Delicious Cowboy Butter Chicken Linguine

Juicy chicken pieces teamed with buttery tangy sauce wrap around every strand of linguine in this Cowboy Butter Chicken Linguine. It’s my speedy fix when I want super creamy pasta but don’t feel like fussing.

This first hit the table for a group of buddies on a cold night—we all went back for more! If you don’t eat it all right away, leftovers are awesome for tomorrow’s lunch.

Savory Ingredients

• Fresh parsley: Chop it up and sprinkle at the end for a super fresh bite—pick leaves that are bright green
• Red pepper flakes: Use these if you want extra kick, totally up to you
• Lemon juice: A quick squeeze brings everything to life—freshly squeezed makes a difference
• Dijon mustard: Look for a creamy, tangy option to give things a zing
• Heavy cream: Makes the sauce velvety and clingy—skip stabilizers if you can for best texture
• Chicken broth: Choose low-salt for more control, helps boost savory flavor
• Parmesan cheese: Melts into the sauce for tons of umami—Parmigiano-Reggiano is the best if you find it
• Linguine: This pasta shape grabs on to the sauce—try bronze-cut type for max texture
• Salt and black pepper: Don’t hold back, these two make the other flavors pop—freshly cracked pepper and kosher salt if you’ve got ‘em
• Cayenne pepper: Just a small pinch for warmth—totally your call for more or less
• Smoked paprika: Spanish kind is extra fragrant, gives awesome smoky flavor
• Garlic powder and onion powder: Lay down a solid flavor base—just make sure those jars aren’t ancient
• Unsalted butter: Melts in for a creamy bite and perfect salt balance
• Olive oil: Adds fruity undertones—extra-virgin is your friend here
• Boneless skinless chicken breasts: Quick-cooking and super tender—grab evenly sized pieces so they cook at the same speed

Let your butter sit out before starting so it’s soft—this way your sauce turns out smooth and silky

Irresistible Step-by-Step Directions

Finish and Serve:

Take the pan off the stove and mix in chopped parsley for that fresh kick. Want a pop of color or heat? Sprinkle on more parsley, pepper, or even red pepper flakes. Plate up right away and tuck in—add a lemon slice if you’re into the tang.

Bring Everything Together:

Slide the chicken and all its juices back into your skillet. Drop in the cooked linguine and use tongs to toss everything until it’s coated. Sauce too thick? Add a splash of that pasta water you saved. Give it another minute or two over gentle heat, letting everything blend.

Make the Cowboy Butter Sauce:

Knock the heat down to medium low. Stir in your leftover butter until it melts. Mix in fresh minced garlic—let it go for half a minute or so until you smell that garlic goodness. Pour in chicken broth, Dijon, and lemon juice. Whisk and let that bubble for a couple minutes, then slowly add your cream and Parmesan. Stir until smooth and creamy but keep it gentle, no boiling, or your sauce might split.

Season Chicken and Sear:

Mix the garlic powder, onion powder, cayenne, smoked paprika, salt, and pepper. Sprinkle onto the chicken so every piece is covered. Get your skillet hot with olive oil and a big spoon of butter, then spread the chicken out. Don’t touch it for a few minutes—let it get a golden edge. Flip and cook the other side. You want the inside 165°F. Take out and cover with foil to keep warm.

Cook Pasta:

Get your biggest pot boiling and toss in a fistful of salt. Drop in the linguine and stir here and there to stop sticking. Al dente usually takes nine to eleven minutes. Save a splash (about a quarter cup) of pasta water, then drain. Dash with olive oil so the noodles don’t stick and set aside.

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Sprinkle that Parmigiano-Reggiano over steaming pasta and, bam—the whole kitchen smells like Sunday dinner at my folks’ place. We’d snatch forkfuls from the pan, all for a taste of that herby buttery sauce.

Storage Info

If you have leftovers, just pop them in a sealed container and chill for up to three days. To warm up, add a splash of broth or water to a pan and stir gently on low until creamy again. Skip nuking on high as it’ll make the chicken tough.

Swaps and Fixes

Want richer flavor? Swap in boneless chicken thighs. Need it dairy-free? Use plant butter and canned coconut milk. Out of linguine? Fettuccine or spaghetti work great too.

Tasty Pairings

This goes great with a crisp salad or a pile of steamed veggies. Hungry for more? Heap up some warm garlic bread to mop up the last of the sauce. Lemon wedges on the side add a fresh pop that lifts every bite.

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Backstory & Flavor Inspiration

Cowboy butter sauce draws from bold western tastes—think loads of garlic, citrus, and classic herbs. It started as a steak or veggie dip, but mixing it with chicken and pasta makes a creamy Italian American twist that's spot-on for weeknight dinners or hangouts.

Recipe FAQs

→ Which chicken pieces taste best here?

Use boneless, skinless chicken breasts if you want quick cooking and soft bites, or switch to thighs for extra moisture if you like.

→ Could I swap out linguine for a different noodle?

Definitely. Try fettuccine or spaghetti, or really any long pasta you have – they all soak up that sauce just as well.

→ Is there much heat to the cowboy butter sauce?

The sauce gets a tiny kick from cayenne and chili flakes, but you can always add less or leave them out for a milder taste.

→ What stops my sauce from breaking apart?

Simmer slowly after pouring in the cream and cheese, and skip turning up the heat, so you keep the sauce smooth and rich.

→ What toppings go well with this pasta?

Add fresh parsley, a sprinkle of Parmesan, or some lemon wedges to brighten the flavor right at the end.