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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, and lemon zest create a vivid, aromatic bowl that clings to every bite.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • Salt, pepper, and Cajun seasoning To taste.
For cooking pasta and finishing
  • 2 tbsp olive oil
  • 12 oz linguine Cooked; reserve 1 cup pasta water.
For the cowboy butter sauce
  • 6 tbsp butter
  • 4 clove garlic 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
 

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

Notes

For the sauciest results, reserve pasta water and add it a splash at a time until the linguine looks glossy and lightly sauced rather than dry. Store leftovers in the refrigerator up to 3 days; reheat gently with a tablespoon of pasta water or broth to loosen the sauce. Freezing is not recommended because the butter sauce can split and the herbs lose brightness. If you want a lighter option, use reduced-fat butter while keeping the same amounts of lemon juice and herbs for flavor.