Creamy Cowboy Butter Chicken Linguine
There’s a special kind of magic that happens in the kitchen when a few simple, powerful ingredients come together to create something truly spectacular. This Creamy Cowboy Butter Chicken Linguine is precisely that kind of dish. It started as an experiment, a riff on the zesty, herby cowboy butter I’d seen used for steaks, but I wondered… what if we turned it into a luscious, silky pasta sauce? The result was a revelation, and I’m not exaggerating when I say I make this at least once a month now – it’s become a family favourite.
Forget your standard, one-note creamy pasta. This recipe delivers layers of flavour that unfold with every bite. We start with tender chicken, seared to golden-brown perfection. Then comes the star of the show: the cowboy butter sauce. It’s a vibrant mix of melted butter, garlic, fresh herbs like parsley and chives, a hint of Dijon for tang, and a kick from smoked paprika and red pepper flakes. We then temper all that boldness with double cream, creating a sauce that clings beautifully to every strand of linguine. The fresh lemon juice stirred in at the end cuts through the richness, making the whole dish feel bright and utterly moreish.
This dish is ideal for those midweek evenings when you want something satisfying that comes together without a fuss, but it’s also special enough for a relaxed weekend dinner. It’s a recipe that always gets compliments, transforming a simple chicken linguine into a meal that feels both rustic and a little bit elegant.
Recipe Overview
This recipe transforms a simple chicken pasta into a vibrant meal with a rich and zesty butter sauce. The ‘cowboy butter’ base, packed with herbs, garlic, and a little heat, is smoothed out with cream to create an unforgettable sauce. After a few tries, I found that adding a splash of the starchy pasta water right at the end is the key to getting that perfectly glossy, restaurant-quality consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Creamy Cowboy Butter Chicken Linguine
- Genuinely Bold Flavour: The sauce is the hero here. You get a savoury depth from the garlic and Dijon mustard, a gentle warmth from the smoked paprika, and bright, fresh notes from the parsley, chives, and a final squeeze of lemon. It’s complex without being complicated.
- Ready in Under 30 Minutes: From chopping board to dinner table, this meal is incredibly efficient. While the linguine is boiling, you can prepare and cook the chicken and sauce, making it a brilliant option for a busy weeknight.
- A Truly Flexible Recipe: You can easily adjust the spice level by adding more or fewer red pepper flakes. Don’t have chives? A little finely diced spring onion works, too. You could even swap the chicken for prawns or mushrooms.
- Great for a Cosy Night In: This dish has all the hallmarks of a comforting meal. It works beautifully for a date night or when you simply want to treat yourself to something delicious without spending hours in the kitchen. If you love one-pan meals, our Creamy Chicken And Rice Recipe is another fantastic option.
- Family Tested and Approved: This isn’t just a recipe I’ve written; it’s one we eat regularly. My husband, who’s usually picky about pasta sauces, asked for seconds the first time I made it!
Ingredients You’ll Need
For this recipe, using good quality butter makes a noticeable difference to the richness of the sauce. I often use a block of salted Lurpak, as its flavour is robust and creamy. Ensure your herbs are fresh for the best possible taste.
- 400g linguine
- 2 large chicken breasts (about 500g), diced into 2-3cm pieces
- 2 tbsp olive oil
- 100g salted butter
- 4 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (or to taste)
- Juice of 1/2 lemon
- 200ml double cream
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- Salt and freshly ground black pepper to taste
- Parmesan cheese, for serving
Marcus’s Tip: Don’t be shy with the herbs! Using fresh parsley and chives is non-negotiable for that authentic, vibrant cowboy butter flavour. Dried herbs just don’t have the same fresh, zesty character.
How to Make Creamy Cowboy Butter Chicken Linguine
The process for this cowboy butter chicken is straightforward. We cook the pasta and chicken separately, then build that incredible sauce in the same pan used for the chicken to capture all those lovely browned bits.
- Cook the Linguine: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set it aside.
- Prepare and Cook the Chicken: While the pasta cooks, pat the diced chicken breasts dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding) and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- Start the Cowboy Butter Sauce: Reduce the heat to medium-low. Add the 100g of salted butter to the same pan. Once it’s melted and foaming, add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
- Build the Flavours: Stir in the Dijon mustard, smoked paprika, and red pepper flakes. Let them cook for another 30 seconds to toast the spices and deepen their flavour. What works best for me is to constantly stir at this stage to prevent anything from catching on the bottom of the pan.
- Make it Creamy: Pour in the double cream, stirring continuously to combine with the butter and spices. Bring the sauce to a gentle simmer and let it bubble away for 2-3 minutes, until it has thickened slightly.
- Add the Finishing Touches: Squeeze in the juice of half a lemon and stir through the chopped fresh parsley and chives, reserving a little for garnish. Season the sauce with a little more salt and pepper to your taste.
- Combine Everything: Return the cooked chicken to the pan with the sauce. Add the drained linguine and toss everything together thoroughly until the pasta and chicken are well-coated in that glorious creamy sauce. If the sauce seems a bit too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The starch in the water helps the sauce emulsify and cling to the pasta. For more on this technique, Serious Eats has a great explanation of the science behind it.
