Go Back
Cowboy Butter Chicken Linguine featured image showcasing a creamy pasta dish with chicken and herbs.
Lady Maria

Cowboy Butter Chicken Linguine

This Cowboy Butter Chicken Linguine features tender linguine coated in a rich, herby, slightly spicy Cowboy Butter sauce, studded with juicy pieces of chicken. It's a comforting and exciting flavor explosion, delivering restaurant-quality taste with minimal effort, perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large Pot
  • Skillet
  • medium bowl
  • Fork or whisk
  • measuring cups and spoons
  • Colander
  • Cutting board
  • knife

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. Drain the pasta and set aside.
  4. In a bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
  5. Heat a large skillet over medium-high heat.
  6. Add the seasoned chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Cook in batches to avoid overcrowding the pan.
  7. Remove the chicken from the skillet and set aside.
  8. In a medium bowl, combine the softened butter, minced garlic, parsley, chives, lemon juice, Dijon mustard, red pepper flakes, smoked paprika, thyme, oregano, salt, and pepper.
  9. Mix well until everything is evenly incorporated.
  10. Add the cooked linguine to the skillet (the same one you used for the chicken).
  11. Add the Cowboy Butter to the pasta.
  12. Toss until the pasta is well coated in the butter sauce. If the sauce seems too thick, add a little of the reserved pasta water at a time until it reaches your desired consistency.
  13. Gently stir in the cooked chicken.
  14. Heat through for another minute or two, ensuring the chicken is warmed through and the sauce is nicely coating everything.
  15. Serve immediately, garnished 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. To reheat, microwave or reheat in a skillet over medium heat, adding a splash of milk or broth if needed. For a creamier dish, stir in 1/2 cup of heavy cream or half-and-half to the sauce. Add sauteed vegetables like bell peppers, onions, or mushrooms for added flavor and nutrients. You can also use shrimp, sausage, or tofu instead of chicken.