Easy Cowboy Butter Chicken Linguine with Roasted Red Peppers

Easy Cowboy Butter Chicken Linguine with Roasted Red Peppers is a bold, comforting dish that brings together the rustic charm of cowboy cuisine with the elegance of Italian pasta. This recipe combines tender chicken, al dente linguine, sweet roasted red peppers, and a rich, buttery sauce infused with garlic, herbs, and a hint of spice—making it an irresistible weeknight dinner or weekend centerpiece. Whether you’re feeding a hungry family or impressing guests at a casual dinner party, this dish delivers on flavor, texture, and ease.

The History

The concept of “Cowboy Butter” has its roots in American Western culinary traditions, where hearty, flavorful ingredients were essential for fueling hardworking ranchers and cowboys. Originally, cowboy-style cooking involved simple, high-energy meals cooked over open flames, often incorporating butter, garlic, and fresh herbs to elevate basic proteins. Over time, “cowboy butter”—a compound butter loaded with garlic, parsley, chili, and sometimes smoked paprika—became a popular finishing touch for steaks, grilled meats, and seafood.

This recipe reimagines cowboy butter as the star of a creamy pasta dish, blending American West flavors with Italian-American comfort food influences. The addition of roasted red peppers adds sweetness and depth, while linguine provides the perfect canvas for the luxurious sauce. The result is a fusion dish that honors tradition while embracing modern convenience and gourmet flair. It’s a testament to how global culinary ideas evolve and merge into something entirely new and delicious.

Ingredients Breakdown

Every ingredient in Easy Cowboy Butter Chicken Linguine with Roasted Red Peppers plays a crucial role in building layers of flavor and texture:

Chicken breast or thigh: Boneless, skinless chicken is sliced into strips for quick cooking and tender bites. Thighs offer more juiciness and flavor, while breasts are leaner.
Linguine: A long, flat pasta that holds sauce beautifully. Its surface grabs onto the buttery sauce, ensuring every bite is flavorful.
Roasted red peppers: Either jarred or homemade, these bring a smoky-sweet contrast that balances the richness of the butter and heat from spices.
Cowboy butter: A compound butter typically made with softened unsalted butter, minced garlic, chopped fresh parsley, a pinch of crushed red pepper flakes, smoked paprika, lemon zest, and sometimes chives or green onions. In this recipe, it’s used both to sauté the chicken and enrich the final sauce.
Garlic: Freshly minced garlic intensifies the aromatic base of the dish, forming the backbone of the sauce.
Dry white wine (optional): Adds acidity and complexity; helps deglaze the pan and lift browned bits for maximum flavor.
Heavy cream or half-and-half: Creates a silky, luscious sauce without overpowering the other ingredients. For a lighter version, substitute with whole milk or cashew cream.
Parmesan cheese: Grated Parmigiano-Reggiano adds umami and saltiness, helping to thicken the sauce slightly and enhance overall savoriness.
Olive oil: Used to cook the chicken and prevent the butter from burning, providing a stable base for searing.
Salt and black pepper: Essential seasonings to balance and elevate all components.
Red pepper flakes: Adjust to taste for a subtle warmth or a bolder kick.
Fresh parsley (for garnish): Adds color, freshness, and a mild herbal note to contrast the richness.

Optional add-ins include sun-dried tomatoes, spinach, artichoke hearts, or capers for extra dimension.