- Serve Immediately: Divide the Creamy Cowboy Butter Chicken Linguine among four bowls. Garnish with the remaining fresh herbs and a generous grating of Parmesan cheese. Serve straight away while hot.
Tips From My Kitchen
- Temperature Control is Key: When you add the garlic to the butter, make sure the heat is on medium-low. Garlic can burn very quickly in hot fat, which will make the entire sauce bitter. You want it to soften and become aromatic, not brown.
- The Secret Step: Don’t skip reserving the pasta water. I learned that this starchy, salty water is the key to a professional-tasting pasta sauce. It helps the creamy, buttery sauce adhere to the pasta strands instead of pooling at the bottom of the bowl.
- Make-Ahead Prep: You can dice the chicken and chop the herbs and garlic a day in advance and store them in separate airtight containers in the fridge. This makes assembly even faster on a busy night.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over a low heat with a splash of milk or water to loosen the sauce, which will have thickened upon cooling.
Equipment You’ll Need
- Large frying pan or skillet (a cast-iron one works brilliantly for searing the chicken)
- Large pot for cooking pasta
- Colander
- Sharp knife and cutting board
- Tongs or a wooden spoon for tossing
Common Mistakes to Avoid
- Overcrowding the pan: When cooking the chicken, don’t be tempted to throw it all in at once. If the pan is too full, the chicken will steam instead of sear, and you won’t get those delicious, caramelised brown bits that add so much flavour to the final sauce. Cook it in two batches if you need to.
- Boiling the Cream: Once you add the double cream, keep the sauce at a gentle simmer. A vigorous, rolling boil can cause the cream to split or separate, resulting in a grainy texture. Low and slow is the way to go.
- Forgetting to Season Each Layer: Remember to salt the pasta water, season the chicken before cooking, and taste and adjust the seasoning of the final sauce. Building layers of seasoning throughout the cooking process is crucial for a well-balanced dish.
Delicious Variations to Try
One of the best things about this recipe is how adaptable it is. Feel free to play around with it! For another customisable family meal, check out our Easy Ground Beef Tacos.
- Extra Spicy Version: For those who like more heat, add a finely chopped fresh red chilli along with the garlic, or increase the red pepper flakes to a full teaspoon. A dash of your favourite hot sauce in the finished sauce also works a treat.
- Make it with Prawns: Swap the chicken for 500g of raw king prawns. Pat them dry, season, and pan-fry them for just 1-2 minutes per side until pink. Add them back into the sauce right at the end with the pasta.
- Add Some Veg: Wilt a large handful of spinach into the sauce just before adding the pasta, or stir through some pan-fried mushrooms or roasted red peppers for extra colour and nutrients.
What to Serve With Creamy Cowboy Butter Chicken Linguine
This dish is quite rich and satisfying on its own, so I like to keep the accompaniments simple and fresh to provide a nice contrast.
- A Simple Green Salad: A crisp salad of rocket or mixed leaves with a sharp, lemony vinaigrette cuts through the richness of the creamy sauce beautifully.
- Garlic Bread: A few slices of warm, crusty garlic bread are wonderful for mopping up any leftover sauce at the bottom of the bowl. It’s an indulgent but worthwhile addition.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works wonderfully. Its acidity balances the creamy, buttery sauce perfectly. For a non-alcoholic option, a sparkling elderflower pressé is a refreshing choice.
Frequently Asked Questions
Creamy Cowboy Butter Chicken Linguine
Ingredients
Method
- Cook the Linguine: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set it aside.
- Prepare and Cook the Chicken: While the pasta cooks, pat the diced chicken breasts dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding) and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- Start the Cowboy Butter Sauce: Reduce the heat to medium-low. Add the 100g of salted butter to the same pan. Once it's melted and foaming, add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
- Build the Flavours: Stir in the Dijon mustard, smoked paprika, and red pepper flakes. Let them cook for another 30 seconds to toast the spices and deepen their flavour. What works best for me is to constantly stir at this stage to prevent anything from catching on the bottom of the pan.
- Make it Creamy: Pour in the double cream, stirring continuously to combine with the butter and spices. Bring the sauce to a gentle simmer and let it bubble away for 2-3 minutes, until it has thickened slightly.
- Add the Finishing Touches: Squeeze in the juice of half a lemon and stir through the chopped fresh parsley and chives, reserving a little for garnish. Season the sauce with a little more salt and pepper to your taste.
- Combine Everything: Return the cooked chicken to the pan with the sauce. Add the drained linguine and toss everything together thoroughly until the pasta and chicken are well-coated in that glorious creamy sauce. If the sauce seems a bit too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The starch in the water helps the sauce emulsify and cling to the pasta. For more on this technique, Serious Eats has a great explanation of the science behind it.
- Serve Immediately: Divide the Creamy Cowboy Butter Chicken Linguine among four bowls. Garnish with the remaining fresh herbs and a generous grating of Parmesan cheese. Serve straight away while hot.
Notes
I really hope you give this Creamy Cowboy Butter Chicken Linguine a go. It’s a dish I am genuinely proud of, and it brings so much joy to our family dinner table. It’s hearty, full of character, and just the thing to make any evening feel a little more special. If you do try it, please let me know what you think in the comments below – I love hearing how my recipes work out in your kitchens! Happy cooking, Marcus.
