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Cowboy Butter Chicken Linguine

Cowboy butter chicken linguine is a weeknight pasta dinner with linguine coated in a bold herb-spiced cowboy butter sauce. Seared chicken strips, red pepper flakes, lemon zest, and fresh parsley create a vivid, aromatic bowl every time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pasta
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • salt To taste.
  • pepper To taste.
  • Cajun seasoning To taste.
  • 2 tbsp olive oil
  • 12 oz linguine Cooked; reserve 1 cup pasta water.
  • 1 cup pasta water Reserved from boiling the linguine.
Cowboy butter sauce
  • 6 tbsp butter For the sauce.
  • 4 garlic Cloves, minced.
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 0.25 tsp cayenne pepper
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh parsley Chopped.
  • 1 tbsp fresh chives Chopped.

Equipment

  • 1 cast iron skillet

Method
 

Cook and sear the chicken
  1. Season the chicken strips with salt, pepper, and Cajun seasoning. Heat olive oil in a large skillet over high heat, then add chicken and cook for 4-5 minutes until charred and cooked through, stirring as needed.
  2. Remove the seared chicken from the skillet to a plate while you make the sauce.
Make the cowboy butter sauce
  1. Melt the butter in the same skillet over medium heat. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
  2. Stir in Dijon mustard, smoked paprika, red pepper flakes, and cayenne pepper, then cook for 30 seconds to bloom the spices. Add the fresh lemon juice, parsley, and chives, stirring to combine.
Toss and finish
  1. Add the cooked linguine to the skillet and toss with the cowboy butter sauce. Add reserved pasta water as needed until the pasta is glossy and evenly coated.
  2. Top the pasta with the seared chicken strips, fanning them over the linguine. Serve immediately while hot.

Notes

Pro tip: reserve pasta water and add it gradually—start with 1/4 cup at a time—to keep the sauce silky and clinging to the linguine. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of water to loosen the sauce. Freezing isn’t recommended because the sauce can separate when thawed. For a lighter option, use reduced-fat butter while keeping the same seasoning balance for the bold flavor.