Why You’ll Love This Recipe
Cowboy Butter Chicken Linguine is a hearty, flavor-packed dish combining the bold, zesty notes of cowboy butter with tender chicken and al dente linguine. With hints of garlic, lemon, Dijon mustard, and herbs, the butter sauce elevates the creamy pasta to comforting new heights. It’s perfect for a satisfying dinner that feels indulgent yet easy to prepare.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breastssalt and pepperlinguine noodlesunsalted buttergarlic cloveslemon juicedijon mustardpaprikared pepper flakeschopped parsleythyme or rosemaryparmesan cheesemilk or creamolive oil
directions
Cook linguine in salted boiling water until al dente, then drain and set aside.
Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat and sear chicken until golden and fully cooked. Remove and slice.
In the same skillet, melt butter. Add minced garlic and sauté until fragrant.
Stir in lemon juice, Dijon mustard, paprika, red pepper flakes, and herbs. Let simmer for 2-3 minutes.
Add milk or cream and bring to a gentle simmer, stirring occasionally.
Toss the cooked linguine into the sauce, coating evenly.
Add the sliced chicken and sprinkle with parmesan. Mix to combine and heat through.
Garnish with chopped parsley before serving.
Servings and timing
This recipe yields 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
Add sautéed mushrooms or spinach for more depth.
Use shrimp or sausage instead of chicken for a twist.
Try fettuccine or pappardelle if you prefer different pasta textures.
Include a splash of white wine in the sauce for richness.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of cream or milk to loosen the sauce.
Not recommended for freezing as the cream-based sauce may separate.
FAQs
What is cowboy butter?
Cowboy butter is a flavorful compound butter made with garlic, lemon juice, Dijon mustard, and spices.
Can I make this recipe with pre-cooked chicken?
Yes, just slice and add it to the sauce to warm through.
Is this dish spicy?
It has a mild kick from red pepper flakes, but you can adjust the heat to your preference.
Can I use store-bought cowboy butter?
Absolutely, though homemade gives you control over the ingredients and spice level.
What sides go well with this dish?
A crisp green salad or garlic bread complements it nicely.
Can I make it dairy-free?
Substitute plant-based butter and cream alternatives, and omit cheese or use a dairy-free version.
Conclusion
Cowboy Butter Chicken Linguine is a cozy, crowd-pleasing pasta dish with big flavor and satisfying richness. Ideal for busy weeknights or special dinners, it’s easy to customize and sure to become a regular favorite at your table.
Print
Cowboy Butter Chicken Linguine
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American
Description
A hearty and flavorful pasta dish featuring tender chicken in a creamy, spicy cowboy butter sauce tossed with linguine—perfect for a satisfying weeknight meal.
Ingredients
- 12 oz linguine
- 1 lb boneless skinless chicken breasts, cut into bite‑sized pieces
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 jalapeño, seeded and minced (optional for extra heat)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Juice of 1/2 lime
Instructions
- Cook linguine according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
- In a large skillet over medium heat, melt butter with olive oil.
- Add chicken pieces, season with salt, pepper, smoked paprika, cumin, chili powder, and cayenne. Cook until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
- In the same skillet, add onion, garlic, and jalapeño. Sauté until soft and fragrant, about 3 minutes.
- Pour in chicken broth, scraping up any browned bits. Stir in heavy cream and cream cheese until smooth.
- Add Parmesan and lime juice; stir until sauce thickens, about 2–3 minutes.
- Return chicken to skillet, combine with sauce. Add cooked linguine and a splash of reserved pasta water to loosen sauce.
- Toss to coat evenly. Taste and adjust seasoning with salt, pepper, or lime juice.
- Garnish with chopped parsley and serve immediately.
Notes
- For a smoky depth, swap jalapeño for poblano pepper.
- Use half‑and‑half instead of heavy cream for a lighter sauce.
- Make it gluten‑free by using GF linguine.
- Prep ahead: cook chicken and sauce early, refrigerate separately, then reheat and toss with freshly cooked pasta before serving.
- Add veggies like spinach or cherry tomatoes for extra color and nutrition.
Nutrition
- Serving Size: 1/4 recipe (about 1.5 cups)
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 140 mg
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