It's Friday night in Austin, Texas, and after a long week, I am absolutely not in the mood for a complicated meal (or a mountain of dishes). This is when I turn to my "back pocket" pasta recipes, and this Cowboy Butter Chicken Linguine is at the very top of the list. It's a 30-minute, one-pan (mostly!) meal that tastes like it came from a fancy Italian restaurant. It's unbelievably creamy, zesty, and packed with garlic-parmesan flavour. It's the perfect, indulgent "welcome to the weekend" dinner.
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My non-negotiable tip: You must reserve at least a half-cup of that starchy pasta water! I've tested this with both chicken broth and pasta water, and the pasta water is the secret. The starches in the water help the cream, butter, and parmesan emulsify into a perfectly glossy sauce that clings to every single strand of linguine, rather than just pooling at the bottom of the pan.
A Restaurant-Quality, 30-Minute Meal
The name "Cowboy Butter" usually refers to a zesty, herby butter dip for steak, but I've found that when you take those core flavours-garlic, Dijon, paprika, lemon, and herbs-and build them into a cream sauce, you get magic. This sauce is bright, savory, and has just enough of a kick from the red pepper to keep things interesting. By cooking the chicken first and then making the entire sauce in the same skillet, you capture all those delicious, browned bits for a rich, complex flavour in record time.
Why You'll Love This Recipe
- Ready in 30 Minutes: This is the definition of a fast, impressive weeknight dinner.
- One-Pan Wonder: The chicken and sauce cook in the same skillet, meaning flavour is maximized and cleanup is minimal.
- Incredibly Creamy & Zesty: It's the perfect balance of a rich, creamy parmesan sauce and a bright, zesty "kick" from the lemon and Dijon.
- Restaurant-Quality: This is the kind of satisfying, gourmet-tasting pasta dish that's perfect for serving to guests (or just treating yourself!).
Ingredients
Here's what you'll need for this quick and easy pasta. For the full list with precise measurements, see the recipe card at the end of the post!
For the Pasta & Chicken
- Linguine Pasta: 12 ounces of your favourite brand.
- Chicken: 1 lb of boneless, skinless chicken breasts, cut into bite-sized pieces.
- Olive Oil: A good extra-virgin olive oil.
For the Cowboy Butter Sauce
- Butter: Unsalted butter is the base of this rich sauce.
- Aromatics: 4 cloves of freshly minced garlic.
- Spices: Sweet paprika (or smoked paprika, if you like!) and red pepper flakes for an optional kick.
- Flavour Base: Dijon mustard, fresh lemon juice, and lemon zest.
- Liquids: Low-sodium chicken broth or (even better) the reserved pasta water.
- Cream: Full-fat heavy cream is what makes this so luscious.
- Cheese: A good Parmigiano-Reggiano (Parmesan cheese), grated from the block.
- Herbs: Fresh flat-leaf parsley, finely chopped.
- Seasoning: Kosher salt and freshly ground black pepper.
How to Make Cowboy Butter Chicken Linguine
This is a fast-moving recipe, so I highly recommend having all your ingredients (sauce components measured, garlic minced, etc.) prepped and ready before you start cooking.
Step 1: Cook the Pasta
First, bring a large pot of heavily salted water to a boil. Add the linguine and cook according to the package directions until al dente (tender but still with a firm bite). Just before draining, reserve at least ½ cup of the starchy pasta water. Drain the pasta.
Step 2: Cook the Chicken
While the pasta is boiling, heat the olive oil in a 12-inch cast-iron skillet (or any large, heavy-bottomed skillet) over medium-high heat. Pat the chicken pieces dry and season them well with salt and pepper. Add the chicken to the hot, shimmering oil in a single layer. Let it cook, undisturbed, for 3-4 minutes to get a deep golden-brown sear. Sauté for another 2-3 minutes, stirring, until cooked through. Remove the chicken from the skillet and set it aside on a plate.
Step 3: Prepare the Cowboy Butter Sauce
In the same skillet (don't wipe it out!), melt the butter over medium heat. Add the minced garlic, paprika, and red pepper flakes. Sauté, stirring constantly, for about 1 minute until the garlic is sizzling and incredibly fragrant. Be careful not to let the garlic brown or it will turn bitter.
Stir in the Dijon mustard, lemon juice, and lemon zest. Pour in the chicken broth (or your reserved pasta water). Bring the mixture to a gentle simmer, using your wooden spoon to scrape up any of those delicious browned bits (fond) from the bottom of the pan.
Step 4: Combine Everything
Pour in the heavy cream and half of the chopped parsley. Stir gently and let the sauce simmer for another 2 minutes until it begins to thicken slightly.
Return the cooked chicken (and any of its juices) to the pan. Add the cooked linguine and the grated parmesan cheese. Toss everything together to coat the pasta and chicken in the glossy sauce. If the sauce seems too thick, add a splash of your reserved pasta water, one tablespoon at a time, until it loosens into a perfect, clinging consistency.
