Golden, seared chicken tucked into a bed of creamy linguine coated with rich cowboy butter sauce—this dish is the perfect blend of bold flavors and comforting textures. With hints of garlic, Dijon, lemon, and spice, Cowboy Butter Chicken Linguine turns a weeknight meal into a steakhouse-worthy dinner. The buttery sauce clings to every strand of pasta, delivering a mouthwatering bite with juicy, seasoned chicken in every forkful.

Whether you’re cooking to impress or just craving something special, this recipe strikes the perfect balance between indulgent and approachable. It’s easy enough for a quick dinner but elegant enough for guests. Add a sprinkle of fresh herbs, and you’ve got a satisfying meal that feels straight from your favorite rustic bistro.

What Kind of Pasta Works Best with Cowboy Butter Chicken?

Linguine is the star here—it’s just thick enough to carry the luscious cowboy butter sauce without being too heavy. But if you’re out of linguine, fettuccine or tagliatelle can also soak up the savory goodness beautifully. Thin pasta like angel hair may not hold up well to the richness of the butter sauce, while shorter pasta shapes won’t deliver that long, luxurious twirl on your fork.

Ingredients for the Cowboy Butter Chicken Linguine

Chicken Breast: Tender, protein-packed, and the perfect canvas for the cowboy butter to shine. Boneless, skinless breasts sear beautifully and stay juicy when cooked right.

Linguine Pasta: This pasta holds the sauce wonderfully. Cook it al dente for the perfect bite.

Butter: Unsalted butter is the base of cowboy butter. It creates that luscious, silky sauce that coats every noodle.

Garlic: Essential for depth and aroma. Minced fresh garlic wakes up the butter sauce.

Dijon Mustard: Adds tangy complexity that balances the richness of the butter.

Lemon Juice: Brightens the dish and cuts through the fat with a clean finish.

Red Pepper Flakes: Brings just a touch of heat to the dish—adjust to your spice preference.

Smoked Paprika: Delivers earthy warmth and that signature cowboy kick.

Parsley: Fresh and green, it adds contrast and color to the final plate.

Salt & Black Pepper: Fundamental for seasoning the chicken and balancing the sauce.

Olive Oil: Helps sear the chicken evenly while adding a light, peppery flavor.

How To Make the Cowboy Butter Chicken Linguine

Step 1: Sear the Chicken

Start by seasoning your chicken breasts with salt, pepper, and a pinch of smoked paprika. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on both sides, about 4–5 minutes per side. Remove the chicken from the skillet and set aside to rest.

Step 2: Cook the Pasta

While the chicken is cooking, bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining.

Step 3: Make the Cowboy Butter Sauce

In the same skillet used for the chicken, lower the heat to medium and add butter. Once melted, stir in minced garlic and let it cook until fragrant, about 30 seconds. Then whisk in Dijon mustard, lemon juice, red pepper flakes, and smoked paprika. Stir until everything combines into a smooth sauce.

Step 4: Slice the Chicken

Slice the rested chicken into thin strips or bite-sized pieces. The juices will redistribute as it rests, keeping the meat tender.

Step 5: Combine and Finish

Add the cooked linguine to the skillet with the cowboy butter sauce. Toss to coat, adding a splash of reserved pasta water to loosen the sauce if needed. Return the sliced chicken to the pan and toss gently until everything is heated through and evenly coated.

Step 6: Garnish and Serve

Top the dish with freshly chopped parsley for a burst of color and freshness. Serve hot, and enjoy the bold buttery flavors with each twirl of linguine.

Serving and Storing Cowboy Butter Chicken Linguine

This dish is best served hot, right after tossing the pasta with the cowboy butter sauce and seared chicken. The richness of the butter sauce means it pairs well with a light side—think a crisp green salad or some roasted vegetables for balance.

For leftovers, allow the dish to cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, add a splash of water or broth and warm gently in a skillet over medium-low heat to revive the sauce without drying out the chicken.

Frequently Asked Questions

How spicy is Cowboy Butter Chicken Linguine?

It has a gentle heat thanks to red pepper flakes. If you’re sensitive to spice, start with less and add to taste.

Can I make this with chicken thighs?

Yes! Boneless, skinless chicken thighs work great and stay extra juicy. Just be sure to adjust the cooking time as needed.

Is this dish freezer-friendly?

Not ideal. The butter sauce can separate when frozen and thawed, so fresh is best.

Can I use gluten-free pasta?

Absolutely. Swap in your favorite gluten-free linguine or spaghetti—just follow package instructions carefully to avoid overcooking.

What can I use instead of Dijon mustard?

You can try whole grain mustard or even a small amount of yellow mustard in a pinch, though the flavor will shift slightly.

What wine pairs well with this dish?

A crisp white like Sauvignon Blanc or a buttery Chardonnay complements the richness beautifully.

Want More Chicken Pasta Ideas?

If you love this Cowboy Butter Chicken Linguine, you’ll probably enjoy these savory pasta favorites:

One Pot Chicken Parmesan Mac & Cheese for a creamy twist on a comfort classic.
Sweet & Spicy Garlic Honey BBQ Chicken Pasta that brings bold flavor in every bite.
Chicken Mushroom Stroganoff with its creamy, earthy sauce.
Cheesy Garlic Chicken and Broccoli Pasta for a one-skillet dinner that’s full of flavor.
Garlic Chicken Lo Mein when you want a quick and savory noodle fix.

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And let me know in the comments how yours turned out. Did you use chicken breasts or try it with thighs? Did you kick up the heat or keep it mellow?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Cowboy Butter Chicken Linguine

Author: Olivia McKenney
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

A bold and creamy pasta dish that combines seared chicken with a savory cowboy butter sauce, tossed over linguine for the ultimate comforting dinner. This quick yet luxurious recipe is perfect for weeknights or to impress guests with minimal effort.

Instructions

Season the Chicken: Sprinkle chicken breasts with salt, pepper, and smoked paprika.
Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden brown and cooked through. Set aside to rest.
Boil the Pasta: Cook linguine in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
Prepare Cowboy Butter Sauce: In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant. Stir in Dijon mustard, lemon juice, red pepper flakes, and smoked paprika. Combine into a smooth sauce.
Slice the Chicken: Cut the rested chicken into thin slices or bite-sized pieces.
Toss Everything Together: Add drained linguine to the sauce. Toss to coat. Add a splash of pasta water if needed. Return sliced chicken to skillet and toss gently to combine.
Garnish and Serve: Sprinkle fresh parsley on top and serve hot.

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