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Plate of Cowboy Butter Chicken Linguine topped with fresh herbs and spices.

Cowboy Butter Chicken Linguine

A fast and comforting weeknight meal featuring linguine coated in a rich butter and Dijon sauce, complemented by tender chicken and fresh herbs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz linguine Use a good brand for firm texture. Stir occasionally so it does not stick.
Chicken
  • 2 cups cooked and sliced chicken Rotisserie chicken makes this a time saver. Slice or shred into bite-sized pieces.
Sauce
  • 1/2 cup unsalted butter Unsalted gives you control over seasoning. Use high quality butter for best flavor.
  • 4 cloves garlic, minced Mince finely so it melts into the sauce.
  • 2 tbsp Dijon mustard Dijon adds tang and depth.
  • 1 medium lemon, juiced Fresh lemon brightens the sauce. Add more if you want extra zing.
  • 1/4 cup fresh herbs (parsley and thyme), chopped Fresh herbs lift the dish.
  • Salt to taste Add in small amounts and taste as you go.
  • Pepper to taste Freshly ground black pepper gives warmth.

Method
 

Cooking the Pasta and Sauce
  1. Cook the linguine according to package instructions, then drain.
  2. In a large pan, melt the butter over medium heat.
  3. Add the minced garlic and sauté until fragrant.
  4. Stir in the Dijon mustard and lemon juice, mixing well.
  5. Add the cooked chicken and let it warm through.
  6. Toss in the cooked linguine and fresh herbs.
  7. Season with salt and pepper to taste, and serve immediately.

Notes

Serve on a warm platter for a family-style meal. Parmesan can be added for added creaminess. Leftovers can be stored in the fridge for up to 3 days.