Why You’ll Love This Recipe
Cowboy Butter Chicken Linguine is a bold, savory pasta dish that combines juicy chicken with a rich, buttery sauce packed with garlic, lemon, herbs, and a touch of heat. Inspired by the flavors of cowboy butter dipping sauce, this easy one-pan meal is hearty, satisfying, and full of flavor. It’s the perfect comfort food with a Western twist.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
linguine pasta
boneless, skinless chicken breasts or thighs
butter
garlic (minced)
lemon juice
Dijon mustard
paprika
crushed red pepper flakes
parsley (chopped)
thyme (dried or fresh)
salt
black pepper
optional: Parmesan cheese, green onions, extra lemon wedges
directions
Cook linguine according to package directions. Drain and set aside.
Season chicken with salt, pepper, and paprika. In a large skillet, cook chicken over medium heat until golden and fully cooked. Remove and slice.
In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
Stir in lemon juice, Dijon mustard, red pepper flakes, thyme, and parsley. Simmer for 2-3 minutes to combine flavors.
Add cooked pasta and chicken back to the skillet. Toss to coat with sauce.
Serve warm, topped with extra herbs, Parmesan, or lemon wedges if desired.
Servings and timing
This recipe serves 4-6 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
Use shrimp or steak instead of chicken.
Add spinach or cherry tomatoes for freshness.
Swap linguine for fettuccine, spaghetti, or gluten-free pasta.
Use shallots or green onions for a twist on the flavor base.
Drizzle with a touch of hot honey for sweet heat.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or microwave with a splash of water or broth.
Not recommended for freezing due to the butter-based sauce.
FAQs
What is cowboy butter?
It’s a garlicky, herbed butter sauce often used for dipping steak—here, it’s turned into a pasta sauce.
Can I make it less spicy?
Yes, reduce or omit red pepper flakes to tone down the heat.
Is it dairy-free?
No, but you can use plant-based butter for a dairy-free option.
Can I use rotisserie chicken?
Yes, just warm it in the sauce before serving.
Do I need to use fresh herbs?
Fresh is best for flavor, but dried herbs work in a pinch.
Can I make it ahead?
Best served fresh, but you can prep the components and assemble before eating.
Can I add veggies?
Absolutely—spinach, peas, or zucchini are great additions.
Is this kid-friendly?
Yes, just adjust spice levels as needed.
Can I double the recipe?
Yes, use a large pan or pot to accommodate everything.
What pairs well with it?
Serve with garlic bread, salad, or roasted vegetables.
Conclusion
Cowboy Butter Chicken Linguine is a bold, buttery, flavor-packed pasta dish that’s both quick and impressive. With garlicky richness, herby brightness, and juicy chicken over tender linguine, it’s a comforting meal that’s sure to satisfy. Perfect for busy nights or special dinners, this dish will quickly earn a spot in your meal rotation.
Print
Cowboy Butter Chicken Linguine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish/Pasta
- Method: Stovetop
- Cuisine: American/Tex-Mex fusion
Description
Cowboy Butter Chicken Linguine combines tender chicken in a savory garlic-herb ‘cowboy butter’ sauce tossed with linguine for a hearty, flavorful pasta dish that’s easy enough for weeknight dinners but special enough for guests.
Ingredients
- 8 oz linguine pasta
- 1 lb boneless skinless chicken breasts or thighs, cut into strips
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp dried thyme or oregano
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup chicken broth
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
- Grated Parmesan, for serving (optional)
Instructions
- Cook linguine according to package until al dente. Drain and reserve 1/2 cup pasta water.
- Season chicken strips with salt, pepper, smoked paprika, chili powder, and dried herb.
- In a large skillet, heat olive oil over medium-high. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove chicken and set aside.
- In the same skillet, melt butter and add garlic. Cook 1 minute until fragrant.
- Stir in chicken broth, lemon juice, and red pepper flakes. Bring to simmer, scraping up browned bits.
- Return chicken to pan and stir to coat. Add cooked linguine and toss to combine. If needed, add reserved pasta water to loosen sauce.
- Stir in chopped parsley and adjust seasoning.
- Serve hot with a sprinkle of Parmesan, if desired.
Notes
- Butter-based sauce can be lightened with half-and-half or chicken broth in place of some butter.
- Add sautéed mushrooms or bell peppers for extra veggies.
- Chicken thighs stay juicier, but breasts work well too.
- Leftovers store in fridge up to 3 days; gently reheat with a splash of broth or water.