Cowboy Butter Chicken Linguine – A Bold & Comforting Pasta Twist
When pasta night calls for something indulgent yet zesty, Cowboy Butter Chicken Linguine steps up to the plate. This dish brings together juicy chicken, silky linguine, and the bold flavors of cowboy butter — a seasoned butter mixture infused with garlic, lemon, herbs, and just enough spice to keep things exciting.
Think of it as the ultimate pasta upgrade: creamy yet not heavy, spicy but balanced, and completely satisfying. Whether you’re cooking for family dinner or entertaining friends, this recipe guarantees clean plates and happy faces.
Ingredients
- 12 oz linguine pasta
- 2 large chicken breasts, sliced into strips
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- Juice and zest of 1 lemon
- 1 tsp red pepper flakes (adjust to heat preference)
- 1 tsp smoked paprika
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Cook the linguine: Bring a large pot of salted water to boil. Cook linguine according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- Prepare the chicken: Season chicken strips with salt, pepper, and smoked paprika. In a skillet, heat olive oil over medium-high. Sear chicken until golden brown and cooked through. Remove and set aside.
- Make cowboy butter base: In the same skillet, melt butter. Add garlic and cook until fragrant. Stir in Dijon mustard, lemon juice, lemon zest, and red pepper flakes.
- Create the sauce: Pour in chicken broth and simmer 2–3 minutes. Lower heat, add cream, and whisk until smooth. Stir in Parmesan cheese until melted.
- Combine everything: Return chicken to skillet, then add cooked linguine. Toss well, adding a splash of reserved pasta water if needed for creaminess.
- Finish with herbs: Sprinkle parsley and chives, adjusting seasoning as needed.
- Serve: Plate the Cowboy Butter Chicken Linguine and garnish with extra Parmesan or red pepper flakes.
Why You’ll Love Cowboy Butter Chicken Linguine
- Bold Flavors: Lemon, garlic, Dijon, and red pepper give the sauce a zesty punch.
- Comfort Factor: Creamy, cheesy pasta that doesn’t feel overly heavy.
- Quick & Easy: Ready in about 30 minutes, perfect for weeknights.
- Versatile: Swap linguine for spaghetti or fettuccine, or add veggies like spinach and mushrooms.
Pro Tips for the Best Pasta
- Use freshly grated Parmesan for the best melt and flavor.
- Don’t skip the pasta water — it’s liquid gold for creating a silky sauce.
- Adjust spice levels by reducing or increasing red pepper flakes.
Serving Suggestions
Pair Cowboy Butter Chicken Linguine with:
- A crisp green salad with balsamic vinaigrette
- Garlic bread or toasted baguette slices
- A glass of Chardonnay or sparkling water with lemon
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.
Cowboy Butter Chicken Linguine
A bold and creamy linguine pasta tossed with juicy chicken and cowboy butter flavors of garlic, lemon, Dijon, herbs, and spice.
Ingredients
Equipment
Method
- Cook linguine in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
- Season chicken strips with salt, pepper, and smoked paprika. Sear in olive oil until golden and cooked through. Remove from skillet.
- In same skillet, melt butter. Add garlic, Dijon, lemon juice, zest, and red pepper flakes.
- Pour in chicken broth and simmer. Lower heat, add cream, and whisk until smooth. Stir in Parmesan.
- Return chicken and linguine to skillet. Toss to coat, adding pasta water if needed.
- Sprinkle with parsley and chives. Adjust seasoning and serve warm.
Notes
For extra heat, add cayenne or chili oil drizzle before serving.
