Name: The Best Cowboy Butter Chicken Linguine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces; 8 oz linguine pasta; 1 tbsp olive oil; Salt and black pepper, to taste; 6 tbsp unsalted butter; 4 garlic cloves, minced; 1 tbsp Dijon mustard; 2 tbsp lemon juice; 1 tsp lemon zest; ½ tsp smoked paprika; ½ tsp crushed red pepper flakes (adjust for heat); 1 tbsp chopped fresh parsley; 1 tsp chopped fresh thyme or rosemary; Optional: shaved Parmesan, extra herbs, lemon wedges for garnish

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I found this Cowboy Butter Chicken Linguine recipe irresistibly bold and flavorful, combining tender chicken with buttery, garlicky sauce and perfectly cooked linguine. It’s a wonderfully rich and quick pasta dinner I fell in love with immediately. The Best Cowboy Butter Chicken Linguine

Why You’ll Love This Recipe

I love how the cowboy butter—garlic, lemon, Dijon mustard, fresh herbs, and a touch of spice—coats each strand of linguine and every bite of chicken with decadent flavor. It comes together in about 30 minutes, so it’s ideal for busy weeknights when I want something that tastes like I spent more time cooking it. It’s also flexible: I can easily add vegetables or adjust spices to suit my preferences.

ingredients

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

2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
8 oz linguine pasta
1 tbsp olive oil
Salt and black pepper, to taste
6 tbsp unsalted butter
4 garlic cloves, minced
1 tbsp Dijon mustard
2 tbsp lemon juice plus 1 tsp lemon zest
½ tsp smoked paprika
½ tsp crushed red pepper flakes (adjust for heat)
1 tbsp chopped fresh parsley
1 tsp chopped fresh thyme or rosemary
Optional: shaved Parmesan, extra herbs, lemon wedges for garnish

directions

I cook the linguine in a large pot of salted boiling water until al dente. I reserve about ½ cup of pasta water, then drain.
I season the chicken with salt and pepper, then heat the olive oil in a skillet over medium-high heat. I cook the chicken for 5–7 minutes until golden and cooked through, then remove and let it rest.
In the same skillet, I melt the butter over medium heat, then add garlic and sauté for about a minute until fragrant. I stir in Dijon mustard, lemon juice and zest, red pepper flakes, paprika, parsley, and thyme or rosemary. I let it simmer for 2–3 minutes to blend the flavors.
I return the chicken to the pan along with the cooked linguine, then toss to coat everything in the cowboy butter sauce. I add some of the reserved pasta water as needed to loosen the sauce. I simmer everything for another 2–3 minutes until well combined and hot, then serve.

Servings and timing

This recipe serves 4 and takes about 30 minutes total—10 minutes for prep and 20 minutes to cook.

Variations

I like to make it creamy by adding a splash of heavy cream or a dollop of cream cheese to the sauce.
I sometimes toss in vegetables like spinach, cherry tomatoes, or roasted red peppers.
I adjust the heat level easily by using more or less red pepper flakes.
For a change, I swap the chicken for shrimp or keep it vegetarian with mushrooms and extra herbs.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days.
To reheat, I warm it gently on the stovetop or microwave with a splash of water or broth to bring back the creamy texture. I avoid freezing since the butter-based sauce may separate.

FAQs

What is cowboy butter?

Cowboy butter is a compound butter made with garlic, lemon, mustard, herbs, and spices. It’s rich, flavorful, and brings depth to pasta, meats, or bread.

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless thighs for more flavor and a juicier texture.

Is the dish very spicy?

It has a mild kick from the red pepper flakes. I adjust the heat to my liking by adding more or less.

Can I prep this ahead of time?

I can chop the ingredients and cook the chicken in advance, but I find the sauce tastes best freshly made.

Can I use a different pasta?

Absolutely. I’ve made this with spaghetti, fettuccine, and penne, and they all work well.

Conclusion

This Cowboy Butter Chicken Linguine is one of my favorite go-to comfort meals. The bold, buttery sauce clings to the linguine and juicy chicken perfectly, creating a dish that feels both indulgent and effortless. Whether I’m serving it for a quick weeknight dinner or a cozy night in, it always hits the spot.