Last Valentine’s Day, we decided to skip the crowded restaurants and plan a cozy dinner at home instead. The kids made cards and helped set the table with candles and a few red paper hearts, and my husband picked up flowers on his way home.
I wanted the dinner to feel special but still be something the whole family could enjoy nothing too fussy, just warm, flavorful, and comforting. I saw a video of cowboy butter sauce online a few days before, and the idea of marrying that buttery, garlicky goodness with pasta and chicken suddenly felt just right.
I used linguine because I love how it twirls and holds sauce, and seasoned the chicken with a bit of paprika and cayenne for just the right kick. While everything simmered on the stove, the kitchen filled with that savory, lemony butter aroma that made everyone wander in early, asking if it was ready yet.
We ate slowly that night, laughing over memories and passing the salad and bread like it was a holiday feast. Now, every time I make this dish, it takes me back to that candlelit evening full of sweetness, simplicity, and second helpings.
Short Description
Hawaiian Macaroni Salad is a creamy pasta dish featuring tender chicken, garlic-butter sauce, and vibrant flavors perfect for picnics, potlucks, or busy weeknight dinners.
Key Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 8 oz linguine pasta
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- Salt and pepper, to taste
- ½ tsp crushed red pepper flakes (optional)
- ½ cup unsalted butter, softened
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp lemon juice
- ¼ cup grated Parmesan cheese
- ¼ cup chicken broth
- ¼ cup heavy cream
- 1 Tbsp Dijon mustard
Tools Needed
- Large pot (for pasta)
- Skillet (to cook chicken)
- Mixing bowl
- Whisk
- Strainer
- Measuring cups/spoons
Cooking Instructions
Step 1: Cook the Pasta
Bring a pot of salted water to a boil. Cook linguine until al dente, about 8–10 minutes. Reserve ¼ cup pasta water, then drain and set aside.
Step 2: Cook the Chicken
Pat chicken dry and season with garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and pepper. Heat olive oil in a skillet over medium heat. Cook chicken 5–7 minutes until golden and fully cooked, flipping halfway. Remove chicken and set aside.
Step 3: Make the Sauce
In the same skillet, melt butter over medium heat. Whisk in Parmesan, chicken broth, heavy cream, Dijon mustard, lemon juice, and optional red pepper flakes. Simmer for 2–3 minutes until sauce thickens slightly.
Step 4: Combine and Toss
Return chicken to skillet along with pasta. Toss to coat evenly. If needed, thin sauce with reserved pasta water.
Step 5: Finish and Serve
Stir in chopped parsley. Taste and adjust seasoning. Serve warm or chilled—both are delicious.
Why You’ll Love This Recipe
Comfort Meets Freshness: Butter-garlic sauce feels rich without being heavy.
Quick & Efficient: Ready in under 30 minutes perfect for busy evenings.
Crowd-Friendly: Great for family meals, potlucks, and kid-approved lunches.
One-Pan Simplified: Minimizes dishes and cleanup time.
Make-Ahead Flexibility: Delicious served warm or chilled.
Mistakes to Avoid & Solutions
Sauce Too Thick: Thin with reserved pasta water a tablespoon at a time until desired consistency.
Dry Chicken: Don’t overcook, remove when no longer pink, and rest before tossing with sauce.
Clumpy Pasta: Rinse briefly with warm water after draining to prevent sticking.
Over-Salted Dish: Taste sauce before combining, cheese and stock add salt.
Wilted Parsley: Stir parsley in right before serving to keep it bright.
Serving and Pairing Suggestions
Serve alongside grilled veggies or corn on the cob for summer meals.
Offer with lemonade, iced tea, or chilled white wine.
For potlucks, present in a chilled bowl with extra parsley garnish.
For weeknight dinners, pair with a simple green salad or fruit bowl.
Storage and Reheating Tips
Store in the fridge in an airtight container up to 3 days.
Reheat gently in the microwave or on stovetop, adding a splash of broth or cream if needed.
It also tastes excellent cold, just stir and serve.
FAQs
1. Can I use other types of pasta?
Yes, shells or rotini work well and hold sauce nicely.
2. What about using leftover roast chicken?
Great idea! Adjust seasoning if your chicken is already seasoned.
3. Can I make this dairy-free?
Substitute butter with olive oil and use dairy-free milk and vegan Parmesan alternatives.
4. Is reheated pasta safe?
Yes, cool completely, store within 2 hours, and reheat quickly.
5. Can I add vegetables?
Absolutely, stir in peas, bell peppers, or broccolini right before serving.
Tips & Tricks
Pat chicken dry before cooking for better browning.
Use butter at room temperature so it incorporates smoothly.
A splash of lemon juice brightens up the creamy sauce.
If chilling, cover pasta with plastic wrap before refrigerating to prevent skin formation.
Garnish with extra parsley and fresh black pepper for a polished look.
Recipe Variations
Creamy Pesto Twist: Stir in 2 Tbsp pesto with the sauce for herb-forward flavor.
Spicy Kick: Add ½ tsp red pepper flakes or drizzle with sriracha.
Seafood Swap: Replace chicken with cooked shrimp. Toss gently at the end.
Veggie Boost: Add sautéed mushrooms, spinach, or cherry tomatoes to the pasta.
Final Thoughts
Making Cowboy Butter Chicken Linguine whenever I need a quick win in the kitchen. It’s a dish that hits every note tender, creamy, a touch spicy, and rich in all the right ways. I’ve even passed it along to two other moms in my carpool group, both of whom texted me photos of their kids polishing it off.
Recipes like this are the ones that stick, not because they’re fancy, but because they’re real. Comforting, easy, and made to be shared.
Cowboy Butter Chicken Linguine
Ingredients
- 2 boneless skinless chicken breasts, cubed
- 8 oz linguine pasta
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional
- Salt and pepper to taste
- ½ tsp crushed red pepper flakes optional
- ½ cup unsalted butter softened
- 2 Tbsp fresh parsley chopped
- 1 Tbsp lemon juice
- ¼ cup grated Parmesan cheese
- ¼ cup chicken broth
- ¼ cup heavy cream
- 1 Tbsp Dijon mustard
Instructions
- Boil linguine in salted water until al dente (8–10 minutes). Reserve ¼ cup pasta water, drain, and set aside.
- Season chicken with spices. Sear in olive oil over medium heat for 5–7 minutes until golden and cooked through. Set aside.
- Melt butter in same skillet. Add Parmesan, broth, cream, Dijon, lemon juice, and optional red pepper flakes. Simmer 2–3 minutes to thicken.
- Add chicken and pasta to sauce. Toss to coat. Use reserved pasta water to loosen if needed.
- Stir in parsley. Taste, adjust seasoning, and serve warm.
