Cowboy Butter Chicken Linguine Recipe

There's something downright irresistible about the rich, garlicky aroma of Cowboy Butter Chicken Linguine simmering on the stove. It’s creamy, spicy, buttery, and bold—the kind of dish that makes everyone gather around the kitchen island, fork in hand, long before it hits the table.

this Recipe

I first whipped this up on a whim after making cowboy butter for grilled steak. With a little leftover rotisserie chicken and a box of linguine in the pantry, the magic happened—and now, it’s a staple in our weeknight dinner rotation.

The velvety cowboy butter sauce hugs every strand of pasta and coats the tender chicken in a flavor explosion of garlic, Dijon, herbs, and heat. It’s the perfect combination of indulgence and ease.

Let’s dive into why this dish is about to become your new go-to comfort food.

Why You'll Love This Cowboy Butter Chicken Linguine

Get ready to meet your next obsession. This Cowboy Butter Chicken Linguine is a flavor-packed fusion of rustic comfort and bold, buttery goodness.

First off, it’s shockingly easy to make. The sauce comes together in one pan, and if you’re using pre-cooked chicken, dinner can be on the table in under 30 minutes. No complicated prep—just real, satisfying food fast.

It’s wildly flavorful. Think: butter, garlic, Dijon mustard, lemon, herbs, red pepper flakes... It’s creamy, tangy, and just a little spicy. The kind of sauce you’ll want to lick off the spoon.

This dish is also budget-friendly. With pantry staples and leftover or rotisserie chicken, you’re maximizing flavor without breaking the bank.

And perhaps best of all, it’s customizable. Don’t like spice? Dial it down. Want more greens? Toss in spinach. This dish works with you, not against you.

Once you make it, you’ll be hooked—so let’s break down exactly what you’ll need.

Ingredients Notes

The beauty of Cowboy Butter Chicken Linguine lies in the contrast between simple ingredients and bold flavors. Each element plays a unique role in creating that addictive sauce and satisfying texture.

Linguine is the perfect noodle for this dish. It’s got just enough heft to hold up to the rich sauce, but still twirls beautifully on a fork. If you don’t have linguine, fettuccine or spaghetti will also work.

Cooked chicken keeps things easy. I often use leftover rotisserie chicken, but grilled or sautéed chicken breasts or thighs work just as well. Shred or chop it into bite-sized pieces so it can soak up all that cowboy butter flavor.

Butter is the heart of cowboy butter. You’ll melt it with minced garlic, Dijon mustard, lemon juice, and a blend of herbs and spices. Use unsalted butter so you can control the salt level yourself.

Garlic and red pepper flakes add a serious punch. Garlic is non-negotiable here—it builds the savory backbone of the sauce. The red pepper flakes add a bit of cowboy heat, but you can adjust them to suit your taste.

You’ll also need Dijon mustard, lemon juice, thyme, parsley, and a touch of paprika. These bring the tang and depth that make cowboy butter so craveable.

To make the sauce creamy and luxurious, we’ll also stir in a splash of heavy cream. It tames the spice and ties everything together.

No special equipment needed—just a pot for the pasta and a deep skillet or sauté pan for the sauce.

How To Make This Cowboy Butter Chicken Linguine

Making this dish is wonderfully straightforward. You’ll build the sauce first, then toss everything together for a silky, flavor-packed finish.

Start by cooking your linguine in a large pot of salted boiling water. Follow the package instructions and cook it until al dente—it’ll finish cooking a bit in the sauce later. Reserve about ½ cup of pasta water before draining.

In a large skillet over medium heat, melt butter and sauté minced garlic until fragrant—about 1-2 minutes. Stir constantly to avoid burning the garlic.

Add in Dijon mustard, lemon juice, red pepper flakes, paprika, thyme, and parsley. Let the mixture bubble for another minute to bring out the flavors. This is your cowboy butter base, and it should smell amazing at this point.

Reduce the heat to low, and stir in heavy cream, along with your cooked chicken. Let everything simmer gently for 4–5 minutes until the sauce thickens slightly and the chicken is warmed through.

Now, add the cooked linguine directly into the skillet. Toss well, adding reserved pasta water a splash at a time to loosen the sauce and help it coat every strand.

Finish with a sprinkle of fresh parsley and a little Parmesan, if desired. Serve hot, and get ready for happy silence at the dinner table.

From start to finish, you’re looking at about 30–35 minutes—perfect for a hearty weeknight meal with minimal fuss.

Storage Options

Cowboy Butter Chicken Linguine stores like a champ, making it ideal for meal prep or leftovers.

For short-term storage, place leftovers in an airtight container and refrigerate for up to 3–4 days. The sauce may thicken as it sits, but a splash of milk or cream during reheating will loosen it right back up.

If you want to freeze it, transfer the pasta and sauce to a freezer-safe container. Freeze for up to 2 months. For best texture, thaw overnight in the fridge before reheating.

Reheat in a skillet over low heat, stirring gently and adding a bit of water or cream to restore the sauce’s original consistency. The microwave works too, but the stovetop gives you more control.

Variations and Substitutions

This dish is incredibly flexible, so don’t hesitate to make it your own!

Not a fan of chicken? Swap in sautéed shrimp, sliced steak, or even mushrooms for a vegetarian twist. The cowboy butter flavor works beautifully with almost any protein.

Need a lighter version? Use half-and-half or even Greek yogurt in place of heavy cream. You can also cut back on the butter slightly and load up on herbs and lemon to keep the flavor punchy.

Looking for more veggies? Stir in baby spinach, cherry tomatoes, or roasted red peppers during the final toss. They’ll blend right in and boost the nutritional value.

Prefer a spicier kick? Add extra red pepper flakes or a splash of hot sauce. For a smoky heat, try a pinch of chipotle powder.

Going gluten-free? Use your favorite gluten-free pasta and double-check that your Dijon is certified gluten-free.

Print