Cowboy Butter Chicken Linguine is the kind of dish that turns a weeknight dinner into something truly special. Picture tender chicken pieces seared to perfection, smothered in a silky cowboy butter sauce that’s both zesty and rich, then tossed with al dente linguine noodles that catch every bit of flavor. It’s creamy, bold, and unbelievably comforting in the best way.

This recipe marries the smoky, herby essence of cowboy butter with the heartiness of pasta and protein, making it an instant crowd-pleaser. Whether you’re cooking for your family or impressing guests, this is one of those dishes that gets people asking for seconds—and the recipe.

What Kind of Pasta Should I Use?

Linguine is the perfect pick here because its flat shape allows the cowboy butter sauce to coat each strand evenly. It holds up well to the rich and creamy sauce, offering a nice balance between bite and silkiness. If you don’t have linguine, fettuccine or tagliatelle are great alternatives.

Ingredients for the Cowboy Butter Chicken Linguine

Chicken breast – Tender, boneless skinless chicken breast is ideal for this dish. It cooks quickly and absorbs the cowboy butter beautifully.

Linguine pasta – A flat pasta that holds sauces well and provides a smooth texture contrast to the chicken.

Butter – The heart of cowboy butter. Use unsalted so you can control the saltiness.

Garlic – Fresh minced garlic brings that bold kick and fragrance.

Lemon juice – Adds brightness and balances the richness of the butter.

Dijon mustard – Essential for that tangy depth cowboy butter is known for.

Red pepper flakes – Gives just the right amount of heat.

Parsley – For freshness and color in the sauce.

Paprika – Smoked paprika adds depth and a subtle smoky flavor.

Salt and black pepper – To season every layer of the dish.

Heavy cream (optional) – Adds extra richness and creaminess to the sauce.

Olive oil – For sautéing the chicken before adding the butter sauce.

How To Make the Cowboy Butter Chicken Linguine

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium heat. Season the diced chicken breast with salt and black pepper, then sauté until golden brown and fully cooked through. Remove from the pan and set aside.

Step 3: Make the Cowboy Butter Sauce

In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in lemon juice, Dijon mustard, smoked paprika, and red pepper flakes. Let everything simmer for 1–2 minutes.

Step 4: Add Cream and Chicken

(If using) Stir in the heavy cream and bring the sauce to a gentle simmer. Add the cooked chicken back to the skillet and stir to coat well.

Step 5: Toss with Linguine

Add the drained linguine to the skillet. Toss everything together gently until the noodles are well coated in the sauce. Add a splash of reserved pasta water if the sauce needs thinning.

Step 6: Garnish and Serve

Finish with freshly chopped parsley and a crack of black pepper. Serve hot and enjoy every creamy, flavorful bite.

Serving and Storing Cowboy Butter Chicken Linguine

Serve Cowboy Butter Chicken Linguine fresh off the stove while it’s piping hot and the sauce is at its creamiest. A sprinkle of extra parsley or grated parmesan on top makes a lovely finishing touch. Pair with a crisp green salad or garlic bread for a complete meal.

For storing, place leftovers in an airtight container and refrigerate for up to 3 days. To reheat, gently warm it on the stove with a splash of water or cream to loosen the sauce. Microwaving works too—just stir halfway through to heat evenly.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Yes! Chicken thighs are juicy and flavorful. Just make sure they’re boneless and cooked thoroughly before slicing into the pasta.

Is this dish spicy?

It has a mild kick from the red pepper flakes, but you can dial the heat up or down to suit your preference.

Can I make this ahead of time?

You can prep the sauce and chicken ahead, but it’s best to cook the pasta fresh to avoid it becoming too soft when reheated.

What can I use instead of heavy cream?

You can swap in half-and-half or even full-fat coconut milk if you’re avoiding dairy.

Will gluten-free pasta work?

Absolutely. Just be mindful that gluten-free pasta can be more delicate, so don’t overcook it.

Can I freeze it?

It’s not ideal. The buttery sauce may separate when frozen and thawed. Fresh is best for this one.

Want More Pasta Recipes with a Twist?

If you loved this Cowboy Butter Chicken Linguine, you’ll definitely want to try these next:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you spice it up a little more? Add parmesan? Swap the pasta?

I love hearing how you make these recipes your own. Share your thoughts, tips, or photos—and don’t forget to check out more delicious meals on my Pinterest Life with Nina.

Cowboy Butter Chicken Linguine

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Pasta Dinner
Method: Stovetop
Cuisine: American Fusion

Print Recipe

Description

Creamy, herby, and packed with bold flavor—this Cowboy Butter Chicken Linguine is a crave-worthy dinner made with tender chicken, silky cowboy butter sauce, and perfectly cooked linguine. It’s quick enough for a weeknight, yet impressive enough to serve to guests.

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine until al dente. Drain and reserve ½ cup of pasta water.

2. Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper. Cook until golden and cooked through. Remove from skillet.

3. In the same pan, melt butter. Add garlic and sauté for 30 seconds until fragrant.

4. Stir in lemon juice, Dijon mustard, paprika, and red pepper flakes. Let it simmer for 1–2 minutes.

5. If using, add the heavy cream and stir. Return chicken to the skillet and combine well.

6. Add cooked linguine and toss to coat in the sauce. Use reserved pasta water as needed to loosen.

7. Sprinkle with fresh parsley and serve hot.