Cowboy Butter Chicken Linguine Recipe – Bold Garlic Butter Pasta with Chicken & Herbs
This Cowboy Butter Chicken Linguine is a flavor-packed pasta dish that combines juicy seared chicken with a rich, garlicky cowboy butter sauce. Infused with herbs, lemon, Dijon mustard, and a touch of heat, the sauce coats every strand of linguine for a bold and buttery bite. It’s a quick, satisfying dinner that feels indulgent yet easy to make—perfect for weeknights, date nights, or when you want something comforting with a kick. One pan, big flavor, and minimal fuss!
Equipment
- Large skillet
- Medium pot (for pasta)
- Whisk
- Cutting board and knife
- Measuring Cups and Spoons
- Tongs or spatula
Ingredients
- 8 oz linguine
- 1 lb boneless skinless chicken breast or thighs, sliced
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp lemon juice + 1 tsp zest
- 1 tsp Dijon mustard
- ½ tsp red pepper flakes
- 2 tbsp chopped fresh parsley
- 1 tsp thyme or chives (optional)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for searing
- Optional: splash of cream or broth for sauce adjustment
Instructions
- Cook linguine in salted water until al dente. Reserve ½ cup pasta water, then drain.
- In a skillet, heat olive oil and sear chicken until golden and cooked through. Remove and set aside.
- In the same pan, melt butter over medium heat. Add garlic and cook until fragrant.
- Stir in lemon juice, zest, Dijon, and red pepper flakes. Simmer briefly.
- Let butter cool slightly, then whisk in herbs.
- Add chicken back to the pan, then toss in cooked pasta.
- Stir in Parmesan and reserved pasta water to create a silky sauce.
- Season to taste and serve warm with lemon wedges and fresh herbs.
Notes
- Use freshly grated Parmesan for best melt and flavor
- Don’t skip the pasta water—it helps emulsify the sauce
- Add a splash of cream for extra richness
- Reheat gently with broth or cream to avoid drying out
- Customize with shrimp, mushrooms, spinach, or gluten-free pasta