Introduction
Looking for a dish that’s creamy, garlicky, buttery, and just the right amount of spicy? Creamy Cowboy Butter Chicken Linguine is your new go-to. Inspired by the zesty “cowboy butter” dipping sauce (loaded with garlic, herbs, lemon, and heat), this pasta dish brings together tender chicken and a luscious butter-cream sauce tossed with linguine. It’s indulgent, comforting, and packed with bold, ranch-style flavor.
The History of Cowboy Butter
Cowboy butter is a compound butter made famous as a dip for grilled meats. Traditionally, it combines melted butter with garlic, Dijon mustard, lemon juice, cayenne, and herbs. It’s believed to have rustic, ranch-style American roots—something you’d imagine being whipped up beside a campfire. Transforming this punchy butter into a creamy pasta sauce is a modern, fusion-style twist that combines French-style pasta technique with cowboy spirit.
Ingredients Breakdown
For the chicken:
- 2 chicken breasts, thinly sliced
- Salt and pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil
For the cowboy butter sauce:
- 6 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tsp Dijon mustard
- 1 tsp lemon zest + 1 tbsp lemon juice
- ½ tsp crushed red pepper flakes (adjust to taste)
- 1 tsp Italian seasoning or fresh chopped parsley and thyme
- Salt and pepper to taste
- ½ cup heavy cream
- 1 cup grated Parmesan
For the pasta:
- 12 oz linguine
- Reserved pasta water (about ½ cup)
Step-by-Step Recipe
- Cook the linguine according to package instructions. Reserve some pasta water before draining.
- Season the chicken with salt, pepper, and smoked paprika.
- Cook the chicken in olive oil over medium-high heat until golden and cooked through. Remove and set aside.
- Make the cowboy butter in the same skillet:
- Melt butter and add garlic, stirring for 1–2 minutes.
- Add Dijon, lemon zest, lemon juice, red pepper flakes, and herbs.
- Stir until fragrant and slightly thickened.
- Pour in the cream and bring to a gentle simmer. Add Parmesan and stir until melted into a creamy sauce.
- Add back the chicken and cooked linguine. Toss everything together. Use pasta water to loosen the sauce as needed.
- Taste and adjust seasoning. Serve hot, garnished with fresh herbs, extra Parmesan, and a lemon wedge if desired.
Tips for the Perfect Cowboy Butter Pasta
- Use freshly grated Parmesan for the best melt and flavor.
- Don’t skip the lemon—it balances the richness perfectly.
- Pasta water is your secret weapon for silky sauce.
- Add sautéed mushrooms or spinach for an earthy twist.
Variations and Customizations
- Shrimp instead of chicken: cowboy butter + seafood = perfection
- Spicy version: add a pinch of cayenne or sliced jalapeños
- Low-carb option: serve over zucchini noodles or spaghetti squash
- More veggies: throw in peas, roasted red peppers, or broccoli
Health Considerations and Nutritional Value (approx. per serving, based on 4 servings)
- Calories: ~700–800
- Protein: ~30g
- Fat: ~40g (mostly from butter and cream)
- Carbs: ~60g
- Sodium: moderate to high depending on cheese and seasoning
Lighter options:
- Use half-and-half instead of cream
- Use grilled chicken breast
- Reduce the butter or sub with olive oil
FAQ
Can I make it ahead?
Yes—cook the components ahead and combine when ready to serve. Reheat gently with a splash of cream or pasta water.
What pasta works best?
Linguine is great, but fettuccine, spaghetti, or even penne work well.
Is this really spicy?
It’s mild to medium, depending on how much red pepper you use. Easily adjustable.
How can I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or water.
Creamy Cowboy Butter Chicken Linguine
Ingredients
- 2 boneless skinless chicken breasts, cut into cubes
- 8 oz linguine pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, for heat
- Salt and pepper to taste
- 1/2 cup unsalted butter softened
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon crushed red pepper flakes optional
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the linguine pasta according to the package instructions. Drain and set aside, reserving a little pasta water.
- Cook the Chicken: In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Season the chicken cubes with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Add the chicken to the skillet and cook until browned and fully cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Prepare the Cowboy Butter Sauce: In the same skillet, melt the softened butter over medium heat. Add the chicken broth, heavy cream, Dijon mustard, and grated Parmesan cheese. Stir to combine, allowing the sauce to simmer and thicken slightly for 2-3 minutes.
- Combine Everything: Return the cooked chicken to the skillet and stir to coat in the sauce. Add the cooked linguine to the skillet, tossing to combine and coat the pasta in the creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Finish and Serve: Stir in the lemon juice, fresh parsley, and crushed red pepper flakes (if using). Taste and adjust seasoning with salt and pepper as needed. Serve your creamy Cowboy Butter Chicken Linguine hot and enjoy!
Notes
- For extra spice, add more cayenne pepper or red pepper flakes.
- If you prefer a thicker sauce, reduce the amount of pasta water you add.
- You can substitute the linguine with any pasta shape you like.
- For a richer flavor, use fresh Parmesan cheese instead of pre-grated.
- Add a squeeze of lemon juice for a fresh, zesty finish.