Cowboy Butter Chicken Linguine Recipe
If you’re looking for the kind of dinner that just grabs everyone’s attention from the very first forkful, Cowboy Butter Chicken Linguine is your answer. Each twirl of tender linguine is coated in garlicky, zesty cowboy butter sauce and tossed with juicy strips of chicken, all finished with a hit of Parmesan and fresh parsley that makes every bite pure comfort. This dish has just the right kick—never too heavy, never too bland—and comes together in about half an hour, so you’ll have plenty of reasons to keep it on repeat all year long.
Ingredients You’ll Need
The beauty of Cowboy Butter Chicken Linguine is in its lineup of simple, everyday ingredients that deliver major flavor. Each one, from pantry staples to fresh touches, plays a key role in making this dish cozy, vibrant, and downright irresistible.
- Linguine (12 ounces): Wide enough to scoop up the sauce and chicken, but still elegantly slurpable.
- Boneless skinless chicken breasts or thighs (1 ½ pounds, cut into strips): Thighs are juicier, but breasts work perfectly for a leaner bite.
- Olive oil (1 tablespoon): A quick sauté brings out the savory, golden edges on the chicken.
- Salt and pepper to taste: Always season generously for balanced, flavorful bites.
- Unsalted butter (½ cup, or 1 stick): This is the heart of your cowboy butter sauce—rich and silky.
- Garlic (4 cloves, minced): Fresh garlic will make your kitchen smell heavenly and add robust depth.
- Dijon mustard (1 teaspoon): For a gentle tang and subtle sharpness that cuts through the richness.
- Lemon juice (1 tablespoon): A fresh squeeze to brighten every bite and keep the sauce lively.
- Smoked paprika (½ teaspoon): Adds a hint of smokiness that makes the sauce irresistible.
- Cayenne pepper (¼ teaspoon, optional): For those who like a whisper of heat—totally to taste.
- Red pepper flakes (½ teaspoon): A second, bolder layer of spice with color and zing.
- Italian seasoning (½ teaspoon): For that herby, aromatic finish that ties everything together.
- Chopped fresh parsley (1 tablespoon): A crisp, colorful pop that keeps things fresh and inviting.
- Grated Parmesan cheese (¼ cup): Salty, nutty, and melty—one of the best parts of cowboy butter chicken linguine.
How to Make Cowboy Butter Chicken Linguine
Step 1: Boil the Linguine
Start by setting a big pot of salted water to boil, then cook your linguine until it’s just al dente—keep an eye out, since overcooked pasta can quickly turn mushy in this buttery sauce. Reserve about half a cup of that gold-streaked pasta water before draining; it’s your secret weapon for a glossy finish later.
Step 2: Sauté and Season the Chicken
Pat your chicken strips dry and season them well with salt and pepper. Heat the olive oil in a large skillet over medium-high, then add the chicken. Give it 5 to 6 minutes, stirring occasionally, until every piece is deeply golden and cooked through. Don’t rush—those tasty brown edges are pure flavor! Once done, transfer the chicken to a plate and set aside.
Step 3: Make the Cowboy Butter Sauce
Turn the heat down a notch and melt the butter in the same pan. Toss in minced garlic and sauté for 1 to 2 minutes, just until fragrant (you want the aroma, not burnt bits). Stir in Dijon mustard, lemon juice, smoked paprika, cayenne if you like heat, red pepper flakes, and Italian seasoning. Let the sauce simmer gently for a couple of minutes so the flavors meld and your cowboy butter base becomes luxuriously aromatic.
Step 4: Combine Sauce, Chicken, and Pasta
Pour those crispy chicken strips back into the skillet, tossing them so every edge catches the tangy, spicy cowboy butter sauce. Next, add the cooked linguine and just a splash of reserved pasta water, stirring everything together until there’s a silky coat on every strand. Keep adding small splashes of pasta water as needed, just until you get that perfect glossy sauce-to-noodle ratio.
Step 5: Add Parmesan and Parsley
Turn off the heat and shower the Cowboy Butter Chicken Linguine with grated Parmesan, tossing steadily so it melts in and brings everything together. Sprinkle with chopped fresh parsley right before serving for a burst of color and flavor—the finishing touch for a restaurant-worthy bowl.
How to Serve Cowboy Butter Chicken Linguine
Garnishes
A generous dusting of extra Parmesan and a big handful of fresh parsley will make your Cowboy Butter Chicken Linguine impossible to resist. You can also finish with a light sprinkle of red pepper flakes for those who crave more heat or a lemon wedge for folks who love a citrusy zing.
