Description
Cowboy Butter Chicken Pasta is a buttery, spicy, and flavorful weeknight dinner ready in under 30 minutes. This dish combines tender chicken thighs, a savory herb-infused cowboy butter sauce, creamy Parmesan cheese, and perfectly cooked linguine for a comforting and satisfying meal.
Ingredients
Units
Scale
For the Cowboy Butter
- 1/2 cup unsalted butter softened (115g)
- 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
For the Pasta
- 12 oz pasta (linguine) (340g)
- 2 tsp salt
For the Chicken and Vegetables
- 6 skinless, boneless chicken thighs
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp olive oil (or as needed)
- 1 large shallot finely diced
- 1 cup sliced bell peppers (mix of red, yellow, and orange) (150g)
- 4 cloves garlic sliced
- 4 tbsp cowboy butter (from above), or more to taste
- 1/2 cup heavy cream (120ml)
- 4 tbsp freshly grated Parmesan cheese
- 2 tbsp finely chopped parsley
Instructions
- Make the Cowboy Butter: In a small bowl, combine the softened unsalted butter, Dijon mustard, minced garlic, chopped parsley, chopped chives, fresh thyme leaves, sweet paprika, salt, red pepper flakes, and lemon juice and zest. Mix thoroughly and set aside. This can be made in advance and refrigerated until needed.
- Cook the Pasta: Bring a large pot of salted water to a boil and add the linguine. Cook according to package instructions until al dente. Reserve some pasta water before draining the pasta.
- Prepare the Chicken: While the pasta cooks, cut the chicken thighs into strips or bite-sized pieces. Season them with paprika, garlic powder, salt, and black pepper.
- Sear the Chicken: Heat olive oil in a large skillet or chef's pan over medium-high heat. Add the chicken pieces and sear quickly for about 4 minutes, not fully cooking through.
- Cook Vegetables and Finish Chicken: Reduce heat slightly to medium. Add diced shallots, sliced garlic, and bell peppers to the skillet. Stir frequently and cook until the chicken is cooked through and the vegetables are soft, roughly 6-7 minutes.
- Add Cowboy Butter and Pasta: Stir in 4 tablespoons of cowboy butter, then add the cooked linguine to the skillet. Toss to combine everything evenly in the buttery sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
- Finish with Cream and Cheese: Add the heavy cream, grated Parmesan, and chopped parsley to the skillet. Stir well to combine all ingredients. Taste and adjust the seasoning as necessary.
- Serve: Serve the Cowboy Butter Chicken Pasta immediately with lemon wedges on the side and extra Parmesan cheese. Garlic bread pairs well for a hearty meal.
Notes
- Additional vegetables such as zucchini, fresh spinach, or cherry tomatoes can be added to the cowboy butter sauce for extra flavor and nutrition.
- Use reserved pasta water to achieve a silky, velvety sauce without adding too much cream.
- The chicken is fully cooked when the internal temperature reaches 165°F (75°C), which usually takes 8-10 minutes over medium heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to restore sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 1100 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 130 mg
