Y’all, this cowboy butter chicken linguine has become my go-to when I need dinner on the table fast but still want something that feels special. My kids practically lick their plates clean when I make this, and honestly, the grown-ups aren’t much better! It’s got all those rich, buttery flavors with just enough kick from the sriracha to keep things interesting.
Table of contents
Creamy Cowboy Butter Chicken Linguine
Quick 20-minute pasta dish with seasoned chicken in a rich cowboy butter sauce with garlic, soy sauce, and cream
Ingredients
- 1 box linguine pasta
- Oil for boiling pasta
- 5-6 cloves garlic, minced
- 2 large chicken breasts, cut into cubes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- Salt to taste
- 1 tsp everything seasoning
- 2 tbsp fresh parsley, chopped
- 3 tbsp butter for searing
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sriracha (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Bring a large pot of water to boil and add a capful of oil to prevent sticking.
- Mince garlic and cube chicken breasts into bite-sized pieces.
- Season chicken with onion powder, garlic powder, paprika, salt, everything seasoning, and chopped parsley.
- Melt butter in a large pan and sear seasoned chicken until cooked through, then remove and set aside.
- Cook linguine according to package directions until al dente, then drain.
- In the same pan, add olive oil and butter, then sauté minced garlic for 30 seconds.
- Add soy sauce, hoisin sauce, and sriracha, stirring to combine.
- Pour in heavy cream and add Parmesan cheese, stirring until smooth sauce forms.
- Return cooked pasta and chicken to the pan, tossing to coat everything in sauce.
- Garnish with additional parsley before serving.
Notes
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 485Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 122mgSodium: 1189mgCarbohydrates: 25gFiber: 2gSugar: 4gProtein: 23g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Don’t worry – you probably have most of this stuff already! I keep these ingredients stocked because this recipe happens a lot in our house.
- 1 box linguine pasta (or whatever long pasta you’ve got)
- A little oil for the pasta water
- 5-6 garlic cloves, chopped up
- 2 big chicken breasts, cut into chunks
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- Salt (don’t skip this!)
- 1 tsp everything bagel seasoning
- Fresh parsley, chopped
- 3 tbsp butter
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- Sriracha (start with a little – you can always add more)
- 1 cup heavy cream
- About 1/2 cup grated Parmesan
Detailed Cooking Instructions
Time needed: 30 minutes
Quick cowboy butter chicken linguine with seasoned chicken in a creamy garlic butter sauce.
- Prepare pasta water
Bring a large pot of water to boil and add a capful of oil to prevent pasta from sticking.
- Season chicken
Mince garlic and cube chicken breasts. Season chicken with onion powder, garlic powder, paprika, salt, everything seasoning, and chopped parsley.
- Cook chicken
Melt butter in a large pan and sear seasoned chicken until cooked through and golden. Remove chicken and set aside.
- Cook pasta
Add linguine to boiling water and cook according to package directions until al dente. Drain and set aside.
- Make cowboy butter sauce
In the same pan, add olive oil and butter. Sauté minced garlic for 30 seconds, then add soy sauce, hoisin sauce, and sriracha.
- Add cream and cheese
Pour in heavy cream and add Parmesan cheese, stirring continuously until a smooth, creamy sauce forms.
- Combine everything
Return cooked pasta and chicken to the pan, tossing everything together until well coated in the cowboy butter sauce. Garnish with fresh parsley before serving.
My Best Tips for This Recipe
- Trust me on this – save yourself some time and grab a rotisserie chicken from the store. Just shred it up and toss it in during the last step.
- If your sauce gets too thick (mine always does), just splash in some of that pasta water. The starch helps everything stick together perfectly.
- My 12-year-old thinks this is “too spicy” with the sriracha, so I make his portion first, then add the heat to ours. Problem solved!
- I’ve learned to cook the pasta just a tiny bit under what the box says – it’ll finish cooking in the sauce and won’t get mushy.
- Leftovers are amazing! Just add a splash of milk when you reheat it in the microwave, and it comes back to life.
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Frequently Asked Questions
Absolutely! This cowboy butter chicken linguine proves that butter chicken flavors work beautifully with pasta instead of traditional rice.
Yes, the creamy, garlicky butter sauce in this recipe coats pasta perfectly and creates a rich, satisfying dish.
Definitely! Using linguine or other pasta shapes creates a heartier meal and the sauce clings beautifully to the noodles.
This cowboy butter version adds soy sauce, hoisin sauce, and everything seasoning for a bolder, more complex flavor profile than traditional butter chicken.
Ways to Make It Your Own
- When I’m trying to sneak more veggies into my kids, I throw in some frozen broccoli during the last few minutes – works every time.
- If you’re watching carbs, zucchini noodles work great here. Just don’t cook them as long or they’ll get soggy.
- My husband loves when I double the sriracha and add some red pepper flakes – but fair warning, it gets pretty spicy!
- For my dairy-free friends, coconut cream works just as well as heavy cream, though it adds a slightly sweet taste.
- Sometimes I’ll throw in leftover bacon bits because, well, everything’s better with bacon!
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | No | Use gluten-free pasta and check soy sauce is gluten-free |
| Dairy-Free | No | Replace heavy cream with coconut cream and skip Parmesan |
| Vegan | No | Use plant-based chicken, vegan butter, and coconut cream |
| Keto | No | Replace pasta with zucchini noodles or shirataki noodles |
| Nut-Free | Yes | Recipe is naturally nut-free as written |
Keeping It Fresh
- In the fridge: This keeps beautifully for about 4 days in a covered container. I usually make extra on purpose for lunch leftovers.
- Freezing: You can freeze portions for up to 2 months, but I’ll be honest – the sauce might look a little separated when you thaw it. Still tastes great though!
- Thawing: Let it thaw overnight in the fridge if you can. It reheats much better that way.
- Reheating: Microwave for about a minute, but add a splash of cream or milk first. Trust me on this – it makes all the difference.
- Pro tip from this busy mom: I sometimes cook the chicken ahead on Sunday and just store it separately. Then this becomes a 10-minute meal during the week!
Save This Recipe!
If this cowboy butter chicken linguine hits the spot like it does in our house, definitely save it for those crazy weeknight moments when you need something good and fast. I’d love to hear how it turns out in your kitchen!