Meet your new weeknight favorite. Cowboy Butter Chicken Linguine twirls tender pasta with juicy chicken and a bright, garlicky lemon-butter sauce that tastes like it simmered all day, but comes together fast. It is cozy, lively, and crowd-pleasing every time.
Cowboy Butter Chicken Linguine
Equipment
- 1 Large Pot for boiling pasta
- 1 Large Skillet
- 1 Colander
- 1 Tongs
- 1 Whisk
- 1 Knife
- 1 Cutting Board
- 1 Microplane or zester (optional)
Ingredients
Pasta
- 12 oz linguine
- 1 tbsp kosher salt for pasta water
- 1 cup reserved pasta water
Chicken & Cowboy Butter Sauce
- 1.25 lb boneless, skinless chicken thighs
- 2 tbsp olive oil divided
- 1 tsp paprika sweet or smoked
- 0.5 tsp crushed red pepper flakes plus more to taste
- kosher salt to taste
- black pepper to taste
- 6 tbsp unsalted butter
- 4 cloves garlic minced
- 1 tbsp Dijon mustard
- 2 tsp honey
- 1 medium lemon zest and about 2 tbsp juice
- 0.5 cup chicken broth
- 0.25 cup fresh parsley chopped
- 2 tbsp fresh chives chopped
- 0.5 cup Parmesan cheese grated, plus more for serving
- lemon wedges for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook linguine until just shy of al dente. Reserve 1 cup pasta water, then drain.
- Pat chicken dry. Season with salt, pepper, paprika, and a pinch of red pepper flakes. Heat a large skillet over medium-high with 1 tablespoon olive oil. Sear chicken 4 to 6 minutes per side until golden and cooked through. Transfer to a plate to rest, then slice into bite-size pieces.
- Lower heat to medium. Add butter and remaining olive oil to the same skillet. Stir in garlic for 30 seconds until fragrant. Whisk in Dijon, honey, lemon zest, and lemon juice.
- Pour in chicken broth and simmer 2 to 3 minutes to reduce slightly. Swirl in parsley and chives. Taste and season with salt, pepper, and more red pepper flakes if you like extra kick.
- Add drained linguine and sliced chicken to the skillet. Toss, loosening with splashes of reserved pasta water until the sauce clings silkily to the noodles.
- Shower with Parmesan, more herbs, and a squeeze of lemon to wake everything up. Serve hot.
Notes
Why You’ll Love This Cowboy Butter Chicken Linguine
- Big flavor, quick cook. Buttery, herby, lemony sauce with gentle heat in under an hour.
- Balanced and bright. Dijon, lemon, and fresh herbs keep the butter feeling light.
- Family friendly. Spice is adjustable and the sauce clings beautifully to linguine.
- Weeknight simple. Everyday pantry ingredients with a restaurant finish.
Cowboy Butter Chicken Linguine Ingredients & Substitutions
- Linguine: Spaghetti or fettuccine work too. Use gluten-free pasta if you like.
- Chicken: Boneless skinless thighs stay extra juicy. Chicken breast or tenderloins also work.
- Butter: Use unsalted to control seasoning. Ghee or olive oil can sub in a pinch.
- Olive oil: Helps the butter not brown too quickly.
- Garlic: Fresh cloves are best. Garlic powder works in a pinch.
- Dijon mustard: Adds gentle tang and body. Yellow mustard is a milder swap.
- Lemon juice and zest: Fresh is key for brightness. Bottled works if needed.
- Chicken broth: For a silky, savory base. Vegetable broth works.
- Honey: Balances the lemon and heat. Maple syrup or a pinch of sugar also works.
- Crushed red pepper flakes: Adjust to taste. For smoky depth, add smoked paprika.
- Paprika: Sweet or smoked depending on your vibe.
- Fresh parsley and chives: Classic cowboy butter herbs. Add thyme for earthiness.
- Parmesan: For nutty finish. Pecorino Romano is a sharper alternative.
- Salt and pepper: Season each layer for best flavor.
Step-by-Step Instructions to Make Cowboy Butter Chicken Linguine
1. Boil the pasta
Bring a large pot of salted water to a boil. Cook linguine until just shy of al dente. Reserve 1 cup pasta water, then drain.
2. Season and sear the chicken
Pat chicken dry. Season with salt, pepper, paprika, and a pinch of red pepper flakes. Heat a large skillet over medium-high with 1 tablespoon olive oil. Sear chicken 4 to 6 minutes per side until golden and cooked through. Transfer to a plate to rest, then slice into bite-size pieces.
3. Build the cowboy butter
Lower heat to medium. Add butter and remaining olive oil to the same skillet. Stir in garlic for 30 seconds until fragrant. Whisk in Dijon, honey, lemon zest, and lemon juice.
4. Make it saucy
Pour in chicken broth and simmer 2 to 3 minutes to reduce slightly. Swirl in parsley and chives. Taste and season with salt, pepper, and more red pepper flakes if you like extra kick.
5. Toss it all together
Add drained linguine and sliced chicken to the skillet. Toss, loosening with splashes of reserved pasta water until the sauce clings silkily to the noodles.
6. Finish and serve
Shower with Parmesan, more herbs, and a squeeze of lemon to wake everything up. Serve hot.
Tips for Success
- Salt the pasta water until it tastes pleasantly seasoned so the noodles carry flavor.
- Use medium heat when melting butter to keep it glossy, not browned.
- Reserve pasta water. The starch is your best friend for a velvety sauce.
- Slice chicken after resting a few minutes to keep juices in the meat.
- Finish with lemon at the end to keep the citrus bright.
Variations of Cowboy Butter Chicken Linguine
- Creamy version: Stir in a splash of heavy cream or a dollop of crème fraîche at the end.
- Veggie boost: Add sautéed asparagus, spinach, or blistered cherry tomatoes.
- Spice it up: Fold in Calabrian chili paste or extra crushed red pepper.
- Smoky twist: Use smoked paprika and finish with a sprinkle of crispy turkey bacon bits.
- Herb garden: Swap chives for dill and parsley for basil for a summery vibe.
Serving Suggestions: What to Pair with Cowboy Butter Chicken Linguine
- Simple green salad with lemon vinaigrette.
- Roasted broccoli or garlicky green beans.
- Warm crusty bread for swiping up sauce.
- Sparkling water with lemon and a pinch of sea salt.
Storage & Reheating Instructions
- Fridge: Store leftovers in an airtight container up to 3 days.
- Reheat: Splash in a tablespoon of water or broth and warm gently in a skillet over low heat, tossing until silky. Microwave in short bursts if needed.
- Make ahead: Mix the cowboy butter base in advance and refrigerate up to 3 days. Reheat and finish with broth and pasta.
Memories Made Around the Table
This one has the kind of sauce that makes everyone linger, twirling one more forkful while the last of the herbs perfume the plate. It is simple cooking with a little wink of flair, and that always brings people back for seconds.
FAQs
Can I use rotisserie chicken?
Yes. Shred it and warm briefly in the sauce before adding pasta so it stays tender.
How spicy is it?
Mild to medium. Start with a small pinch of red pepper flakes and add more to taste at the end.
What if my sauce is too thin?
Simmer 1 to 2 minutes longer or toss in more Parmesan. A small splash of reserved pasta water helps the sauce cling.
Can I make it dairy-free?
Use olive oil instead of butter and skip the Parmesan. Add a little extra Dijon for body.
Final Thoughts
Cowboy Butter Chicken Linguine is bright, buttery comfort that feels special without extra fuss. Keep the herbs fresh, the lemon lively, and the pasta just tender, and dinner is set.