I’ll be honest—I didn’t set out to create a “cowboy” pasta dish. One evening, my craving for something buttery and bold collided with the remnants of a Southwestern spice blend in my pantry, and voilà: Cowboy Butter Chicken Linguine was born. Picture tender, golden-brown chicken cubes bathed in a garlic-and-Dijon-spiked butter sauce, tossed with al dente linguine, bright citrus, and a sprinkle of fresh parsley. It’s indulgent yet surprisingly quick, clocking in under 30 minutes from stove to plate.

Why you’ll love this recipe:

• Bold but approachable flavors. The smoky paprika and cayenne give just enough kick without overwhelming.

• Speedy prep. With minimal chopping and a one-skillet sauce, dinner practically makes itself.

• Family-friendly comfort. Kids and adults alike will swoon over that rich, creamy butter sauce—just adjust the heat to suit your crowd.

I remember the first time I whipped this up for friends. As the aroma of garlic and butter filled the kitchen, my roommate peeked in and asked, “Are we at a Texan steakhouse?” I took that as a win. Ready to saddle up? Let’s gather our gear.

Ingredients You’ll Need
(Serves 4)

• Main:

  • 2 boneless, skinless chicken breasts, cut into 1″ cubes

  • 8 oz linguine pasta

  • 1 tbsp olive oil

  • 1 tbsp butter

• Seasonings:

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp smoked paprika

  • ¼ tsp cayenne pepper (optional)

  • Salt & freshly ground black pepper, to taste

  • ½ tsp crushed red pepper flakes (optional)

• Sauce:

  • ½ cup (1 stick) unsalted butter, softened

  • 2 tbsp fresh parsley, finely chopped

  • 1 tbsp lemon juice

  • ¼ cup grated Parmesan cheese

  • ¼ cup chicken broth

  • ¼ cup heavy cream

  • 1 tbsp Dijon mustard

Step1. Cook the Linguine

1. Boil the water. Bring a large pot of generously salted water to a rolling boil—this is your chance to season the pasta from the inside out.

2. Cook until al dente. Drop in the linguine and follow the package timing (typically 8–10 minutes). Aim for “just tender with a slight bite,” since it’ll finish cooking in the sauce.

3. Save the starchy water. Before draining, scoop out ¼ cup of pasta cooking water and set it aside. That little splash later can rescue a thick sauce.

4. Drain & rest. Drain the noodles in a colander and give them a quick shake to remove excess water. Set aside in the pot—no need to rinse!

Pro tip: If you’re short on time, start the sauce pan while the water heats up. Multitasking in the kitchen is your best friend on a weeknight!

Step 2. Season & Sear the Chicken

1. Toss with spices. In a medium bowl, combine your chicken cubes with garlic powder, onion powder, smoked paprika, cayenne (if you dare), and a pinch of salt and pepper. Mix until each piece is evenly coated.

2. Heat the skillet. Place a large, heavy-bottomed skillet over medium-high heat. Add the olive oil and the tablespoon of butter—once it foams, you’re ready.

3. Sear to golden perfection. Arrange the chicken pieces in a single layer, leaving a little space between each cube. Let them cook undisturbed for about 2–3 minutes, then stir or flip and continue until all sides are golden and the meat reaches 165°F internally (another 3–4 minutes).

4. Rest on a plate. Transfer the cooked chicken to a clean plate. Don’t worry about residual bits in the pan—that’s pure flavor waiting for our sauce.

Step 3. Build the Butter Sauce

1. Melt the butter. With the skillet still over medium heat, add the remaining ½ cup (1 stick) of softened unsalted butter. As it melts, you’ll see the fond—the little browned bits from the chicken—begin to dissolve into the butter, creating an instant flavor boost.

2. Add Dijon mustard. Stir in 1 tablespoon of Dijon mustard until fully incorporated. You’ll notice the sauce take on a pale yellow hue and develop a satisfying tang.

