This Cowboy Butter Chicken Linguine is a rich, savory pasta with tender chicken pieces tossed in a buttery, garlicky lemon sauce with a touch of Dijon and herbs. It’s creamy without being heavy, with bright lemon notes and a buttery mouthfeel that makes every forkful comforting.
Top reasons to make it: it’s quick on busy nights, uses a few simple ingredients, and feels a bit fancy while staying family-friendly. This dish will make your kitchen smell like heaven on a rainy day.
Why You’ll Love This Recipe
- Ready in about 25–30 minutes perfect for busy evenings.
- Uses pantry and fridge staples you likely already have.
- Pairs well with a simple dessert or snack like 4-ingredient peanut butter cookies.
- Easy to tweak for diet needs swap pasta or butter as needed.
Ingredients of Cowboy Butter Chicken Linguine
- 12 oz linguine pasta
- 1 lb chicken breast, diced
- 4 tbsp butter, divided (see notes for swaps)
- 4 cloves garlic, minced
- 2 tbsp Dijon mustard
- 1 lemon, juiced
- 1 tsp dried herbs (e.g., parsley, basil, or thyme)
- Salt and pepper to taste
Step-by-Step Instructions of Cowboy Butter Chicken Linguine
- Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Drain and set aside.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Season the diced chicken with salt and pepper.
- Sear the chicken in the hot skillet until golden and cooked through, about 4–6 minutes. Remove chicken and set aside.
- Lower heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Melt and add the minced garlic, cooking until fragrant (about 30–45 seconds).
- Stir in the Dijon mustard and lemon juice, scraping up any browned bits from the pan. Add the dried herbs and season with salt and pepper.
- Return the chicken to the skillet and toss to coat in the sauce. Heat for 1–2 minutes to meld flavors.
- Add the drained linguine to the skillet and toss well so the pasta is evenly coated with the cowboy butter sauce. Taste and adjust seasoning.
- Serve hot, optionally garnished with extra herbs or a squeeze of lemon.
Tips for Success
- Don’t overcook the pasta stop at al dente so it keeps a good bite after tossing with sauce.
- Use room-temperature butter for faster melting and smoother sauce.
- Zest the lemon before juicing for extra citrus aroma if you like a brighter flavor.
Substitutions & Variations of Cowboy Butter Chicken Linguine
To Make It Vegan/Gluten-Free:
- Use gluten-free linguine and swap chicken for firm tofu or large mushrooms.
- Replace butter with vegan butter or olive oil and use a dairy-free mustard if needed.
Variations:
- Add a splash of cream or a handful of grated Parmesan for a richer sauce.
- Toss in spinach or sun-dried tomatoes for color and extra flavor.
- Add red pepper flakes or smoked paprika for a little kick.
Storage Instructions of Cowboy Butter Chicken Linguine
Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
Freezer: It’s best to freeze the sauce and chicken separately from the pasta. Freeze sauce/chicken in a freezer-safe container for up to 2 months; thaw overnight and reheat, then toss with freshly cooked pasta.
Make-Ahead: Dice the chicken and mince the garlic a day ahead. Cook pasta just before serving to keep texture fresh.
Frequently Asked Questions (FAQ) of Cowboy Butter Chicken Linguine
Can I use thighs instead of breasts?
Yes boneless, skinless thighs work well and stay juicy. Adjust cook time slightly until done.
Will this sauce separate if I reheat it?
If reheating causes the sauce to thicken, add a splash of water, chicken broth, or milk and reheat gently while stirring to bring it back together.
Can I make this dairy-free?
Yes swap the butter for vegan butter or olive oil and follow the rest of the recipe the same way.
Final Thoughts
Cowboy Butter Chicken Linguine is a quick, tasty dinner that feels special without a lot of fuss. It combines butter, garlic, lemon, and Dijon for a simple sauce that clings to every strand of linguine and every bite of chicken. Try it tonight, and if you enjoyed it, please leave a comment and a star rating so others can find this easy favorite.
Print
Cowboy Butter Chicken Linguine
A rich and savory pasta with tender chicken pieces tossed in a buttery, garlicky lemon sauce. Quick and perfect for busy evenings.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 12 oz linguine pasta
- 1 lb chicken breast, diced
- 4 tbsp butter, divided
- 4 cloves garlic, minced
- 2 tbsp Dijon mustard
- 1 lemon, juiced
- 1 tsp dried herbs (e.g., parsley, basil, or thyme)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Drain and set aside.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Sear the chicken until golden and cooked through, about 4–6 minutes. Remove chicken and set aside.
- Lower heat to medium and add the remaining 2 tablespoons of butter to the skillet. Melt and add the minced garlic, cooking until fragrant (about 30–45 seconds).
- Stir in the Dijon mustard and lemon juice, scraping up any browned bits from the pan. Add the dried herbs and season with salt and pepper.
- Return the chicken to the skillet and toss to coat in the sauce. Heat for 1–2 minutes to meld flavors.
- Add the drained linguine to the skillet and toss well to coat the pasta with the cowboy butter sauce. Taste and adjust seasoning.
- Serve hot, optionally garnished with extra herbs or a squeeze of lemon.
Notes
Use room-temperature butter for faster melting. Optionally, add red pepper flakes for a kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian