finished plate.
1 tsp paprika — adds color and a gentle smoky warmth.
Salt and freshly ground black pepper, to taste — essential for seasoning at each stage.

Optional add-ons

A squeeze of lemon juice — adds a bright counterpoint to the butter.
Red pepper flakes — if you like a little heat.
Grated Parmesan cheese — for a cheesy finish.
Sliced mushrooms or halved cherry tomatoes — to add veggie bulk and color.
A splash of chicken broth or a spoonful of cream — for a slightly saucier finish.

Substitutions and shortcuts

Pasta: Swap linguine for fettuccine, spaghetti, or any long pasta you have on hand.
Chicken: Use boneless, skinless thighs for more flavor and forgiving cooking, or pre-cooked rotisserie chicken if you want a quicker weekday meal.
Butter/oil: If you want to cut calories, use just olive oil; for a deeper butter flavor, increase the butter to 2 tbsp.
Garlic: Use 1 tsp garlic powder in a pinch—add it while sautéing the chicken.
Herbs: Substitute parsley with basil or chives if that’s what you have.
Shortcut: Cook the pasta while the chicken is cooking to save time. If you need a truly fast route, use frozen pre-cubed chicken pieces, thawed in the fridge or microwaved per package directions.

If you’re curious about how the Cowboy Butter flavor plays out in other dishes, I sometimes pair similar seasonings in slow-cooker recipes like a slow-cooker Cowboy Butter Beef with golden potatoes for hands-off comfort.

How to Make Cowboy Butter Chicken Linguine Step-by-Step

I like to think of this recipe in three simple stages: cook the pasta, sear the chicken, then bring it together with butter and garlic. Below I break each step down so beginners feel comfortable at the stove.

Prep everything first
- Fill a large pot with water and set it on the stove to boil. Add a big pinch of salt once the water comes to a boil—this seasons the pasta from the inside out.
- Cube the chicken into roughly 1-inch pieces so they cook evenly. Mince the garlic and chop the parsley. Measure out the olive oil, butter, and paprika. Having everything ready makes a big difference, and I promise it takes ten minutes at most.
Cook the linguine
- Once the water is rolling, add the 8 oz linguine and cook according to package directions until just al dente (usually 8–10 minutes). Taste a strand a minute or two before the lower end of the range so it doesn’t go mushy—remember it will cook a little more when tossed with the chicken.
- Reserve about 1/4 cup of the starchy pasta water before draining. That little bit of liquid is magic if you want a silkier coating on your pasta.
- Drain the pasta in a colander and set it aside in the pot with the lid on to keep it warm.
Heat the pan and sear the chicken
- While the pasta cooks, warm a large skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp butter. The oil helps raise the smoke point while the butter gives flavor.
- When the butter has melted and the pan is shimmering, add the cubed chicken in a single layer. Don’t overcrowd the pan—work in batches if needed. Overcrowding causes steaming instead of browning.
- Sprinkle the chicken with salt, pepper, and 1 tsp paprika. Let it cook undisturbed for 2–3 minutes to get a nice color, then stir or flip pieces to brown the other sides. Total cook time should be about 5–7 minutes, depending on piece size. The outside should be golden and the inside cooked through (no pink, and juices run clear). If you have a meat thermometer, aim for 165°F (74°C).
Add garlic and build the butter sauce
- Push the chicken to one side of the pan or make a little well in the center. Add the minced garlic to the melted butter and oil, and cook for 1–2 minutes until fragrant. Be careful—not too long, or garlic can burn and turn bitter.
- If you want a looser sauce, add a tablespoon or two of the reserved pasta water or a splash of low-sodium chicken broth now. Stir everything together so the garlic and butter coat the chicken and form a glossy sauce.
Combine pasta and chicken
- Add the drained linguine to the skillet or return the chicken to the pot with the pasta—either works. Toss gently but thoroughly so each strand is coated in the buttery garlic sauce and the chicken pieces distribute evenly.
- If it seems a bit dry, add another tablespoon of pasta water and toss again. Taste and adjust seasoning with more salt, pepper, or a pinch more paprika if you want a warmer flavor.
Finish and garnish
- Remove the pan from heat. Stir in the chopped fresh parsley and, if you like, a squeeze of lemon juice or a tablespoon of grated Parmesan for richness.
- Transfer to a warm serving dish or individual plates and serve right away while it’s cozy and hot. Leftovers are lovely the next day—store in an airtight container in the fridge for up to 3 days.

