Why You’ll Love This Recipe
Cowboy Butter Chicken Linguine is a bold, flavor-packed dish that brings together tender chicken, rich buttery sauce, and perfectly cooked pasta. The cowboy butter—infused with garlic, Dijon, lemon juice, and fresh herbs—adds a tangy and savory kick that elevates the creamy pasta to the next level. It’s a comforting, crowd-pleasing meal that’s perfect for weeknights or entertaining guests.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
linguine pasta
chicken breasts (sliced thinly)
unsalted butter
garlic (minced)
Dijon mustard
lemon juice
red pepper flakes
paprika
parsley (chopped)
thyme (fresh or dried)
salt
black pepper
olive oil
Parmesan cheese (optional, for garnish)
directions
Cook the linguine according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat.
Season the chicken slices with salt, pepper, and paprika.
Add the chicken to the skillet and cook until golden and fully cooked. Remove and set aside.
In the same skillet, melt the butter over medium-low heat.
Add minced garlic, Dijon mustard, lemon juice, red pepper flakes, thyme, and parsley. Stir well to combine and simmer for 2-3 minutes until fragrant.
Return the chicken to the skillet and coat with the cowboy butter sauce.
Add the cooked linguine to the skillet, tossing to combine everything evenly.
Optional: Sprinkle with Parmesan cheese and extra parsley before serving.
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
Substitute shrimp or sausage for the chicken for a different protein option.
Add sautéed mushrooms or spinach for extra veggies.
Use fettuccine or spaghetti if linguine isn’t available.
Add a splash of cream to make the sauce extra rich.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat with a splash of water or cream to loosen the sauce.
Freezing is not recommended, as the butter sauce may separate.
FAQs
What is cowboy butter?
Cowboy butter is a savory compound butter made with garlic, mustard, lemon juice, and herbs—used here as a flavorful sauce.
Can I use pre-cooked chicken?
Yes, just add it at the end when combining with the sauce and pasta.
Is this dish spicy?
It has a mild kick from red pepper flakes, but you can adjust to taste.
Can I make it dairy-free?
Use a dairy-free butter substitute and skip the Parmesan.
Can I prepare this ahead of time?
Yes, you can prep the cowboy butter and cooked chicken in advance and reheat with fresh pasta.
What herbs work best?
Parsley and thyme are classic, but you can also use rosemary or chives.
Is it kid-friendly?
Yes, just reduce or omit the red pepper flakes if needed.
Can I make this gluten-free?
Use gluten-free linguine and ensure your Dijon mustard is certified gluten-free.
Does the sauce thicken?
It lightly coats the pasta; add Parmesan or a bit of cream for a thicker texture.
Can I add wine to the sauce?
A splash of white wine can enhance the flavor—add before the lemon juice and let it reduce slightly.
Conclusion
Cowboy Butter Chicken Linguine is a satisfying, flavor-rich pasta dish that brings a touch of western flair to your dinner table. With its zesty buttery sauce and juicy chicken, it’s a hearty meal you’ll want to make again and again. Perfect for cozy dinners or impressing guests with something unique and delicious.
Print
Cowboy Butter Chicken Linguine
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: American-Style
Description
Tender chicken and linguine tossed in a zesty, buttery garlic-herb sauce—’cowboy butter’ gives it a bold, savory punch.
Ingredients
- 12 oz linguine
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh chives (optional)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup chicken broth (or white wine)
- 1/4 cup grated Parmesan cheese
Instructions
- Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water, drain and set aside.
- Season chicken pieces with salt, pepper, and smoked paprika.
- In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until browned and cooked through, about 5–6 minutes. Transfer chicken to a plate and cover to keep warm.
- Reduce heat to medium, add butter to the same skillet. Once melted, add garlic and shallot. Sauté until fragrant and translucent, about 1–2 minutes.
- Stir in lemon juice, lemon zest, chicken broth (or wine), and red pepper flakes. Simmer for 2–3 minutes until slightly reduced.
- Return chicken to skillet. Add parsley, chives, and Parmesan. Stir to combine.
- Toss cooked linguine into the skillet, adding reserved pasta water as needed to coat the pasta in sauce.
- Adjust seasoning with salt and pepper. Serve warm, garnished with extra parsley and Parmesan if desired.
Notes
- Swap chicken for shrimp or sliced steak for variation.
- Add a splash of heavy cream for a richer sauce.
- Make it spicy by increasing crushed red pepper flakes.
- Use gluten-free pasta to make the meal gluten-free.
- Leftovers store well in fridge up to 2 days; reheat gently with a splash of broth or water to revive sauce.
Nutrition
- Serving Size: 1/4 recipe (approx. 1½ cups)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 115 mg
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