Cowboy Butter Chicken Linguine

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty: ★★☆☆☆ (Easy to Moderate)
Category: Pasta | Main Course
Cuisine: American Fusion

What is Cowboy Butter Chicken Linguine?

Imagine juicy, pan-seared chicken smothered in a buttery, zesty, garlicky, slightly spicy sauce inspired by cowboy butter — a bold, seasoned compound butter often used with steaks. Now, toss that rich sauce with perfectly cooked linguine and a sprinkle of fresh herbs and Parmesan.

It’s comfort food with attitude — perfect for pasta lovers who crave a little heat and a lot of flavor.

 Ingredients

For the Cowboy Butter Sauce:

• ½ cup (1 stick) unsalted butter

• 4–5 cloves garlic, finely minced

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice (fresh is best)

• ½ tsp lemon zest

• ½ tsp crushed red pepper flakes (adjust to taste)

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (optional, for kick)

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh chives or thyme (optional)

• Salt and black pepper, to taste

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts (or thighs), cut into thin strips

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

• Salt and pepper, to taste

For the Pasta:

• 12 oz linguine (or fettuccine, tagliatelle, etc.)

• Salted water for boiling

• ½ cup grated Parmesan cheese (for serving)

• Optional: more parsley, lemon wedges, red pepper flakes

 Equipment Needed

• Large skillet or sauté pan

• Pasta pot

• Tongs or pasta spoon

• Knife & cutting board

• Microplane or zester

• Measuring cups/spoons

 Time Breakdown

 Step-by-Step Instructions

 Cook the Linguine

1. Bring a large pot of salted water to a boil.

2. Add linguine and cook according to package directions until al dente (usually 9–11 minutes).

3. Reserve ½ cup of pasta water, then drain and set aside.

 Tip: Toss drained pasta with a bit of olive oil to prevent sticking while you finish the sauce.

 Season and Cook the Chicken

1. Pat chicken dry and toss with garlic powder, onion powder, paprika, salt, and pepper.

2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

3. Add chicken in a single layer. Sear for 3–4 minutes per side until golden brown and cooked through (internal temp should be 165°F).

4. Remove from skillet and set aside, tented with foil to keep warm.

 Make the Cowboy Butter Sauce

1. In the same skillet, reduce heat to medium. Add butter and let it melt.

2. Add garlic and sauté for 30–60 seconds, until fragrant (don’t brown it!).

3. Stir in Dijon mustard, lemon juice, zest, red pepper flakes, smoked paprika, and cayenne pepper.

4. Let the sauce simmer for 1–2 minutes, stirring often.

5. Add fresh parsley, chives, salt, and pepper to taste.

 Optional: Add 2 tbsp white wine or chicken broth for extra depth.

 Combine Pasta, Chicken & Sauce

1. Add cooked chicken back into the skillet.

2. Add drained linguine and toss everything together until well coated.

3. If the sauce is too thick or dry, add a splash of reserved pasta water to loosen it up.

4. Stir in ½ cup grated Parmesan cheese, if using, for added richness.

 Garnish & Serve

1. Plate the pasta and top with extra herbs, Parmesan, and a squeeze of lemon juice.

2. Serve hot with crusty bread, a side salad, or roasted veggies.

 Serving Suggestions

Pair your Cowboy Butter Chicken Linguine with:

• Garlic bread or Texas toast

• Grilled corn on the cob

• Sautéed spinach or green beans

• A light arugula or Caesar salad

• A chilled white wine (like Pinot Grigio or Sauvignon Blanc)

 Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat in a skillet over low heat with a splash of broth, cream, or water.

• Not ideal for freezing due to the butter-based sauce, but possible if needed.

 Variations & Add-Ons

 Nutrition Information (Per Serving – Approximate)

Values are estimates based on standard ingredients.