Easy Cowboy Butter Chicken Linguine with Roasted Red Peppers

If you’re craving a dish that’s bold, creamy, and packed with flavor but still simple enough for a weeknight dinner, look no further than this Easy Cowboy Butter Chicken Linguine with Roasted Red Peppers. This modern twist on classic comfort food brings together the rich, buttery spice of cowboy butter with tender chicken, al dente linguine, and sweet roasted red peppers for a meal that’s as vibrant in color as it is in taste. Whether you’re cooking for your family or hosting a casual dinner party, this recipe delivers restaurant-quality results with minimal effort. Let’s dive into everything you need to know about making this unforgettable dish.

The History

The roots of this recipe are deeply embedded in culinary fusion—blending Texan flair with Italian tradition. Cowboy butter, also known as compound garlic butter or Texas-style herb butter, originated in American barbecue culture as a luxurious spread for grilled steaks and seafood. It typically features a blend of softened butter, fresh herbs, garlic, and spices like smoked paprika or cayenne, creating a bold, aromatic condiment perfect for enhancing grilled meats.

Meanwhile, chicken linguine traces its heritage back to Italy, where pasta tossed with poultry, cream, and vegetables has long been a staple in coastal regions. By marrying these two traditions—the rustic heat of cowboy country and the silky elegance of Italian cuisine—we arrive at Cowboy Butter Chicken Linguine. The addition of roasted red peppers not only adds natural sweetness and smokiness but also reflects contemporary trends toward colorful, vegetable-forward dishes that balance indulgence with freshness. This recipe honors both traditions while offering a quick, accessible version ideal for home cooks today.

Ingredients Breakdown

One of the reasons this dish stands out is because each ingredient plays a crucial role in building layers of flavor, texture, and aroma. Here’s a detailed breakdown:

Chicken Breast (or Thighs): Lean and tender, boneless, skinless chicken breasts are ideal for quick searing and slicing into strips. For juicier results, consider using thighs.
Linguine Pasta: A flat, ribbon-like pasta that holds creamy sauces exceptionally well. Its slightly chewy texture complements the richness of the sauce.
Cowboy Butter: The star of the show. Made from unsalted butter whipped with minced garlic, chopped parsley, chives, lemon zest, smoked paprika, cayenne pepper, salt, and black pepper. You can make it fresh or use store-bought if pressed for time.
Roasted Red Peppers: Either jarred or homemade, these add sweetness, acidity, and a soft texture that contrasts beautifully with the chicken and pasta.
Heavy Cream: Forms the base of the creamy sauce, giving the dish a velvety mouthfeel without overpowering other flavors.
Garlic: Freshly minced for maximum aroma and depth. Sautéed gently to avoid bitterness.
Shallot or Onion: Adds subtle sweetness and complexity when sautéed before adding liquids.
Dry White Wine (optional): Deglazes the pan and enhances the overall savoriness. Use a crisp variety like Sauvignon Blanc or Pinot Grigio.
Chicken Broth: Helps thin the sauce slightly and infuses additional savory notes.
Fresh Herbs (Parsley, Chives, Basil): Used both in the cowboy butter and as garnish for brightness.
Lemon Juice: A splash at the end lifts the entire dish, balancing the fat and creaminess.
Parmesan Cheese (optional): Adds umami and a salty tang; best freshly grated.
Salt & Pepper: To season every layer of the dish properly.
Olive Oil: For searing chicken and sautéing aromatics.

