Description
Cowboy Butter Chicken Pasta is a flavorful, buttery, and spicy pasta dish featuring tender chicken thighs, a rich cowboy butter sauce, and creamy Parmesan sauce. Ready in under 30 minutes, it's a perfect weeknight dinner that combines delicious herbs, garlic, and citrus for an indulgent comfort meal.
Ingredients
Units
Scale
Cowboy Butter
- 1/2 cup (115g) unsalted butter softened
- 1 tbsp Dijon mustard
- 2 cloves garlic finely minced
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 2 tsp fresh thyme leaves
- 1 tsp sweet paprika
- 1 tsp salt
- pinch red pepper flakes
- 1/2 lemon juice and zest
Pasta
- 12 oz (340g) linguine
- 2 tsp salt
Chicken and Sauce
- 6 chicken thighs, skinless and boneless
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 large shallot, finely diced
- 1 cup (150g) sliced bell peppers (mix of red, yellow, and orange)
- 4 cloves garlic, sliced
- 4 tbsp cowboy butter (from above)
- 1/2 cup (120ml) heavy cream
- 4 tbsp Parmesan, freshly grated
- 2 tbsp parsley, finely chopped
Instructions
- Make the cowboy butter: In a small bowl, combine softened butter, Dijon mustard, minced garlic, chopped parsley, chives, fresh thyme, sweet paprika, salt, red pepper flakes, lemon juice, and zest. Mix well and set aside. This can be made in advance and stored in the fridge.
- Cook the pasta: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve some pasta water before draining.
- Prepare chicken: Cut chicken thighs into strips or bite-sized pieces. Season with paprika, garlic powder, salt, and black pepper.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Quickly sear the chicken pieces for about 4 minutes without cooking fully through.
- Cook vegetables and finish chicken: Reduce heat slightly. Add diced shallots, sliced garlic, and bell peppers to the skillet. Stir frequently and cook until vegetables soften and chicken is cooked through, about 4-6 minutes more.
- Add cowboy butter and pasta: Stir in 4 tablespoons of cowboy butter until melted. Add the drained linguine to the skillet and toss to coat in the buttery sauce. Add reserved pasta water as needed for sauciness.
- Finish sauce: Pour in heavy cream, add grated Parmesan and chopped parsley. Stir well to combine and heat through. Adjust seasoning to taste with salt and pepper.
- Serve: Serve immediately with lemon wedges, extra Parmesan, and optional garlic bread on the side for a complete meal.
Notes
- Add extra vegetables like zucchini, fresh spinach, or cherry tomatoes to the buttery sauce for added nutrition and flavor.
- Reserve pasta water to create a silky sauce; use as much or as little cream as preferred.
- Check chicken doneness with an instant read thermometer; internal temperature should reach 165°F (75°C).
- Chicken strips typically cook in 8-10 minutes over medium heat after searing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently with a splash of water.
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 140 mg
