Why You’ll Love This Recipe
I love that this dish feels rich and indulgent without being fussy. I can have it on the table in about 30 minutes—perfect for busy weeknights. The cowboy butter adds bold flavor, balancing garlic, herbs, lemon zest and juice, and just enough heat to keep things exciting. I also like how easy it is to customize: roasted red peppers, spinach, or cherry tomatoes add color and brightness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 8 oz linguine
• 2 boneless, skinless chicken breasts, cut into bite‑sized pieces
• 1–2 tbsp olive oil
• ½ tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp cayenne pepper or crushed red pepper flakes
• Salt and black pepper to taste
• 4 tbsp unsalted butter
• 4–6 cloves garlic, minced
• ½ tsp Dijon mustard
• Zest and juice of ½ lemon
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• Fresh chopped parsley for garnish
• (Optional) 1 roasted red bell pepper, sliced
Directions
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Bring a large pot of salted water to a boil, cook linguine al dente, drain and reserve about ½ cup of pasta water.
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Meanwhile toss chicken with olive oil, paprika, garlic powder, onion powder, cayenne/red pepper, salt and pepper.
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In a skillet over medium‑high heat, cook chicken until golden and cooked through (about 5–7 min). Remove and set aside.
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Reduce heat to medium, melt butter in the same skillet. Sauté minced garlic for about 1 min until fragrant.
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Stir in Dijon mustard, parsley, red pepper flakes, lemon zest and juice; let simmer briefly.
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Add heavy cream and Parmesan, stir until sauce is smooth. Thin with reserved pasta water as needed.
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Stir in cooked linguine, chicken, and roasted red pepper (if using); toss to coat. Simmer 2–3 more minutes.
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Garnish with parsley and serve immediately.
Servings And Timing
This recipe serves 4 people, and takes approximately 25–30 minutes total: about 10 minutes prep and 15–20 minutes cooking time.
Variations
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I sometimes swap chicken breasts for boneless thighs for richer flavor and juiciness.
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Shrimp is a great alternative if I’m skipping chicken—adjust cooking time accordingly.
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I love adding roasted vegetables like bell peppers, spinach, or cherry tomatoes for freshness and color.
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For extra heat, I’ll increase the cayenne or red pepper flakes.
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If I want to lighten it up, I sometimes reduce cream and add a little chicken broth for thinning sauce.
Storage/Reheating
I let leftovers cool then store in an airtight container in the refrigerator for up to 3–4 days. To reheat, I gently warm on the stovetop or in the microwave, adding a splash of water or cream to prevent drying out.
FAQs
1. What Exactly Is Cowboy Butter?
Cowboy butter is a compound butter blended with garlic, herbs, Dijon mustard, lemon zest, and spices like cayenne or red pepper flakes. It creates a bold flavor base for sauces, spreads, or the chicken in this pasta dish.
2. Can I Use A Different Pasta Shape?
Absolutely. I’ve made this with spaghetti, fettuccine, or penne—choose whatever you have on hand. Just cook it al dente since it continues to soften when tossed in the sauce.
3. How Do I Adjust The Spice Level?
I tailor the heat by adjusting cayenne or red pepper flakes. For milder flavor I start with ¼ tsp; for extra kick I go to ½ tsp or more.
4. Can I Make Cowboy Butter In Advance?
Yes. I often make a batch of cowboy compound butter ahead and store it in the fridge or freezer. It melts beautifully into sauces or can be used to top meats and veggies.
5. Is There A Dairy‑Free Version?
I haven’t tried one, but substituting light coconut cream for heavy cream and using a vegan butter in place of the cowboy butter might work—just taste and adjust seasoning and heat as needed.
Conclusion
I truly enjoy making Cowboy Butter Chicken Linguine because it delivers restaurant-worthy flavor with minimal fuss. The creamy, buttery sauce with garlic, herbs, lemon, and heat turns simple ingredients into something special. I hope whenever I’m craving bold comfort food, this recipe is my go‑to.
PrintCowboy Butter Chicken Linguine
Tender chicken and silky linguine tossed in a rich cowboy butter sauce with garlic, lemon, and herbs for a flavor-packed pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American, Fusion
Ingredients
8 oz linguine pasta
1 lb boneless, skinless chicken breasts, sliced into strips
2 tbsp olive oil
4 tbsp unsalted butter
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp red pepper flakes (adjust to taste)
1 tbsp Dijon mustard
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Juice and zest of 1 lemon
1/4 cup chicken broth
1/2 cup heavy cream
Salt and black pepper, to taste
Grated Parmesan, for serving
Instructions
Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
Season chicken with salt, pepper, and smoked paprika.
Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, 5–6 minutes. Remove and set aside.
In the same skillet, melt butter. Add garlic, red pepper flakes, and Dijon mustard; sauté 1 minute.
Stir in parsley, chives, lemon juice, and zest. Add chicken broth and heavy cream, simmering for 2–3 minutes.
Return chicken to skillet, tossing to coat in sauce.
Add linguine and reserved pasta water as needed to loosen sauce. Toss until coated.
Serve with grated Parmesan and extra herbs.
Notes
For extra richness, add more butter or cream.
Use rotisserie chicken for a quick version.
Adjust spice level by altering red pepper flakes.
Serve with garlic bread or salad for a complete meal.