Side Dishes
This dish is bold, so pair it with something that lets its flavors shine—think a crisp green salad with a simple vinaigrette or warm, crusty bread to swipe up every drop of sauce. Roasted broccoli or buttery green beans also make fresh, bright complements to Cowboy Butter Chicken Linguine.
Creative Ways to Present
For a showstopping dinner party, try serving Cowboy Butter Chicken Linguine in a big family-style platter, twirling the pasta into elegant mounds. Or, plate individual portions in shallow bowls with swooshes of sauce and a final sprinkle of herbs right before guests dig in. For casual nights, nothing beats a big skillet brought straight to the table!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, let the Cowboy Butter Chicken Linguine cool to room temperature, then transfer to an airtight container. It’ll keep in the fridge for up to three days, making it a perfect, savory lunch the next day.
Freezing
While the pasta and buttery sauce are best enjoyed fresh, you can freeze Cowboy Butter Chicken Linguine if needed. Just know the texture may be a littler softer after thawing. Pack in airtight freezer-friendly containers, and it should last up to two months for a future comfort-food emergency.
Reheating
To bring leftovers back to life, reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce. Stir well so the butter and cheese melt evenly and the linguine feels freshly made. Don’t overheat, or the chicken might dry out!
FAQs
Can I substitute another pasta shape?
Absolutely! While linguine is the classic choice for Cowboy Butter Chicken Linguine, fettuccine, spaghetti, or even rotini would all work beautifully—just adjust your cook time as needed for the different thicknesses.
Is there a way to make this dish less spicy?
Of course. Reduce or leave out the cayenne pepper and red pepper flakes for a milder version that still boasts all the savory cowboy butter flavor without the kick.
What’s the best chicken to use?
Both chicken breasts and thighs work perfectly in Cowboy Butter Chicken Linguine. Thighs give a juicier bite, while breasts keep things a bit lighter. Just be sure to slice your chicken evenly so everything cooks through at the same time.
Can I add vegetables to this recipe?
Definitely! Sautéed mushrooms, spinach, or sun-dried tomatoes all blend seamlessly into the cowboy butter sauce for an extra boost of color, flavor, and nutrients.
Is this dish suitable for meal prep?
Cowboy Butter Chicken Linguine holds up well for lunch the next day, but for best texture, keep the sauce and pasta separate if possible when prepping ahead. Reheat together with a splash of liquid for a fresh, creamy finish.
Final Thoughts
There’s something truly magical about sharing a big, cozy bowl of Cowboy Butter Chicken Linguine—whether it’s for a quick weeknight meal or a gathering of friends craving something special. This dish is simple enough for everyday cooking but flavorful enough to make any dinner feel like an occasion. Trust me, once you try it, it’ll become a regular favorite at your table!
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Cowboy Butter Chicken Linguine Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Indulge in the rich and flavorful Cowboy Butter Chicken Linguine, a fusion dish that combines succulent chicken strips with a creamy garlic butter sauce, served over perfectly cooked linguine. This dish is a perfect balance of spicy and savory, sure to satisfy your cravings.
Ingredients
Linguine:
12 ounces linguine,
Chicken:
1 ½ pounds boneless skinless chicken breasts or thighs, cut into strips,
Seasoning:
1 tablespoon olive oil, salt and pepper to taste,
Garlic Butter Sauce:
½ cup (1 stick) unsalted butter, 4 cloves garlic, minced, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (optional), ½ teaspoon red pepper flakes, ½ teaspoon Italian seasoning, 1 tablespoon chopped fresh parsley, ¼ cup grated Parmesan cheese
Instructions
- Cook Linguine: Cook linguine according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Cook Chicken: Season chicken with salt and pepper. In a large skillet over medium-high heat, heat olive oil and cook chicken strips for 5–6 minutes or until browned and cooked through. Remove chicken from skillet and set aside.
- Prepare Garlic Butter Sauce: In the same skillet, reduce heat to medium and melt butter. Add garlic and sauté for 1–2 minutes until fragrant. Stir in Dijon mustard, lemon juice, smoked paprika, cayenne (if using), red pepper flakes, and Italian seasoning. Let simmer for 2–3 minutes to allow flavors to combine.
- Combine Chicken and Sauce: Return chicken to the skillet and toss to coat in the butter sauce.
- Finish Dish: Add cooked linguine and reserved pasta water a little at a time until desired sauce consistency is reached. Toss to combine and heat through. Stir in Parmesan cheese and garnish with chopped parsley before serving.
Notes
- Adjust spice level by increasing or reducing cayenne and red pepper flakes.
- Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and texture.
- Serve with crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 ½ cups
- Calories: 620
- Sugar: 2g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 135mg
