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Cowboy Butter Chicken Linguine features a creamy, flavorful pasta dish perfect for a weeknight dinner.

Cowboy Butter Chicken Linguine Ultimate

This Cowboy Butter Chicken Linguine is a delightful explosion of flavors, featuring tender chicken and perfectly cooked linguine coated in a rich, herby, and slightly spicy cowboy butter sauce. It's an easy-to-make and crowd-pleasing dish that's perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh chives, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp red pepper flakes or more, to taste
  • 1/2 tsp smoked paprika
  • 1 lb linguine pasta
  • Salt for pasta water
  • Optional: Fresh parsley, chopped, for garnish
  • Optional: Red pepper flakes, for garnish
  • Optional: Grated Parmesan cheese, for garnish

Equipment

  • Large bowl
  • Large Skillet
  • Large pot
  • Colander
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Tongs or spatula

Method
 

  1. In a bowl, toss the chicken pieces with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Ensure the chicken is evenly coated with the seasoning.
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
  3. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente.
  4. Reserve about 1 cup of pasta water before draining the linguine.
  5. Drain the linguine and set aside.
  6. In the same skillet you cooked the chicken in, melt the butter over medium heat.
  7. Add the minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn the garlic.
  8. Stir in the parsley, chives, thyme, lemon juice, Dijon mustard, red pepper flakes, and smoked paprika.
  9. Season with salt and pepper to taste.
  10. Simmer the sauce for 2-3 minutes, allowing the flavors to meld together.
  11. Add the cooked linguine to the skillet with the cowboy butter sauce.
  12. Toss to coat the linguine evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  13. Add the cooked chicken to the skillet and toss gently to combine.
  14. Serve immediately, garnished with fresh parsley, red pepper flakes, and grated Parmesan cheese, if desired.

Notes

Don't burn the garlic; keep the heat at medium and watch it closely. Fresh herbs are essential for the best flavor. Lemon juice balances the richness of the butter. Adjust the red pepper flakes to your preferred spice level. Reserved pasta water helps emulsify the sauce. Chicken can be cooked up to 2 days in advance. Cowboy butter sauce can be made up to 3 days in advance. Cook pasta just before serving for best texture. For variations, swap the protein with shrimp, steak, or sausage. Add sautéed mushrooms, bell peppers, or spinach for extra flavor. Make it creamy by stirring in heavy cream. Sprinkle with Parmesan, Romano, or Asiago cheese.