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Cowboy Butter Chicken Linguine

Cowboy butter chicken linguine is an easy weeknight pasta dinner with seared chicken strips and a bold herb-spiced cowboy butter sauce. Linguine is tossed until glossy, using reserved pasta water to create a vivid coating with lemon zest and red pepper heat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • 0.25 Salt Season to taste.
  • 0.25 pepper Season to taste.
  • 0.25 Cajun seasoning Season to taste.
  • 2 tbsp olive oil For searing the chicken.
Pasta
  • 12 oz linguine Cooked; reserve 1 cup pasta water.
  • 1 cup pasta water Reserved from cooking the linguine.
Cowboy butter sauce
  • 6 tbsp butter For the sauce.
  • 4 garlic Cloves, minced.
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 0.25 tsp cayenne pepper
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh parsley Chopped.
  • 1 tbsp fresh chives Chopped.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken strips with salt, pepper, and Cajun seasoning to taste. Heat olive oil in a large cast iron skillet over high heat and sear the chicken for 4-5 minutes, until charred and cooked through, then remove.
Make the cowboy butter sauce
  1. Melt the butter in the same skillet over medium heat. Add the minced garlic and cook for 1 minute.
  2. Stir in Dijon mustard, smoked paprika, red pepper flakes, and cayenne pepper, then cook for 30 seconds.
  3. Add fresh lemon juice, chopped parsley, and chopped chives, then stir to combine.
Toss and serve
  1. Add the cooked linguine to the skillet and toss with the cowboy butter sauce, adding reserved pasta water as needed for a glossy coating. Top with the seared chicken strips.
  2. Serve immediately while the sauce clings to the pasta and the chicken is hot.

Notes

Pro tip: Toss the linguine off heat if the sauce thickens too much—add pasta water a splash at a time to keep it silky. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet with a few tablespoons of water. Freezing isn’t recommended for best texture. For a lighter swap, use olive oil instead of some of the butter (start with 4 tbsp butter) while keeping the lemon juice and herbs the same for flavor.