Name: Cowboy Butter Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz linguine pasta; 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tbsp olive oil; 1/2 cup unsalted butter; 4 cloves garlic, minced; 1 tsp lemon zest; 2 tbsp lemon juice; 1 tsp Dijon mustard; 1/2 tsp red pepper flakes; 1 tsp smoked paprika; 1/2 tsp cayenne pepper (optional); 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, chopped; 1/4 cup grated Parmesan cheese; Salt and pepper, to taste

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A creamy, zesty pasta dish featuring tender chicken in a rich cowboy butter sauce, tossed with linguine for a bold and comforting meal. This recipe blends the heartiness of seasoned chicken with the brightness of lemon and herbs, all wrapped in a luscious, spiced butter sauce that clings to every strand of pasta. Cowboy Butter Chicken Pasta

Why I Love This Recipe

I love how this cowboy butter chicken pasta delivers bold flavor with minimal effort. The smoky spices, the heat from the red pepper flakes and cayenne, and the freshness of lemon and herbs make every bite exciting. It’s a cozy yet elevated meal that feels both indulgent and satisfying. Whether I’m cooking for a weekday dinner or impressing guests, this dish always hits the mark.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz linguine pasta
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
1/2 cup unsalted butter
4 cloves garlic, minced
1 tsp lemon zest
2 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp red pepper flakes
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1/4 cup grated Parmesan cheese
Salt and pepper, to taste

Directions

I start by cooking the linguine according to the package instructions until it’s al dente. I reserve 1/2 cup of the pasta water before draining.
Then I season the chicken with salt, pepper, smoked paprika, and cayenne pepper for that spicy kick.
In a large skillet over medium-high heat, I heat the olive oil and cook the chicken for 5–7 minutes, until golden and cooked through. I set it aside once it’s done.
In the same skillet, I melt the butter and sauté the garlic for about a minute until fragrant.
Next, I stir in the lemon zest, lemon juice, Dijon mustard, red pepper flakes, parsley, and chives to build the cowboy butter sauce.
I return the cooked chicken to the skillet and coat it in the sauce.
Then I toss in the cooked linguine and Parmesan cheese, adding a bit of reserved pasta water until I get the perfect creamy consistency.
I serve it hot, topped with extra parsley, chives, and Parmesan if I’m feeling fancy.

Servings and timing

This recipe makes 4 generous servings.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I like to switch things up occasionally. Sometimes I add baby spinach or cherry tomatoes to the skillet for a fresh touch. If I want it creamier, I stir in 1/4 cup of heavy cream before adding the pasta. For a seafood twist, I replace the chicken with shrimp, and it works beautifully with the cowboy butter flavors.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce. I try to avoid overcooking during reheating so the chicken stays tender.

FAQs

How spicy is this cowboy butter chicken pasta?

The heat is moderate with the red pepper flakes and optional cayenne. I adjust the spice to my liking by adding more or less.

Can I make this dish ahead of time?

Yes, I often cook the chicken and sauce ahead of time, then just boil the pasta and combine everything before serving.

Can I use a different type of pasta?

Absolutely. I’ve used fettuccine, spaghetti, and even penne. Linguine just happens to hold the sauce beautifully.

What’s the best way to make it creamier?

I like adding 1/4 cup of heavy cream to the sauce before tossing in the pasta for a richer texture.

Is this recipe freezer-friendly?

It’s best fresh, but I have frozen it before. I cool it completely, freeze in portions, and reheat with added liquid to revive the sauce.

Conclusion

This cowboy butter chicken pasta has become one of my go-to comfort meals. It’s fast, flavorful, and always satisfying. Whether I’m feeding family or just craving something hearty and indulgent, this dish delivers every time.