What the heck is this?
Imagine this: tender strips of seasoned chicken, tossed with perfectly cooked linguine, all coated in a rich, buttery, garlicky sauce that packs a punch of heat, lemon, herbs, and a touch of cowboy swagger. This ain’t your average pasta night. This is Cowboy Butter Chicken Linguine—and it means business.
Why You’ll Love This Recipe
It’s spicy, buttery, and loaded with flavor in every bite
Perfect fusion of pasta and protein for a hearty meal
Comes together in under 30 minutes—weeknight win
Pairs with garlic bread, wine, or just your appetite
Customizable heat level depending on your cowboy tolerance
The Good Stuff You’ll Need
For the chicken
2 boneless, skinless chicken breasts, sliced thin
1 tbsp olive oil
Salt and pepper to taste
½ tsp smoked paprika
½ tsp garlic powder
For the cowboy butter sauce
½ cup (1 stick) unsalted butter
4 garlic cloves, minced
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp red pepper flakes (adjust to taste)
1 tsp paprika
1 tbsp chopped parsley
½ tsp thyme
Salt and black pepper to taste
For the pasta
8 oz linguine
Grated parmesan and extra parsley for serving (optional but recommended)
Let’s Do This
Step 1: Cook the Pasta
Bring a pot of salted water to a boil. Cook the linguine until al dente, according to package directions. Drain and set aside, reserving ½ cup pasta water.
Step 2: Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Season the chicken with salt, pepper, paprika, and garlic powder. Cook for about 5–6 minutes until golden and cooked through. Remove and set aside.
Step 3: Make the Cowboy Butter
In the same skillet, melt the butter over medium heat. Add the garlic and cook until fragrant—about 1 minute. Stir in the mustard, lemon juice, red pepper flakes, paprika, parsley, thyme, and a pinch of salt and pepper. Let everything bubble together for a minute to become rich and saucy.
Step 4: Toss It All Together
Add the chicken back into the skillet with the butter sauce. Then toss in the cooked linguine. Add a splash of pasta water to loosen it all up if needed. Stir well to coat every noodle in that cowboy goodness.
Step 5: Serve It Up
Twirl onto plates, top with parmesan and a sprinkle of fresh parsley. Kick back and dig in.
Serving Suggestions
Garlic bread or warm focaccia
Crisp green salad with lemon vinaigrette
A cold beer or glass of white wine
Switch It Up
Use shrimp or steak strips instead of chicken
Swap linguine for fettuccine or penne
Make it creamy: add a splash of heavy cream to the butter sauce
Add sautéed mushrooms or spinach for extra veggies
Make-Ahead Tips
You can make the cowboy butter and cook the chicken ahead of time. Just reheat and toss with fresh pasta.
Leftovers keep well in the fridge for 2–3 days. Add a little water or broth when reheating.
Questions People Actually Ask
Q: Is it super spicy?
A: Not crazy spicy—just a nice warm kick. Reduce or skip the red pepper flakes if you want it mild.
Q: Can I use rotisserie chicken?
A: Totally. Just shred it and toss it in the butter sauce before mixing with the pasta.
Q: Can I make it gluten-free?
A: Yes—just use your favorite gluten-free pasta and double-check your mustard.
Q: Is this freezer-friendly?
A: Best fresh, but the sauce and chicken can be frozen. Cook new pasta when ready to serve.
Cowboy Butter Chicken Linguine: Saddle Up for Flavor Town
- Total Time: 30 minutes
- Yield: 2–3 servings
Description
Imagine this: tender strips of seasoned chicken, tossed with perfectly cooked linguine, all coated in a rich, buttery, garlicky sauce that packs a punch of heat, lemon, herbs, and a touch of cowboy swagger. This ain’t your average pasta night. This is Cowboy Butter Chicken Linguine—and it means business.
Ingredients
For the chicken
2 boneless, skinless chicken breasts, sliced thin
1 tbsp olive oil
Salt and pepper to taste
½ tsp smoked paprika
½ tsp garlic powder
For the cowboy butter sauce
½ cup (1 stick) unsalted butter
4 garlic cloves, minced
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp red pepper flakes (adjust to taste)
1 tsp paprika
1 tbsp chopped parsley
½ tsp thyme
Salt and black pepper to taste
For the pasta
8 oz linguine
Grated parmesan and extra parsley for serving (optional but recommended)
Instructions
Step 1: Cook the Pasta
Bring a pot of salted water to a boil. Cook the linguine until al dente, according to package directions. Drain and set aside, reserving ½ cup pasta water.
Step 2: Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Season the chicken with salt, pepper, paprika, and garlic powder. Cook for about 5–6 minutes until golden and cooked through. Remove and set aside.
Step 3: Make the Cowboy Butter
In the same skillet, melt the butter over medium heat. Add the garlic and cook until fragrant—about 1 minute. Stir in the mustard, lemon juice, red pepper flakes, paprika, parsley, thyme, and a pinch of salt and pepper. Let everything bubble together for a minute to become rich and saucy.
Step 4: Toss It All Together
Add the chicken back into the skillet with the butter sauce. Then toss in the cooked linguine. Add a splash of pasta water to loosen it all up if needed. Stir well to coat every noodle in that cowboy goodness.
Step 5: Serve It Up
Twirl onto plates, top with parmesan and a sprinkle of fresh parsley. Kick back and dig in.
Notes
Use shrimp or steak strips instead of chicken
Swap linguine for fettuccine or penne
Make it creamy: add a splash of heavy cream to the butter sauce
Add sautéed mushrooms or spinach for extra veggies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~700 kcal
- Protein: ~35–40g