What is Cowboy Butter Chicken Linguine made of?

Cowboy Butter Chicken Linguine is made with cubed chicken breast, linguine pasta, and a creamy cowboy butter sauce featuring butter, garlic, Dijon mustard, lemon juice, herbs, and a touch of spice.

Can I make Cowboy Butter Chicken Linguine ahead of time?

Yes. You can prepare the sauce and chicken in advance and store them in the fridge for up to 2 days. Cook pasta fresh and combine with the sauce just before serving.

Is Cowboy Butter Chicken Linguine spicy?

It has a mild kick from cayenne and red pepper flakes, but you can reduce or omit those ingredients to make it milder.

What can I use instead of heavy cream in cowboy butter pasta?

You can substitute heavy cream with half-and-half, evaporated milk, or whole milk mixed with a bit of flour or cornstarch to maintain creaminess.

How do I store and reheat leftover Cowboy Butter Chicken Linguine?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or cream. Avoid microwaving to preserve texture.

Cowboy Butter Chicken Linguine

Description

Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish made with juicy chicken, linguine, and a rich cowboy butter sauce infused with garlic, herbs, Dijon mustard, and a hint of spice. It’s perfect for a quick weeknight dinner or to impress guests with minimal effort.

Ingredients

Scale

2 boneless, skinless chicken breasts (cubed)
8 oz linguine pasta
1 tbsp olive oil
1 tbsp butter
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
Salt and pepper to taste
½ cup unsalted butter (softened)
2 tbsp fresh parsley (chopped)
1 tbsp lemon juice
¼ cup grated Parmesan cheese
¼ cup chicken broth
¼ cup heavy cream
1 tbsp Dijon mustard
½ tsp crushed red pepper flakes (optional)

Instructions

Cook linguine in salted boiling water until al dente. Reserve ¼ cup pasta water, then drain.
Season cubed chicken with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Cook chicken until golden and cooked through. Set aside.
In the same skillet, melt ½ cup butter. Stir in chicken broth, heavy cream, Dijon mustard, lemon juice, and red pepper flakes. Simmer to reduce slightly.
Add Parmesan cheese and return the chicken to the pan. Stir to combine.
Add cooked linguine and toss to coat in the sauce. Adjust consistency with reserved pasta water as needed.
Stir in chopped parsley. Serve hot, garnished with extra parsley and Parmesan if desired.

Notes

Use freshly grated Parmesan for the best melt and flavor.
Skip cayenne and red pepper flakes for a milder version.
Add sautéed spinach, mushrooms, or sun-dried tomatoes for variation.
Leftover sauce can be refrigerated and used within 2 days.
Do not overboil the sauce after adding cream to prevent curdling.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 3g
Sodium: 560mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 3g
Protein: 32g
Cholesterol: 115mg