Name: Cowboy Butter Chicken Linguine Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 oz linguine; 2 boneless, skinless chicken breasts (cut into bite-sized pieces); 2 tbsp olive oil; Salt & black pepper to taste; 4 tbsp unsalted butter; 4 cloves garlic, minced; 1 tbsp Dijon mustard; 1/2 tsp paprika; 1/2 tsp red pepper flakes (adjust to taste); 1 tsp lemon juice; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley

Jump to Recipe

If you’re craving a dish that manages to be both decadently creamy and irresistibly savory, look no further than Cowboy Butter Chicken Linguine. This recipe takes everything you love about rich, garlicky “cowboy butter” sauce and marries it with tender chicken and a silky bed of linguine. Every bite is packed with bold flavors—think lemon, paprika, a little heat from red pepper flakes, and the lush finish of Parmesan and cream. It’s pure pasta comfort with a playful Western kick that’s perfect for a weeknight treat or a special dinner with friends.

Cowboy Butter Chicken Linguine Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Cowboy Butter Chicken Linguine is wonderfully straightforward, and every element plays a role in building the dish’s unforgettable flavor. Each component adds either richness, zing, creaminess, or that all-important bite of good pasta—so you’ll want to use the best you can get.

Linguine: Wide, flat noodles like linguine are perfect for soaking up the cowboy butter sauce, so be generous with tossing.
Chicken Breasts: Go for boneless, skinless chicken breasts—easy to slice, tender, and perfect for quick cooking.
Olive Oil: This is your go-to for getting a gorgeous golden sear on the chicken.
Salt & Black Pepper: Essential for seasoning the chicken so every bite pops with flavor.
Unsalted Butter: Be generous here; this forms the base of the cowboy butter sauce for a truly rich taste.
Garlic: Four cloves bring warmth and aroma; don’t skip or skimp.
Dijon Mustard: Adds a little tang and depth, making the sauce sing.
Paprika: Lends both vibrant color and a subtle smoky note—so Western.
Red Pepper Flakes: Adjust to your heat preference, but this gives the sauce a gentle kick.
Lemon Juice: A splash brightens the whole dish and lifts the butter’s richness.
Heavy Cream: For undiluted silkiness—don’t try to swap it for milk if you want the full effect.
Parmesan Cheese: The creamy, salty melt-in factor. Always grate fresh if you can.
Fresh Parsley: Chopped and scattered on top, this gives Cowboy Butter Chicken Linguine a final, fresh flourish.

How to Make Cowboy Butter Chicken Linguine

Step 1: Cook the Pasta

Start by boiling your linguine in a big pot of salted water—go ahead and salt it more than you think you need; this flavors the pasta right from the start. Cook until just al dente, then drain and set aside, making sure to reserve about half a cup of the pasta water. This starchy liquid is your secret weapon for a luscious sauce later on.

Step 2: Cook the Chicken

Heat up the olive oil in a large skillet or sauté pan over medium heat. Season your chicken pieces with salt and pepper, then sauté until they’re golden and cooked through, about 5–7 minutes. Transfer the chicken to a plate and, trust me, try not to sneak too many bites while you work on the next step.

Step 3: Make the Cowboy Butter Sauce

In the same pan, go straight in with the unsalted butter. Once it melts, add the minced garlic. Stir until your kitchen smells incredible (about a minute), then add the Dijon mustard, paprika, red pepper flakes, and that splash of lemon juice. This is where the depth and cowboy flavor really start to develop.

Step 4: Create the Creamy Base

Pour in the heavy cream and stir well, letting it simmer gently. Once it’s all mixed, gradually add in the freshly grated Parmesan cheese. Keep stirring until everything becomes a smooth, creamy sauce you’ll want to dip bread into immediately.

Step 5: Combine Everything

Return your cooked chicken to the pan, followed by the drained linguine. Gently toss everything together—use tongs!—so the sauce evenly coats the pasta and chicken. If the sauce needs to loosen up, add a bit of reserved pasta water at a time, tossing until you get that glossy, silky finish.

Step 6: Garnish & Serve

Finish with a generous sprinkle of chopped fresh parsley. Serve Cowboy Butter Chicken Linguine immediately, preferably in wide, shallow bowls so everyone can twirl perfectly coated noodles and scoop up plenty of chicken and sauce in every bite.

