Ava Garrison
Cowboy Butter Chicken Linguine is the kind of dish that instantly makes an impression—creamy, smoky, and rich with buttery goodness. This bold twist on classic pasta combines juicy chunks of seared chicken tossed in a cowboy butter sauce that’s spiked with garlic, smoked paprika, Dijon mustard, lemon juice, and a touch of red pepper heat. It clings to every strand of linguine like velvet, offering layers of flavor in every forkful.
Whether you’re feeding a hungry crowd or just want to impress yourself on a weeknight, this pasta delivers. It feels indulgent and comforting while requiring minimal effort—just one skillet and one pot. Plus, it hits all the right notes: creamy, savory, slightly spicy, and freshened up with chopped parsley and a squeeze of lemon at the end. If you’ve been searching for a new pasta obsession, Cowboy Butter Chicken Linguine just might be it.
Why You’ll Love This Cowboy Butter Chicken Linguine
- Unforgettable flavor: The cowboy butter sauce packs in tons of bold, zesty flavor with pantry staples.
- Quick and easy: Ready in under 40 minutes and perfect for busy weeknights.
- Satisfying and creamy: Perfect balance of creamy richness and slight heat.
- Family favorite: Even picky eaters will fall for this cheesy, buttery chicken pasta.
- Customizable: Great with shrimp, steak, or veggies if you want to switch it up.
Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus the Importance of Each Tool)
Before diving into this rich and flavorful Cowboy Butter Chicken Linguine, having the right tools on hand will make everything smoother and quicker.
- Large Skillet or Sauté Pan: This is where the magic happens. A wide skillet allows you to sear the chicken evenly and build the cowboy butter sauce without crowding, which prevents steaming and ensures flavor-packed browning.
- Large Pot for Boiling Pasta: You’ll need ample space for the linguine to cook evenly. Salting the water properly here is essential—it seasons the pasta from the inside out.
- Tongs or Pasta Spoon: Perfect for tossing the pasta with the sauce and ensuring everything gets coated evenly.
- Sharp Chef’s Knife: For slicing the chicken into even, bite-sized pieces. Precision here ensures even cooking and perfect texture.
- Cutting Board: A clean, steady surface for prepping chicken and herbs.
- Microplane or Citrus Juicer (Optional): To zest or squeeze lemon juice efficiently, helping to brighten the dish.
- Grater: If using fresh Parmesan, grating it right before serving adds flavor and melts beautifully into the sauce.
Having these tools within reach keeps the process smooth and lets you focus on what matters most: flavor.
Preparation Tips
- Use room-temperature chicken: Cold chicken from the fridge can seize up and cook unevenly. Let it sit out for 10–15 minutes before searing.
- Salt the pasta water like the sea: This is your first layer of flavor, and pasta won’t absorb salt later.
- Don’t overcook the linguine: Aim for al dente; it’ll finish cooking slightly in the sauce.
- Have ingredients prepped and measured: The cowboy butter sauce comes together quickly—mise en place will save you from scrambling.
- Deglaze the pan after searing chicken: Use a splash of pasta water or broth to scrape up those golden brown bits for extra flavor.
- Reserve some pasta water: It’s liquid gold for thinning the sauce and helping it cling to the noodles.
- Finish pasta in the sauce: This lets the linguine absorb flavor rather than just sit underneath it.
Ingredients for This Cowboy Butter Chicken Linguine
Here’s everything you need to make this bold, creamy, flavor-packed pasta dish. Most of these ingredients are pantry staples or easy to find at any grocery store.
For the Chicken:
- 2 large chicken breasts, cut into bite-sized cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
For the Cowboy Butter Sauce:
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon red pepper flakes (adjust to heat preference)
- 1 tablespoon lemon juice (plus zest, optional)
- ½ teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley (plus more for garnish)
- ¼ teaspoon black pepper
- Salt to taste
- ¼ cup chicken broth or pasta water (for thinning sauce)
- ½ cup heavy cream (for creaminess)
- ¼ cup grated Parmesan cheese (optional, but recommended)
For the Pasta:
- 12 oz linguine (or fettuccine if preferred)
- Salted water, for boiling
Optional Garnish:
- Extra parsley
- Fresh cracked pepper
- Extra Parmesan
Keep your ingredients prepped and close—once the sauce starts melting, things move fast!
Step 1: Cook the Linguine
Bring a large pot of salted water to a boil. Add the linguine and cook until just shy of al dente (about 1–2 minutes less than the package instructions). Reserve ½ cup of pasta water, then drain and set the pasta aside.
Step 2: Season and Cook the Chicken
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss the chicken pieces with smoked paprika, garlic powder, salt, and pepper. Add them to the hot skillet and sear until golden brown and cooked through—about 6–8 minutes, flipping halfway. Remove chicken from the skillet and set aside.