Step-by-Step Recipe

Prepare Ingredients: Slice 2 boneless chicken breasts into thin strips. Mince 3 cloves of garlic. Chop 1 small shallot. Drain and slice 1/2 cup of jarred roasted red peppers. Measure out 1 cup heavy cream, 1/2 cup chicken broth, and 1/4 cup dry white wine. Have 8 oz linguine ready. Prepare 1/2 cup homemade or store-bought cowboy butter (recipe below).
Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 oz linguine and cook according to package instructions until al dente (usually 9–11 minutes). Reserve 1/2 cup of pasta water before draining. Set aside.
Sear the Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken strips with salt, pepper, and a pinch of smoked paprika. Cook for 5–6 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
Sauté Aromatics: In the same pan, reduce heat to medium. Add 1 tsp butter and sauté shallot for 2–3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
Build the Sauce: Pour in white wine (if using) and simmer 1–2 minutes to reduce by half. Stir in chicken broth, then slowly whisk in heavy cream. Bring to a gentle simmer.
Incorporate Cowboy Butter: Reduce heat to low. Gradually stir in 1/4 cup of cowboy butter until fully melted and incorporated. Allow sauce to thicken slightly, about 3–4 minutes.
Add Roasted Peppers and Chicken: Stir in sliced roasted red peppers and cooked chicken. Simmer gently for another 2–3 minutes to let flavors meld.
Combine with Pasta: Add drained linguine to the skillet. Toss everything together, adding reserved pasta water a little at a time to achieve a silky, cohesive sauce.
Finish and Serve: Remove from heat. Stir in an extra tablespoon of cowboy butter for gloss and flavor. Taste and adjust seasoning with salt, pepper, or a squeeze of fresh lemon juice. Garnish generously with chopped parsley and chives. Optionally top with grated Parmesan cheese.

Tips

Make Cowboy Butter Ahead: Prepare it up to 5 days in advance and store in the fridge, or freeze in logs for up to 3 months. This makes weeknight cooking much faster.
Don’t Overcook the Chicken: Cut uniformly sized pieces so they cook evenly. Overcooked chicken becomes dry, especially in creamy sauces.
Use Quality Roasted Peppers: Jarred peppers work well, but drain and pat them dry to prevent diluting the sauce. For deeper flavor, roast your own over an open flame or under the broiler.
Reserve Pasta Water: The starchy liquid helps bind the sauce to the noodles. Don’t skip this step!
Simmer Gently: Avoid boiling the cream sauce vigorously, which can cause separation. Keep the heat low after adding dairy.
Brighten Before Serving: A final squeeze of lemon juice just before plating wakes up all the flavors.
Double the Batch: This dish reheats well and tastes even better the next day as the flavors continue to develop.

Variations and Customizations

This recipe is incredibly versatile. Try these creative twists to suit different tastes and dietary needs:

Vegetarian Version: Omit chicken and replace with sautéed mushrooms, zucchini, or chickpeas. Use vegetable broth instead of chicken broth.
Spicy Kick: Add diced jalapeño or a dash of hot sauce to the sauce. Increase cayenne in the cowboy butter for more heat.
Seafood Twist: Swap chicken for shrimp or scallops. Add them at the end and cook just until opaque.
Dairy-Free Option: Replace heavy cream with full-fat coconut milk and use vegan butter for the cowboy butter. Nutritional yeast can mimic Parmesan’s cheesy note.
Gluten-Free Adaptation: Use gluten-free linguine or another GF pasta. Ensure all other ingredients (like broth) are certified GF.
Add Greens: Stir in baby spinach, arugula, or kale during the last minute of cooking for added nutrition and color.
Herb Variations: Experiment with tarragon, dill, or oregano in the cowboy butter for a unique profile.
Creamy Tomato Fusion: Mix in 2–3 tbsp tomato paste or sun-dried tomatoes for a rosé-style variation.

Health Considerations and Nutritional Value

While undeniably rich and satisfying, this dish can be adapted to fit various health goals. A standard serving (approx. 1.5 cups) contains roughly:

Calories: ~650–750 kcal
Protein: ~35g (from chicken and dairy)
Fat: ~30–35g (mostly from butter and cream; mostly unsaturated and saturated fats)
Carbohydrates: ~60g (primarily from pasta)
Fiber: ~3–4g (enhanced if adding vegetables)
Sodium: ~600–800mg (can be reduced by using low-sodium broth and less seasoned butter)

To make it healthier:

Use whole wheat or legume-based linguine for added fiber and protein.
Reduce heavy cream amount and substitute part with evaporated milk or Greek yogurt.
Limit cowboy butter to 2–3 tbsp per serving, focusing on fresh herbs and garlic for flavor.
Increase roasted red peppers and add other veggies like asparagus or broccoli.
Serve with a side salad to boost volume and nutrients without excess calories.