Step-by-Step Recipe

Prepare Ingredients: Slice 1 pound of chicken into thin strips. Mince 3 cloves of garlic. Chop 1 cup of roasted red peppers (drained if using jarred). Measure out ½ cup grated Parmesan, 1 cup heavy cream, and ¼ cup dry white wine (if using). Soften 6 tablespoons of cowboy butter (homemade or store-bought).
Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 ounces of linguine and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta water before draining. Set aside.
Season and Sear the Chicken: Pat chicken dry and season with salt, black pepper, and a pinch of smoked paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4–5 minutes per side until golden and cooked through. Remove and set aside.
Build the Sauce Base: In the same skillet, reduce heat to medium. Add 2 tablespoons of cowboy butter and let it melt. Stir in minced garlic and sauté for 30 seconds until fragrant. Add red pepper flakes to taste and stir briefly to toast.
Deglaze (Optional): Pour in ¼ cup dry white wine, scraping the bottom of the pan to release any browned bits. Simmer for 2–3 minutes until reduced by half.
Add Cream and Cheese: Stir in 1 cup heavy cream and bring to a gentle simmer. Whisk in ½ cup grated Parmesan until melted and smooth. Allow the sauce to thicken slightly, about 3–4 minutes.
Incorporate Roasted Peppers: Add the chopped roasted red peppers and stir to combine. Let them warm through for 1–2 minutes.
Return Chicken to Pan: Add the cooked chicken back to the skillet, spooning sauce over it. Simmer gently for 2 minutes to reheat and infuse flavors.
Combine with Pasta: Add the drained linguine to the skillet. Toss everything together, adding reserved pasta water a few tablespoons at a time to loosen the sauce and help it coat the noodles evenly.
Finish with More Cowboy Butter: Stir in an additional 2–3 tablespoons of cowboy butter off the heat. This enhances silkiness and delivers a burst of herby, garlicky flavor.
Adjust Seasoning: Taste and adjust salt, pepper, or red pepper flakes as needed.
Serve Immediately: Divide among warm bowls, garnish with extra Parmesan, chopped parsley, and a sprinkle of smoked paprika or cracked black pepper.

Tips

Make Your Own Cowboy Butter: Combine ½ cup softened unsalted butter, 3 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1 teaspoon lemon zest, ½ teaspoon smoked paprika, ¼ teaspoon crushed red pepper flakes, and a pinch of salt. Chill for 30 minutes before using. Store extras in the freezer for up to 3 months.
Don’t Overcook the Chicken: Slicing it thinly ensures fast, even cooking. Remove from the pan as soon as it reaches 165°F internally to avoid dryness.
Reserve Pasta Water: The starchy liquid is gold! It helps emulsify the sauce and bind it to the pasta for a restaurant-quality finish.
Use Quality Parmesan: Freshly grated Parmigiano-Reggiano melts better and tastes superior to pre-grated versions, which often contain anti-caking agents.
Control Sauce Thickness: If the sauce becomes too thick, loosen it with more pasta water or cream. If too thin, simmer longer or add a bit more cheese.
Prep Ahead: Chop ingredients, make cowboy butter, and measure spices in advance for a faster weeknight meal.
Reheating Tip: Gently rewarm leftovers in a skillet with a splash of broth or cream to restore creaminess.

Variations and Customizations

This recipe is highly adaptable to different tastes and dietary needs:

Vegetarian Version: Omit chicken and add sautéed mushrooms, zucchini, eggplant, or chickpeas for protein and heartiness.
Gluten-Free Option: Use gluten-free linguine or another GF pasta. Ensure all other ingredients (like broth or wine) are certified gluten-free.
Dairy-Free/Lighter Sauce: Substitute butter with vegan butter or olive oil, use coconut cream or cashew cream instead of dairy cream, and skip Parmesan or use nutritional yeast for cheesy flavor.
Spicier Kick: Add diced jalapeños, extra red pepper flakes, or a dash of cayenne to amp up the heat.
Seafood Twist: Replace chicken with seared shrimp or scallops for a coastal cowboy twist.
Extra Veggies: Stir in baby spinach, asparagus, peas, or artichoke hearts during the last minute of cooking.
Herb Variations: Swap parsley with basil, dill, or tarragon depending on your flavor profile preference.
Smoky Flavor Boost: Add a tiny drop of liquid smoke or increase smoked paprika for deeper barbecue notes.
Pantry-Friendly Version: Use canned diced tomatoes with green chilies instead of roasted peppers for a Tex-Mex flair.

