Description
Cowboy Butter Chicken Linguine is a bold, buttery pasta dish packed with garlicky cowboy butter sauce, tender chicken, and Parmesan-coated linguine perfect for weeknight meals or weekend brunch.
Ingredients
For the Chicken:
1.5 lbs boneless, skinless chicken breasts or thighs, sliced
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
For the Cowboy Butter:
1/2 cup unsalted butter
4 garlic cloves, minced
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp red pepper flakes
1 tsp Worcestershire sauce
1/2 tsp crushed black pepper
1/2 tsp smoked paprika
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives (optional)
For the Pasta:
1 lb linguine
1/2 cup grated Parmesan (plus more for garnish)
1/2 cup reserved pasta water
Salt for pasta water
Instructions
1. Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve ½ cup of pasta water and drain the rest.
2. In a bowl, season the sliced chicken with smoked paprika, garlic powder, salt, pepper, and olive oil.
3. Heat a large skillet over medium-high heat. Sear the chicken in batches for 5–6 minutes until browned. Set aside.
4. In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute.
5. Stir in Dijon mustard, lemon juice, red pepper flakes, Worcestershire, crushed black pepper, and smoked paprika.
6. Return the seared chicken to the skillet and stir to coat in the cowboy butter.
7. Add cooked linguine and reserved pasta water. Toss everything together until glossy.
8. Sprinkle in Parmesan and toss again. Garnish with parsley and chives before serving.
Notes
To make it dairy-free, use vegan butter and nutritional yeast instead of Parmesan.
Adjust spice level by reducing or increasing red pepper flakes.
Leftovers can be stored for up to 3 days and reheated gently with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American