What is cowboy butter made of?

Cowboy butter is a compound butter that packs a punch of flavor. It typically includes softened butter mixed with garlic, parsley, lemon juice, Dijon mustard, cayenne pepper, crushed red pepper flakes, and other seasonings. It’s creamy, zesty, and adds a bold kick to everything from steaks to this cowboy butter chicken linguine recipe.

Can I make cowboy butter chicken linguine ahead of time?

Absolutely. This dish stores well in the fridge for up to four days. Just cool it first and keep it in a sealed container. When reheating, warm it slowly and stir in a splash of water or cream to revive that smooth, silky texture.

What type of pasta works best with cowboy butter sauce?

Linguine is ideal because its flat shape holds the sauce beautifully. However, you can easily substitute fettuccine, spaghetti, or short pastas like penne or rotini. The rich cowboy butter sauce clings to any noodle you love.

Is cowboy butter chicken linguine spicy?

It has a mild heat from crushed red pepper flakes and cayenne in the cowboy butter, but the cream balances it out. You can always adjust the spice level add more if you're into bold heat, or leave some out for a milder version.

Cowboy Butter Chicken Linguine Recipe

Description

Creamy cowboy butter chicken linguine combines tender golden chicken, zesty compound butter, and rich sauce in under 30 minutes.

Ingredients

Scale

8 ounces linguine

Chicken

1 ½ pounds boneless skinless chicken breasts, cut into 1-inch bites
2 tablespoons extra virgin olive oil
½ teaspoon paprika
½ teaspoon garlic salt
½ teaspoon kosher salt
¼ teaspoon pepper

Sauce

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
parsley, chopped for garnish

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Instructions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain pasta and set aside.
To a large skillet over medium-high heat, add oil. Once hot, add the chicken in a single layer. Season chicken evenly with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side, or until golden brown.
Nestle 2 tablespoons cowboy butter into the skillet. Flip pieces of chicken and cook until browned and cooked through to an internal temperature of 165°F, another 3-4 minutes.
Remove the chicken from the pan. Place onto a plate and tent to keep warm.
Reduce heat to low. Add the rest of the cowboy butter, heavy cream, garlic salt, and red pepper flakes. Use a spatula to scrape up the brown bits in the pan, and stir until the butter has melted.
Add the cooked linguine and chicken to the skillet, tossing to coat in the sauce.
Add lemon juice. Stir to combine.
Serve the dish garnished with lemon slices.

Notes

You can adjust the heat by changing the amount of red pepper flakes.
Substitute chicken thighs or shrimp for a different twist.
To reheat, add a splash of cream or water to bring back the sauce consistency.

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

Nutrition

Serving Size: 1 portion
Calories: 761kcal
Sugar: 2g
Sodium: 980mg
Fat: 42g
Saturated Fat: 20g
Unsaturated Fat: 19g
Carbohydrates: 56g
Fiber: 2g
Protein: 40g
Cholesterol: 145mg