Cowboy Butter Chicken Pasta
This Cowboy Butter Chicken Pasta is a creamy, comforting weeknight dinner with a bold twist! Tender seared chicken, al dente linguine, and a velvety cowboy butter sauce made with garlic, Dijon mustard, lemon juice, and Parmesan. It’s cozy, satisfying, and ready to impress in under 45 minutes!
Ingredients
- 2 boneless skinless chicken breasts, cubed (about 12 oz)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional
- Salt and black pepper to taste
- 8 oz linguine pasta
- Salted water for boiling
- ¼ cup reserved pasta water
- For the Cowboy Butter Sauce
- ½ cup 1 stick unsalted butter, softened
- 2 garlic cloves minced
- ¼ cup chicken broth
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh parsley chopped
- ½ tsp crushed red pepper flakes optional
Instructions
- Bring a large pot of salted water to boil.
- Cook linguine until al dente, about 9–11 minutes.
- Reserve ¼ cup pasta water, drain, and toss pasta lightly with olive oil to prevent sticking. Set aside.
- In a bowl, mix garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper.
- Toss chicken cubes to coat evenly.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- See full steps with tips & photos → https://wimpysdiner.net/cowboy-butter-chicken-pasta/
Notes
• Don’t overcook the cream sauce—keep the heat low to avoid curdling.
• You can prep the chicken and seasoning mix in advance for quicker cooking.
• Great with shrimp or mushrooms instead of chicken!