Easy Cowboy Butter Chicken Linguine

Why You’ll Love This Recipe

I love how this recipe delivers big, cowboy-style flavor with everyday ingredients. The combination of butter, garlic, and a touch of heat from the red pepper flakes creates a sauce that coats every strand of pasta and every bite of chicken. It’s simple, hearty, and perfect for nights when I want comfort food with a little kick—and without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3–4 boneless, skinless chicken breasts (about 1 lb)

• 8 oz linguine pasta

• 4–5 cloves fresh garlic, minced

• 6 tablespoons unsalted butter

• 1 cup heavy cream

• 1/4 cup chopped fresh parsley

• 1/2 teaspoon red pepper flakes

• Salt and pepper, to taste

Directions

1. I start by dicing the chicken into bite-sized pieces and mincing the garlic so everything’s prepped and ready to go.

2. I cook the linguine in salted boiling water until al dente—usually 8 to 10 minutes. Before draining, I reserve a cup of the pasta water to use later for loosening the sauce.

3. In a large skillet, I melt half of the butter over medium heat. I add the chicken, season it with salt and pepper, and sauté it for about 6 to 8 minutes until it’s golden and cooked through. Then I remove the chicken and set it aside.

4. In the same skillet, I add the minced garlic and red pepper flakes. I sauté for about a minute, just until the garlic is fragrant—careful not to burn it.

5. I lower the heat and stir in the remaining butter and heavy cream, mixing until the sauce is smooth and creamy.

6. I add the cooked linguine to the skillet and toss it in the sauce, using a bit of the reserved pasta water to loosen it up as needed. Then I return the chicken to the skillet and finish everything with chopped parsley.

Servings and timing

This recipe makes 4 generous servings and takes about 35 minutes total. It’s quick enough for a weeknight but flavorful enough to serve for a casual dinner with guests.

Variations

Sometimes I like to switch it up with:

• A squeeze of lemon juice for brightness.

• A sprinkle of Parmesan cheese on top.

• Using shrimp instead of chicken for a surf-and-turf twist.

• Swapping linguine for fettuccine or spaghetti depending on what I have.

• Stirring in a handful of spinach or arugula at the end for extra greens.

Storage/reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them gently in a skillet with a splash of cream or milk to keep the sauce smooth. It also reheats in the microwave—just be sure to stir halfway through.

FAQs

Can I use pre-cooked chicken?

Yes, I can use shredded rotisserie chicken or leftover grilled chicken. I just skip the sauté step and stir it into the sauce at the end to warm through.

What if I don’t have heavy cream?

I can substitute with half-and-half or a mixture of milk and a little extra butter, though the sauce won’t be quite as rich.

How spicy is this dish?

It has a mild kick from the red pepper flakes, but I can reduce or increase the amount to suit my taste.

Can I make it ahead of time?

Yes, but it’s best served fresh. If I do make it ahead, I store the pasta and sauce separately and combine when reheating.

What goes well with this dish?

I like serving it with garlic bread, a crisp green salad, or roasted vegetables to round out the meal.

Conclusion

Easy Cowboy Butter Chicken Linguine is a deliciously bold, buttery pasta dish that’s loaded with flavor and simple to make. From the spicy garlic cream sauce to the tender bites of chicken, it’s the kind of comfort food that satisfies every time. Whether I’m cooking for myself or sharing with others, this one always earns a clean plate.