If you’ve never heard of Cowboy Butter Chicken Linguine, get ready for a wild (and delicious) ride. Think creamy pasta meets zesty garlic butter chicken—with a hit of Dijon, lemon, and paprika that gives it a little yeehaw flair. It’s rich, velvety, and bursting with flavor, but still quick enough to whip up after a long day.
This dish is inspired by the wildly popular cowboy butter sauce—usually slathered over steak—but here, it’s transformed into a luscious pasta sauce that coats every twirl of linguine in garlicky, buttery goodness. Perfect for busy nights when you want comfort food that doesn’t skimp on excitement.
If your weeknight meals have been feeling a bit “meh,” this easy linguine recipe will lasso your taste buds and make dinner feel like a five-star occasion.
Why You’ll Love This Cowboy Butter Chicken Linguine
This isn’t your average creamy chicken pasta—it’s got character. The lemon adds brightness, the Dijon gives a tangy depth, and the paprika ties it all together with a whisper of smoky heat. Every bite hits that perfect balance between rich and refreshing.
Plus, it’s all made in one skillet (aside from boiling the pasta), which means fewer dishes and more time to savor your meal. Whether you’re cooking for family, friends, or just yourself, this weeknight chicken pasta is comfort food with attitude.
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Cowboy Butter Chicken Linguine
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Cowboy Butter Chicken Linguine is a creamy, zesty, and flavor-packed pasta dish that brings Western charm to your dinner table. Tender, golden-seared chicken is tossed with linguine in a rich cowboy butter sauce—infused with garlic, Dijon mustard, lemon, and paprika. It’s bold, buttery, and irresistibly smooth, ready in just 30 minutes for the ultimate weeknight comfort meal that feels gourmet with minimal effort.
Ingredients
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1 lb (450 g) boneless, skinless chicken breasts
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12 oz (340 g) linguine pasta
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2 tbsp (30 ml) olive oil
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3 tbsp (45 g) butter
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4 garlic cloves, minced
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1 tbsp (15 g) Dijon mustard
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1 tsp (2.5 g) paprika
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¼ tsp (0.6 g) red pepper flakes (optional)
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2 tbsp (30 ml) lemon juice
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1 tsp (2 g) lemon zest
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¼ cup (4 g) fresh parsley, chopped
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½ cup (120 ml) chicken broth or reserved pasta water
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1 cup (240 ml) heavy cream
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½ cup (50 g) grated parmesan cheese
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Salt and black pepper, to taste
Instructions
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Cook the Pasta: Bring a large pot of salted water to a boil. Cook linguine according to package directions. Reserve ½ cup of pasta water before draining.
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Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook for 5–7 minutes, until golden and fully cooked. Remove and set aside.
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Make the Cowboy Butter Sauce: In the same skillet, melt butter. Add minced garlic, paprika, and red pepper flakes. Sauté for 1 minute until fragrant.
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Add Flavor Layers: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or pasta water. Scrape up any browned bits from the pan.
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Make It Creamy: Pour in heavy cream and half the parsley. Simmer for 2–3 minutes until slightly thickened.
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Combine: Return the chicken to the skillet, add linguine and parmesan, and toss until evenly coated. Add a splash of pasta water if needed for a creamier texture.
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Finish: Season with salt and pepper to taste. Garnish with remaining parsley and extra parmesan before serving warm.
Notes
Don’t overcook the pasta—al dente helps it hold texture in the sauce.
Adjust spice with more or less red pepper flakes.
Add shrimp, steak, or mushrooms for variation.
Store leftovers in the fridge for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.
