Steam curls up from the valve and your stomach starts talking back. You spot that familiar hiss, and you know it won’t be long now before dinner’s ready. The rich smell of butter and garlic floats around your kitchen, making your mouth water without mercy.

Cowboy butter chicken in a skillet — Creamy cowboy butter chicken ready to serve

You kinda laugh at how fast this meal comes together. It’s like you blinked and suddenly your whole kitchen smells like a cozy restaurant. You recall digging through your pantry, and with only a few ingredients, you managed to make something special.

Linguine slippery and tender, chicken pieces browned just right, all covered in that smooth buttery sauce that sticks with your fingers. You sense how the steam cues you to do a quick release on the cooker, and you’re just about ready to dive in. It’s a dang tasty dinner that doesn’t keep you waiting.

Why This Recipe Works Every Single Time

You get tender chicken in no time because the pressure cooker locks in all the juiciness.
The linguine cooks separately so it never turns mushy.
Cowboy butter adds that rich depth of flavor that sets this dish apart.
The sauce thickens perfectly with a slow simmer after cooking, no fuss needed.
Using quick release at the end keeps the chicken tender, not overcooked.

What Goes Into the Pot Today

8 ounces linguine - this pasta cooks quick and holds onto that buttery sauce well.
1 ½ pounds boneless skinless chicken breasts, cut into 1-inch bites - easy to handle and quick to cook in your cooker.
2 tablespoons extra virgin olive oil for browning the chicken.
½ teaspoon paprika to add a smoky touch.
½ teaspoon garlic salt for savory goodness.
½ teaspoon kosher salt and ¼ teaspoon pepper help bring all the flavors together.
¼ cup cowboy butter (4 tablespoons) split into two parts to build the sauce in layers.
¾ cup heavy cream to give that creamy, rich texture.
1 teaspoon garlic salt and ¼ teaspoon crushed red pepper flakes to spice up the sauce a bit.
½ teaspoon lemon juice plus lemon slices and parsley for fresh garnish that brightens each bite.

Walking Through Every Single Move

First up, cook the linguine according to package instructions. Once done, drain it and set aside. You don’t want your pasta soggy in the cooker.
Season your chicken bites real good with paprika, garlic salt, kosher salt, and pepper. Don’t skip this step, it’s how the flavor builds.
Heat olive oil in a big skillet over medium-high heat. Toss the chicken in and cook until it’s golden and cooked through. It usually takes about 6-8 minutes. Then take it off and set aside.
In that same skillet, melt 2 tablespoons of cowboy butter over medium heat. This buttery start is what gives the sauce its soul.
Pour in the heavy cream and add that extra teaspoon of garlic salt. Stir it around so everything comes together nice and smooth.
Lower the heat to slow simmer and let your sauce thicken up for about 5 minutes. That broth depth starts to kick in here.
Now toss the cooked linguine and chicken back into the skillet. Stir it all up so that creamy sauce coats each piece and strand real good.
Last step, stir in the rest of the cowboy butter and cook just a couple more minutes until everything’s melted together and heated through. Serve it right away with lemon slices and parsley to brighten it up.

Cooked cowboy butter chicken with linguine — Delicious cowboy butter chicken tossed with linguine

Quick Tricks That Save Your Time

Use quick release on the pressure cooker to stop the cooking as soon as it’s done. It keeps the chicken juicy instead of rubbery.
Cook the linguine while the chicken is browning to cut down the total time. Multi-tasking like a pro.
Keep cowboy butter in the fridge so you can grab it and toss it in fast. It melts down real quick, helping you whip up the sauce without delay.

Your First Taste After the Wait

The moment you dig your fork into this linguine, you notice how creamy and buttery the sauce feels. It clings to every piece of chicken and pasta, rich but not heavy.

You sense a little kick from those red pepper flakes mingling nicely with the garlic, balanced by that bright hint of lemon juice. It’s kinda like a warm cowboy hug in dinner form.

And that chicken? Oh man, it’s juicy and tender with a nice golden crust from browning. You just wanna keep going back to the bowl for more, no holding back here.

Close-up of cowboy butter chicken with parsley garnish — Close-up of juicy cowboy butter chicken garnished with parsley

How to Store This for Later

Pop leftovers in an airtight container and stash them in the fridge. They’ll keep tasty for up to 3 days.
When reheating, add a splash of water or cream and stir gently to bring back that sauce’s smooth vibe.
If you want to store longer, freeze portions in freezer-safe containers. Label 'em so you don’t forget when you made 'em.
To thaw frozen leftovers, let ’em sit in the fridge overnight and then warm slowly on the stove or in your microwave to keep that broth depth intact.

Your Most Asked Questions Answered

Can I use another pasta besides linguine? Yeah, you can totally swap in fettuccine or even spaghetti. Just watch the cooking times because different shapes might cook a bit faster or slower.
What if I don't have cowboy butter? No worries. Regular butter mixed with a pinch of garlic powder, paprika, and a touch of cayenne works pretty close.
How do I make sure my chicken doesn’t dry out? Quick release pressure release is the key here. It stops the cooking fast and keeps that chicken juicy.
Can this be made ahead? You bet. Just keep sauce and pasta separate till you’re ready to serve so the linguine doesn’t soak everything up too much.
Is this spicy? It’s got just a little heat from the crushed red pepper, but you can always dial it down or up depending on your taste.
Why do I add lemon juice last? It brightens and balances out the richness of the butter and cream without cooking the lemon flavor away.