the best Cowboy Butter Chicken Linguine Recipe
If you’re craving a dish that brings together creamy, buttery goodness with tender chicken and perfectly cooked pasta, look no further than the best Cowboy Butter Chicken Linguine. This recipe is an absolute showstopper, combining bold flavors like smoky paprika, sharp Parmesan, and a touch of heat with fresh herbs and lemon brightness. It’s the kind of meal that feels both comforting and fancy, perfect for sharing with friends or treating yourself to an elevated weeknight dinner. Trust me, once you try the best Cowboy Butter Chicken Linguine, it will become one of your all-time favorites!

Ingredients You’ll Need
Getting the ingredients right is the heart of making the best Cowboy Butter Chicken Linguine. Each component plays a crucial role, from the tender chicken cubes to the luscious buttery sauce that makes this dish sing. The balance between creamy, tangy, and savory keeps every bite exciting.
- Chicken breasts, cubed: Use boneless, skinless breasts cut into even pieces for tender, juicy chicken.
- Olive oil and unsalted butter: Olive oil to sear and butter to enrich the sauce adds depth to every bite.
- Garlic powder, onion powder, smoked paprika, cayenne: These spices create that signature cowboy flavor with a mild kick and smokiness.
- Linguine pasta: Choose good quality linguine that holds sauce beautifully.
- Chicken broth and heavy cream: Essential for the luxurious, velvety Cowboy Butter Sauce.
- Parmesan cheese and Dijon mustard: Sharp cheese and tangy mustard add complexity and richness.
- Lemon juice and fresh parsley: Brighten the dish with fresh, zesty notes and vibrant green color.
- Crushed red pepper flakes (optional): For those who like a little fiery personality in their pasta.
How to Make the best Cowboy Butter Chicken Linguine
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Cooking the linguine just until al dente, about 9 to 11 minutes, ensures the pasta has perfect bite and won’t get mushy later. Don’t forget to reserve a quarter cup of the pasta water before draining; this little trick helps create that silky sauce that clings beautifully to each strand.
Step 2: Season and Sear the Chicken
While the linguine cooks, mix together garlic powder, onion powder, smoked paprika, cayenne (if you dare), salt, and pepper. Toss this aromatic blend over the cubed chicken to coat each piece evenly. Sear the chicken in olive oil and butter over medium-high heat until golden brown and cooked through. This step locks in flavor and juice, making every bite irresistibly tender.
Step 3: Make the Cowboy Butter Sauce
Using the same skillet, reduce the heat and melt softened butter gently. Add the minced garlic and sauté it just until fragrant—don’t let it brown or burn. Then add chicken broth, lemon juice, and Dijon mustard, stirring to combine and letting it simmer briefly. Finish by whisking in heavy cream and Parmesan cheese, cooking gently until the sauce thickens to creamy perfection without boiling. This sauce is truly the star of the best Cowboy Butter Chicken Linguine.
Step 4: Bring It All Together
Return the chicken (and all those delicious juices) back into the skillet, then add the linguine. Toss everything together with tongs to coat the pasta completely, adding reserved pasta water a splash at a time to loosen and marry the sauce with the noodles. Let it all simmer together for a minute or two so the flavors blend harmoniously.
Step 5: Finish and Serve
Turn off the heat and stir in freshly chopped parsley. This fresh herb not only adds a pop of color but also layers on brightness to balance the dish. Garnish with extra parsley, cracked black pepper, and a sprinkle of red pepper flakes if you want to dial up the heat. Serve immediately with lemon wedges for that final zesty touch, and prepare to wow everyone at your table!
How to Serve the best Cowboy Butter Chicken Linguine

Garnishes
Simple garnishes elevate this dish from delicious to memorable. Fresh parsley adds vibrant color and a light herbal aroma, while lemon wedges provide that perfect acidic contrast to the buttery sauce. A dash of cracked black pepper or delicate red pepper flakes will add a subtle kick without overpowering the rich flavors.
Side Dishes
Pair with a crisp mixed greens salad tossed with a lemon vinaigrette to cut through the richness, or serve alongside warm, crusty rustic bread to soak up every last bit of that incredible Cowboy Butter Sauce. These sides provide both refreshing balance and texture contrast.
Creative Ways to Present
For a fun twist, try serving the best Cowboy Butter Chicken Linguine in individual shallow bowls, topped with a sprinkle of extra Parmesan and a sprig of parsley. You can add roasted cherry tomatoes or sautéed asparagus on the side or mixed in for vibrant color and added nutrition, making it a feast for both the eyes and palate.
Make Ahead and Storage
Storing Leftovers
Leftover Cowboy Butter Chicken Linguine can be stored in an airtight container in the refrigerator for up to three days. Make sure to keep it sealed tightly to preserve the freshness and prevent the buttery sauce from absorbing other fridge odors.
