Why You’ll Love This Recipe
Cowboy Butter Chicken Linguine is a bold and flavorful fusion of creamy pasta and zesty cowboy butter sauce, featuring tender chicken and a savory blend of herbs, garlic, and lemon. It’s perfect for weeknight dinners or special gatherings, offering a comforting yet exciting twist on classic pasta dishes.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breastslinguine pastabuttergarliclemon juiceDijon mustardpaprikaonion powdercrushed red pepper flakesfresh parsleythymeblack saltsalt and pepperolive oilparmesan cheese (optional for garnish)
directions
Cook the linguine according to package instructions. Drain and set aside.
Season chicken breasts with salt, pepper, paprika, and onion powder.
Heat olive oil in a skillet over medium heat. Cook the chicken until golden and fully cooked through, then remove and slice into strips.
In the same skillet, melt the butter and add minced garlic. Cook until fragrant.
Stir in lemon juice, Dijon mustard, thyme, parsley, crushed red pepper flakes, and black salt. Simmer for a few minutes until the sauce is rich and slightly thickened.
Add the cooked linguine and chicken strips into the skillet. Toss everything together to coat well in the cowboy butter sauce.
Serve warm, garnished with parmesan cheese and extra parsley if desired.
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
Swap chicken with shrimp or steak for a different protein option.
Add spinach or cherry tomatoes for a touch of freshness.
Use fettuccine or spaghetti if linguine isn’t available.
Make it spicier by increasing the red pepper flakes.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat with a splash of water or cream to refresh the sauce.
Freezing is not recommended due to the butter-based sauce.
FAQs
What is cowboy butter?
Cowboy butter is a compound butter made with garlic, lemon juice, mustard, and herbs—great for adding bold flavor to meats and sauces.
Can I make this dish ahead of time?
You can cook the components in advance, but combine them just before serving for the best texture.
Is it very spicy?
It has a mild kick from red pepper flakes, but the heat can be adjusted to your taste.
Can I use pre-cooked chicken?
Yes, just slice and warm it in the sauce before adding the pasta.
What sides go well with this?
Garlic bread, roasted vegetables, or a simple green salad complement it nicely.
Can I make it gluten-free?
Yes, use gluten-free pasta and ensure all ingredients (like mustard) are certified gluten-free.
Conclusion
Cowboy Butter Chicken Linguine brings together rich, zesty flavors and tender pasta in a dish that’s hearty, satisfying, and easy to prepare. Whether you’re feeding a hungry crowd or looking for a new weeknight favorite, this recipe delivers comfort with a kick. Give it a try—you’ll be hooked after the first bite.
Print
Cowboy Butter Chicken Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Tender chicken and al dente linguine tossed in a creamy, zesty cowboy butter sauce with a touch of spice.
Ingredients
- 8 oz linguine
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1‑inch bites
- 2 tbsp extra‑virgin olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic salt
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup (4 tbsp) cowboy butter, divided
- 3/4 cup heavy cream
- 1 tsp garlic salt
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp lemon juice
- Lemon slices, for garnish
- Chopped parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook linguine until al dente; drain and set aside.
- Heat oil in a large skillet over medium‑high heat. Season chicken with paprika, garlic salt, salt, and pepper; cook 3–4 min per side or until golden brown.
- Add 2 tbsp cowboy butter; flip chicken and cook another 3–4 min until cooked through (internal temp 165 °F).
- Remove chicken; tent and set aside.
- Reduce heat to low. Add remaining butter, heavy cream, garlic salt, and red pepper flakes; stir and scrape up browned bits until butter melts.
- Add linguine and chicken back into skillet; toss to coat in sauce.
- Stir in lemon juice.
- Serve, garnished with lemon slices and parsley.
Notes
- Leftovers: store cooled pasta in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of water or cream.
- Vegetable add‑ins: fiddle with bell peppers, spinach, or mushrooms for extra flavor and texture.
- Customize heat by adjusting red pepper flakes.
- Protein swaps: shrimp, steak, tofu, or rotisserie chicken work well.
- Use garlic butter or herb‑infused butter if cowboy butter isn’t available.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 761 kcal
- Sugar: n/a
- Sodium: n/a
- Fat: n/a
- Saturated Fat: n/a
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: n/a
- Fiber: n/a
- Protein: n/a
- Cholesterol: n/a
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