Irresistibly Easy Cowboy Butter Chicken Linguine Recipe in 30 Minutes

Few dishes can strike the perfect balance between comfort food and bold flavor, but Cowboy Butter Chicken Linguine does exactly that. Imagine tender pieces of chicken tossed in a buttery, garlicky, spicy sauce infused with lemon, herbs, and a touch of heat, all twirled together with silky linguine. This recipe is not only mouthwatering but also quick—ready in just 30 minutes. It’s perfect for weeknight dinners when you want maximum taste with minimal effort.

The secret lies in the cowboy butter sauce: a mix of butter, fresh herbs, spices, citrus, and a little chili kick. Pairing it with linguine and juicy chicken turns a simple meal into something irresistibly indulgent.

Ingredients

To make Cowboy Butter Chicken Linguine for four servings, gather the following:

For the Chicken:

• 1 lb (450 g) boneless, skinless chicken breasts (cut into bite-sized strips)

• 2 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp cayenne pepper (adjust to taste)

• 1 tsp salt

• ½ tsp black pepper

For the Cowboy Butter Sauce:

• ½ cup (1 stick or 113 g) unsalted butter

• 4 cloves garlic, finely minced

• 1 tsp Dijon mustard

• 1 tsp hot sauce (like Tabasco or your favorite brand)

• Juice and zest of 1 lemon

• 1 tbsp Worcestershire sauce

• 1 tsp red pepper flakes

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh chives, chopped

• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)

• Salt and black pepper to taste

For the Pasta:

• 12 oz (340 g) linguine

• 1 tbsp salt (for pasta water)

• ½ cup grated Parmesan cheese

• Optional: extra parsley and lemon wedges for garnish

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Instructions

Step 1: Cook the Pasta

1. Bring a large pot of water to a rolling boil.

2. Add 1 tablespoon of salt to the water.

3. Drop in the linguine and cook according to package instructions until al dente (about 9–11 minutes).

4. Reserve 1 cup of the pasta water, then drain the pasta and set aside.

Step 2: Season and Cook the Chicken

1. While the pasta cooks, place the chicken strips in a bowl.

2. Add smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Toss until evenly coated.

3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

4. Add the chicken in a single layer and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through. Remove from the skillet and keep warm.

Step 3: Make the Cowboy Butter Sauce

1. In the same skillet, reduce heat to medium.

2. Add the butter and let it melt until foamy.

3. Stir in minced garlic and cook for 30 seconds until fragrant.

4. Add Dijon mustard, hot sauce, lemon juice, lemon zest, Worcestershire sauce, and red pepper flakes. Stir well to combine.

5. Toss in the fresh parsley, chives, and thyme. Season with a pinch of salt and black pepper.

Step 4: Combine Everything

1. Return the chicken to the skillet and toss it in the cowboy butter sauce.

2. Add the drained linguine and a splash of reserved pasta water to loosen the sauce.

3. Sprinkle in the Parmesan cheese and toss until the pasta is well coated and glossy.

Step 5: Serve

1. Plate the Cowboy Butter Chicken Linguine.

2. Garnish with extra parsley, grated Parmesan, and lemon wedges.

3. Serve immediately while hot.

Conservation and Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Not ideal, as the buttery sauce may separate upon thawing. If necessary, freeze for up to 1 month. Reheat gently with a splash of cream or pasta water.

• Reheating: Warm in a skillet over medium heat with a tablespoon of water or broth to revive the sauce.

Variations

1. Protein Swap: Replace chicken with shrimp, salmon, or even steak strips for a different flavor profile.

2. Spice Level: Adjust the cayenne and hot sauce for more or less heat. For mild versions, omit cayenne entirely.

3. Creamy Version: Stir in ½ cup of heavy cream or cream cheese for a rich, velvety sauce.

4. Vegetarian Twist: Substitute chicken with mushrooms, zucchini, or roasted bell peppers.

5. Pasta Choice: Use spaghetti, fettuccine, or even short pasta like penne if linguine isn’t available.

Serving Suggestions

• Pair with a fresh green salad tossed in lemon vinaigrette for balance.

• Add garlic bread or cheesy breadsticks for a hearty meal.

• Serve with roasted vegetables like asparagus, broccoli, or Brussels sprouts.

• Complement with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Conclusion

Cowboy Butter Chicken Linguine is proof that quick meals can be bold, flavorful, and comforting. In only 30 minutes, you can transform simple ingredients into a dish bursting with garlic, butter, herbs, and zesty heat. Its adaptability makes it perfect for weeknight dinners, date nights, or casual gatherings. Whether you keep it classic or try one of the variations, this recipe delivers satisfaction every time.

With its balance of spicy, tangy, and buttery flavors wrapped around tender chicken and pasta, Cowboy Butter Chicken Linguine earns a place in your regular meal rotation. It’s versatile, delicious, and—most importantly—irresistibly easy.

Recipe: Cowboy Butter Chicken Linguine

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• Author: Eleanor
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A quick and flavorful pasta dish combining juicy chicken, silky linguine, and a zesty cowboy butter sauce made with garlic, herbs, lemon, and spice. Ready in just 30 minutes.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 1 lb (450 g) boneless, skinless chicken breasts, cut into strips

• 2 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp cayenne pepper (adjust to taste)

• 1 tsp salt

• ½ tsp black pepper

See also  Honey Mustard Chicken Wings: Irresistibly Tasty Delight

For the Cowboy Butter Sauce:

• ½ cup (113 g) unsalted butter

• 4 cloves garlic, minced

• 1 tsp Dijon mustard

• 1 tsp hot sauce

• Juice and zest of 1 lemon

• 1 tbsp Worcestershire sauce

• 1 tsp red pepper flakes

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh chives, chopped

• 1 tsp fresh thyme (or ½ tsp dried thyme)

• Salt and black pepper to taste

For the Pasta:

• 12 oz (340 g) linguine

• 1 tbsp salt (for pasta water)

• ½ cup grated Parmesan cheese

• Optional: parsley and lemon wedges for garnish

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Instructions

• Cook Pasta: Boil a large pot of salted water. Cook linguine until al dente, 9–11 minutes. Reserve 1 cup pasta water. Drain and set aside.

• Cook Chicken: Season chicken with paprika, garlic powder, onion powder, cayenne, salt, and pepper. Heat oil in a skillet, cook chicken strips 6–8 minutes until golden and cooked through. Remove and keep warm.

• Make Sauce: In the same skillet, melt butter. Add garlic, cook 30 seconds. Stir in mustard, hot sauce, lemon juice/zest, Worcestershire, and red pepper flakes. Add herbs, salt, and pepper.

• Combine: Return chicken to skillet. Toss with linguine, splash in pasta water, add Parmesan. Stir until creamy and coated.

• Serve: Garnish with parsley, Parmesan, and lemon wedges. Serve hot.

Notes

• Add cream for a richer sauce.

• Substitute shrimp or steak for the chicken.

• Use spaghetti, fettuccine, or penne if preferred.

• Adjust cayenne and hot sauce for spice level.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Pasta
• Method: Stovetop
• Cuisine: American Fusion

Nutrition

• Serving Size: 1 plate (¼ of recipe)
• Calories: 585 kcal
• Sugar: 3 g
• Sodium: 760 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 125 mg

Keywords: cowboy butter chicken linguine, cowboy butter pasta, chicken pasta recipe