Why You’ll Love This Recipe
Cowboy Butter Chicken Linguine combines the rich, zesty flavors of cowboy butter—a mix of garlic, herbs, spices, and lemon—with tender, juicy chicken and perfectly cooked linguine. This dish is bold, buttery, and comforting, with just the right touch of spice. It’s quick enough for a weeknight dinner yet fancy enough to serve for guests.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
linguine pastaolive oilboneless skinless chicken breastsgarlicbutterlemon juicelemon zestDijon mustardpaprikared pepper flakesparsleythymechivesrosemarysaltblack pepperParmesan cheese (optional)
directions
Cook linguine according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
Cut chicken breasts into bite-sized pieces. Season with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden and fully cooked, about 6-8 minutes. Remove from the pan and set aside.
In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
Stir in Dijon mustard, lemon juice, lemon zest, paprika, red pepper flakes, thyme, parsley, chives, and rosemary. Cook for 1-2 minutes until aromatic.
Return the chicken to the skillet and toss to coat in the cowboy butter sauce.
Add the cooked linguine and a splash of pasta water to the pan. Toss everything together until well coated.
Top with freshly grated Parmesan cheese if desired, and garnish with extra herbs.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use shrimp or steak instead of chicken for a protein twist.
Add spinach or cherry tomatoes for extra color and nutrition.
Swap linguine for fettuccine, spaghetti, or gluten-free pasta.
Make it creamy by adding a splash of heavy cream with the butter.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce.You can also microwave individual portions for 1-2 minutes.
FAQs
What is cowboy butter?
Cowboy butter is a compound butter made with garlic, herbs, lemon juice, and spices—perfect for adding flavor to meats, pasta, or vegetables.
Can I make this dish ahead?
Yes, you can prepare the sauce and chicken in advance. Reheat and toss with fresh pasta when ready to serve.
Is it very spicy?
It has a mild kick from red pepper flakes, but you can adjust the amount to suit your preference.
Can I use pre-cooked chicken?
Absolutely, just warm it up in the sauce to absorb the flavors.
Is Parmesan necessary?
Not at all, but it adds a savory, nutty finish that complements the butter sauce beautifully.
Conclusion
Cowboy Butter Chicken Linguine brings together bold flavor and comfort in one skillet. With tender chicken, aromatic herbs, and zesty lemon butter, it’s a dish that feels indulgent yet easy to make. Perfect for busy nights or cozy dinners, this pasta will quickly become a new favorite in your rotation.
Print
Cowboy Butter Chicken Linguine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pasta / Main Course
- Method: Stovetop
- Cuisine: American Fusion
- Diet: Low Fat
Description
This creamy linguine dish combines tender chicken with a zesty ‘cowboy butter’ sauce—rich, buttery, and flavorful with garlic, herbs, and a touch of spice.
Ingredients
- 8 oz linguine
- 2 chicken breasts (about 1 lb), sliced into strips
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp paprika
- ½ tsp chili flakes (optional)
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 2 tbsp lemon juice
- ¼ cup grated Parmesan cheese
- ½ cup heavy cream
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente; reserve ½ cup pasta water, then drain.
- Season chicken strips with salt, pepper, and paprika.
- In a large skillet over medium‑high heat, warm olive oil. Cook chicken until golden brown and cooked through, about 5–7 minutes. Remove and set aside.
- Reduce heat to medium. Add butter to the pan; once melted, stir in garlic and chili flakes. Cook until fragrant, about 1 minute.
- Pour in heavy cream, lemon juice, parsley, chives, and Parmesan. Stir until cheese melts and sauce thickens slightly, about 2–3 minutes.
- Return chicken to the sauce. Add cooked linguine and toss to combine, adding reserved pasta water a splash at a time until desired sauciness is reached.
- Taste and adjust seasoning. Serve hot, garnished with extra parsley or Parmesan if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add asparagus or cherry tomatoes for extra veggies.
- Chipotle powder can replace chili flakes for smoky heat.
- Make it ahead: sauce and chicken can be prepared a day ahead; reheat gently and toss with freshly cooked pasta.