If you’re on the lookout for a dinner that’s creamy, bold, and absolutely unforgettable, Cowboy Butter Chicken Linguine is here to steal the show! Picture this: juicy tender chicken, ribbons of linguine, and the irresistible flavor of cowboy butter—a savory blend of herbs, garlic, and a little heat. This dish is not only packed with mouthwatering flavor, but comes together in less than 30 minutes – perfect for busy weeknights or lazy weekends alike.
Did you know cowboy butter gained its name from the hearty, flavorful compound butters ranch cooks would whip up on cattle drives? Imagine them slathering it over steaks and potatoes! Now, we’ve folded all those smoky, garlicky vibes into a creamy pasta bowl you’ll want to make again and again. It’s quickly become a reader-favorite, just like our Creamy Garlic Parmesan Shrimp Pasta. If you love easy, cozy recipes with a big flavor punch, you’re in the right place. Happy cooking!
What is Cowboy Butter Chicken Linguine?
So what’s in a name? Cowboy Butter Chicken Linguine sounds like something right out of a campfire cookout, doesn’t it? But don’t be fooled—this dish takes all the hearty, rustic flavor of cowboy butter (a zingy mix of garlic, lemon, herbs, and spice) and wraps it up in a creamy, comforting chicken pasta dinner. Why call it “cowboy”? Maybe because it wrangles together the boldest flavors around! As the saying goes, the way to a man’s heart is through his stomach—and this dish will lasso anyone’s appetite from the very first bite. Curious? Giddy up and give this recipe a whirl!
Why You’ll Love This:
There’s so much to adore about Cowboy Butter Chicken Linguine! First, the showstopper: every forkful delivers juicy pieces of chicken, silky linguine, and the irresistible infusion of bold, garlicky herb butter. It’s almost restaurant-quality, but far more affordable when you whip it up at home. No need to splurge on a night out when you can enjoy this crave-worthy dish for a fraction of the price!
What makes it so special? The homemade cowboy butter base brings in notes of citrus, heat, and fresh herbs—then swirls into a perfectly creamy sauce that coats the pasta and chicken just right. Compared to our Creamy Tuscan Chicken Pasta, this version has that extra zing, and you can add your own spin with fresh parsley, an extra squeeze of lemon, or a sprinkle of parmesan on top. Ready to rustle up your new favorite dinner? Give this recipe a go and don’t forget to explore other tasty pasta creations on the blog!
How to Make:
Quick Overview
This Cowboy Butter Chicken Linguine is your ticket to a fast, seriously satisfying weeknight meal! With minimal prep and just one pan for the sauce, you’ll have a restaurant-worthy pasta on the table in about 30 minutes. The creamy, flavorful sauce clings to every bite, and the addition of fresh herbs and zesty lemon makes each forkful pop. If you’re craving something easy, comforting, and packed with flavor, this recipe couldn’t be simpler.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- 8 oz linguine pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- Juice of 1/2 lemon
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- 1/2 cup chicken broth (or pasta water)
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- Salt and pepper, to taste
Step-by-Step
- Cook the linguine pasta according to the package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season generously with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove chicken from the pan and set aside.
- In the same skillet, add butter and let it melt. Stir in the minced garlic, paprika, and red pepper flakes. Sauté for about 1 minute until fragrant but not browned.
- Add the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape up any golden bits from the bottom of the pan, then bring to a gentle simmer.
- Pour in the heavy cream and half of the chopped parsley. Cook for another 2 minutes, stirring gently, until the sauce starts to thicken.
- Add the browned chicken back to the pan, then toss in the cooked linguine and parmesan cheese. Toss everything together to coat well—add extra pasta water if the sauce needs to loosen.
- Taste and adjust seasoning if necessary. Garnish with the rest of the parsley and more parmesan before serving. Enjoy immediately!
What to Serve Cowboy Butter Chicken Linguine With
Cowboy Butter Chicken Linguine shines as a meal on its own, but it’s even better with a few simple sides! Pair this dish with a crisp, garden-fresh salad tossed in light vinaigrette to balance the richness. Garlic bread or a warm baguette is a must for sopping up every drop of that creamy, herby sauce. For drinks, a chilled glass of white wine or sparkling lemonade makes the flavors sing. If you’re planning a heartier spread, add roasted green beans or steamed asparagus for color and crunch.
