Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes

Why You’ll Love This Recipe

I love this recipe because it’s both quick and incredibly flavorful. The cowboy butter sauce, made with garlic, Dijon mustard, and fresh herbs, gives the pasta a unique tangy richness that pairs beautifully with juicy chicken. I also appreciate how versatile it is — I can add veggies, swap proteins, or even make it gluten-free. Plus, the aroma that fills the kitchen while it’s cooking makes it hard to resist.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound boneless, skinless chicken breasts
12 ounces linguine pasta
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon paprika
¼ teaspoon red pepper flakes (optional)
2 tablespoons lemon juice
1 teaspoon lemon zest
¼ cup fresh parsley, chopped
½ cup chicken broth or reserved pasta water
1 cup heavy cream
½ cup grated parmesan cheese
Salt and black pepper to taste

Directions

1. I cook the linguine in salted boiling water according to package directions. Before draining, I reserve about ½ cup of the pasta water, then set the pasta aside.

2. In a large skillet, I heat olive oil over medium-high heat. I season the chicken with salt and black pepper, then cook it for 5–7 minutes until golden brown and fully cooked through. I remove the chicken and set it aside.

3. In the same skillet, I melt the butter, then add the garlic, paprika, and red pepper flakes. I sauté them for about a minute until the garlic becomes fragrant.

4. I stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or the reserved pasta water). I scrape up any browned bits from the bottom of the pan for extra flavor.

5. I pour in the heavy cream and add half of the chopped parsley, letting the sauce simmer gently for about 2 minutes until slightly thickened.

6. I return the cooked chicken to the skillet, add the linguine, and sprinkle in the parmesan cheese. I toss everything together, adding a little pasta water if needed to get the perfect creamy consistency.

7. I taste and adjust the seasoning, then serve it hot with the remaining parsley and a sprinkle of extra parmesan on top.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: ~620 kcal per serving

Variations

I like to switch things up depending on my mood or what I have on hand. Sometimes I swap the chicken for shrimp or salmon for a seafood version. When I want a vegetarian option, I use tofu or sautéed mushrooms instead. Adding spinach, sun-dried tomatoes, or roasted bell peppers brings extra color and nutrients. For a lighter sauce, I substitute half-and-half for the heavy cream, and for a gluten-free meal, I simply use gluten-free linguine.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or water and warm it gently on the stovetop over low heat until creamy again. I avoid microwaving it for too long since that can make the sauce separate.

FAQs

Can I make this ahead of time?

I can cook the chicken and sauce ahead, then boil the pasta fresh before serving to keep it from getting soggy.

What can I use instead of heavy cream?

I like using half-and-half or even evaporated milk for a lighter version that’s still creamy.

Can I make it spicy?

Yes! I increase the red pepper flakes or add a dash of hot sauce for more heat.

What kind of pasta works best?

I prefer linguine for its texture, but fettuccine or spaghetti also work beautifully.

How do I prevent the sauce from curdling?

I keep the heat low after adding the cream and avoid boiling it too vigorously.

Can I make this dairy-free?

I can use coconut cream and dairy-free butter to make a creamy, lactose-free version.

How do I keep the chicken juicy?

I make sure not to overcook it — once it’s golden and no longer pink inside, it’s ready.

Can I add vegetables?

Absolutely. I often toss in spinach, broccoli, or cherry tomatoes for a fresh touch.

Can I freeze this dish?

It’s best enjoyed fresh, but I can freeze it for up to 2 months and reheat it slowly with added cream or broth.

What’s the best way to reheat leftovers?

I reheat them on the stovetop with a splash of milk or water over low heat, stirring gently until warmed through.

Conclusion

I love how easy and rewarding this Cowboy Butter Chicken Linguine is. It’s creamy, comforting, and full of bright, buttery flavors that come together in just 30 minutes. Whether I’m cooking for my family or indulging in a cozy solo dinner, this pasta always hits the spot — rich, zesty, and perfectly satisfying every time.