Hi there! I’m Jessica from easyyummyrecipe.com. In our house, dinner usually means gathering around the table with something warm, filling, and comforting—especially after a long day. And that’s exactly what this Cowboy Butler Chicken Linguine brings to the table.
I came up with this dish on one of those nights when I had no plan. I found some leftover grilled chicken in the fridge, a box of linguine in the pantry, and decided to make something out of what I had. I threw in some spices, a bit of cream, and some cheese. It turned out so good, my husband asked me to write it down. That’s how you know it’s a keeper.
This dish is smoky, creamy, and just rich enough without feeling too heavy. It comes together in one pan and tastes like something you’d order at a good diner—but better, because it’s homemade.
Ingredients
For the sauce and chicken:
- 2 cups cooked chicken (grilled, rotisserie, or leftover, chopped or shredded)
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional, for a little kick)
- Salt and black pepper to taste
- 1/2 cup grated Parmesan
- 1 cup shredded cheddar (or Colby jack)
For the pasta:
- 12 oz linguine, cooked and drained
Toppings (optional):
- Chopped scallions
- Crumbled cooked bacon
- Extra cheese
Servings & Timing
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Instructions
Step 1: Cook the linguine
Start by boiling the linguine in salted water. Cook it just until it’s tender but not mushy. Drain it and set it aside.
Step 2: Sauté the onions and garlic
In a large skillet, warm the olive oil or butter over medium heat. Toss in the chopped onion and stir until soft. Add the garlic and cook just until fragrant.
Step 3: Make the sauce
Pour in the cream and broth. Give it a good stir. Let it simmer for about 5 minutes, then add smoked paprika, chili powder, salt, and pepper.
Step 4: Add cheese and chicken
Mix in the Parmesan and cheddar. Let them melt into the sauce. Stir in your cooked chicken and let everything bubble gently for a few minutes so the flavors come together.
Step 5: Combine with pasta
Add your cooked linguine to the skillet. Toss until the pasta is completely coated with the sauce. If it seems too thick, add a splash of pasta water or broth.
Step 6: Taste and finish
Taste it. Add more salt or cheese if you need to. Top with green onions, bacon, or whatever you like.
Why We Love It
- It uses simple pantry and fridge staples.
- You only need one pan and a pot.
- It’s creamy, cheesy, and full of flavor.
- Leftovers taste even better the next day.
Nutrition (Rough Estimate Per Serving)
- Calories: 580
- Protein: 30g
- Carbs: 42g
- Fat: 33g
- Sodium: 670mg
Keep in mind this is just a ballpark based on average ingredients.
FAQ
Can I use uncooked chicken?
Yes. Just cook it first in the pan with a little oil, then set it aside before starting the sauce.
Can I swap out the linguine?
Absolutely. Fettuccine, penne, or spaghetti work fine too.
Is it spicy?
Not really. The chili powder gives it a little depth, but you can skip it if you’re sensitive to heat.
Can I make it ahead?
Yes! It reheats well. Just add a splash of broth or milk when warming it up.
Final Thoughts
Some recipes just make you feel like you’ve done something right—this one does that for me every time. It’s warm, filling, and has that comforting homemade feel without a lot of work.
Whether it’s a weeknight dinner or something quick to make for guests, this cowboy butler chicken linguine never disappoints. I hope you try it and love it as much as we do. If you do, I’d love to hear how it went. Shoot me a message or leave a comment below.
Easy Cowboy Butler Chicken Linguine – A No-Fuss Pasta That Hits the Spot
This easy cowboy butler chicken linguine is creamy, bold, and full of flavor. A simple, comforting pasta dish ready in 30 minutes.
Ingredients
- For the sauce and chicken:
- 2 cups cooked chicken (grilled, rotisserie, or leftover, chopped or shredded)
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional, for a little kick)
- Salt and black pepper to taste
- 1/2 cup grated Parmesan
- 1 cup shredded cheddar (or Colby jack)
- For the pasta:
- 12 oz linguine, cooked and drained
- Toppings (optional):
- Chopped scallions
- Crumbled cooked bacon
- Extra cheese
Instructions
Step 1: Cook the linguineStart by boiling the linguine in salted water. Cook it just until it’s tender but not mushy. Drain it and set it aside.
Step 2: Sauté the onions and garlicIn a large skillet, warm the olive oil or butter over medium heat. Toss in the chopped onion and stir until soft. Add the garlic and cook just until fragrant.
Step 3: Make the saucePour in the cream and broth. Give it a good stir. Let it simmer for about 5 minutes, then add smoked paprika, chili powder, salt, and pepper.
Step 4: Add cheese and chickenMix in the Parmesan and cheddar. Let them melt into the sauce. Stir in your cooked chicken and let everything bubble gently for a few minutes so the flavors come together.
Step 5: Combine with pastaAdd your cooked linguine to the skillet. Toss until the pasta is completely coated with the sauce. If it seems too thick, add a splash of pasta water or broth.
Step 6: Taste and finishTaste it. Add more salt or cheese if you need to. Top with green onions, bacon, or whatever you like.
Notes
Why We Love It
- It uses simple pantry and fridge staples.
- You only need one pan and a pot.
- It’s creamy, cheesy, and full of flavor.
- Leftovers taste even better the next day.
Nutrition Information:
Serving Size:
4Amount Per Serving: Calories: 580Saturated Fat: 33gSodium: 670mgCarbohydrates: 42gProtein: 30g
