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The Ultimate Cowboy Butter Chicken Pasta

Tender chicken and linguine tossed in creamy cowboy butter sauce with garlic, herbs, and a hint of spice for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounce linguine
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch cubes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder for chicken
  • 1 teaspoon garlic powder for sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup cowboy butter 4 tablespoons, divided
  • 1 cup heavy cream
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon lemon juice fresh
  • 1 cup baby spinach packed
  • Parmesan cheese for serving, optional

Equipment

  • Large pot for pasta
  • large skillet
  • tongs

Method
 

  1. Cook linguine according to package instructions in generously salted water (should taste like the ocean). Drain when al dente and set aside. Don't rinse - the starchy coating helps sauce stick.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Add cubed chicken in a single layer (don't overcrowd - work in batches if needed) and season with paprika, 1/2 teaspoon garlic powder, salt, and pepper.
  4. Cook chicken for 6-8 minutes, stirring occasionally, until golden brown on most sides. You want real color for flavor.
  5. Add 2 tablespoons cowboy butter to the skillet and continue cooking chicken for another 3-4 minutes until fully cooked through (internal temperature 165°F). The butter will melt and coat the chicken.
  6. Remove chicken from the pan and set aside on a plate, covering loosely with foil to keep warm. Don't wipe out the skillet - those browned bits are flavor.
  7. Reduce heat to low. Add remaining 2 tablespoons cowboy butter, heavy cream, remaining 1 teaspoon garlic powder, lemon juice, and red pepper flakes to the skillet.
  8. Stir everything together and scrape the bottom of the pan to deglaze and pick up all the browned bits. Let simmer gently for about 2 minutes, stirring frequently, until sauce thickens slightly. Don't let it boil or cream may separate.
  9. Add spinach and cook for 2-3 minutes, stirring, until completely wilted.
  10. Return cooked pasta and chicken to the skillet. Use tongs to toss everything together until pasta and chicken are completely coated in the creamy sauce.
  11. Taste and adjust seasoning if needed. Add more salt, lemon juice, or red pepper flakes to taste.
  12. Serve immediately while hot and creamy. Top with freshly grated Parmesan cheese if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Pasta will absorb some sauce as it sits.
Reheating: Microwave individual portions on 50% power for 2-3 minutes, adding a splash of cream, milk, or broth to loosen sauce. For stovetop, heat in a skillet over medium-low with a few tablespoons of liquid, stirring frequently for 5-7 minutes.
Cowboy Butter: If unavailable, make your own by mixing 1/4 cup softened butter with 1 minced garlic clove, 1 tablespoon chopped fresh parsley, 1 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, 1/4 teaspoon paprika, and a pinch of red pepper flakes.
Substitutions: Use boneless skinless chicken thighs instead of breasts (same cook time). Replace chicken with 1 1/2 pounds shrimp (cook 2-3 minutes per side). Any long pasta works - fettuccine, spaghetti, angel hair.
Variations: Make it vegetarian by omitting chicken and doubling vegetables (bell peppers, mushrooms, cherry tomatoes, zucchini). For spicy version, increase red pepper flakes to 1/2 teaspoon or add diced jalapeños. For lighter version, use half-and-half and reduce cowboy butter to 2 tablespoons total.
Tips: Reserve 1/2 cup pasta water before draining to thin sauce if needed. Cut chicken into uniform 1-inch pieces for even cooking. Don't skip browning the chicken properly. Use freshly grated Parmesan, not pre-grated.
Not Freezer-Friendly: Cream sauces separate and get grainy when frozen.