Yeehaw – get ready for a pasta dish that brings the bold, buttery flavors of the Wild West right to your dinner table! Cowboy Butter Chicken Linguine is the perfect mix of creamy, zesty, and savory, all wrapped up in a comforting bowl of pasta. With juicy chicken, a rich cowboy butter sauce infused with garlic, lemon, Dijon mustard, and fresh herbs, this recipe is guaranteed to lasso your taste buds.

I first whipped this up on a whim after falling in love with the viral cowboy butter dipping sauce. After one bite, my family insisted it needed to become a full-on dinner – and thus, Cowboy Butter Chicken Linguine was born. It’s easy, packed with flavor, and fancy enough for guests, but simple enough for a Tuesday night.

Let’s dive into all the reasons this recipe is about to become your go-to weeknight star.

Why You'll Love This Cowboy Butter Chicken Linguine

Get ready to fall in love with your new favorite dinner recipe. Cowboy Butter Chicken Linguine is the perfect combo of comfort food and bold flavor, and it’s about to ride into your weekly rotation.

First off, it’s outrageously flavorful. The cowboy butter sauce is a zippy, buttery blend of garlic, Dijon mustard, lemon juice, smoked paprika, and herbs like parsley and thyme. It coats every strand of linguine and every bite of chicken with richness and tang.

It’s quick and weeknight-friendly. You can have this on the table in 30 minutes or less. It uses pantry staples and everyday ingredients, so no extra grocery runs needed.

It’s perfect for feeding a crowd. Whether you're serving the family or entertaining guests, this pasta makes enough to go around – and it reheats beautifully, too.

You can easily make it your own. Swap in shrimp instead of chicken, use gluten-free pasta, or spice it up with red pepper flakes. This dish is flexible enough for any craving.

Whether you're after something comforting or just looking to try something new, this pasta is the delicious twist on classic butter chicken you didn’t know you needed.

Ingredients Note

The secret to this dish is all in the cowboy butter sauce – it’s the kind of flavor you’ll want to put on everything. But let’s talk through each ingredient that brings this dish to life.

Chicken breast is our protein of choice here. I like to use boneless, skinless breasts, sliced into thin strips for quick and even cooking. If you prefer dark meat, chicken thighs work beautifully too – just make sure to trim the fat.

Linguine is the perfect pasta for soaking up all that buttery goodness. Its flat, wide shape helps catch the sauce in every bite. You could also use fettuccine or spaghetti if that’s what you have on hand.

Butter, garlic, and Dijon mustard form the core of the cowboy butter. The butter creates a luscious base, the garlic gives it bite, and the Dijon brings depth and a slight tang that cuts through the richness.

Fresh herbs like parsley and thyme make a huge difference. They brighten up the dish and balance the bold flavors. If you don’t have fresh on hand, dried can work – just reduce the quantity by half.

Lemon juice and smoked paprika add brightness and warmth. The lemon keeps the butter sauce from being too heavy, while the paprika adds a touch of smoky heat that makes the dish sing.

No fancy gadgets needed – just a large skillet for the chicken and sauce, a pot for the pasta, and a wooden spoon to stir things up.

How To Make This Cowboy Butter Chicken Linguine

Creating this flavor-packed pasta dish is easier than you might think. Here's how it all comes together, step by step.

Start by boiling a large pot of salted water and cooking your linguine until al dente. Drain and set aside, reserving a bit of pasta water for later if you want to loosen the sauce.

While the pasta cooks, slice your chicken into thin strips. Heat a large skillet over medium-high heat with a bit of oil. Add the chicken in a single layer, season with salt and pepper, and cook until golden and cooked through – about 4–5 minutes per side. Remove the chicken and set it aside.

In the same pan, reduce heat to medium and add butter – a generous amount. Let it melt and get slightly foamy before adding minced garlic. Sauté the garlic for about 1 minute, just until fragrant.

Next, stir in the Dijon mustard, lemon juice, and smoked paprika. Whisk everything together to create that signature cowboy butter sauce. At this point, you’ll want to taste and adjust – more lemon if it needs brightness, more mustard for extra tang.

Toss the cooked pasta into the skillet, followed by the chicken. Add the chopped parsley and thyme, and stir everything together until coated in sauce. If the sauce seems too thick, add a splash of reserved pasta water to help loosen it up and make it silky.

From start to finish, you’re looking at about 30 minutes – and you’ll know it’s ready when the sauce clings to the pasta and smells absolutely irresistible.

Storage Options

This dish holds up really well in the fridge, making it great for meal prep or next-day leftovers.

Store any leftover Cowboy Butter Chicken Linguine in an airtight container in the refrigerator for up to 3–4 days. Make sure it cools completely before storing to avoid condensation.

If you want to freeze it, I recommend freezing the chicken and sauce separately from the pasta. The sauce may need a quick whisk after thawing to bring it back together.

To reheat, use a skillet over medium heat with a splash of chicken broth or water to loosen the sauce. Microwave works too, but reheat in short bursts, stirring in between, to avoid overcooked pasta.

Variations and Substitutions

One of the best things about this recipe? It’s endlessly adaptable to whatever you’ve got on hand or in the mood for.

If you’re not a fan of chicken, try shrimp or even thinly sliced steak instead. Both cook up quickly and pair beautifully with the buttery sauce.

Want to make it vegetarian? Skip the meat and toss in sautéed mushrooms, zucchini, or roasted cauliflower. Add a bit of extra garlic and you won’t even miss the meat.

Spice lovers, feel free to add red pepper flakes or a splash of hot sauce to the cowboy butter for a little extra heat. Smoked chipotle powder would also be a great swap for paprika.

Need it gluten-free? Just use your favorite gluten-free linguine and double-check that your mustard is certified gluten-free as well.

Don't be afraid to get creative – the cowboy butter is a flavor base that plays well with almost anything. Let your taste buds lead the way!