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Flavorful Cowboy Butter Chicken Linguine Recipe

A bold and creamy fusion of smoky marinated chicken and silky linguine tossed in a spiced tomato-butter sauce. Comforting, fiery, and weeknight-friendly.

Ingredients
  

For the Chicken Marinade:

  • 1 lb boneless skinless chicken thighs or breasts, cubed
  • ½ cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt

For the Sauce:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • teaspoons garam masala
  • 1 teaspoon paprika
  • ½ teaspoon chili powder optional
  • 1 cup tomato purée or crushed tomatoes
  • 1 cup heavy cream or full-fat coconut milk
  • Salt and pepper to taste
  • Fresh cilantro chopped (for garnish)

For the Pasta:

  • 12 oz linguine
  • Salt for pasta water

Instructions
 

  • Marinate the Chicken: Mix yogurt, lemon juice, and spices; coat chicken cubes and refrigerate for at least 30 minutes.
  • Cook the Pasta: Boil linguine in salted water until al dente. Reserve ¼ cup of pasta water and drain.
  • Cook the Chicken: Sear marinated chicken in a skillet until browned and fully cooked. Set aside.
  • Make the Sauce: Sauté onion in butter, then add garlic and ginger. Cook until fragrant.
  • Spice it Up: Stir in garam masala, paprika, and chili powder to release the aroma.
  • Add Tomato and Cream: Simmer tomato purée, then add cream or coconut milk. Cook until slightly thickened.
  • Return Chicken & Adjust: Add chicken to the sauce, season to taste, and loosen with reserved pasta water if needed.
  • Toss with Linguine: Mix the pasta into the sauce until well coated.
  • Serve: Garnish with chopped cilantro and serve hot. Optional: pair with naan or garlic bread.