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Cowboy Butter Chicken Linguine

Cowboy butter chicken linguine with seared chicken strips and herb-spiced cowboy butter sauce that clings to every bite of linguine. Finished with red pepper flakes, lemon zest, and fresh parsley for a vivid, aromatic weeknight pasta dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken strips
  • 1.5 lb boneless skinless chicken breasts
  • Salt
  • pepper
  • Cajun seasoning
  • 2 tbsp olive oil
Linguine
  • 12 oz linguine Cooked; reserve 1 cup pasta water.
  • 1 cup pasta water Reserved from boiling linguine.
Cowboy butter sauce
  • 6 tbsp butter
  • 4 cloves garlic, 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
 

Season and sear the chicken
  1. Season the chicken strips with salt, pepper, and Cajun seasoning; cook in olive oil in a large skillet over high heat for 4-5 minutes until charred and cooked through, then remove.
Build the cowboy butter sauce
  1. Melt the butter in the same skillet over medium heat, then add the minced garlic and cook for 1 minute.
  2. Stir in the Dijon mustard, smoked paprika, red pepper flakes, and cayenne, then cook for 30 seconds.
  3. Add the fresh lemon juice, parsley, and chives, then toss to combine.
Coat the linguine and finish
  1. Toss the cooked linguine in the cowboy butter sauce with pasta water as needed until glossy and evenly coated, adding reserved pasta water gradually.
  2. Top with the seared chicken strips.
  3. Serve immediately.

Notes

For the most even sauce cling, reserve pasta water and add it a splash at a time until the linguine looks glossy. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat gently in a skillet with a tablespoon of water. Freezing isn’t recommended because the lemony butter sauce can break. For a dairy-light swap, use a plant-based butter that melts smoothly and keep the heat at medium so the emulsion stays creamy.