3. Deglaze with broth and cream. Pour in ¼ cup of chicken broth and ¼ cup of heavy cream. As you stir, the sauce will loosen, and the broth will lift any remaining fond from the bottom of the pan.

4. Season and simmer. Sprinkle in the optional ½ teaspoon crushed red pepper flakes if you like extra warmth. Bring the sauce to a gentle simmer—small bubbles around the edge are perfect. Cook, stirring frequently, until it thickens enough to coat the back of a spoon, about 2–3 minutes.

5. Taste and adjust. Give the sauce a quick taste test. If it needs more brightness, add another squeeze of lemon juice; for deeper savoriness, a pinch more smoked paprika can’t hurt.

Chef’s Tip: If your butter was extra cold, let it sit cut into pats at room temperature for 10 minutes before adding. It melts more evenly and avoids breaking the emulsion.

Step 4. Combine Pasta and Chicken

1. Return the chicken. Transfer your cooked chicken back into the skillet, nestling the pieces into the bubbling sauce.

2. Toss in the linguine. Add the drained linguine directly to the pan. Using tongs or two large forks, gently toss to coat each strand in that luscious cowboy butter.

3. Adjust consistency. If the sauce feels too thick or sticks to the bottom, stir in a splash (1–2 tablespoons) of the reserved pasta water until it reaches your ideal saucy cling.

Variation: Stir in a handful of roasted corn kernels or diced bell peppers at this stage for a pop of color and texture.

Step 5. Finish with Cheese, Herbs & Citrus

1. Cheese magic. Sprinkle in ¼ cup grated Parmesan cheese and continue tossing until it melts into the sauce, adding creaminess and umami.

2. Brighten with parsley. Fold in 2 tablespoons of finely chopped fresh parsley. This herbaceous note cuts through the richness and adds a lovely fleck of green.

3. Lemon lift. Drizzle 1 tablespoon of fresh lemon juice over the pasta for a final lift—think of it as the “sunshine” that wakes up all the flavors.

Swap it up: If you prefer a nuttier twist, use pecorino Romano instead of Parmesan, or stir in 1–2 tablespoons of toasted pine nuts when plating.

Step 6. Garnish & Serve

1. Plate it up. Divide the pasta among warmed plates or bowls.

2. Final flourish. Top each serving with extra parsley, a shower of Parmesan shavings, and a fresh crack of black pepper.

3. Optional heat. For those who like to live on the edge, offer crushed red pepper or cayenne on the side so guests can dial in their own spice level.

Make-Ahead & Storage: You can prep the sauce and spice-rubbed chicken up to 4 hours ahead—just refrigerate separately. Reheat gently over low heat, adding a splash of broth or cream to revive the sauce.

Frequently Asked Questions

1. Can I use a different pasta shape?

Absolutely! While linguine clings beautifully to the buttery sauce, fettuccine, pappardelle, or even penne work just as well. Shorter shapes like penne or rigatoni will catch more of the chicken and cheese bits in each bite, which can be extra satisfying.

2. How do I make this dish gluten-free?

Swap the linguine for your favorite gluten-free pasta—look for brands made with brown rice or quinoa for best texture. Be sure to use a gluten-free chicken broth as well. Cooking times are generally similar, but always check the package instructions.

3. What’s the best way to store and reheat leftovers?

Store leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat with a splash of chicken broth or heavy cream to restore the sauce’s creaminess. Microwaving works, too—just cover and heat in 30-second intervals, stirring in that extra liquid as needed.

4. Can I make this dairy-free?

Yes! Replace the butter with a vegan butter substitute, use full-fat coconut milk in place of heavy cream, and swap the Parmesan for a dairy-free “parm” or a sprinkle of nutritional yeast. The flavor profile will shift slightly—more coconut-forward—but the creaminess remains.

5. How do I control the heat level?

The recipe includes cayenne and red pepper flakes for a gentle Southwestern kick, but you can dial it back by omitting one or both. If you like it hotter, add a pinch of chipotle powder or a few dashes of your favorite hot sauce when building the sauce.

