The Best Cowboy Butter Chicken Linguine

Why You’ll Love This Recipe

I love how this dish combines the zesty, herby richness of cowboy butter with the comfort of a creamy pasta. The spicy, garlicky butter melts into the linguine and chicken, creating a sauce that’s both luxurious and punchy. It’s easy enough for a weeknight but bold enough to serve when I want to impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Linguine pasta

• Chicken breast or thighs, sliced into strips

• Olive oil

• Salt and pepper

• Paprika

• Garlic powder

For the Cowboy Butter Sauce:

• Unsalted butter

• Garlic, minced

• Dijon mustard

• Lemon juice

• Crushed red pepper flakes

• Smoked paprika

• Italian seasoning

• Parsley, finely chopped

• Chives (optional)

• Salt and black pepper

directions

1. I cook the linguine in salted water according to the package instructions, then drain and set it aside.

2. I season the chicken with salt, pepper, paprika, and garlic powder.

3. In a large skillet, I heat olive oil and cook the chicken over medium-high heat until golden and cooked through. I remove it from the pan and set it aside.

4. In the same skillet, I melt the butter and add the minced garlic, letting it cook until fragrant.

5. I stir in Dijon mustard, lemon juice, red pepper flakes, smoked paprika, and Italian seasoning. I simmer this for a minute to blend the flavors.

6. I return the chicken to the pan, toss to coat in the sauce, then add the cooked linguine.

7. I toss everything together until well-coated, then stir in fresh parsley and chopped chives.

8. I serve it hot, with extra herbs and lemon wedges if I want a brighter finish.

Servings and timing

This recipe makes about 4 servings and comes together in 30–35 minutes. It’s ideal for a fast dinner that still feels rich and indulgent.

Variations

I sometimes add a splash of heavy cream or a handful of grated Parmesan for extra richness. If I want to turn up the heat, I add more red pepper flakes or a dash of hot sauce. I’ve also made this with shrimp instead of chicken—it works beautifully. For a lighter option, I use zucchini noodles or whole wheat linguine.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I reheat it gently in a skillet with a splash of water or broth to loosen the sauce. The microwave works too, but I stir halfway through for even heating. I don’t recommend freezing it, as the buttery sauce may separate.

FAQs

What is cowboy butter?

It’s a bold compound butter made with garlic, mustard, lemon juice, herbs, and spices—originally used as a dipping sauce for steak. I love turning it into a pasta sauce for an extra punch of flavor.

Can I use rotisserie chicken?

Yes, I’ve made this with shredded rotisserie chicken to save time. I just toss it in the cowboy butter to warm and coat before adding the pasta.

What kind of pasta works best?

I like linguine for its width and texture, but spaghetti, fettuccine, or even short pasta like penne will work well too.

Can I make it dairy-free?

I use vegan butter and skip any optional cream or cheese to make it dairy-free. The flavor’s still amazing thanks to the garlic and spices.

Is this dish spicy?

It has a gentle kick from the red pepper flakes and mustard, but I can dial it up or down easily depending on how spicy I want it.

Conclusion

This Cowboy Butter Chicken Linguine is bold, buttery, and bursting with flavor—the kind of pasta dish I crave when I want something a little spicy and a whole lot satisfying. It’s rich without being too heavy, fast enough for a weeknight, and delicious enough to make again and again.