Creamy Cowboy Butter Chicken Linguine
A brilliant pasta dinner has a special kind of magic, doesn’t it? It can turn a frantic Tuesday into a moment of pure satisfaction. This Cowboy Butter Chicken Linguine is precisely that kind of meal. It’s a dish I’ve been making in various forms for years, and it never disappoints. We’re talking about tender pieces of chicken and perfectly cooked linguine, all generously coated in a rich, zesty butter sauce that’s alive with herbs, a little kick of chilli, and a tangy finish from lemon and Dijon mustard.
The name “Cowboy Butter” might conjure images of rustic campfires, but its flavour is surprisingly sophisticated. The sauce itself is a beautiful balance of creamy, spicy, and fresh. It clings to every strand of pasta, ensuring each mouthful is as good as the last. This isn’t just another creamy chicken pasta; it’s a dish with character and a bit of a kick that your family will ask for again and again. For another fantastic weeknight option, you might also like these Stuffed Peppers With Rice Recipe Dinner.
This recipe works beautifully for those evenings when you want something special without spending hours in the kitchen. It comes together in about 30 minutes, making it a brilliant weeknight staple, but it’s also special enough for a relaxed weekend dinner with friends. If you love a pasta dish that’s packed with flavour and feels a little bit indulgent, then this one is definitely for you.
Recipe Overview
This is where we take a simple butter sauce and give it a bold, American-inspired twist. The sauce is the star: a vibrant mix of melted butter, garlic, fresh herbs, Dijon mustard, and a pinch of red chilli flakes for a gentle warmth. When I first tested this, I realised the key is to not let the butter get too hot when melting it, which keeps the sauce beautifully silky rather than oily.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Cowboy Butter Chicken Linguine
- Genuine Flavour: The sauce is the hero here. It’s a masterful blend of rich, salty butter, sharp garlic, the background warmth of smoked paprika, the bright tang of lemon, and the earthy notes of fresh parsley and chives. It’s a layered flavour that feels both rustic and refined.
- Ready in Under 30 Minutes: From chopping board to dinner table, this entire meal is ready in about half an hour. The pasta cooks while you prepare the chicken and sauce, making for a very efficient cooking process.
- Flexible Recipe: You can easily adjust the heat by adding more or fewer chilli flakes. Don’t have chives? Use spring onions instead. You can even swap the chicken for prawns or mushrooms for a different take.
- Great for a Midweek Treat: This dish feels wonderfully indulgent, making it ideal when you want to elevate a regular weeknight dinner. It transforms simple ingredients into something truly memorable.
- Family Tested: I make this at least once a week – it’s become a family favourite. Even my pickiest eater clears their plate, which is always a sign of a winning recipe in my book.
Ingredients You’ll Need
For this recipe, we rely on a handful of quality ingredients to create that signature sauce. When it comes to the Dijon mustard, I always reach for Maille—it has a fantastic sharpness that really cuts through the richness of the butter. You’ll find everything you need at your local supermarket.
- 500g skinless, boneless chicken breasts, cut into bite-sized pieces
- 400g linguine or spaghetti
- 1 tbsp olive oil
- 1 tsp salt, plus more for the pasta water
- 1/2 tsp black pepper
- For the Cowboy Butter Sauce:
- 150g unsalted butter, cubed
- 6 cloves garlic, finely minced
- 50g shallot, finely chopped
- 1 tsp Dijon mustard
- 1 tsp red chilli flakes (adjust to your taste)
- 1/2 tsp smoked paprika
- Juice of 1 lemon (about 2 tbsp)
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 120ml double cream
- 60ml reserved pasta water
- Grated Parmesan cheese, for serving
Ashley’s Tip: Don’t skip the shallot! While you could use a regular onion, a shallot provides a milder, slightly sweeter flavour that complements the garlic without overpowering it. It really makes a difference to the final sauce.
How to Make Cowboy Butter Chicken Linguine
The process for this creamy chicken pasta is straightforward. We cook the pasta and chicken separately, then bring everything together in that glorious butter sauce. The key is to have all your ingredients prepped and ready to go before you start, as things move quite quickly.
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 250ml of the starchy pasta water. Drain the pasta and set aside.
- Prepare the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with 1 tsp of salt and 1/2 tsp of black pepper.
- Cook the Chicken: Heat the olive oil in a large, deep frying pan or skillet over a medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Start the Sauce: Reduce the heat to medium-low. Add the cubed butter to the same pan. Once it has melted, add the minced garlic and chopped shallot. Sauté for 1-2 minutes until fragrant and softened, but be careful not to let the garlic burn.
- Build the Flavours: Stir in the Dijon mustard, red chilli flakes, and smoked paprika. Cook for another 30 seconds until everything is combined and aromatic.
- Add Liquids and Herbs: Pour in the lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the chopped parsley and chives, reserving a little of each for garnish.
- Make it Creamy: Slowly pour in the double cream, stirring continuously. I find that adding it gradually helps prevent the sauce from splitting. Let it simmer gently for 2-3 minutes until it begins to thicken slightly.
