If you’re looking for a quick and comforting weeknight dinner, this Creamy Cowboy Butter Chicken Linguine is a recipe you’ll want to keep on repeat. Tender chicken bites are pan-seared until golden, then tossed with perfectly cooked linguine in a rich and creamy butter sauce that’s bursting with garlic, lemon, herbs, and just the right amount of spice. The best part? This hearty chicken pasta comes together in only 30 minutes, making it the perfect family-friendly meal for busy evenings.
This dish combines the bold flavors of cowboy butter — a zesty mix of garlic, paprika, Dijon mustard, lemon, and fresh parsley — with the silky smoothness of a cream-based sauce. Tossed with pasta and finished with parmesan, it’s the ultimate comfort food pasta recipe that feels gourmet but is surprisingly easy to make at home.
Why You’ll Love This Butter Chicken Pasta
- Quick & easy: Ready in 30 minutes from start to finish.
- Bold flavors: Garlic, lemon, Dijon, and paprika bring a punch of flavor.
- Family favorite: Creamy, cheesy, and satisfying for kids and adults alike.
- Versatile: Can be made with linguine, spaghetti, or any pasta you have on hand.
- Meal-prep friendly: Stores well for leftovers the next day.
Ingredients You’ll Need
- 2 boneless, skinless chicken breasts – cut into bite-size pieces for even cooking.
- 8 oz linguine pasta – or substitute with spaghetti, fettuccine, or penne.
- 1 tbsp olive oil – for searing the chicken.
- 1 tbsp butter – adds richness to the sauce.
- 4 garlic cloves, minced – the star of cowboy butter flavor.
- 1 tsp Dijon mustard – adds a tangy kick.
- ½ tsp paprika – for warmth and color.
- ½ tsp red pepper flakes (optional) – if you like a little heat.
- Juice & zest of ½ lemon – brightens up the creaminess.
- ¼ cup fresh parsley, chopped – fresh herbs balance the richness.
- ½ cup chicken broth (or pasta water) – to loosen the sauce.
- ½ cup heavy cream – for the silky creamy texture.
- ¼ cup grated parmesan cheese – for cheesy goodness.
- Salt & pepper – to taste.
Step-by-Step Instructions
1. Boil the Pasta
Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve about ½ cup of pasta water, then drain and set aside.
2. Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté for 5–7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Cowboy Butter Sauce
In the same skillet, melt the butter. Stir in garlic, paprika, and red pepper flakes. Cook for about 1 minute until fragrant.
4. Build Flavor
Mix in Dijon mustard, lemon juice, and zest. Add chicken broth (or pasta water), scraping up the brown bits at the bottom of the pan for extra flavor.
5. Make It Creamy
Pour in the heavy cream and half of the parsley. Let it simmer for 2 minutes until the sauce thickens slightly.
6. Combine Everything
Return the cooked chicken to the skillet. Add the linguine and parmesan cheese. Toss everything together until the pasta is coated in the creamy cowboy butter sauce. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency.
7. Serve & Enjoy
Taste and adjust seasoning with more salt, pepper, or lemon juice. Garnish with the remaining parsley and extra parmesan. Serve immediately while warm and creamy.
Tips & Variations
- Add veggies: Spinach, mushrooms, or sun-dried tomatoes would be a great addition.
- Make it lighter: Swap heavy cream for half-and-half or Greek yogurt.
- Spicy kick: Add extra red pepper flakes or a dash of cayenne.
- Cheese swap: Try pecorino or asiago for a different flavor twist.
Serving Suggestions
This cowboy butter chicken linguine is satisfying on its own, but you can serve it with:
- A side of garlic bread for dipping into the creamy sauce.
- A fresh green salad with lemon vinaigrette.
- Roasted vegetables like broccoli, zucchini, or asparagus.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop with a splash of milk or broth to loosen the sauce.
- Freeze: Best enjoyed fresh, but the sauce can be frozen separately for up to 1 month.