Go Back
Close-up of creamy Cowboy Butter Chicken Linguine, the featured dish.

Cowboy Butter Chicken Linguine Ultimate

This Cowboy Butter Chicken Linguine is a comforting and flavorful pasta dish featuring tender chicken and a rich, herby, slightly spicy sauce. It's surprisingly easy to make and customizable to your liking, making it a perfect weeknight dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound linguine pasta
  • Water for boiling
  • Salt for pasta water
  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup grated Parmesan cheese, for serving
  • Fresh parsley, chopped, for garnish

Equipment

  • large pot
  • skillet
  • colander
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • mixing bowls
  • Spatula or tongs

Method
 

  1. Add the linguine to a large pot of boiling, salted water.
  2. Cook according to package directions until al dente.
  3. Reserve about 1 cup of pasta water before draining.
  4. Drain the linguine and set aside.
  5. Heat the olive oil in a large skillet over medium-high heat.
  6. Add the seasoned chicken pieces to the skillet, making sure not to overcrowd the pan. Work in batches if necessary.
  7. Cook the chicken for about 5-7 minutes, or until it's cooked through and nicely browned on all sides.
  8. Remove the chicken from the skillet and set aside.
  9. In the same skillet, melt the butter over medium heat.
  10. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn the garlic!
  11. Stir in the parsley, chives, oregano, red pepper flakes, smoked paprika, cayenne pepper (if using), lemon juice, and Dijon mustard.
  12. Season with salt and pepper to taste.
  13. Cook for another minute, stirring constantly, until the sauce is well combined and fragrant.
  14. Add the cooked linguine and chicken to the skillet with the Cowboy Butter sauce.
  15. Toss everything together until the linguine and chicken are evenly coated in the sauce.
  16. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
  17. Heat through, stirring occasionally, for another 1-2 minutes.
  18. Serve the Cowboy Butter Chicken Linguine immediately.
  19. Garnish with grated Parmesan cheese and fresh parsley, if desired.

Notes

Store leftover Cowboy Butter Chicken Linguine in an airtight container in the refrigerator for up to 3-4 days. Reheat the pasta in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook it. For variations, add vegetables such as onions, bell peppers, mushrooms, or zucchini along with the garlic. Spinach or kale can be added at the end. Spice it up with more red pepper flakes or cayenne pepper. Add a splash of heavy cream or half-and-half to the sauce for a richer, creamier flavor. Feel free to substitute your favorite pasta shape for the linguine.