The Best Cowboy Butter Chicken Linguine
Rich, buttery, and bold – this pasta blends cowboy butter flavor with juicy chicken and linguine for a crave-worthy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Pasta, Main Course
- Method: Stovetop, One-Skillet
- Cuisine: American Fusion
Ingredients
12 oz linguine pasta
1 lb boneless, skinless chicken breast, sliced thin
1 tbsp olive oil
Salt and pepper, to taste
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional for heat)
For the Cowboy Butter Sauce:
1/2 cup (1 stick) unsalted butter
4 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1/2 tsp crushed red pepper flakes
1 tsp fresh thyme (or 1/2 tsp dried)
1 tbsp fresh parsley, chopped
1/4 tsp salt
1/4 tsp black pepper
Optional Garnish:
Extra parsley
Grated Parmesan
Lemon wedges
Instructions
Cook pasta: Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Sear chicken: Season sliced chicken with salt, pepper, smoked paprika, and cayenne. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.
Make cowboy butter: In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in Dijon mustard, lemon juice, Worcestershire, red pepper flakes, thyme, parsley, salt, and black pepper. Simmer 2–3 minutes.
Combine: Return cooked chicken to the skillet. Add drained linguine and toss to coat in the cowboy butter sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
Serve: Top with more parsley, Parmesan, and lemon juice to taste. Serve hot.
Notes
Swap chicken with shrimp or steak for variety.
Use gluten-free linguine if needed.
Make it creamy by adding a splash of heavy cream or cream cheese.
