Why You’ll Love This Recipe
Cowboy Butter Chicken Linguine is a rich, savory pasta dish that brings together tender chicken, hearty linguine, and a bold cowboy butter sauce made with garlic, lemon, Dijon mustard, and herbs. This dish is perfect for weeknight dinners or special occasions, combining comfort food with a zesty, slightly spicy kick.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
linguine chicken breasts (sliced thinly)buttergarlicclovelemon juiceDijon mustardpaprikared pepper flakesparsleythymeoregansalt and black pepperolive oilParmesan cheese (optional)
directions
Cook the linguine in salted boiling water according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat.
Add the sliced chicken, season with salt and black pepper, and cook until golden and fully cooked. Remove and set aside.
In the same skillet, melt butter and add minced garlic. Sauté until fragrant.
Stir in lemon juice, Dijon mustard, paprika, red pepper flakes, thyme, oregano, and chopped parsley.
Return the cooked chicken to the skillet and toss in the cowboy butter sauce until well coated.
Add the cooked linguine and toss everything together until combined.
Sprinkle with Parmesan cheese if desired and serve warm.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use shrimp instead of chicken for a seafood twist.
Add sautéed mushrooms or spinach for extra vegetables.
Use fettuccine or penne pasta if linguine is unavailable.
For extra heat, add a dash of hot sauce or more red pepper flakes.
Top with toasted breadcrumbs for a crunchy finish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat on the stove over low heat with a splash of water or butter to loosen the sauce.Microwave individual portions for 1-2 minutes, stirring halfway through.
FAQs
What is cowboy butter?
Cowboy butter is a flavorful compound butter typically made with garlic, lemon, mustard, herbs, and spices. It’s great for meats, seafood, and vegetables.
Can I use pre-cooked chicken?
Yes, pre-cooked or rotisserie chicken can be used to save time. Just add it during the sauce-tossing step.
Is this dish spicy?
It has a mild heat from the red pepper flakes. You can adjust to your preference.
Can I make it dairy-free?
Use a dairy-free butter substitute and skip the Parmesan cheese.
What’s the best pasta for this recipe?
Linguine works best due to its flat, wide shape, which holds the sauce well.
Can I double the recipe?
Yes, simply double the ingredients to serve a larger group.
Is it kid-friendly?
Yes, you can reduce or omit the red pepper flakes for a milder version suitable for kids.
Can I freeze it?
Freezing is not recommended as the sauce may separate upon reheating. Best enjoyed fresh or within a few days.
Conclusion
Cowboy Butter Chicken Linguine is a deliciously bold and buttery pasta dish that brings flair and flavor to the dinner table. With its herby, zesty sauce and tender chicken, this recipe is sure to satisfy cravings and become a favorite comfort meal.
Print
Cowboy Butter Chicken Linguine
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Pasta
- Method: Sauté
- Cuisine: American (Southwestern Inspired)
- Diet: Low Fat
Description
A creamy, smoky linguine dish featuring tender chicken in a zesty “cowboy butter” sauce with fresh herbs and parmesan—comfort food with a southwestern kick.
Ingredients
- 12 oz linguine
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts, cut into strips
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp lemon juice
Instructions
- Cook linguine according to package directions until al dente. Drain and set aside.
- Season chicken strips with smoked paprika, chili powder, salt, and pepper.
- In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.
- In the same skillet, melt butter. Add garlic and red pepper flakes; sauté for about 1 minute until fragrant.
- Pour in chicken broth and scrape up any browned bits. Bring to a simmer.
- Stir in heavy cream and Parmesan, stirring until cheese melts and sauce thickens.
- Add lemon juice, parsley, and chives; season to taste.
- Return chicken to the skillet, then toss in the cooked linguine until everything is well coated in sauce.
- Serve hot, garnished with extra parsley and Parmesan.
Notes
- For extra heat, increase red pepper flakes or add a dash of hot sauce.
- Substitute half‑and‑half for cream for a lighter sauce.
- Use gluten‑free pasta to make it gluten‑free.
- Advance prep: sauce can be made ahead, store chicken separately and reheat together before tossing with pasta.
Nutrition
- Serving Size: 1 serving (approx. 1¼ cups)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
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