Name: The Best Cowboy Butter Chicken Linguine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8–12 oz linguine; 1–1½ lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces; 2 Tbsp olive oil; Salt & black pepper, to taste; ¼–½ tsp paprika or smoked paprika; ½ tsp garlic salt or garlic powder; ¼ tsp crushed red pepper flakes (optional, adjust to taste); 4 Tbsp unsalted butter; 4 cloves garlic, minced; 1 Tbsp Dijon mustard; 1–2 Tbsp fresh lemon juice (plus zest if desired); ½ cup heavy cream or chicken broth (for lighter option); ½ cup grated Parmesan (optional, for creamy richness); 1–2 Tbsp fresh parsley (plus extra for garnish)

I fell in love with this dish the moment I tasted its rich, garlicky cowboy butter sauce draped over tender chicken and perfectly cooked linguine. It’s a quick yet decadent meal that brings a restaurant-quality punch to my weeknight dinners. The Best Cowboy Butter Chicken Linguine

Why You’ll Love This Recipe

I adore this recipe because the cowboy butter—a blend of butter, garlic, lemon, herbs, and just a touch of spice—elevates simple ingredients into something extraordinary. It comes together in about 30 minutes, making it perfect for busy evenings. And best of all, it’s versatile: I can easily swap in shrimp, steak, or even veggies when I’m feeling adventurous.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8–12 oz linguine
1–1½ lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 Tbsp olive oil
Salt and black pepper, to taste
¼–½ tsp paprika or smoked paprika
½ tsp garlic salt or garlic powder
¼ tsp crushed red pepper flakes (optional, adjust to taste)
4 Tbsp unsalted butter
4 cloves garlic, minced
1 Tbsp Dijon mustard
1–2 Tbsp fresh lemon juice (plus zest if desired)
½ cup heavy cream or chicken broth (for lighter option)
½ cup grated Parmesan (optional, for creamy richness)
1–2 Tbsp fresh parsley (plus extra for garnish)

Directions

Cook linguine in salted boiling water until al dente. Reserve ½ cup pasta water, then drain and set aside.
Season chicken with salt, pepper, paprika, garlic salt, and red pepper flakes.
Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches until golden and cooked through, about 3–6 minutes per side depending on size. Remove and set aside.
In the same pan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Stir in Dijon mustard, lemon juice, paprika, and red pepper flakes; cook for 2–3 minutes.
Pour in heavy cream or broth and Parmesan; stir until smooth. If the sauce is too thick, add reserved pasta water to reach desired consistency.
Return chicken and linguine to the skillet. Toss until everything is well coated and heated through.
Taste and adjust seasoning. Garnish with parsley and extra Parmesan or lemon wedges if desired. Serve hot.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Make it creamy by adding more heavy cream or cream cheese for extra richness.
Add vegetables like sautéed spinach, mushrooms, zucchini, or cherry tomatoes before tossing pasta.
Swap the chicken for shrimp, steak, or tofu for a different protein.
Adjust the heat by omitting or increasing the red pepper flakes to your preference.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a skillet or microwave with a splash of broth or water to revive the sauce.
Freezing is not recommended as the buttery sauce can separate upon thawing.

FAQs

Can I use a different type of pasta?

Absolutely—I’ve made this with spaghetti, fettuccine, penne, even gluten-free pasta. As long as it holds the sauce well, it works beautifully.

Can I prepare components ahead of time?

Yes! I often cook the chicken and sauce ahead, refrigerate them separately, then toss with freshly cooked pasta before serving.

How do I make this dish lighter?

I swap heavy cream for chicken broth or half-and-half and sometimes reduce the butter by half. It still delivers flavor without feeling too heavy.

What if I don’t have Dijon mustard?

No problem—I’ve used fine yellow mustard or omitted it altogether. The sauce is still delicious, though a bit tangier without Dijon.

Can I make it dairy-free?

Yes—substitute butter with olive oil and heavy cream with unsweetened dairy-free alternatives like cashew cream or coconut cream. Skip Parmesan or use a plant-based cheese.

Conclusion

I always turn to this Cowboy Butter Chicken Linguine when I want something impressive that’s still simple to make. With its creamy, garlicky sauce infused with lemon and a hint of spice, it’s become one of my go-to weeknight favorites. It’s flexible too—easy to switch up proteins or toss in extra veggies—and leftovers reheat beautifully. I hope it becomes a staple in my kitchen just like it has in mine.