6. Can I prep any components ahead of time?

Yes! You can season and cook the chicken up to 4 hours before serving—just cool and refrigerate. The butter sauce can be whisked together (minus the cream) and kept at room temperature for about an hour, then gently reheated with cream when you’re ready to finish the dish.

Conclusion

There you have it—Cowboy Butter Chicken Linguine, a quick yet indulgent weeknight dinner that brings a touch of the Southwest straight to your table. From that first frustrating moment when I stared at lonely chicken breasts in my fridge, to the triumphant aroma of butter, garlic, and paprika dancing through my kitchen, this recipe has become a fast favorite in my own home. I love how it balances rich, creamy comfort with bright lemon and parsley, and the fact that it comes together in under 30 minutes? That’s what I call a win.

Whether you stick to the classic version outlined here or riff on it with your own mix-ins—roasted veggies, extra cheese, or even a splash of tequila in the sauce—this dish is versatile enough to handle it all. So grab your skillet, channel your inner cowboy (or cowgirl), and give this buttery pasta a ride through your taste buds.

If you try this recipe, I’d love to hear how it went! Drop a comment below with your favorite tweaks, and don’t forget to snap a photo and tag me on social media. Happy cooking, y’all!

Cowboy Butter Chicken Linguine

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• Author: Mark's Recipe
• Total Time: 30 minutes

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Description

Bold, buttery, and packed with savory Southwestern flavors, this Cowboy Butter Chicken Linguine combines tender cubes of seasoned chicken with a rich, creamy butter sauce spiked with garlic, Dijon, and a hint of cayenne. Tossed with al dente linguine and brightened by fresh parsley and lemon juice, it’s a crowd-pleasing weeknight dinner that feels indulgent yet comes together in under 30 minutes.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 boneless, skinless chicken breasts, cut into 1” cubes
• 8 oz linguine pasta
• 1 tbsp olive oil
• 1 tbsp butter

 Seasonings

• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper, to taste
• ½ tsp crushed red pepper flakes (optional)

Sauce Ingredients

• ½ cup (1 stick) unsalted butter, softened
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp lemon juice
• ¼ cup grated Parmesan cheese
• ¼ cup chicken broth
• ¼ cup heavy cream
• 1 tbsp Dijon mustard

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Instructions

1️⃣ Cook the linguine.
Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8–10 minutes. Reserve ¼ cup pasta cooking water, then drain and set aside.

2️⃣ Season and cook the chicken.
In a medium bowl, toss the cubed chicken with garlic powder, onion powder, smoked paprika, cayenne (if using), and salt & pepper.
Heat olive oil over medium-high in a large skillet. Add chicken and cook, stirring occasionally, until golden and cooked through, about 6–7 minutes. Transfer chicken to a plate.

3️⃣ Build the Butter Sauce.
Reduce heat to medium. Add butter to the skillet and melt. Stir in Dijon mustard, then pour in chicken broth and heavy cream. Sprinkle in crushed red pepper flakes (if using), and simmer gently, stirring, until the sauce begins to thicken, about 2–3 minutes.

4️⃣ Combine pasta and chicken.
Return the cooked chicken to the skillet. Add the drained linguine and toss to coat in the butter sauce. If the sauce seems too thick, stir in a splash of the reserved pasta water until you reach desired consistency.

5️⃣ Finish with cheese & herbs.
Sprinkle in the Parmesan cheese, chopped parsley, and lemon juice. Toss once more to combine and let the flavors meld for 1 minute.

6️⃣ Garnish & serve.
Divide among plates and garnish with extra parsley, Parmesan shavings, and an additional crack of black pepper. Serve immediately.

Notes

• Spice level: Omit cayenne and red pepper flakes for a milder dish, or double them for extra kick.
• Protein swaps: Substitute shrimp or turkey breast cubes for the chicken. Adjust cooking time accordingly.
• Veggie boost: Toss in a handful of baby spinach or fire-roasted corn after adding the pasta for color and nutrition.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 4