Irresistibly Easy Cowboy Butter Chicken Linguine

why make this recipe

This Cowboy Butter Chicken Linguine delivers big, comforting flavors with minimal fuss. It’s a 30-minute weeknight winner: creamy, tangy, and slightly smoky from paprika, with bright lemon and fresh parsley to lift the dish. If you want a pasta dinner that feels indulgent but cooks fast, this recipe is perfect.

introduction

A simple skillet sauce—what some call “cowboy butter”—meets tender pan-seared chicken and al dente linguine for a fast yet impressive dinner. The combination of butter, garlic, Dijon, lemon, and Parmesan makes a silky sauce that clings to the pasta; finishing with parsley keeps the plate vibrant. You’ll have a restaurant-style meal on the table without complicated steps or long ingredient lists.

how to make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes

Start by boiling the linguine and reserving pasta water. While the pasta cooks, brown seasoned chicken in olive oil until cooked through, then remove it so you can build the sauce in the same pan. The browned bits left in the skillet add flavor when you melt butter and sauté garlic and spices. De-glaze with lemon juice and chicken broth (or reserved pasta water), stir in cream and parsley, then return the chicken and toss in the linguine and Parmesan. Adjust the sauce with reserved pasta water for the ideal coating consistency, taste for seasoning, and serve immediately.

Ingredients :

• 1 pound boneless, skinless chicken breasts
• 12 ounces linguine pasta
• 2 tablespoons olive oil
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 cup fresh parsley, chopped
• 1/2 cup chicken broth or reserved pasta water
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and black pepper to taste

Directions :

1. Cook Pasta: Boil the linguine according to the package directions in salted water. Don’t forget to reserve ½ cup of the pasta water before draining, then set the pasta aside.
2. Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper before cooking for 5–7 minutes, until browned and cooked through. Remove from the skillet and set aside.
3. Prepare Cowboy Butter Sauce: In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.
4. Add Flavor Components: Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape any browned bits from the bottom of the pan while gently simmering.
5. Creamy Sauce Formation: Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
6. Combine All: Return the chicken to the pan, add the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adding reserved pasta water as needed to adjust the sauce’s consistency.
7. Final Touches: Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately to enjoy the delightful flavors!

how to serve Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes

Serve piping hot, portioned into shallow bowls so the sauce pools around the pasta. Offer extra grated Parmesan and lemon wedges on the side for added brightness. A simple green salad or steamed asparagus pairs well to balance the richness.

how to store Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, or microwave in short intervals, stirring between each. Freezing is not recommended for best texture, as cream-based sauces can separate.

tips to make Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes

• Pound or slice chicken into even pieces so it cooks quickly and evenly.
• Reserve pasta water—its starch helps emulsify and thicken the sauce without adding more cream.
• Don’t overcook the garlic; cook until fragrant to avoid bitterness.
• If the sauce separates, whisk in a tablespoon of reserved pasta water over low heat to bring it back together.
• Use freshly grated Parmesan for better melting and flavor.

variation (if any)

• Swap chicken for shrimp; reduce cooking time for seafood and finish with the same sauce.
• Make it lighter by using half-and-half instead of heavy cream and increasing chicken broth to maintain volume.
• Add sun-dried tomatoes or sautéed mushrooms for extra texture and flavor.

FAQ

Q: Can I use another pasta shape?
A: Yes — fettuccine, spaghetti, or a short pasta like penne all work; adjust cooking time accordingly.

Q: How can I make this spicy?
A: Increase the red pepper flakes or add a dash of smoked cayenne for more heat.

Q: Is there a vegetarian option?
A: Replace chicken with sautéed mushrooms, roasted cauliflower, or crispy tofu and use vegetable broth.

Conclusion

For a full reference and another take on this comforting skillet meal, see Cowboy Butter Chicken Linguine – I Am Homesteader.

Cowboy Butter Chicken Linguine

This flavorful Cowboy Butter Chicken Linguine combines tender seared chicken with a creamy, tangy skillet sauce and al dente linguine, all in just 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 650

Ingredients Method Notes

Ingredients

  

For the Pasta and Chicken

• 1 pound boneless, skinless chicken breasts Cut into even pieces for even cooking.
• 12 ounces linguine pasta Adjust cooking time based on pasta type.
• 2 tablespoons olive oil For cooking the chicken.

For the Sauce

• 3 tablespoons butter Melted to create the sauce.
• 4 cloves garlic, minced Cook until fragrant.
• 1 tablespoon Dijon mustard For flavor.
• 1 teaspoon paprika Adds smokiness.
• 1/4 teaspoon red pepper flakes Optional for added heat.
• 2 tablespoons lemon juice Freshly squeezed.
• 1 teaspoon lemon zest Brightens the flavor.
• 1/2 cup chicken broth or reserved pasta water Use for deglazing.
• 1 cup heavy cream For a rich sauce.
• 1/2 cup grated parmesan cheese For flavor and creaminess.
• salt to taste Salt and black pepper Season as desired.

For Garnish

• 1/4 cup fresh parsley, chopped For a fresh finish.

Method

 

Cooking the Pasta

1. Boil the linguine according to the package directions in salted water. Reserve ½ cup of the pasta water before draining and set the pasta aside.

Cooking the Chicken

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the chicken pieces with salt and pepper. Cook for 5–7 minutes until browned and cooked through.
3. Remove the chicken from the skillet and set aside.

Preparing the Sauce

1. In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant.
2. Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water).
3. Scrape any browned bits from the bottom of the pan while gently simmering.
4. Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.

Combining and Serving

1. Return the chicken to the pan, add the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adding reserved pasta water as needed to adjust the sauce’s consistency.
2. Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving.

Notes

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth. Freezing is not recommended for best texture, as cream-based sauces can separate. Pound or slice chicken into even pieces for quicker cooking.