Easy Cowboy Butter Chicken Linguine with Roasted Red Peppers

Easy cowboy butter chicken linguine with roasted red peppers is a bold, creamy pasta dish with a spicy, garlicky kick that always hits the spot. I toss tender linguine with juicy chicken, sweet roasted red peppers, and a rich cowboy butter sauce that’s loaded with herbs and heat. It’s a quick, flavorful dinner that feels indulgent but comes together fast.

Why You’ll Love This Recipe

I love this dish because it brings the best of both worlds—comforting pasta and punchy, zesty flavor. The cowboy butter adds layers of garlic, lemon, spice, and herbs that coat every bite. Roasted red peppers give it a touch of sweetness, and the creamy finish makes it irresistible. It’s a one-skillet wonder I turn to when I want a satisfying meal without a ton of work.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Linguine (or any long pasta)

• Boneless, skinless chicken breasts or thighs (sliced)

• Olive oil

• Salt and black pepper

• Paprika

• Garlic (minced)

• Roasted red peppers (jarred or homemade, sliced)

• Unsalted butter

• Lemon juice and zest

• Dijon mustard

• Crushed red pepper flakes

• Fresh parsley (chopped)

• Dried or fresh thyme

• Heavy cream or half-and-half (optional for creamier sauce)

• Grated parmesan (for topping)

Directions

1. I cook the linguine in salted boiling water according to package directions, then drain and set aside.

2. While the pasta cooks, I season the chicken with salt, pepper, and paprika.

3. In a large skillet, I heat olive oil over medium-high heat and sauté the chicken until golden and cooked through. I remove it and set it aside.

4. In the same skillet, I melt the butter and add garlic, red pepper flakes, lemon zest, and thyme. I cook until fragrant, then stir in Dijon mustard, lemon juice, and sliced roasted red peppers.

5. For extra creaminess, I stir in a splash of cream and let it simmer for 2–3 minutes.

6. I return the chicken to the skillet and toss in the cooked linguine, stirring everything to coat well.

7. I sprinkle with chopped parsley and grated parmesan before serving hot.

Servings and timing

This recipe serves 4–6 people. It takes about 15 minutes to prep and 20 minutes to cook.

Variations

Sometimes I use shrimp instead of chicken or add sautéed mushrooms and spinach for extra veggies. I’ve also tried it with fettuccine or pappardelle when I want something heartier. If I want it dairy-free, I skip the cream and finish with a bit more lemon juice and olive oil.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet with a splash of water or cream to loosen the sauce, or microwave in short bursts. I don’t recommend freezing it, as the sauce texture may change.

FAQs

What is cowboy butter?

It’s a compound butter packed with garlic, lemon, herbs, mustard, and a little heat. I melt it into the sauce for bold, layered flavor.

Can I use jarred roasted red peppers?

Yes, they work perfectly and save time. I slice them thinly before adding to the sauce.

Is this dish spicy?

It has a mild to moderate kick from the red pepper flakes. I adjust the amount based on how much heat I want.

Can I make it ahead?

Yes, I cook everything and store it in the fridge. I reheat gently with a splash of liquid to keep the pasta creamy and smooth.

What can I serve with this?

I love it with garlic bread, a green salad, or roasted veggies. It also pairs well with a crisp lemonade or iced tea to balance the richness.

Conclusion

Easy cowboy butter chicken linguine with roasted red peppers is a flavorful, satisfying pasta that never fails to impress. I love how the spicy, buttery sauce clings to every strand of linguine, and how quick it is to pull together. It’s comfort food with a bold twist—perfect for busy nights when I still want something special.