Taste and adjust the seasoning with salt and pepper as needed. Garnish with the remaining fresh parsley and extra parmesan, and serve immediately!
Common Mistakes to Avoid
- Boiling the Cream Sauce: Never let a cream sauce come to a rapid boil. This can cause the cream to "break" or separate, resulting in a grainy, oily texture. Keep it at a gentle, confident simmer.
- Forgetting to Salt the Pasta Water: This is your only chance to season the pasta itself. If you start with bland pasta, your final dish will be bland. The water should taste lightly salty.
- Overcooking the Chicken: Boneless chicken breast cooks fast! Searing it hard and then removing it from the pan while you make the sauce ensures it stays tender and juicy when you add it back at the end.
Tips and Tricks for Success
- Mise en Place: This recipe moves fast! Have your garlic minced, lemon zested, and sauce ingredients measured before you start cooking the chicken.
- Pasta Water is Key: I'll say it again-that starchy pasta water is liquid gold. It's the secret to a restaurant-quality sauce that perfectly emulsifies and clings to the pasta.
- Don't Burn the Garlic: Garlic goes from fragrant to bitter in about 10 seconds. Sauté it in the butter over medium (not high) heat and be ready to add your liquids (broth/water) immediately.
- Room Temperature Cream: Using heavy cream that's at room temperature (or at least not ice-cold) also helps prevent the sauce from "breaking" or seizing when it hits the hot pan.
Variations
This recipe is a wonderful base for customization!
- Make it Spicy: Double the red pepper flakes or add a finely minced jalapeño with the garlic.
- Add Veggies: Sauté 1 cup of chopped mushrooms after the chicken, or wilt in 3-4 cups of fresh baby spinach at the very end with the pasta.
- Different Protein: This sauce is fantastic with seared shrimp (add them in the last step, they cook in 2-3 mins) or sliced smoked sausage.
- Make it Lighter: You can substitute half-and-half for the heavy cream, but the sauce will be thinner and less rich.
How to Serve
This is a rich, satisfying main course all on its own.
- Serve it hot, straight from the skillet, in shallow pasta bowls.
- It's absolutely essential to have some crusty bread or garlic bread on the side for mopping up every last drop of that incredible sauce.
- A simple side salad with a sharp lemon vinaigrette is a perfect, fresh contrast.
Make Ahead and Storage
This dish is best enjoyed fresh, as cream-based pasta sauces can separate when reheated.
- Make Ahead: You can prep all the ingredients in advance: chop the chicken, mince the garlic, zest the lemon, and mix the sauce ingredients (broth, mustard, etc.) in a jar. This turns the recipe into a 15-minute assembly job.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to reheat is in a skillet over low heat. Add the pasta to the pan with a splash of milk or chicken broth and stir gently until it's warmed through and the sauce becomes creamy again. (Microwaving can cause the cream and butter to separate and become oily).
Recipe Notes / What I Learned
"Cowboy Butter" is traditionally a melted butter dip for steak, loaded with herbs, garlic, lemon, and mustard. When I first tested this recipe, I realized that those exact same ingredients (which are bold and zesty) are the perfect base for a rich pasta sauce. By adding chicken broth (or pasta water) and heavy cream, the "dip" transforms into the most incredible, glossy, full-flavoured sauce that's unlike any traditional Alfredo or carbonara. It's my favorite new way to make a 30-minute pasta.
Nutrition Snapshot
Estimated Nutrition Per Serving (¼ of recipe): ~680 calories · 45g protein · 52g carbs · 32g fat (This is an approximation and can vary based on the specific brands of ingredients used.)
Irresistibly Easy Cowboy Butter Chicken Linguine
Equipment
- Large pot (for pasta)
- Large skillet
Ingredients
Group: Ingredients
- 1 pound boneless, skinless chicken breasts cut into pieces
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ cup fresh parsley chopped, divided
- ½ cup chicken broth or reserved pasta water
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Boil the linguine according to the package directions in salted water. Don't forget to reserve ½ cup of the pasta water before draining, then set the pasta aside
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper before cooking for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.
- Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape any browned bits from the bottom of the pan while gently simmering.
- Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
- Return the chicken to the pan, add the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adding reserved pasta water as needed to adjust the sauce's consistency.
- Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately to enjoy the delightful flavors!
Nutrition
FAQs
Can I use chicken thighs instead of breasts?
Yes, absolutely! Boneless, skinless chicken thighs would be even juicier. Just chop them into bite-sized pieces; they may need an extra 2-3 minutes of cooking time to brown and cook through.
Can I make this gluten-free?
Easily! Just use your favourite brand of gluten-free linguine or other long pasta. The rest of the ingredients are naturally gluten-free.
What is a good substitute for heavy cream?
For the richest sauce, there's no perfect substitute. However, you can use half-and-half; the sauce will just be a bit thinner. Evaporated milk can also work in a pinch.
What can I use if I don't have chicken broth?
Reserved pasta water is the best substitute (and my preferred liquid anyway!). If you forget, vegetable broth or even just plain water will also work.