Kitchen tips I always share:

Use a heavy skillet so heat distributes evenly.
Let the chicken brown properly—it’s where a lot of flavor comes from.
Keep tasting as you go. It’s the easiest way to learn seasoning.

Common Mistakes to Avoid

Even simple recipes have a few traps. I’ve cooked this dish many times, learned from slip-ups, and now I’ll save you the same mistakes.

Mistake 1: Overcooking the pasta

Pasta continues to cook after you drain it, especially when it goes into a hot pan. Stop boiling it just shy of done—al dente—so it finishes perfectly with the chicken.

Mistake 2: Crowding the pan when searing chicken

If you toss all the chicken into the skillet at once and the pieces are touching, they’ll steam instead of sear. Browned edges add flavor. Work in small batches if necessary so each piece gets a caramelized crust.

Mistake 3: Burning the garlic

Garlic burns quickly and becomes bitter. Add it after the chicken has mostly cooked, and keep it moving in the pan for just 1–2 minutes until fragrant. If your pan is very hot, lower the heat when adding garlic.

Serving Suggestions for Cowboy Butter Chicken Linguine

This dish is cozy on its own, but a few thoughtful sides and a simple presentation can make it feel special. I like to keep things homey and uncomplicated.

A crisp green salad

A fresh salad with mixed greens, cucumber, and a light vinaigrette balances the richness of the butter and chicken. I sometimes toss in sliced apples or toasted nuts for crunch.

Crusty bread or garlic toast

Warm bread is perfect for mopping up leftover buttery sauce. Try a baguette or your favorite crusty loaf warmed in the oven for a few minutes.

A simple vegetable side

Roasted asparagus, steamed green beans with lemon, or sautéed spinach all pair beautifully. They add color, nutrition, and texture contrast to the plate.

Conclusion

I hope you feel ready to make this cozy, simple dinner any night of the week. Cowboy Butter Chicken Linguine is easier than it looks, endlessly customizable, and forgiving for beginners—swap ingredients, add veggies, or make it saucier with a splash of reserved pasta water. If you want another take or inspiration for the same flavor profile, you can find a related version at Cowboy Butter Chicken Linguine – I Am Homesteader. Give it a try tonight and tell me what small twist you added—I love hearing how folks make a recipe their own.

FAQs About Cowboy Butter Chicken Linguine

Q1: How long does Cowboy Butter Chicken Linguine take to make?
A1: Cowboy Butter Chicken Linguine typically takes about 25–30 minutes from start to finish: 8–10 minutes to cook the pasta, 5–7 minutes to brown the chicken, and a few extra minutes to combine and finish. It’s a great option for a fast weeknight meal.

Q2: Can I make Cowboy Butter Chicken Linguine ahead of time?
A2: You can prepare the chicken and even cook the pasta ahead, but I recommend combining them right before serving so the pasta stays tender and the sauce is fresh. Store components separately in airtight containers in the fridge for up to 2 days and reheat gently on the stove with a splash of water.

Q3: Is Cowboy Butter Chicken Linguine freezer-friendly?
A3: I don’t recommend freezing the fully assembled dish because pasta texture changes after freezing and thawing. You can freeze cooked chicken (without pasta) in a freezer-safe container for up to 2 months, then thaw and toss with freshly cooked pasta.

Q4: What are good side dishes to serve with Cowboy Butter Chicken Linguine?
A4: Coworker favorites include a crisp green salad, roasted vegetables (asparagus or broccoli), and warm crusty bread. These sides complement the buttery sauce and add freshness to the meal.

Q5: Can I make Cowboy Butter Chicken Linguine dairy-free?
A5: Yes—swap the butter for a dairy-free spread or use extra olive oil instead. You’ll miss a bit of that buttery flavor, but a splash of extra olive oil and a touch of lemon will keep the dish bright and tasty.

Cowboy Butter Chicken Linguine

A Warm Welcome

A Quick Look at This Cowboy Butter Chicken Linguine Recipe