Health Considerations and Nutritional Value

While undeniably rich and satisfying, this dish can be modified to suit various health goals:

Calories: One serving (approx. 1.5 cups) ranges from 550–700 calories depending on ingredients. Heavy cream, butter, and cheese contribute most of the fat and calories.
Protein: Around 30–35g per serving from chicken and Parmesan, making it a good source of high-quality protein.
Carbohydrates: Approximately 45–55g from linguine. Whole wheat linguine increases fiber content to around 6–8g per serving.
Fats: Contains mostly saturated fats from dairy. To reduce, use half-and-half or whole milk instead of cream, and limit added butter.
Sodium: Can be moderate to high due to cheese, seasoning, and jarred peppers. Control by using low-sodium ingredients and reducing added salt.
Heart Health: Limit butter and full-fat dairy for heart-conscious diets. Olive oil and plant-based alternatives improve lipid profiles.
Balancing the Meal: Serve with a crisp green salad, steamed broccoli, or garlic green beans to add fiber, vitamins, and antioxidants.
Portion Control: Enjoy generous flavor in smaller portions paired with vegetables to manage calorie intake.
Keto-Friendly Adaptation: Replace linguine with spiralized zucchini (zoodles) or shirataki noodles, increase healthy fats, and ensure low-carb ingredients.

Ingredients

12 oz (340g) linguine
1 lb (450g) boneless, skinless chicken breasts or thighs, sliced into strips
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
6 tbsp cowboy butter (divided)
3 cloves garlic, minced
¼ tsp crushed red pepper flakes (adjust to taste)
¼ cup dry white wine (optional)
1 cup heavy cream (or half-and-half)
½ cup grated Parmesan cheese, plus extra for serving
1 cup roasted red peppers, chopped (jarred or homemade)
Chopped fresh parsley, for garnish
Smoked paprika, for garnish (optional)

Directions

Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Season chicken with salt, pepper, and a pinch of smoked paprika. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side until golden and cooked through. Transfer to a plate and set aside.
In the same skillet, melt 2 tablespoons cowboy butter over medium heat. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
If using wine, pour it in and simmer for 2–3 minutes, scraping up browned bits, until reduced by half.
Stir in heavy cream and bring to a gentle simmer. Whisk in Parmesan until smooth. Simmer 3–4 minutes to thicken slightly.
Add roasted red peppers and stir to combine. Warm through for 1–2 minutes.
Return cooked chicken to the skillet. Simmer gently for 2 minutes to reheat.
Add cooked linguine to the skillet. Toss well, adding reserved pasta water a few tablespoons at a time to create a cohesive, glossy sauce.
Remove from heat. Stir in remaining 2–3 tablespoons cowboy butter for extra richness and flavor.
Taste and adjust seasoning with salt, pepper, or more red pepper flakes if desired.
Serve immediately in warm bowls, garnished with extra Parmesan, fresh parsley, and a sprinkle of smoked paprika.

FAQ

Can I make cowboy butter ahead of time?
Yes! Cowboy butter can be made up to one week in advance and stored in the refrigerator, or frozen for up to 3 months. Roll into a log using parchment paper and slice as needed.

Can I use pre-cooked chicken?
Absolutely. Leftover grilled, rotisserie, or baked chicken works well. Shred or slice and add it when combining the sauce and pasta to warm through.

What can I substitute for heavy cream?
Half-and-half, whole milk, coconut cream (dairy-free), or a mix of Greek yogurt and milk can work. Avoid boiling if using yogurt to prevent curdling.

Is this recipe freezer-friendly?
Not ideal due to the cream-based sauce, which may separate upon thawing. Best enjoyed fresh or refrigerated for up to 3 days.

Can I use frozen roasted red peppers?
It’s better to use jarred or fresh-roasted peppers, as frozen ones tend to be watery and lose texture. If using frozen, thaw and pat dry thoroughly.

How do I prevent the sauce from breaking?
Avoid boiling the cream sauce vigorously. Keep heat at a gentle simmer and remove from heat before adding butter and cheese. Emulsify with pasta water gradually.

Can I make this in one pot?
Yes! Cook the chicken first, remove, then cook pasta directly in seasoned broth and cream mixture, adding ingredients in stages. It reduces cleanup but requires careful timing.

Summary

Easy Cowboy Butter Chicken Linguine with Roasted Red Peppers is a flavor-packed, creamy pasta dish that blends Western-inspired cowboy butter with Italian comfort food. Quick to prepare and endlessly customizable, it’s sure to become a favorite for busy nights and special meals alike.