- Combine Everything: Return the cooked chicken to the pan. Add the drained linguine. Pour in about 60ml of the reserved pasta water. Toss everything together vigorously until the pasta is well-coated and the sauce has emulsified into a glossy, creamy coating. If it looks too thick, add another splash of pasta water until you reach your desired consistency.
- Serve Immediately: Divide the Cowboy Butter Chicken Linguine among four bowls. Garnish with the remaining fresh parsley, chives, and a generous grating of Parmesan cheese.
Tips From My Kitchen
- Temperature Control is Key: When making the butter sauce, keep the heat on a gentle medium-low. If the butter gets too hot, it can separate and become oily. We want it to melt and gently infuse with the garlic and herbs, not fry them.
- The Secret Step: Pasta Water: Don’t ever throw away all your pasta water! That starchy, salty water is liquid gold. I learned that it’s the key to creating a restaurant-quality sauce that clings to the pasta. The starch helps to emulsify the butter and cream, creating a silky, cohesive sauce instead of a broken, watery one.
- Make-Ahead Prep: You can chop all your herbs, garlic, and shallots ahead of time and store them in an airtight container in the fridge. You can also cube the chicken. This makes the final cooking process incredibly fast for a weeknight.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or water to a pan over low heat and gently warm the pasta through, stirring occasionally until hot. Microwaving can sometimes make the sauce oily.
Equipment You’ll Need
- Large frying pan or skillet
- Large pot for cooking pasta
- Sharp knife and cutting board
- Colander
- Wooden spoon or spatula
Delicious Variations to Try
One of the best things about this dish is how adaptable it is. Once you’ve mastered the basic cowboy butter sauce, you can play around with it to suit your tastes or what you have in the fridge.
- Extra Spicy Version: If you like more heat, add a finely chopped fresh red chilli along with the garlic. You can also double the amount of red chilli flakes for a more significant kick. A dash of your favourite hot sauce at the end also works wonderfully.
- Vegetarian Option: Omit the chicken and use a can of drained chickpeas, pan-fried until slightly crisp. Cubed halloumi, fried until golden, is also a fantastic and salty substitute. For a fully vegan version, use a plant-based butter, cream, and your favourite vegan protein.
- Different Protein: This sauce is incredible with seafood. Try swapping the chicken for raw king prawns, adding them to the sauce for the last 3-4 minutes of cooking until they turn pink. Flaky salmon is another great option; you could even make my Salmon Cakes Canned Salmon Recipe and serve them on the side.
What to Serve With Cowboy Butter Chicken Linguine
This creamy chicken pasta is a satisfying meal on its own, but a few simple sides can round it out beautifully. Here are a few of my go-to pairings:
- A Simple Green Salad: A crisp salad with a sharp vinaigrette dressing cuts through the richness of the butter sauce perfectly. Think rocket, cucumber, and cherry tomatoes.
- Garlic Bread: You’ll want something to mop up every last bit of that delicious sauce. A warm, crusty garlic bread is the ideal companion.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works beautifully. Its acidity complements the lemon in the sauce and balances the creamy texture.
Frequently Asked Questions
Cowboy Butter Chicken Linguine
Ingredients
Method
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 250ml of the starchy pasta water. Drain the pasta and set aside.
- Prepare the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with 1 tsp of salt and 1/2 tsp of black pepper.
- Cook the Chicken: Heat the olive oil in a large, deep frying pan or skillet over a medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Start the Sauce: Reduce the heat to medium-low. Add the cubed butter to the same pan. Once it has melted, add the minced garlic and chopped shallot. Sauté for 1-2 minutes until fragrant and softened, but be careful not to let the garlic burn.
- Build the Flavours: Stir in the Dijon mustard, red chilli flakes, and smoked paprika. Cook for another 30 seconds until everything is combined and aromatic.
- Add Liquids and Herbs: Pour in the lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the chopped parsley and chives, reserving a little of each for garnish.
- Make it Creamy: Slowly pour in the double cream, stirring continuously. I find that adding it gradually helps prevent the sauce from splitting. Let it simmer gently for 2-3 minutes until it begins to thicken slightly.
- Combine Everything: Return the cooked chicken to the pan. Add the drained linguine. Pour in about 60ml of the reserved pasta water. Toss everything together vigorously until the pasta is well-coated and the sauce has emulsified into a glossy, creamy coating. If it looks too thick, add another splash of pasta water until you reach your desired consistency.
- Serve Immediately: Divide the Cowboy Butter Chicken Linguine among four bowls. Garnish with the remaining fresh parsley, chives, and a generous grating of Parmesan cheese.
Notes
I hope you love this Cowboy Butter Chicken Linguine as much as we do in my house. It’s a truly satisfying pasta dinner that always gets compliments and feels like a special treat any night of the week. If you give it a try, please let me know how it turned out in the comments below. I love hearing from you!
Happy cooking,
Ashley