This dish provides energy-dense fuel suitable for active individuals. However, those managing cholesterol, blood pressure, or weight may benefit from portion control and ingredient modifications.

Ingredients

8 oz (225g) linguine pasta
2 boneless, skinless chicken breasts (about 1 lb / 450g), sliced into strips
1/2 cup jarred roasted red peppers, drained and sliced
1 tbsp olive oil
1 small shallot, finely chopped (or 1/4 cup onion)
3 cloves garlic, minced
1/2 cup dry white wine (optional)
1/2 cup low-sodium chicken broth
1 cup heavy cream
Salt and freshly ground black pepper, to taste
1/2 cup homemade or high-quality store-bought cowboy butter (see recipe below)
1 tbsp lemon juice
Fresh parsley and chives, chopped (for garnish)
Grated Parmesan cheese (optional)

Cowboy Butter (makes about 1 cup):

1 cup (2 sticks) unsalted butter, softened
4 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, chopped
1 tsp lemon zest
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (adjust to taste)
1/2 tsp sea salt
1/4 tsp black pepper
1 tsp lemon juice

Directions

Make Cowboy Butter (if homemade): In a medium bowl, combine all cowboy butter ingredients. Mix thoroughly until smooth and uniform. Transfer to a small mold or parchment-lined roll and chill for at least 30 minutes. Can be made up to 5 days ahead.
Cook the Pasta: Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Season and Sear Chicken: Pat chicken dry and season with salt, pepper, and a pinch of smoked paprika. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes until golden and cooked through. Transfer to a plate.
Sauté Shallot and Garlic: In the same pan, reduce heat to medium. Add a teaspoon of butter, then sauté shallot for 2–3 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
Build the Sauce Base: Pour in white wine (if using) and simmer 1–2 minutes until reduced by half. Add chicken broth and bring to a gentle simmer.
Add Cream and Cowboy Butter: Slowly whisk in heavy cream. Then stir in 1/4 cup of cowboy butter until melted and incorporated. Simmer gently for 3–4 minutes until sauce begins to thicken.
Return Chicken and Add Peppers: Add cooked chicken and roasted red peppers to the sauce. Simmer 2–3 minutes to reheat and blend flavors.
Combine with Pasta: Add drained linguine to the skillet. Toss well, adding reserved pasta water a few tablespoons at a time until the sauce clings smoothly to the pasta.
Final Touches: Remove from heat. Stir in 1 tbsp additional cowboy butter, lemon juice, and fresh herbs. Adjust seasoning with salt and pepper.
Serve: Divide among warm bowls. Garnish with extra herbs, a dollop of cowboy butter, and grated Parmesan if desired.

FAQ

Can I use pre-cooked chicken?
Yes! Leftover grilled or rotisserie chicken works well. Shred or slice and add it when combining with the sauce to warm through.

Is cowboy butter spicy?
It has a mild kick from cayenne and smoked paprika, but it’s more savory and herbal than hot. Adjust the cayenne to your preference.

Can I freeze this dish?
Cream-based sauces don’t always reheat well from frozen due to potential separation. However, the cowboy butter freezes excellently on its own.

What can I substitute for heavy cream?
Half-and-half or full-fat coconut milk can work, though the sauce will be thinner. For best results, add a cornstarch slurry to stabilize.

How do I roast my own red peppers?
Place whole bell peppers under a broiler or directly on a gas flame, turning until charred on all sides. Seal in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and slice.

Can I make this in one pot?
Yes! Cook pasta directly in a mixture of broth, cream, and wine, absorbing liquid as it cooks. Add chicken separately to avoid overcooking.

How long does leftover cowboy butter last?
Up to 5 days in the fridge, or 3 months in the freezer.

Summary

Easy Cowboy Butter Chicken Linguine with Roasted Red Peppers combines Texan boldness with Italian elegance for a creamy, flavorful one-pan wonder. Quick to prepare and endlessly customizable, it’s destined to become a favorite in your weekly rotation.