Cowboy Butter Chicken Linguine is a bold, rich, and savory pasta dish that takes the classic cowboy butter—packed with garlic, lemon, herbs, and spices—and fuses it with tender chicken and perfectly cooked linguine. This recipe delivers big flavors with minimal effort, making it a weeknight favorite or an impressive dish for casual gatherings.
Why You’ll Love This Recipe
I love how this recipe blends the fiery, zesty kick of cowboy butter with creamy pasta and juicy chicken for a meal that’s anything but ordinary. It’s quick enough for busy evenings, yet flavorful enough to feel gourmet. I also like how easy it is to adapt based on my spice tolerance or whatever herbs I have on hand. Plus, there’s something incredibly satisfying about a buttery, garlicky sauce coating every strand of linguine.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chicken breasts, sliced thin
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Linguine pasta
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Salted butter
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Fresh garlic, minced
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Dijon mustard
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Fresh lemon juice
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Lemon zest
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Crushed red pepper flakes
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Smoked paprika
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Ground black pepper
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Fresh parsley, chopped
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Fresh thyme leaves
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Fresh rosemary, minced
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Salt, to taste
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Olive oil
directions
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I start by cooking the linguine in salted boiling water until al dente. I reserve some pasta water and drain the rest.
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While the pasta cooks, I season the sliced chicken with salt, pepper, and a touch of smoked paprika.
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In a large skillet, I heat olive oil over medium heat and sear the chicken until fully cooked and golden brown. I remove it from the skillet and set it aside.
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In the same pan, I melt butter and sauté the garlic until fragrant.
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I stir in Dijon mustard, lemon juice, lemon zest, red pepper flakes, paprika, thyme, rosemary, and parsley.
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I let it simmer for a couple of minutes to allow the flavors to develop.
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I return the chicken to the skillet, add the cooked linguine, and toss everything to coat well. A splash of pasta water helps loosen the sauce if needed.
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I serve it hot, garnished with more herbs and a squeeze of fresh lemon juice.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
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I sometimes swap linguine for fettuccine or spaghetti, depending on what I have in my pantry.
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If I’m in the mood for heat, I increase the red pepper flakes or add a pinch of cayenne.
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For a creamier twist, I mix in a splash of heavy cream or a spoonful of cream cheese just before serving.
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I’ve tried this with shrimp instead of chicken, and it’s just as delicious.
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Adding sautéed mushrooms or spinach makes it even heartier.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I like to do it on the stovetop with a splash of water or chicken broth to loosen the sauce. The microwave works too, but I stir halfway through to heat evenly.
FAQs
How spicy is cowboy butter chicken linguine?
It has a mild to moderate heat from the red pepper flakes, but I adjust the spice level easily based on my taste.
Can I make this dish ahead of time?
Yes, I’ve made it a day in advance. I just store the components separately and toss them together when ready to reheat and serve.
What kind of chicken works best?
I prefer boneless, skinless chicken breasts, but chicken thighs also work well and stay juicy.
Is there a dairy-free alternative?
I use a dairy-free butter substitute and skip any optional cream for a dairy-free version. The flavor is still great.
Can I freeze cowboy butter chicken linguine?
I don’t recommend freezing it, as the butter-based sauce can separate. It's best fresh or stored in the fridge for a few days.
Conclusion
Cowboy Butter Chicken Linguine is one of those meals I come back to again and again. It’s fast, full of flavor, and easy to customize. Whether I’m cooking for myself or feeding friends, this dish always delivers that satisfying, buttery, spicy-smooth bite I crave.
The Best Cowboy Butter Chicken Linguine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
Cowboy Butter Chicken Linguine is a bold, savory pasta dish that combines juicy chicken, linguine, and a zesty cowboy butter sauce loaded with garlic, lemon, herbs, and spices.
Ingredients
- 2 chicken breasts, sliced thin
- 8 oz linguine pasta
- 3 tbsp salted butter
- 4 cloves garlic, minced
- 1 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp crushed red pepper flakes
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- 1 tbsp fresh parsley, chopped
- ½ tsp fresh thyme leaves
- ½ tsp fresh rosemary, minced
- Salt, to taste
- 1 tbsp olive oil
Instructions
- Cook linguine in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
- Season chicken with salt, pepper, and smoked paprika.
- Heat olive oil in a skillet over medium heat. Sear chicken until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, red pepper flakes, paprika, thyme, rosemary, and parsley. Simmer for 2 minutes.
- Return chicken to skillet and add cooked linguine. Toss to coat. Add reserved pasta water as needed to loosen sauce.
- Serve hot, garnished with fresh herbs and an extra squeeze of lemon juice.
Notes
- Adjust red pepper flakes to control spice level.
- Swap linguine with any pasta you prefer.
- For creamier sauce, add heavy cream or cream cheese before serving.
- Chicken thighs or shrimp make great protein alternatives.
- Add veggies like mushrooms or spinach for more depth.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 1g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 105mg
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