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A rustic bowl of creamy Cowboy Butter Chicken Pasta topped with parsley, photographed top-down on a cozy wooden table

Cowboy Butter Chicken Pasta

Cowboy Butter Chicken Pasta is a cozy, creamy, and flavor-packed dish made with golden-seared chicken, a buttery garlic sauce, and melty cheese tossed with linguine. Perfect for busy weeknights in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Pasta
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Protein & Base
  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 12 oz linguine or your preferred pasta
Liquids & Seasoning
  • 4 tbsp unsalted butter divided
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 0.5 tsp chili flakes optional
  • salt & black pepper to taste
Pasta & Cheeses
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup shredded mozzarella cheese
Finishing Touches
  • 2 tbsp fresh parsley chopped
  • 0.5 lemon juice only

Equipment

  • Skillet
  • Pot
  • Strainer

Method
 

  1. Heat 2 tbsp butter in a large skillet over medium-high heat. Add chicken pieces and sear for 4–5 minutes per side until golden and cooked through. Remove and set aside.
  2. Melt the remaining butter in the skillet. Add minced garlic, smoked paprika, and chili flakes. Stir constantly for 30–45 seconds until fragrant.
  3. Pour in chicken broth and heavy cream. Lower heat and let simmer for 2–3 minutes until slightly thickened.
  4. Stir in Parmesan and mozzarella until melted. Squeeze in lemon juice to brighten the sauce.
  5. Cook linguine according to package instructions. Drain and reserve 1/4 cup of pasta water. Toss pasta into the skillet and mix to coat. Add reserved water if needed to loosen the sauce.
  6. Return the chicken to the pan and toss everything together. Sprinkle with chopped parsley and let rest for 1–2 minutes before serving.

Notes

Make it your own! Swap in gluten-free pasta or lighten up with half-and-half. Store leftovers in the fridge for up to 4 days and reheat with a splash of broth.