Cowboy Butter Chicken Linguine is a quick, flavor-packed pasta dinner that turns simple ingredients into something unforgettable. With tender, golden-brown chicken, silky linguine, and a rich, zesty cowboy butter sauce, this dish is indulgent, satisfying, and ready in just 30 minutes. It’s the kind of meal that tastes like it came from a restaurant—but you made it in one pan at home.
Why You’ll Love It
- Big, Bold Flavor – A blend of buttery richness, lemony brightness, garlic, Dijon, and spices creates a mouthwatering sauce that coats every strand of pasta.
- Weeknight-Friendly – This entire meal comes together in about 30 minutes, perfect for busy nights when you want something hearty and impressive.
- Customizable Comfort – Easily adjust the heat level, add veggies, or swap the pasta type—this recipe adapts to your tastes.
- One-Pan Wonder – The cowboy butter sauce builds right in the same pan you cook the chicken, making cleanup a breeze.
The first time I made this dish, the buttery, garlicky aroma had everyone hovering in the kitchen before dinner was even ready. It’s now a family favorite, and I always keep the ingredients stocked for when we need something comforting, fast.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
For the Pasta:
- 8 oz linguine
- Salted water, for boiling
- ¼ cup reserved pasta water
For the Cowboy Butter Sauce:
- ½ cup (1 stick) unsalted butter, softened
- 2 garlic cloves, minced
- ¼ cup chicken broth
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- ½ tsp crushed red pepper flakes (optional)
How to Make Cowboy Butter Chicken Linguine
1. Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook linguine until al dente, about 9–11 minutes. Before draining, reserve ¼ cup of pasta water. Drain and lightly toss with olive oil to prevent sticking. Set aside.
2. Season and Sear the Chicken
While the pasta cooks, mix garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper. Toss over the cubed chicken to coat.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear the chicken in a single layer for 3–4 minutes per side, or until golden brown and fully cooked (internal temp of 165°F). Transfer to a plate and tent with foil to keep warm.
3. Make the Cowboy Butter Sauce
In the same skillet (don’t clean it!), reduce heat to medium-low. Add the softened butter and let it melt gently. Stir in minced garlic and sauté for 30–60 seconds until fragrant.
Add chicken broth, lemon juice, and Dijon mustard. Whisk and simmer for 2 minutes. Stir in heavy cream and Parmesan until smooth and creamy. Let it simmer gently until the sauce slightly thickens—do not boil.
4. Bring It All Together
Return the chicken (with juices) to the skillet. Add the cooked linguine and toss everything together with tongs. Add a splash of reserved pasta water if needed to loosen and emulsify the sauce. Simmer 1–2 minutes for flavors to meld.
5. Finish and Serve
Turn off the heat and stir in fresh parsley. Garnish with extra parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately with lemon slices or wedges for a fresh, zesty finish.
Tips for Success
- Use High-Quality Butter – European-style butter with higher fat content creates a deeper, richer sauce.
- Cut Chicken Evenly – Uniform 1-inch cubes help ensure even cooking and juicy texture.
- Low Heat for the Sauce – Keep the sauce just under a simmer after adding cream to prevent separation.
- Pasta Water Magic – Just a splash of reserved pasta water transforms the sauce, helping it cling to every strand.
My grandmother swore by European butter for any dish where butter was the star. After comparing the difference in this recipe, I’ve never gone back—flavor and richness like no other!
Variations & Add-Ins
- Spicy Cowboy – Double the cayenne and red pepper flakes for extra heat.
- Veggie Boost – Add spinach, cherry tomatoes, or asparagus for color and nutrition.
- Swap the Protein – Try shrimp, steak, or even tofu for a twist.
Perfect Pairings
- Side Salad – A light mixed greens salad with lemon vinaigrette balances the richness.
- Rustic Bread – Crusty bread is perfect for soaking up every drop of that cowboy butter sauce.
- Wine – A crisp Sauvignon Blanc or unoaked Chardonnay cuts through the buttery richness beautifully.
Make-Ahead Tips
- Prep Chicken in Advance – Season and cube up to 24 hours ahead and refrigerate.
- Premix the Sauce Base – Combine the broth, mustard, lemon juice, and garlic in a jar ahead of time.
- Reheat Pasta – If cooked earlier, refresh pasta in hot water for 30 seconds before adding to the sauce.
Cowboy Butter Chicken Linguine is more than a weeknight dinner—it’s a go-to comfort dish that tastes like something you’d order out, but comes together in one pan at home. Whether you’re feeding the family or hosting guests, it’s guaranteed to impress without stress.