Step 3: Build the Cowboy Butter Base
In the same skillet (do not wipe it out), reduce the heat to medium. Add the butter and let it melt gently. Stir in minced garlic, Dijon mustard, red pepper flakes, lemon juice, Italian seasoning, salt, and black pepper. Let everything simmer for 1–2 minutes to release aroma and flavor.
Step 4: Add Cream and Cheese
Pour in the heavy cream and stir to combine. Let it simmer for another minute. Then, add Parmesan cheese if using and stir until melted and smooth.
Step 5: Return Chicken and Add Pasta
Return the cooked chicken to the pan, along with any juices. Stir to coat the chicken in the sauce. Add the drained pasta and toss everything together gently. If the sauce is too thick, add a splash of reserved pasta water until the consistency is silky and coats the linguine.
Step 6: Finish and Garnish
Let the pasta simmer with the sauce for 1–2 minutes so everything melds together. Finish with chopped parsley, a little lemon zest (optional), and freshly ground black pepper. Serve hot with extra Parmesan on the side.
Notes
- Make it spicy or mild: Adjust the red pepper flakes to suit your heat tolerance. You can even omit them entirely for a kid-friendly version.
- Cream alternatives: If you’re out of heavy cream, a mix of half-and-half with a teaspoon of cornstarch works in a pinch. Even full-fat coconut milk can substitute for a dairy-free twist.
- Add vegetables: Stir in sautéed spinach, mushrooms, or cherry tomatoes for more color and nutrients without changing the heart of the dish.
Watch Out for These Mistakes While Cooking
- Overcooking the pasta: Linguine should be al dente when it goes into the sauce. If it’s too soft, it can become mushy during the final toss.
- Crowding the skillet: Searing chicken in a crowded pan can lead to steaming instead of browning. Cook in batches if needed.
- Forgetting to reserve pasta water: That starchy liquid is crucial for emulsifying the sauce and getting the right consistency.
- Rushing the butter sauce: Let the garlic and spices gently bloom in the butter. Too high heat can burn them and create bitterness.
- Using cold cream: Adding cold dairy straight into a hot pan can cause it to curdle. Let the cream sit out a few minutes before pouring it in.
- Skipping the deglaze: Those golden brown bits at the bottom of the pan are flavor bombs—don’t miss out on incorporating them into the sauce.
- Not tasting as you go: Salt and acid (lemon juice) levels can vary—adjust based on what your palate tells you.
- Dull knife for prepping: Using a sharp knife makes cutting the chicken quicker, safer, and cleaner.
What to Serve With Cowboy Butter Chicken Linguine?
This dish is rich and satisfying, but pairing it with the right sides can balance the flavors and create a well-rounded meal.
8 Recommendations
1. Garlic Bread
Crunchy, buttery, and perfect for soaking up the extra cowboy butter sauce left on your plate.
2. Simple Arugula Salad
A peppery salad with lemon vinaigrette offers a light, zesty contrast to the creamy pasta.
3. Grilled Asparagus
Lightly charred and seasoned, asparagus brings brightness and a bit of crunch.
4. Roasted Broccoli
Tossed with olive oil and garlic, it adds earthiness and extra nutrition to the meal.
5. Caprese Salad
Fresh mozzarella, tomatoes, and basil with a drizzle of balsamic make a refreshing starter.
6. Sautéed Green Beans with Lemon Zest
Adds a citrusy, crisp vegetable element without overpowering the dish.
7. Chili-Lime Corn on the Cob
A smoky, tangy companion that pairs well with the bold cowboy butter flavor profile.
8. Sparkling Lemon Water or a Light White Wine
To balance the richness, try serving a fizzy lemon drink or a chilled Pinot Grigio or Sauvignon Blanc.
Storage Instructions
Refrigeration:
Store leftover Cowboy Butter Chicken Linguine in an airtight container in the fridge for up to 4 days. The flavors deepen beautifully overnight.
Reheating Tips:
Reheat gently on the stovetop over low heat with a splash of milk, cream, or pasta water to loosen the sauce. Microwave in short intervals (30 seconds at a time), stirring in between to keep the sauce from separating.
Freezing:
Not ideal due to the cream-based sauce, which may split when thawed. If you must freeze, do so without the pasta—just the cowboy butter chicken. Freeze in a sealed container for up to 2 months.
Estimated Nutrition
Per serving (based on 4 servings total):
- Calories: ~680 kcal
- Protein: 36g
- Carbohydrates: 48g
- Fiber: 3g
- Sugars: 3g
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 155mg
- Sodium: 480mg
Note: Nutrition may vary depending on portion size and any substitutions.
