ChickenPasta

Cowboy Butter Chicken Linguine: A Weeknight Winner with Big Flavor

20 minutes Cook
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There’s something magical about the smell of garlic sizzling in butter. It’s that warm, familiar hug that pulls everyone into the kitchen. This Cowboy Butter Chicken Linguine is comfort food turned up a notch. Imagine tender chicken, tossed with perfectly cooked pasta, swimming in a rich, zesty, buttery sauce that clings to every bite.

The beauty of this dish? It feels like something you’d order at a cozy bistro, but you can whip it up in your own kitchen in about 30 minutes. Whether it’s a busy Tuesday night or a lazy Sunday dinner, this recipe is all about bold flavors, simple steps, and that satisfying “Mmm, you made this?” moment at the dinner table.

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Cowboy Butter Chicken Linguine

Cowboy Butter Chicken Linguine

canvageekgmail-com
prep time
10 minutes
cooking time
20 minutes
servings
1
total time
30 minutes

Equipment

  • Large skillet or sauté pan

  • Large pot for boiling pasta

  • Colander

  • Cutting board and sharp knife

  • Measuring cups and spoons

  • Tongs or a pasta fork

Ingredients

  • For the Pasta & Chicken:

  • 12 oz linguine (or your favorite pasta)

  • 2 boneless, skinless chicken breasts (cut into bite-sized pieces)

  • 2 tbsp olive oil

  • Salt and freshly ground black pepper, to taste

  • For the Cowboy Butter Sauce:

  • 4 tbsp unsalted butter

  • 4 garlic cloves, minced

  • 1 tbsp Dijon mustard

  • ½ tsp smoked paprika

  • ½ tsp crushed red pepper flakes (adjust to your heat preference)

  • 1 tsp lemon juice

  • ½ cup heavy cream (or half-and-half for a lighter version)

  • ½ cup freshly grated Parmesan cheese

  • 2 tbsp chopped fresh parsley (plus extra for garnish)

Instructions

1

Boil the Pasta

Bring a large pot of salted water to a boil. Cook the linguine until al dente (check the package instructions). Reserve ¼ cup of the pasta water before draining. Drain and toss with a little olive oil to prevent sticking. Set aside.
2

2. Sear the Chicken

While the pasta cooks, pat the chicken dry and season with salt, pepper, and a little paprika. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.
3

3. Make the Cowboy Butter Sauce

In the same skillet (leave those tasty brown bits!), melt the butter over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant. Stir in Dijon mustard, paprika, crushed red pepper, and lemon juice. Let it all bubble for a minute.
4

4. Create the Creamy Base

Pour in the heavy cream and gently bring it to a simmer. Gradually stir in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper. If it thickens too much, stir in a little reserved pasta water.
5

5. Combine Pasta, Chicken & Sauce

Add the cooked chicken (and its juices) back into the skillet. Toss in the pasta and gently mix until everything is coated in the creamy cowboy butter sauce. Let it all heat through for 1–2 minutes.
6

6. Garnish & Serve

Turn off the heat, stir in chopped parsley, and give it one last toss. Serve hot, garnished with extra parsley and a squeeze of lemon or extra chili flakes if you’re feeling bold.

Notes

Tips & Swaps

  • Pasta: Swap linguine with spaghetti, fettuccine, penne, or even gluten-free options.
  • Protein: Chicken is classic, but shrimp or thinly sliced steak also work beautifully.
  • Add Veggies: Throw in spinach, mushrooms, roasted red peppers, or cherry tomatoes.
  • Make it lighter: Use half-and-half or milk instead of heavy cream.
  • No Dijon? Try whole grain mustard or a tiny bit of yellow mustard in a pinch.
  • No fresh herbs? Dried parsley or Italian seasoning can work, too.
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