How to Serve Cowboy Butter Chicken Linguine

Garnishes

A final flourish of fresh parsley isn’t just for looks—it brings a pop of brightness that balances the sauce. For extra oomph, add a bit of grated Parmesan or even a quick dusting of lemon zest for added fragrance right before serving.

Side Dishes

This dish loves company from simple sides. A crisp green salad with a light vinaigrette makes for a bright contrast, or slice up some toasty garlic bread for swooping through extra sauce. If you want a veggie, sautéed green beans or roasted asparagus fit right in.

Creative Ways to Present

You can make Cowboy Butter Chicken Linguine luxuriant by serving it in individual pasta bowls or even presenting it family-style in a big serving dish for everyone to help themselves. For dinner parties, twirl the pasta into neat nests and arrange the chicken pieces artistically on top with a big scatter of parsley. A lemon wedge on the side adds an elegant touch.

Make Ahead and Storage

Storing Leftovers

If you happen to have some Cowboy Butter Chicken Linguine left (lucky you), store it in an airtight container in the fridge. The sauce will thicken as it sits, but don’t worry—this is easily fixed when reheating.

Freezing

While creamy sauces can separate a little when frozen, you can freeze portions of this dish for up to one month. Thaw overnight in the refrigerator before reheating, and give it a good stir after warming to bring the sauce back together.

Reheating

Reheat Cowboy Butter Chicken Linguine gently in a pan on the stove over low heat, adding a couple splashes of milk or cream to loosen the sauce. Microwave works too—just cover and stir halfway through to heat evenly.

FAQs

Can I use a different pasta shape for Cowboy Butter Chicken Linguine?

Absolutely! Fettuccine or pappardelle are great alternatives if you’re out of linguine. Just pick a shape with enough surface area to hold onto that creamy cowboy butter sauce.

Is there a way to make Cowboy Butter Chicken Linguine less spicy?

Of course—simply scale back or omit the red pepper flakes. You’ll still get all the zesty flavor from the Dijon, garlic, and paprika without the heat.

Can I substitute chicken thighs for the chicken breast?

Definitely! Chicken thighs will add even more juiciness and flavor to Cowboy Butter Chicken Linguine; just make sure they’re boneless and cut into bite-sized pieces before cooking.

What’s the best way to make Cowboy Butter Chicken Linguine gluten-free?

Swap in your favorite gluten-free pasta—there are many great brands that do linguine or fettuccine shapes. Double-check your Dijon mustard is gluten-free too, and you’re good to go!

How do I adjust the sauce if it’s too thick?

No worries—just add a bit of the reserved pasta water or even a splash of milk as you toss everything together. This will loosen the sauce and create that glossy, restaurant-worthy finish.

Final Thoughts

Give this Cowboy Butter Chicken Linguine a try and you’ll see why it’s become one of my absolute favorites. It’s easy enough for a weeknight but impressive enough for entertaining—every forkful is rich, savory, and loaded with flavor. If you make it, please let me know how it turns out—I love hearing your kitchen stories!

Cowboy Butter Chicken Linguine Recipe

★★★★★

5.1 from 7 reviews

Author: lina
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in this flavorful Cowboy Butter Chicken Linguine that combines tender chicken, al dente linguine, and a creamy, buttery sauce with a hint of spice. Perfect for a satisfying weeknight dinner!

Instructions

Cook the Pasta: Boil linguine in salted water according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
Cook the Chicken: Heat olive oil in a large pan over medium heat. Season chicken with salt and pepper, then sauté until golden brown and cooked through. Remove from the pan and set aside.
Make the Cowboy Butter Sauce: In the same pan, melt butter and add minced garlic. Sauté until fragrant. Stir in Dijon mustard, paprika, red pepper flakes, and lemon juice.
Create the Creamy Base: Pour in the heavy cream, stirring well to combine. Gradually add Parmesan cheese, stirring until melted and smooth.
Combine Everything: Return the cooked chicken to the pan, then add the drained linguine. Toss everything together, adding reserved pasta water as needed to achieve a silky consistency.
Garnish & Serve: Sprinkle with fresh parsley and serve immediately.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American