Frequently Asked Questions
1. Can I use a different type of pasta instead of linguine?
Absolutely. Fettuccine, spaghetti, or even short pasta like penne or rigatoni all work well. Just make sure to adjust the cooking time.
2. Is this dish spicy?
It has a gentle heat from the red pepper flakes. If you’re spice-sensitive, reduce or omit them entirely. Want more kick? Add a pinch of cayenne or sliced jalapeños.
3. Can I make this recipe dairy-free?
Yes. Use plant-based butter, coconut cream instead of heavy cream, and a dairy-free Parmesan or nutritional yeast for a cheesy touch.
4. How do I make it gluten-free?
Swap the regular linguine with gluten-free pasta, and double-check that your mustard and broth are gluten-free.
5. Can I make this ahead of time?
It’s best fresh, but you can prep the cowboy butter sauce and chicken earlier in the day. Just cook the pasta fresh and combine everything when ready to serve.
6. Can I use pre-cooked or rotisserie chicken?
Yes, just skip the searing step and stir in shredded rotisserie chicken with the sauce. Warm thoroughly before adding the pasta.
7. Is it possible to add vegetables directly to the dish?
Definitely. Sautéed spinach, mushrooms, cherry tomatoes, or zucchini are all delicious add-ins that blend well with the sauce.
8. What if I don’t have Dijon mustard?
You can use whole grain mustard or yellow mustard in a pinch. Dijon adds tang and richness, so it’s worth using if possible.
Conclusion
Cowboy Butter Chicken Linguine is one of those recipes that delivers maximum comfort with minimal effort. The cowboy butter sauce is packed with flavor—garlicky, buttery, a little tangy, and just enough heat to keep things interesting. Juicy, golden chicken pairs perfectly with tender linguine, and the creamy finish ties it all together like a hug in a bowl.
Whether you’re feeding your family on a busy weeknight or hosting dinner with friends, this dish is guaranteed to impress. It’s rich but not heavy, simple yet full of personality. Once you try it, don’t be surprised if it lands a regular spot in your meal rotation.
Cowboy Butter Chicken Linguine
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
Ready in under 40 minutes, Cowboy Butter Chicken Linguine is your next go-to for an indulgent yet simple dinner idea. Tender chunks of seared chicken are tossed in a creamy cowboy butter sauce made with garlic, Dijon mustard, lemon juice, red pepper flakes, and a touch of cream, then folded into silky linguine. This bold, buttery pasta is perfect for busy nights, cozy weekend meals, or impressing guests with an easy recipe packed with flavor. Whether you’re looking for comfort food ideas, quick dinner ideas, or a new pasta obsession, this dish checks all the boxes for flavor and convenience.
Ingredients
2 large chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
0.5 teaspoon garlic powder
Salt and freshly ground black pepper to taste
6 tablespoons unsalted butter
4 cloves garlic minced
1 teaspoon Dijon mustard
0.5 teaspoon red pepper flakes
1 tablespoon lemon juice
0.5 teaspoon Italian seasoning
1 tablespoon chopped fresh parsley
0.25 teaspoon black pepper
Salt to taste
0.25 cup chicken broth or reserved pasta water
0.5 cup heavy cream
0.25 cup grated Parmesan cheese
12 oz linguine
Salted water for boiling
Extra parsley for garnish (optional)
Fresh cracked pepper for garnish (optional)
Extra Parmesan for garnish (optional)
Instructions
1. Bring a large pot of salted water to a boil. Add the linguine and cook until just shy of al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Toss the chicken with smoked paprika, garlic powder, salt, and pepper. Sear in the skillet for 6–8 minutes until golden and cooked through. Remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add garlic, Dijon mustard, red pepper flakes, lemon juice, Italian seasoning, salt, and black pepper. Simmer for 1–2 minutes.
4. Pour in the heavy cream, stir, and simmer for another minute. Add Parmesan and stir until melted and the sauce is smooth.
5. Return the chicken and any juices to the pan. Stir to coat with sauce. Add the cooked pasta and toss gently.
6. If the sauce is too thick, add reserved pasta water a bit at a time until silky.
7. Let the pasta and chicken simmer together for 1–2 minutes so flavors meld.
8. Garnish with chopped parsley, lemon zest if using, cracked black pepper, and extra Parmesan. Serve hot.
Notes
Use room-temperature chicken for more even cooking and better sear.
Reserve pasta water—it’s key to achieving the perfect sauce consistency.
Let garlic and spices bloom slowly in butter for a rich, layered flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 3g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 155mg
Keywords: cowboy butter, creamy pasta, chicken linguine, easy dinner, bold flavor, comfort food