Golden, seared chicken meets a silky, spice-packed cowboy butter sauce, tangled up with tender linguine. It’s the kind of dish that smells like dinnertime should: savory, rich, and just a little bit smoky. Every bite is drenched in buttery garlic heat, mellowed out with a touch of cream and lifted by lemon.

This is comfort food, but with a confident swagger. Cowboy Butter Chicken Linguine isn’t your basic pasta night—it’s bold, balanced, and built for seconds. Perfect for when you want to treat yourself or impress with something rustic yet indulgent. Let’s get into what makes this dish shine.

What Kind of Linguine Should I Use?

Standard dried linguine works beautifully here. You want a pasta with just enough width to scoop up all the velvety sauce. If you have fresh linguine on hand, go for it—just reduce the cooking time. Avoid overly thick cuts like pappardelle or very thin ones like angel hair, as they won’t hold the sauce as well.

Ingredients for the Cowboy Butter Chicken Linguine

Chicken Breasts: These get a flavorful sear and add protein to the dish. Thin-sliced for even cooking and maximum surface caramelization.

Linguine: The base of the meal. It absorbs the cowboy butter sauce perfectly, giving each forkful a creamy, spicy coat.

Cowboy Butter: The star—made with butter, garlic, Dijon, red pepper flakes, lemon juice, parsley, and a touch of paprika. It brings bold, creamy, spicy, and zesty flavors all in one.

Heavy Cream: Adds body and mellows the heat of the cowboy butter for a velvety, rich finish.

Garlic: Essential in both the cowboy butter and for searing the chicken. It deepens the flavor and gives a cozy warmth.

Lemon Juice: Cuts through the richness and keeps the flavor fresh and bright.

Parsley: For a burst of green and a clean finish to balance the buttery sauce.

Salt and Pepper: Basic seasonings that bring out the depth in every other ingredient.

How To Make the Cowboy Butter Chicken Linguine

Step 1: Sear the Chicken

Season your chicken breasts with salt and pepper. Heat a skillet over medium-high and sear the chicken until golden brown and fully cooked. Remove and let it rest before slicing.

Step 2: Boil the Linguine

While the chicken cooks, bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve a cup of pasta water before draining.

Step 3: Make the Cowboy Butter Sauce

In the same skillet used for the chicken, reduce heat to medium and melt butter. Add minced garlic, Dijon mustard, red pepper flakes, paprika, lemon juice, and chopped parsley. Stir until fragrant.

Step 4: Add Cream and Combine

Pour in the heavy cream and stir well to create a rich sauce. Add a splash of reserved pasta water to thin it out if needed. Toss the drained linguine into the sauce, mixing until each strand is coated.

Step 5: Plate and Finish

Slice the rested chicken and place on top of the creamy linguine. Garnish with extra parsley and serve warm.

Serving and Storing Cowboy Butter Chicken Linguine

This dish is best served immediately while the sauce is silky and the chicken juicy. For storing, keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or milk to revive the sauce. Avoid freezing, as the creamy sauce may separate.

Frequently Asked Questions

Can I use another type of pasta?

Yes! Fettuccine or spaghetti are good alternatives. Just be sure to cook them al dente and coat thoroughly in the sauce.

What is cowboy butter made of?

It’s a mix of butter, garlic, Dijon mustard, lemon juice, red pepper flakes, parsley, paprika, and sometimes thyme or cayenne.

Can I make it spicy?

Definitely—increase the red pepper flakes or add a pinch of cayenne.

What kind of cream should I use?

Heavy cream is best for richness. Half-and-half can work, but the sauce will be thinner.

How do I avoid overcooking the chicken?

Use thin slices and medium-high heat. Sear each side for 3–5 minutes, then rest before slicing.

Is this dish kid-friendly?

With reduced spice, yes. You can tone down the pepper flakes for a milder version.

Want More Chicken Pasta Ideas?

You might also like the Easy Cajun Chicken Alfredo with Broccoli, a creamy twist that brings the heat. Or try the One Skillet Smoky Cajun BBQ Chicken Pasta for a deep, grilled flavor.

For a retro casserole feel, the Buffalo Chicken Lasagna Recipe layers bold flavor and comfort in every bite. If you want something a little lighter but still packed with punch, Chopped Chicken Bacon Ranch Sub works great for lunches too.

And don’t miss the Chicken Mushroom Stroganoff—creamy, hearty, and perfect for a cozy evening.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you go bold on the spice? Did you use fresh pasta? Leave a comment below. I’m always curious how others make it their own.

Cowboy Butter Chicken Linguine

Author: Julia Koch
Total Time: 30 minutes
Yield: 2 servings

Print Recipe

Description

Cowboy Butter Chicken Linguine is a bold, creamy pasta dish with perfectly seared chicken, tangled linguine, and a garlicky cowboy butter sauce enriched with lemon and cream. It’s rich, zesty, and utterly satisfying—perfect for a weeknight dinner with a kick.

Instructions

Season chicken breasts with salt and pepper. Sear in a hot skillet over medium-high heat until golden and fully cooked, about 4–5 minutes per side. Remove and rest.
Bring a pot of salted water to a boil. Cook linguine until al dente. Reserve 1/2 cup pasta water and drain.
In the same skillet, melt butter over medium heat. Add garlic, Dijon mustard, red pepper flakes, paprika, lemon juice, and parsley. Stir until fragrant.
Stir in heavy cream to create a sauce. Add pasta water as needed to thin it.
Toss drained linguine into the sauce until evenly coated.
Slice the rested chicken and serve over the pasta. Garnish with more parsley

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner