Easy Cowboy Butter Chicken Linguine – Bold, Buttery & Weeknight-Ready

Introduction

This Cowboy Butter Chicken Linguine is the kind of easy, bold-flavored dinner that feels indulgent but comes together fast — ideal for busy evenings when you want something satisfying with minimal effort. Inspired by the viral “cowboy butter” trend, this pasta combines juicy chicken with a garlicky, herbed butter sauce full of zesty, smoky, and spicy notes.

Paired with tender linguine, it’s a rustic, crave-worthy dish that balances heat, richness, and brightness. Think buttery lemon, garlic, paprika, Dijon, and red pepper flakes — all in one creamy skillet. Whether you’re looking for cheap fast dinner recipes or a fun twist on chicken pasta, this recipe will quickly become a favorite in your weeknight rotation.

Ingredients Overview

Each element brings bold personality and comforting texture to this dish:

Chicken

• Use boneless, skinless chicken breasts or thighs, sliced into strips or cubes.

• Season well with salt, pepper, paprika, and garlic powder for sear and flavor.

• Cook until golden and juicy — the perfect protein base.

Linguine

• The broad noodles hold the buttery cowboy sauce beautifully.

• Substitute with spaghetti, fettuccine, or short pasta like rotini.

• Cook to al dente for a perfect bite.

Cowboy Butter

A flavorful compound butter mixture made with:

• Garlic – freshly minced

• Butter – unsalted, for control

• Dijon mustard – adds tangy depth

• Lemon juice & zest – brightens the richness

• Red pepper flakes – for a gentle kick

• Paprika – smoky warmth

• Fresh parsley – herby freshness

This gets melted down into a savory pan sauce that coats everything deliciously.

Optional Add-Ins

• Parmesan cheese – for creaminess

• Baby spinach – for extra greens

• Cherry tomatoes – a sweet acidic pop

• Cream or reserved pasta water – to stretch the sauce, if needed

Step-by-Step Instructions

1. Cook the Linguine

• Bring a large pot of salted water to a boil.

• Cook 8 oz linguine until al dente.

• Reserve 1/2 cup pasta water, then drain and set aside.

2. Sear the Chicken

• Season 1 lb of sliced chicken with:

  • 1 tsp paprika

  • 1/2 tsp garlic powder

  • Salt and pepper

• Heat 1 tbsp olive oil in a large skillet.

• Cook chicken over medium-high heat for 6–8 minutes until golden and cooked through.

• Remove and set aside.

3. Make the Cowboy Butter Sauce

In the same skillet, lower heat and add:

• 4 tbsp unsalted butter

• 3 cloves garlic, minced

• Sauté for 1 minute until fragrant, not browned.

Whisk in:

• 1 tbsp Dijon mustard

• Zest and juice of 1 lemon

• 1/2 tsp red pepper flakes (adjust to taste)

• 2 tbsp chopped fresh parsley

• Optional: 2 tbsp cream or 2–3 tbsp reserved pasta water

Simmer for 1–2 minutes until emulsified and aromatic.

4. Combine Everything

• Return chicken to the skillet.

• Add drained linguine and toss to coat in sauce.

• If needed, loosen with extra pasta water or a splash of cream.

5. Finish & Serve

• Taste and adjust seasoning — more lemon juice, salt, or pepper if needed.

• Serve hot, topped with more parsley, cracked pepper, and optional grated Parmesan.

Tips, Variations & Substitutions

• Make it creamy: Stir in a splash of heavy cream or cream cheese for a thicker, silkier sauce.

• Spice it up: Add cayenne or hot sauce to the cowboy butter for extra heat.

• Swap protein: Try sliced steak, shrimp, or tofu in place of chicken.

• Add veggies: Wilt in baby spinach, kale, or sautéed mushrooms for added texture and nutrients.

• Grill it: For a summer twist, use grilled chicken or leftover BBQ meat for smoky flavor.

Serving Ideas & Occasions

This pasta is perfect for:

• Fast weeknight dinners

• Cheap, filling meals that don’t taste boring

• Summer nights when you want bold flavor without heavy sauce

• Date-night at home — easy yet impressive

Serve With:

• Garlic bread or warm ciabatta

• Crisp cucumber salad with vinaigrette

• Roasted asparagus or grilled corn

• Sparkling water with lemon or a light white wine

Nutritional & Health Notes

This dish is:

• High in protein from chicken

• Rich in healthy fats from butter (and optional olive oil)

• Easy to make gluten-free with alternative pasta

• Naturally nut-free

Estimated per serving (1/4 of recipe):

• Calories: ~550–600

• Protein: ~35g

• Fat: ~28g

• Carbs: ~45g

• Fiber: ~3g

To reduce calories: use less butter or swap some with olive oil, and skip Parmesan.

FAQs

Q1: What is cowboy butter?
A1: Cowboy butter is a zesty, savory garlic butter with Dijon, lemon, parsley, and chili flakes — often served with steak, but here it’s turned into a sauce for pasta.

Q2: Can I make this ahead of time?
A2: Yes! Cook everything and store in an airtight container for up to 3 days. Reheat gently with a splash of water or cream.

Q3: Can I use rotisserie chicken?
A3: Definitely — shred it and warm it in the sauce instead of searing raw chicken.

Q4: What if I don’t have Dijon?
A4: Substitute with yellow mustard or a little white wine vinegar for tang.

Q5: Can I make it dairy-free?
A5: Use dairy-free butter and omit Parmesan or replace with nutritional yeast.

Q6: How do I make this vegetarian?
A6: Omit chicken and replace with sautéed mushrooms, zucchini, or a plant-based meat alternative.

Q7: Can I freeze leftovers?
A7: It’s best enjoyed fresh, but leftovers can be frozen. Reheat slowly and add a splash of liquid to refresh the sauce.

Print