Cowboy Butter Chicken Linguine is a bold, buttery pasta dish that delivers big on flavor with surprisingly simple ingredients. Juicy, golden-seared chicken meets silky linguine, all tossed in a garlicky, zesty cowboy butter sauce that’s rich, comforting, and crave-worthy. It’s a one-pan wonder that tastes like you ordered it at a restaurant—but it’s ready at home in just 30 minutes.
Why You’ll Love It
- Bold & Buttery Flavor – A luxurious sauce loaded with garlic, Dijon, lemon, and spices gives every bite incredible depth.
- Perfect for Busy Nights – From stovetop to table in just half an hour.
- Totally Customizable – Adjust the spice, add veggies, or swap the protein—this dish plays by your rules.
- Minimal Cleanup – Cook everything in one pan for fewer dishes and more time to enjoy.
The first time I made this, the smell of cowboy butter had the whole house hungry before dinner even hit the table. Now it’s a go-to favorite when we want something satisfying, fast, and just a little indulgent.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 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 salted water to a boil. Cook the linguine until al dente, about 9–11 minutes. Reserve ¼ cup of the pasta water before draining. Toss the pasta with a touch of olive oil to prevent sticking, then set aside.
2. Season & Sear the Chicken
In a bowl, toss the chicken with garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and black pepper.
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 3–4 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and set aside, tented with foil to keep warm.
3. Build the Cowboy Butter Sauce
In the same skillet (no need to clean it), reduce the heat to medium-low. Add the softened butter and let it melt. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
Whisk in chicken broth, Dijon mustard, and lemon juice. Simmer for 2 minutes. Add the heavy cream and Parmesan, stirring until the sauce is smooth and slightly thickened. Be sure to keep the heat low—don’t let it boil.
4. Combine Everything
Return the cooked chicken (with any juices) to the skillet. Add the linguine and toss well to coat. Use a splash of the reserved pasta water to loosen and emulsify the sauce if needed. Let everything simmer together for 1–2 minutes.
5. Garnish & Serve
Turn off the heat and stir in fresh parsley. Serve immediately with lemon wedges, extra cracked black pepper, and red pepper flakes if desired.
Tips for Success
- Use Good Butter – A high-fat European-style butter gives the sauce an ultra-creamy, decadent texture.
- Even Chicken = Even Cooking – Keep those chicken cubes uniform for perfect searing.
- Gentle Heat for the Sauce – Don’t let the cream boil or it may separate.
- Pasta Water = Liquid Gold – A splash emulsifies and brings the whole sauce together beautifully.
My grandmother swore by high-quality butter—and she was right. In a dish like this, it makes all the difference.
Variations & Add-Ins
- Heat Lovers – Double the cayenne and red pepper flakes for an extra kick.
- Add Veggies – Toss in spinach, cherry tomatoes, mushrooms, or asparagus.
- Switch the Protein – Try with shrimp, steak strips, rotisserie chicken, or tofu.
What to Serve With It
- Crisp Green Salad – A simple salad with lemon vinaigrette cuts through the richness.
- Crusty Bread – Mop up every last drop of cowboy butter sauce.
- Wine Pairing – A crisp Sauvignon Blanc or unoaked Chardonnay balances the buttery, garlicky flavors.
Make-Ahead Tips
- Prep Chicken Ahead – Cube and season up to 24 hours in advance and refrigerate.
- Sauce Base Shortcut – Mix garlic, lemon juice, mustard, and broth in a jar and keep in the fridge.
- Reheat Like a Pro – Refresh cooked linguine in hot water for 30 seconds to bring it back to life.
Cowboy Butter Chicken Linguine is more than just a fast dinner—it’s the kind of comforting, flavor-loaded meal you’ll come back to again and again. It’s rich, cozy, and guaranteed to impress without the hassle.
