What is the easiest way to make Cowboy Butter Chicken Linguine?

The easiest way to make Cowboy Butter Chicken Linguine is by using one pan to sear seasoned chicken, then building the cowboy butter sauce in the same skillet with butter, garlic, lemon, Dijon mustard, and cream. Toss it all with cooked linguine and a splash of reserved pasta water for a glossy, restaurant-quality finish in just 30 minutes.

How do I make Creamy Cowboy Butter Chicken Linguine?

To achieve a creamy texture in Cowboy Butter Chicken Linguine , be sure to add heavy cream and freshly grated Parmesan to the cowboy butter sauce base. Simmer gently and avoid boiling after adding cream to prevent curdling. Stir in reserved pasta water for perfect emulsification and a rich, velvety coating on every strand.

Is Cowboy Butter Chicken Linguine similar to an Italian chicken linguine recipe?

While Cowboy Butter Chicken Linguine shares elements with classic Italian chicken linguine recipes—like pasta, garlic, and Parmesan—it takes a more rustic, bold-flavored route. The addition of Dijon mustard, red pepper flakes, and lemon juice in the cowboy butter sauce gives it a zesty, American-inspired twist.

What is cowboy butter chicken, and how is it different in pasta form?

Cowboy butter chicken refers to pan-seared chicken coated in a buttery, herbed, and spicy sauce made with lemon, garlic, and Dijon. When transformed into Cowboy Butter Chicken Linguine , that same bold sauce becomes a luxurious pasta coating, turning a skillet-style chicken entrée into a satisfying one-bowl meal.

Cowboy Butter Chicken Linguine – Best 30-Minute Creamy Pasta

Description

Cowboy Butter Chicken Linguine is a quick, one-skillet pasta dinner made with juicy seared chicken, garlic butter sauce, Dijon mustard, lemon, and Parmesan. This creamy, zesty dish comes together in just 30 minutes, delivering bold flavor and comfort in every bite.

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts, cubed
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

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)

cowboy butter chicken linguine

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Instructions

1. Cook the Pasta

Bring a large pot of generously salted water to a boil. Cook linguine until al dente, about 9–11 minutes.
Before draining, reserve ¼ cup of pasta water. Drain and lightly toss with olive oil to prevent sticking. Set aside.

2. Season and Sear the Chicken

While the pasta cooks, mix garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper. Toss over the cubed chicken to coat.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Sear the chicken in a single layer for 3–4 minutes per side, or until golden brown and fully cooked (internal temp of 165°F). Transfer to a plate and tent with foil to keep warm.

3. Make the Cowboy Butter Sauce

In the same skillet (don’t clean it!), reduce heat to medium-low. Add the softened butter and let it melt gently.
Stir in minced garlic and sauté for 30–60 seconds until fragrant.
Add chicken broth, lemon juice, and Dijon mustard. Whisk and simmer for 2 minutes.
Stir in heavy cream and Parmesan until smooth and creamy. Let it simmer gently until the sauce slightly thickens—do not boil.

4. Bring It All Together

Return the chicken (with juices) to the skillet. Add the cooked linguine and toss everything together with tongs.
Add a splash of reserved pasta water if needed to loosen and emulsify the sauce. Simmer 1–2 minutes for flavors to meld.

5. Finish and Serve

Turn off the heat and stir in fresh parsley. Garnish with extra parsley, cracked black pepper, and red pepper flakes if desired.
Serve immediately with lemon slices or wedges for a fresh, zesty finish.

Notes

Use high-fat European butter for a richer, creamier sauce.
Add spinach, cherry tomatoes, or mushrooms for a veggie boost.
Substitute chicken with shrimp, steak, or tofu for variety.
Store leftovers in an airtight container for up to 3 days. Reheat gently with broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 640 kcal
Sugar: 2g
Sodium: 540mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 38g
Cholesterol: 125mg