Name: Cowboy Butter Chicken Linguine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken breasts, sliced thin; Salt and pepper, to taste; 1 teaspoon paprika; 1 tablespoon olive oil; 6 tablespoons unsalted butter; 4 cloves garlic, minced; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 teaspoon smoked paprika; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh chives, chopped; Salt and black pepper, to taste; 12 oz linguine; 1/2 cup reserved pasta water; Grated Parmesan cheese, for garnish (optional)

Why You’ll Love This Recipe

I love this dish for its balance of rich, buttery flavor and bright, zesty notes. The cowboy butter isn’t just about garlic and herbs—it has layers of heat, tang, and smokiness that elevate every bite. Tossed with linguine and seared chicken, it’s hearty, satisfying, and feels restaurant-worthy while being weeknight-easy. I can throw it together fast, but the flavor makes it feel like I’ve spent hours in the kitchen.

ingredients

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

For the Chicken:
1 ½ lbs boneless, skinless chicken breasts, sliced thin
Salt and pepper, to taste
1 teaspoon paprika
1 tablespoon olive oil

For the Cowboy Butter Sauce:
6 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
Salt and black pepper, to taste

For the Pasta:
12 oz linguine
1/2 cup reserved pasta water
Grated Parmesan cheese, for garnish (optional)

directions

I cook the linguine according to package directions, reserving 1/2 cup of pasta water before draining. I set the pasta aside while preparing the chicken.
I season the chicken slices with salt, pepper, and paprika.
I heat the olive oil in a large skillet over medium-high heat and sear the chicken for 4–5 minutes per side, until golden and cooked through. I remove the chicken and set it aside.
In the same skillet, I reduce the heat to medium and melt the butter. I stir in the minced garlic and let it cook for about 1 minute until fragrant.
I add the Dijon mustard, lemon juice, smoked paprika, crushed red pepper flakes, chopped parsley, and chives. I stir it all together until the cowboy butter is well combined.
I return the chicken to the skillet and coat it generously in the cowboy butter sauce.
I add the cooked linguine and toss everything together, using a splash of the reserved pasta water to loosen and coat the pasta if needed.
I serve it hot, garnished with grated Parmesan cheese if I want an extra layer of richness.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories per serving: 540 kcal

Variations

Sometimes I swap the linguine for fettuccine or even orzo when I want a change in texture. If I’m craving vegetables, I add baby spinach or sautéed zucchini right into the skillet. For extra heat, I bump up the red pepper flakes or add a drizzle of hot sauce at the end. I’ve also tried this sauce over shrimp for a seafood twist, and it works just as beautifully.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium-low heat with a splash of cream or pasta water to loosen the sauce. The microwave works, too—I just cover the pasta and reheat in short bursts, stirring between each one to keep the butter sauce from separating.

FAQs

What is cowboy butter, exactly?

It’s a seasoned butter sauce packed with garlic, herbs, Dijon mustard, paprika, lemon, and sometimes a touch of heat. I love using it to flavor everything from steak to pasta—it’s wildly versatile.

Can I make this dish ahead of time?

Yes, I often cook the chicken and cowboy butter sauce in advance, then just reheat and toss with fresh pasta right before serving.

What pasta works best for this recipe?

Linguine holds the sauce really well, but I also like using spaghetti, tagliatelle, or even short shapes like rotini for more bite.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs stay extra juicy and add more richness to the dish. I slice them thin just like the breasts for even cooking.

Is this dish very spicy?

It has a mild kick from the red pepper flakes, but I can easily adjust the heat level to my taste. It’s flavorful without being overwhelming.

Conclusion

Cowboy Butter Chicken Linguine is a bold, buttery, and totally craveable pasta dish that comes together in no time. I love how the smoky, herby sauce brings the chicken and pasta to life with big flavor and minimal effort. Whether I’m feeding a hungry family or just treating myself to a comforting dinner, this dish always delivers.