Not recommended for freezing due to the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet / One-Pan
- Cuisine: American Fusion
Ingredients You’ll Need
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1 lb (450 g) boneless, skinless chicken breasts
-
12 oz (340 g) linguine pasta
-
2 tbsp (30 ml) olive oil
-
3 tbsp (45 g) butter
-
4 garlic cloves, minced
-
1 tbsp (15 g) Dijon mustard
-
1 tsp (2.5 g) paprika
-
¼ tsp (0.6 g) red pepper flakes (optional)
-
2 tbsp (30 ml) lemon juice
-
1 tsp (2 g) lemon zest
-
¼ cup (4 g) fresh parsley, chopped
-
½ cup (120 ml) chicken broth or reserved pasta water
-
1 cup (240 ml) heavy cream
-
½ cup (50 g) grated parmesan cheese
-
Salt and black pepper to taste
How to Make Cowboy Butter Chicken Linguine
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Cook the Pasta:
Bring a large pot of salted water to a boil and cook linguine according to the package directions. Before draining, reserve ½ cup of pasta water—liquid gold for your sauce! -
Sear the Chicken:
In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook 5–7 minutes until golden and cooked through. Remove and set aside. -
Build the Cowboy Butter Sauce:
In the same skillet, melt butter. Add minced garlic, paprika, and red pepper flakes (if using). Sauté for about a minute, just until fragrant—don’t let that garlic burn! -
Add Flavor Layers:
Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or pasta water). Scrape up any browned bits from the pan for extra flavor. -
Make It Creamy:
Pour in the heavy cream and half of the parsley. Simmer for 2–3 minutes until the sauce thickens slightly and smells heavenly. -
Bring It All Together:
Add chicken, linguine, and parmesan cheese to the skillet. Toss to coat everything evenly, adding splashes of pasta water as needed to reach your perfect creamy consistency. -
Finish with Flair:
Season with more salt and pepper to taste. Garnish with remaining parsley and extra parmesan. Serve immediately while it’s silky and warm.
Cooking Tips for the Perfect Garlic Butter Chicken Pasta
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Don’t Overcook the Pasta: Al dente is your friend—it’ll continue to soften slightly in the sauce.
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Balance the Butter: Cowboy butter is rich! The lemon juice and Dijon keep it from feeling heavy, so don’t skip them.
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Extra Creamy? Add an extra splash of cream or pasta water to loosen the sauce before serving.
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Make It Spicy: Add more red pepper flakes or even a touch of cayenne for extra cowboy heat.
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Protein Swap: This sauce also loves shrimp, steak strips, or even mushrooms for a vegetarian version.
And here’s a pro tip: cowboy butter sauce tends to cling beautifully to pasta the next day—so don’t be surprised if you’re excited about leftovers!
A Little Story from My Kitchen
I first tried cowboy butter at a backyard cookout—poured over a perfectly grilled steak, with everyone raving about “that sauce.” I remember thinking, why stop at steak?
Fast forward to a hectic Tuesday night when I had some chicken and linguine on hand, and curiosity took over. I tossed that buttery, garlicky, lemony sauce with pasta, and—boom—Cowboy Butter Chicken Linguine was born. My husband said it tasted like a “five-star dinner in a twenty-minute rush,” and I couldn’t agree more.
Now, it’s one of my go-to comfort meals—rich enough for a date night, but simple enough for a weekday.
What to Serve with Cowboy Butter Chicken Linguine
This pasta is hearty and satisfying on its own, but a few simple sides can turn it into a full feast:
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Crisp Salad: A light arugula or Caesar salad cuts through the richness perfectly.
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Garlic Bread: Because more butter is never a bad idea.
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Grilled Veggies: Asparagus, zucchini, or bell peppers balance the creamy sauce with a smoky touch.
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Wine Pairing: A chilled glass of chardonnay or pinot grigio brings out the lemony brightness.
For dessert? Something simple like lemon bars or chocolate mousse makes for a sweet ending to this buttery delight.
How to Store and Reheat
Got leftovers? Lucky you! Store your creamy chicken pasta in an airtight container in the fridge for up to 3 days.
To reheat:
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Stovetop: Warm over low heat with a splash of milk, cream, or water to revive the sauce’s creaminess.
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Microwave: Heat in 30-second bursts, stirring between intervals.
This dish doesn’t freeze well due to the cream, so it’s best enjoyed fresh—or the next day when the flavors deepen beautifully.
FAQs About Cowboy Butter Chicken Linguine
Can I use another pasta shape?
Absolutely! Fettuccine, spaghetti, or penne all work great with this easy linguine recipe.
Can I make it lighter?
Use half-and-half instead of heavy cream, and swap olive oil for half the butter.
Is this spicy?
Just mildly! Skip the red pepper flakes if you prefer it kid-friendly.
Can I make it ahead?
You can prep the sauce and chicken ahead, then toss with freshly cooked pasta when ready to serve.
A Creamy, Zesty Goodbye
There’s something unforgettable about Cowboy Butter Chicken Linguine—that mix of creamy indulgence, zesty lemon, and garlicky richness that makes every bite a little adventure. It’s the kind of meal that tastes like effort but comes together effortlessly.
So the next time you need a cozy, flavor-packed weeknight chicken pasta, let this dish ride in and save the day. It’s bold, buttery, and guaranteed to make you say, “Well, howdy, that’s good!”
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