Freezing
This dish freezes well if you want to prepare it in advance. Place cooled portions into freezer-safe containers or bags and freeze for up to two months. Keep in mind that the creamy sauce might thicken or separate slightly after freezing, but a gentle reheating with a splash of broth or cream will bring it back to silky perfection.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally. Add a splash of reserved pasta water, chicken broth, or cream to loosen the sauce as it warms up. Avoid high heat to keep the sauce creamy and smooth without breaking apart.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While linguine is traditional and perfect for holding the sauce, fettuccine, penne, or even rigatoni will work beautifully. Just make sure to cook it al dente and reserve some pasta water to help emulsify the sauce.
Is it okay to use pre-cooked chicken?
You can use pre-cooked chicken if you’re short on time, but searing fresh chicken adds extra flavor and texture. If you use pre-cooked, add it to the sauce toward the end just to warm through without overcooking.
Can I make this dish dairy-free?
Yes! Substitute the butter with a plant-based alternative and use coconut cream or a dairy-free heavy cream substitute. Nutritional yeast can replace Parmesan to maintain that cheesy flavor. The sauce will be a bit different but still delicious.
How spicy is the best Cowboy Butter Chicken Linguine?
The recipe has a mild smoky heat from smoked paprika and an optional kick from cayenne and crushed red pepper flakes. You can adjust the spice level to your liking by adding more or less of these ingredients.
What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or an unoaked Chardonnay complement the creamy, buttery sauce wonderfully, cutting through richness and refreshing your palate with every bite.
Final Thoughts
Making the best Cowboy Butter Chicken Linguine is one of those kitchen triumphs that feels indulgent yet approachable. It’s full of bold flavors and comforting textures that come together effortlessly with simple, well-chosen ingredients. Try it soon, and you’ll see why this dish has earned a special place in many hearts and dinner rotations. Once you experience its rich butter sauce and tender chicken coated perfectly on linguine, it’s hard to go back to plain pasta dinners. So go ahead, cook up a batch and enjoy every delicious bite!
Printthe best Cowboy Butter Chicken Linguine Recipe
Cowboy Butter Chicken Linguine is a rich and creamy pasta dish featuring tender cubed chicken seared to perfection and tossed in a luscious homemade cowboy butter sauce made with garlic, butter, chicken broth, heavy cream, Parmesan, Dijon mustard, and fresh parsley. This one-pan comfort meal is perfect for busy weeknights or cozy dinners, delivering bold flavors and a satisfying texture that feels like a restaurant-quality dish right at home.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American
- Diet: Low Salt
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, cubed into 1-inch pieces
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
For the Pasta:
- 8 oz linguine
- Salted water, for boiling
- ¼ cup reserved pasta water
- 1 tsp olive oil (for tossing pasta)
For the Cowboy Butter Sauce:
- ½ cup (1 stick) unsalted butter, softened
- 2 garlic cloves, minced
- ¼ cup chicken broth
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- ½ tsp crushed red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the linguine until al dente, about 9 to 11 minutes. Before draining, reserve ¼ cup of the pasta cooking water. Drain the pasta and toss immediately with a teaspoon of olive oil to prevent sticking. Set aside.
- Season and Sear the Chicken: In a bowl, mix garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Toss the cubed chicken with this seasoning mix until evenly coated. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear for about 3 to 4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken and place on a plate; tent with foil to keep warm.
- Make the Cowboy Butter Sauce: Reduce the heat to medium-low and use the same skillet without cleaning it. Add the softened butter to the pan and melt gently. Stir in the minced garlic and sauté for 30 to 60 seconds until fragrant. Pour in the chicken broth, lemon juice, and Dijon mustard, whisking to combine. Let the mixture simmer for 2 minutes. Add the heavy cream and grated Parmesan cheese; stir until the sauce is smooth and creamy. Let the sauce simmer gently until it thickens slightly, being careful not to let it boil.
- Bring It All Together: Return the cooked chicken along with any accumulated juices to the skillet with the sauce. Add the cooked linguine and toss together thoroughly using tongs. If the sauce is too thick or clings too tightly, add a splash of the reserved pasta water to loosen and emulsify the sauce. Allow everything to simmer together for 1 to 2 minutes to meld the flavors.
- Finish and Serve: Turn off the heat and stir in the fresh chopped parsley. Garnish with additional parsley, freshly cracked black pepper, and crushed red pepper flakes if desired. Serve immediately with lemon slices or wedges on the side for a vibrant, zesty contrast.
Notes
- Use high-quality European-style butter for a deeper, richer flavor in the sauce.
- Ensure chicken cubes are uniform in size (about 1 inch) for even cooking.
- Keep sauce at low heat after adding cream to prevent it from separating.
- Reserved pasta water is key to creating a velvety sauce that clings to the pasta.
- For extra spice, increase the cayenne pepper and crushed red pepper flakes.
- Add vegetables like spinach, cherry tomatoes, or asparagus for more color and nutrients.
- Try swapping chicken with shrimp, steak, or tofu for variety.
- Cooked chicken and pre-mixed sauce base can be prepared up to 24 hours ahead to save time.
- Refreshing pre-cooked pasta in hot water for 30 seconds helps reheat without overcooking.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 620
- Sugar: 2g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 140mg
Keywords: Cowboy Butter Chicken Linguine, creamy pasta, chicken pasta recipe, easy dinner, one-pan meal, comfort food, garlic butter sauce, quick chicken dinner