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Cowboy Butter Chicken Linguine
Ben Carraoli

Cowboy Butter Chicken Linguine

Cowboy Butter Chicken Linguine is rich, creamy, and full of bold flavors with just the right amount of spice. It's made with juicy chicken strips, a buttery garlic sauce, and a touch of Dijon mustard for a kick. This comforting pasta dish is perfect for weeknight meals or when you want to impress guests without too much effort. Let’s dive into the buttery magic of this delicious pasta dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 620
Ingredients Method

Ingredients
  

  • 1 lb linguine pasta – Use high-quality pasta for better texture and flavor. Cook it al dente for the best bite.
  • 2 tbsp olive oil – Helps sear the chicken to golden perfection and adds a rich base.
  • 1 lb chicken breasts sliced into strips – Use boneless, skinless breasts for quicker cooking and tender results.
  • Salt and pepper to taste – Essential for seasoning the chicken and enhancing the overall flavor.
  • 4 tbsp unsalted butter – Forms the base of the cowboy butter sauce rich and silky.
  • 3 cloves garlic minced – Adds depth and aroma to the buttery sauce. Use fresh garlic, not jarred.
  • 1/2 cup chicken broth – Helps deglaze the skillet and adds savory flavor to the sauce.
  • 1/2 cup heavy cream – Makes the sauce rich and velvety. Avoid substitutes for best results.
  • 1 tsp Dijon mustard – Gives a tangy spicy kick and balances the creaminess.
  • 1/4 tsp red pepper flakes optional – Adds heat. Adjust or skip depending on spice preference.
  • 1/2 cup grated Parmesan cheese – Use freshly grated for maximum flavor and smooth melting.
  • Fresh parsley for garnish – Adds a pop of color and fresh flavor to finish the dish.

Method
 

  1. Start by preparing your ingredients ahead of time. Slice the chicken breasts into strips, mince the garlic, and grate the Parmesan cheese fresh for the best results. Fill a large pot with water and bring it to a boil for your pasta. While the pasta cooks, you’ll build the sauce in a skillet for a seamless cooking process. Timing is key to getting everything hot and ready to serve.
  2. Begin by cooking the linguine in a large pot of salted water until it’s al dente, following the package instructions. Once done, drain and set it aside, but don’t rinse it—this helps the sauce stick better. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then cook for 6-8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant. Add in the chicken broth, heavy cream, Dijon mustard, and red pepper flakes (if using). Let the mixture simmer for 2-3 minutes, stirring often until slightly thickened. This forms a flavorful cowboy butter base that ties everything together.
  4. Return the cooked chicken to the skillet along with the drained linguine. Toss gently to combine everything and coat the pasta in the sauce. Sprinkle the freshly grated Parmesan cheese over the top and stir until melted and smooth. Garnish with chopped fresh parsley for a touch of color and freshness. Serve warm and enjoy the bold, buttery flavors in every bite.