Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. I keep the sauce cool and reheat gently while the pasta cooks. It keeps the flavor fresh and saves time later.

Is there a gluten-free option?

Yes. Use gluten-free linguine. Cook it according to package directions, but keep an eye on texture since cooking times vary. The sauce stays the same and clings beautifully to gluten-free noodles when you use reserved pasta water.

What if I want more vegetables?

Add vegetables in the last five minutes of cooking. Peas, spinach, or sliced mushrooms work well. Sauté mushrooms first for caramelized flavor, then add cream so they can soak up the sauce.

Can I make this dairy-free?

You can, with swaps. Use a dairy-free butter and a creamy plant-based milk or cream alternative. The texture will be different, but good seasoning and toasted garlic help carry the flavor.

How long does the dish keep?

In the fridge, it keeps three days. Freeze in portions for up to three months. Thaw overnight and reheat gently with a splash of liquid. Flavors often deepen after a day, making leftovers extra satisfying.

Easy Cowboy Butter Chicken Linguine 2026 Cook That Dish

Description

A comforting and quick weeknight meal that blends buttery chicken with linguine, garlic, and cream for a rich and savory dish.

Ingredients

3-4 boneless, skinless chicken breasts
3 cloves fresh garlic
8 oz linguine pasta
4 tbsp unsalted butter
1 cup heavy cream
¼ cup fresh parsley
½ cup grated Parmesan cheese
1 tsp paprika
1 tsp Italian seasoning
Salt and pepper to taste
Olive oil (optional)
Lemon (optional)

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Instructions

Chop garlic and parsley, then boil water for linguine in a large pot.
In salted boiling water, cook linguine until al dente. Reserve some pasta water before draining.
In a skillet over medium heat, melt half of the butter. Season chicken with salt and pepper, cooking until golden brown (5-7 minutes).
Stir in minced garlic, paprika, and Italian seasoning; sauté until fragrant (about 30 seconds).
Pour in heavy cream and add remaining butter, stirring until slightly thickened.
Toss drained linguine with the sauce, adding reserved pasta water as needed for consistency.
Finish with Parmesan and parsley, adjusting salt and pepper to taste. Serve hot.

Notes

Use fresh parsley for brightness. A squeeze of lemon at the end enhances the flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian