Name: the best Cowboy Butter Chicken Linguine Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, cubed; 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; 8 oz linguine; Salted water, for boiling; ¼ cup reserved pasta water; 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)

Jump to Recipe· 4.8 from 28 reviews

If you’re searching for the perfect combination of creamy, zesty, and utterly satisfying, the best Cowboy Butter Chicken Linguine is about to become your new obsession. Imagine golden, juicy chicken nestled in silky linguine, all tossed with a rich cowboy butter sauce that balances tangy mustard, fresh lemon, aromatic garlic, and a whisper of heat. This is restaurant-quality flavor in just 30 minutes, made with simple ingredients and a whole lot of love—so get your skillet ready, because this dreamy pasta is truly a showstopper.

the best Cowboy Butter Chicken Linguine Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient for the best Cowboy Butter Chicken Linguine has its own special role. Don’t overthink it—each item brings maximum flavor, ideal texture, and that signature buttery richness that makes this dish irresistible.

Chicken Breasts: Tender, lean, and quick-cooking, they soak up all those bold cowboy butter flavors.
Olive Oil: Adds a touch of fruitiness and helps the chicken sear to a beautiful golden brown.
Unsalted Butter: The star of the show! Ensures the sauce is ultra lush and lets you control the salt.
Garlic Powder & Onion Powder: Classic seasoning duo for a savory, well-rounded base note in the chicken.
Smoked Paprika: Offers gentle smokiness that sets this recipe apart from typical pasta dishes.
Cayenne Pepper (Optional): Lends subtle heat and personality but can be omitted for milder palates.
Salt & Black Pepper: These essentials brighten and balance every layer.
Linguine: Flat, sturdy pasta that holds creamy sauce beautifully with every forkful.
Salted Water: Seasoned pasta water gives your linguine that foundational flavor boost.
Reserved Pasta Water: The secret to glossy, emulsified sauce that clings to every bite.
Softened Butter: Melts seamlessly into the sauce, creating that signature silkiness.
Minced Garlic: Fresh and pungent, it infuses the sauce with irresistible aroma.
Chicken Broth: Provides a savory backbone and depth to the sauce.
Heavy Cream: Brings velvety richness and a hint of sweetness to offset the tang.
Parmesan Cheese: Nutty, salty, and perfect for melting into the sauce—don’t skimp!
Dijon Mustard: Delivers tangy, sharp brightness, keeping the sauce lively and bold.
Lemon Juice: Cuts the richness just enough and adds sunny zestiness.
Fresh Parsley: A pop of green for color, freshness, and herbaceous lift.
Crushed Red Pepper Flakes (Optional): For those who savor a touch of heat and color as a finishing touch.

How to Make the best Cowboy Butter Chicken Linguine

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a rolling boil—think as salty as the sea for the best flavor. Add the linguine and cook until al dente, usually around 9 to 11 minutes. Just before draining, scoop out a quarter cup of that magical starchy pasta water and set it aside. Then, drain the pasta and give it a light toss with a splash of olive oil so it doesn’t stick together while you prep the rest.

Step 2: Season and Sear the Chicken

While your pasta’s bubbling away, get your chicken ready. In a small bowl, stir together the garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and pepper. Toss this spice blend over your cubed chicken to coat every piece for maximum flavor. Heat olive oil and a tablespoon of butter in a large skillet over medium-high. Once shimmering, add the chicken in a single layer and let it sear undisturbed for 3 to 4 minutes per side until golden and cooked through (reach for 165°F internally). Transfer the chicken to a plate and loosely cover with foil to keep everything warm and juicy.

Step 3: Make the Cowboy Butter Sauce

Now, the real magic happens in the same skillet—don’t clean it! Lower the heat to medium-low, add the softened butter, and let it melt gently so it bonds with all those delicious brown bits in the pan (that’s pure flavor!). Stir in the minced garlic and let it sizzle gently, just until it smells irresistible (about 30 to 60 seconds). Next, add the chicken broth, lemon juice, and Dijon. Whisk together and simmer for 2 minutes, letting everything meld. Stir in the heavy cream and grated Parmesan until the sauce is satiny and luscious. Let it gently bubble until it thickens just enough to coat the back of a spoon—be mindful not to let it boil or the creamy sauce might separate.

Step 4: Bring It All Together

Return your warm chicken (juices and all) to the pan, followed by the cooked linguine. With tongs, toss everything together, adding a splash or two of that reserved pasta water as needed. This helps the best Cowboy Butter Chicken Linguine become perfectly saucy, binding pasta, chicken, and sauce in beautiful harmony. Let it simmer together for another minute or two to bring all the flavors together.

Step 5: Finish and Serve

Turn off the heat and fold in fresh parsley for color and freshness. Give everything a big swirl in the pan and get ready for the grand finale. For an extra flourish, scatter over more parsley, a few generous cracks of black pepper, and a sprinkle of red pepper flakes if you like a little extra heat. Serve right away with lemon wedges on the side for a bright zip with every bite.

How to Serve the best Cowboy Butter Chicken Linguine

Garnishes

The finishing touches take this dish from great to unforgettable. Scatter more freshly chopped parsley on top for pop and freshness, and a dusting of shaved Parmesan if you’re feeling extra luxe. Lemon wedges on the side not only look beautiful—they add a vibrant squeeze of citrusy brightness, perfectly balancing the buttery sauce. For an extra kick, don’t be shy with the red pepper flakes or a twist of cracked black pepper.

Side Dishes

Because the best Cowboy Butter Chicken Linguine is so rich and flavorful, I love serving it with a crisp green salad tossed in simple lemon vinaigrette. The freshness cuts right through the creamy sauce. Crusty bread is practically a must—you’ll want every morsel to mop up that dreamy cowboy butter. If you’re pouring a glass of wine, go for a chilled Sauvignon Blanc or a light unoaked Chardonnay to refresh your palate between bites.

Creative Ways to Present

For a special occasion, twirl the linguine into little nests and top each plate with several pieces of chicken. Serve family-style straight from the skillet for casual gatherings—it feels homey and inviting. Or try tucking fresh baby greens underneath for a playful, colorful layer. If you want to take it over the top, finish each plate with a drizzle of good olive oil and an extra sprinkle of Parmesan—the kind of presentation that says “I made something truly special for you.”

Make Ahead and Storage

Storing Leftovers

The best Cowboy Butter Chicken Linguine is just as crave-worthy the next day! Store any leftovers in an airtight container in the fridge for up to three days. The sauce soaks into the pasta, making for some seriously bold flavors when you reheat. I recommend adding a splash of water or milk to loosen things up, since the sauce naturally thickens as it chills.

Freezing

While this creamy pasta is best enjoyed fresh, you can freeze cooked Cowboy Butter Chicken Linguine for those busy weeknights. Cool it completely, portion into freezer-safe containers, and freeze for up to two months. Just know that the sauce may separate a little upon thawing, but a gentle reheat and a stir will bring it back together pretty nicely.

Reheating

To reheat, microwave leftovers in short bursts, stirring in between, or warm gently over low heat on the stove. Add just a splash of water or chicken broth and stir to help the sauce become silky again. You’ll be surprised at how well the flavors develop—almost better than before!

FAQs

Can I use a different pasta shape?

Absolutely! While linguine is perfect for sopping up every bit of the cowboy butter sauce, feel free to use fettuccine, spaghetti, or even penne if that’s what you have on hand. Just cook until al dente and proceed as usual.

How spicy is the best Cowboy Butter Chicken Linguine?

The heat is totally customizable. With a dash of cayenne and some red pepper flakes, you’ll get a gentle kick, but you can scale both up or down to suit your preferences—or leave them out entirely for a milder experience.

Is it possible to make this dish gluten-free?

Yes! Simply swap the regular linguine for your favorite gluten-free pasta variety. Everything else in the recipe is naturally gluten-free, so you won’t miss out on any of the buttery, tangy joy.

What else can I add to the cowboy butter sauce?

You can get creative here—try tossing in sautéed spinach, cherry tomatoes, or even a handful of baby arugula for added color and freshness. A bit of fresh basil or tarragon would also play beautifully with the other flavors.

Can I prepare parts of this dish in advance?

Definitely. You can cube and season the chicken up to a day ahead. You can also pre-mix the sauce ingredients (minus the cream, cheese, and butter) and keep them ready in the fridge, making dinnertime assembly a breeze.

Final Thoughts

If you’re craving comfort, flavor, and a touch of restaurant magic from your own kitchen, give the best Cowboy Butter Chicken Linguine a whirl. It’s easy, downright impressive, and so much fun to make—perfect for family night or sharing with someone special. Trust me, one bite and you’ll be making it again and again!