Top Tips for Perfecting
- Swap chicken breasts for boneless chicken thighs for extra juiciness, or use cooked rotisserie chicken for extra speed.
- Don’t overcook the chicken—remove it from the pan as soon as it’s just cooked through for the best texture.
- For a lighter version, replace heavy cream with half-and-half or evaporated milk.
- No linguine? Use fettuccine or spaghetti! Any long pasta works well.
- To keep things extra zesty, add an extra squeeze of lemon before serving.
- Want more veggies? Toss in baby spinach or sliced cherry tomatoes just before adding the pasta to the sauce.
- Be sure to reserve some pasta water—its starchiness gives the sauce a silky finish.
- Avoid boiling the cream sauce vigorously; keep it at a gentle simmer to prevent curdling.
Storing and Reheating Tips
Leftovers? No problem! Store Cowboy Butter Chicken Linguine in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of milk or water to help loosen the sauce. This dish can be frozen for up to two months; thaw overnight in the refrigerator before reheating, and again, add some extra liquid as needed to restore creaminess. For best results, keep the pasta and sauce separate if possible before freezing.
FAQs
How spicy is Cowboy Butter Chicken Linguine?
The red pepper flakes give a gentle kick, but you can leave them out for a milder version. Feel free to adjust to your spice preference!
Can I use another type of pasta?
Absolutely! Fettuccine, spaghetti, or any long pasta shape will work beautifully with this sauce.
Is it possible to make this dish dairy-free?
You can swap the butter and cream with your favorite plant-based alternatives and skip the parmesan or use a vegan substitute.
Can I add vegetables to this recipe?
Yes! Baby spinach, cherry tomatoes, or steamed broccoli are all tasty additions stirred in with the pasta.
What can I use instead of chicken?
Sliced turkey, shrimp, or even just more veggies are all great swaps for a vegetarian or pescatarian option.
Conclusion
Cowboy Butter Chicken Linguine is everything a family-friendly dinner should be: creamy, garlicky, just a bit zesty, and packed with comforting flavors. Ready in under 30 minutes, it’s a budget-friendly, knock-your-boots-off meal that’s sure to win hearts and satisfy appetites. With easy ingredients and a big, bold punch of cowboy butter flavor, this is a recipe you’ll turn to time and again. Give it a try, and don’t forget to explore our collection of easy, delicious pastas for even more inspiration. Happy cooking!
Cowboy Butter Chicken Linguine
Equipment
- Large Skillet
- Pot
Ingredients
Chicken
- 2 pieces boneless, skinless chicken breasts cut into bite-size pieces
Pasta
- 8 oz linguine pasta
Cooking Oils
- 1 tablespoon olive oil
- 1 tablespoon butter
Garlic and Spices
- 4 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes optional, for extra heat
Lemon
- 1/2 unit lemon juice of
- 1 unit lemon zest of
Herbs
- 1/4 cup fresh parsley chopped
Liquids
- 1/2 cup chicken broth or pasta water
- 1/2 cup heavy cream
Cheese
- 1/4 cup grated parmesan cheese
Seasoning
- Salt and pepper to taste
Instructions
- Cook the linguine pasta according to the package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season generously with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove chicken from the pan and set aside.
- In the same skillet, add butter and let it melt. Stir in the minced garlic, paprika, and red pepper flakes. Sauté for about 1 minute until fragrant but not browned.
- Add the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape up any golden bits from the bottom of the pan, then bring to a gentle simmer.
- Pour in the heavy cream and half of the chopped parsley. Cook for another 2 minutes, stirring gently, until the sauce starts to thicken.
- Add the browned chicken back to the pan, then toss in the cooked linguine and parmesan cheese. Toss everything together to coat well—add extra pasta water if the sauce needs to loosen.
- Taste and adjust seasoning if necessary. Garnish with the rest of the parsley and more parmesan before serving. Enjoy immediately!