Can I use a different type of pasta for Cowboy Butter Chicken Linguine?

Yes, while linguine is the recommended pasta for this recipe, you can easily substitute it with other pasta shapes like spaghetti, fettuccine, or even penne. Just make sure to cook the pasta according to the package instructions and adjust the cooking time as needed.

Is Cowboy Butter Chicken Linguine spicy?

The dish has a mild level of heat from the crushed red pepper flakes and cayenne pepper in the cowboy butter. If you prefer less spice, you can omit the red pepper flakes or adjust the amount to your liking. For a spicier kick, feel free to add more.

Can I make this recipe without cowboy butter?

While cowboy butter adds a unique flavor, you can substitute it with regular garlic butter or a combination of melted butter with herbs and spices. However, using cowboy butter will give the dish its signature richness and flavor.

How do I store leftovers of Cowboy Butter Chicken Linguine?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a little water or extra cream to the skillet or microwave to prevent the pasta from drying out.

Cowboy Butter Chicken Linguine – Easy & Flavorful Recipe

Name: Cowboy Butter Chicken Linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 8 ounces linguine; 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons extra virgin olive oil; ½ teaspoon paprika; ½ teaspoon garlic salt; ½ teaspoon kosher salt; ¼ teaspoon pepper; ¼ cup (4 tablespoons / 57 g) cowboy butter, divided; ¾ cup (178.5 g) heavy cream; 1 teaspoon garlic salt; ¼ teaspoon crushed red pepper flakes; ½ teaspoon lemon juice; lemon slices, for garnish; chopped parsley, for garnish

Description

Cowboy Butter Chicken Linguine is a quick and flavorful pasta dish combining tender chicken and linguine pasta in a creamy, zesty cowboy butter sauce. Ready in under 30 minutes, it’s perfect for a weeknight dinner that delivers bold flavors with a touch of heat. The cowboy butter, with its mix of spices, creates a rich, savory sauce that complements the chicken and pasta beautifully.

Ingredients

Scale

8 ounces linguine
1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons extra virgin olive oil
½ teaspoon paprika
½ teaspoon garlic salt
½ teaspoon kosher salt
¼ teaspoon pepper
¼ cup (4 tablespoons / 57 g) cowboy butter, divided
¾ cup (178.5 g) heavy cream
1 teaspoon garlic salt
¼ teaspoon crushed red pepper flakes
½ teaspoon lemon juice
lemon slices, for garnish
chopped parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer and season it with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side until golden brown.
Add 2 tablespoons of cowboy butter to the skillet, then flip the chicken pieces. Continue cooking for another 3-4 minutes, until the chicken is browned and fully cooked (internal temperature should reach 165°F).
Remove the chicken from the skillet and set it aside, covering it to keep warm.
Lower the heat to medium-low. Add the remaining cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet. Stir and scrape up any browned bits from the bottom of the pan as the butter melts.
Add the cooked linguine and chicken back to the skillet, tossing to coat everything in the creamy sauce.
Squeeze fresh lemon juice over the dish and stir to combine.
Serve the pasta garnished with fresh parsley and lemon slices.

Notes

Don’t overcook the pasta; make sure it’s al dente to prevent it from becoming too soft in the sauce.
If you prefer less spice, reduce or omit the crushed red pepper flakes.
You can substitute chicken with shrimp or tofu for a different protein option.
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat with a bit of cream or water to restore the sauce’s creaminess.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner, Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 761
Sugar: 5g
Sodium: 964mg
Fat: 39g
Saturated Fat: 19g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 45g
Cholesterol: 145mg