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Cowboy Butter Chicken Linguine

Cowboy butter chicken linguine with linguine coated in a bold, herb-spiced butter sauce. Sear-styled chicken strips and a glistening garlic-Dijon butter base with red pepper flakes, lemon zest, and fresh parsley make a vivid weeknight pasta dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
salt
  • Salt To taste.
pepper
  • pepper To taste.
cajun seasoning
  • Cajun seasoning To taste.
olive oil
  • 2 tbsp olive oil
linguine
  • 12 oz linguine Cooked; reserve 1 cup pasta water.
butter
  • 6 tbsp butter
garlic
  • 4 garlic cloves Minced.
dijon mustard
  • 1 tbsp Dijon mustard
smoked paprika
  • 1 tsp smoked paprika
red pepper flakes
  • 0.5 tsp red pepper flakes
cayenne pepper
  • 0.25 tsp cayenne pepper
lemon juice
  • 2 tbsp fresh lemon juice
parsley
  • 1 tbsp fresh parsley Chopped.
chives
  • 1 tbsp fresh chives Chopped.
pasta water
  • 1 cup reserved pasta water Add as needed to loosen sauce.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season chicken strips with salt, pepper, and Cajun seasoning. Pat so spices cling, then preheat a large skillet over high heat with olive oil.
  2. Add chicken to the skillet and cook for 4-5 minutes until charred and cooked through. Spread strips in a single layer and flip once for even browning, then remove.
Make the cowboy butter sauce
  1. Melt butter in the same skillet over medium heat. Swirl until fully melted and starting to foam.
  2. Add minced garlic and cook for 1 minute. Stir constantly until fragrant, without browning.
  3. Stir in Dijon mustard, smoked paprika, red pepper flakes, and cayenne. Cook for 30 seconds to bloom the spices.
  4. Add fresh lemon juice, parsley, and chives. Toss until herbs are bright and the sauce looks glossy.
Coat the pasta and finish
  1. Add cooked linguine to the skillet and toss with cowboy butter sauce. Loosen with reserved pasta water as needed until every strand is lightly coated.
  2. Top with seared chicken strips. Arrange them over the pasta so the charred edges stay visible.
  3. Serve immediately. Plate while the sauce is hot and glistening.

Notes

Pro tip: reserve pasta water before draining so you can adjust the sauce to a silky coating instead of a greasy film. Store leftovers in the fridge up to 3 days in an airtight container; reheat gently with a splash of water or pasta water. Freezer: no, because the butter sauce can break after thawing. For a lower-carb swap, use zucchini noodles or a short-cut pasta alternative and toss the same sauce over it.