Creamy, rich, and boldly flavored, Cowboy Butter Chicken Linguine is the kind of weeknight dinner that feels gourmet but takes less than 30 minutes to make. This dish is a smoky, buttery, and slightly spicy fusion of juicy chicken bites and perfectly cooked linguine—all coated in a velvety cowboy butter sauce that clings to every strand of pasta.

Whether you’re hosting friends or just feeding the family, this recipe brings a little bit of indulgence to the table with minimal effort. The flavor base starts with garlic and paprika and builds with mustard, lemon, fresh herbs, and a touch of heat, creating a crave-worthy sauce that’s irresistibly good.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are perfect for this dish because they cook quickly and absorb flavor beautifully. If you prefer darker meat, boneless thighs also work well and bring a juicier bite to the pasta. Cut the chicken into bite-sized cubes to ensure even cooking and easy eating.

Ingredients for the Cowboy Butter Chicken Linguine

Chicken breast – The protein anchor of the dish, cut into bite-sized pieces for quick and even cooking.
Linguine – A long pasta that holds onto the cowboy butter sauce beautifully.
Butter – The base of the cowboy butter, giving it richness and depth.
Garlic – Essential for that aromatic kick and deep flavor.
Paprika – Adds a smoky background note.
Red pepper flakes – For a bit of cowboy heat.
Dijon mustard – Brings tang and sharpness to balance the richness.
Lemon juice – Brightens up the whole sauce and cuts through the butter.
Fresh parsley – Adds freshness and color.
Salt & black pepper – Enhances and balances the flavors.

How To Make the Cowboy Butter Chicken Linguine

Step 1: Sear the Chicken

Heat a large skillet over medium-high heat with a drizzle of oil. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through—about 6–8 minutes. Transfer to a plate and set aside.

Step 2: Boil the Pasta

While the chicken cooks, bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Drain, reserving 1/2 cup of the pasta water.

Step 3: Make the Cowboy Butter Sauce

In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the paprika, red pepper flakes, and Dijon mustard. Squeeze in the lemon juice and let the sauce simmer for another 1–2 minutes.

Step 4: Combine and Toss

Return the cooked chicken to the skillet. Add the drained linguine and toss everything together. If needed, add a splash of the reserved pasta water to help loosen the sauce and coat everything evenly.

Step 5: Finish and Garnish

Sprinkle in the chopped fresh parsley and a few cracks of black pepper. Toss again, then serve warm with extra lemon wedges or parsley if desired.

How to Serve and Store Cowboy Butter Chicken Linguine

Serve this pasta hot, straight from the skillet, with a sprinkle of fresh parsley and a wedge of lemon on the side. It pairs wonderfully with a simple green salad or roasted vegetables for a full meal.

Leftovers? Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or chicken broth to bring back the sauce’s creamy texture.

Frequently Asked Questions

Can I use another type of pasta?

Absolutely! While linguine is ideal for holding onto the sauce, you can swap in spaghetti, fettuccine, or even penne.

What’s in cowboy butter?

Cowboy butter is a compound butter made with garlic, Dijon, lemon, paprika, red pepper flakes, parsley, and sometimes a pinch of cayenne. It’s bold, herby, and a little spicy.

Can I make this dish dairy-free?

Yes, substitute the butter with a plant-based alternative. Just note that the richness may vary slightly.

Is this recipe kid-friendly?

Yes, but if your kids are sensitive to spice, reduce or skip the red pepper flakes.

Can I add vegetables to this dish?

Definitely! Sautéed spinach, mushrooms, or cherry tomatoes are great additions and complement the flavors beautifully.

Can I make this ahead?

You can cook the chicken and prepare the sauce in advance. When ready to serve, cook the pasta fresh and combine everything in the skillet.

Want More Pasta Dinner Ideas?

If Cowboy Butter Chicken Linguine won you over, you’ll love these other cozy, flavor-packed dinners:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli – a comforting, one-pan wonder.
Cheesesteak Tortellini in Rich Provolone Sauce – savory and indulgent with melty cheese.
Skillet Ricotta Pasta with Roasted Broccoli – fresh and creamy with minimal cleanup.
One Pot Creamy Beef and Garlic Butter Pasta – perfect for busy nights.
Creamy Alfredo Lasagna Soup – if you love pasta in a spoonable form.

For more cozy meals like this, check out my Pinterest board at Life with Jam.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you make it spicy or mellow? Did you toss in any veggies or keep it classic?

I love hearing your twists on my recipes. Got questions? Drop them below so we can all cook better, together.

Cowboy Butter Chicken Linguine

Author: Jam Scott
Total Time: 25 minutes
Yield: 4 servings

Print Recipe

Description

This Cowboy Butter Chicken Linguine is a bold and creamy pasta dish packed with juicy chicken bites, garlic, paprika, lemon, and buttery heat. It’s quick to make, loaded with flavor, and perfect for weeknight dinners or cozy weekends.

Instructions

1. Heat a large skillet over medium-high heat with a bit of oil. Add chicken pieces, season with salt and pepper, and cook for 6–8 minutes until golden brown and cooked through. Remove and set aside.

2. In a large pot, bring salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.

3. In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in paprika, red pepper flakes, Dijon mustard, and lemon juice. Simmer for 1–2 minutes.

4. Return chicken to the skillet, then add drained pasta. Toss well to coat. Use reserved pasta water as needed to loosen the sauce.

5. Sprinkle with chopped parsley and more black pepper. Serve hot with lemon wedges if desired.