Description
Cowboy Butter Chicken Pasta is a rich and flavorful weeknight meal featuring tender chicken thighs, a creamy buttery sauce infused with herbs and spices, and perfectly cooked linguine. Ready in just 25 minutes, this comforting dish combines spicy, tangy, and savory notes in one satisfying pasta dinner.
Ingredients
Units
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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 pasta
- 2 tsp salt
Chicken and Sauce
- 6 chicken thighs, skinless and boneless, cut into strips or bite-sized pieces
- 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 (red, yellow, orange mix)
- 4 cloves garlic, sliced
- 4 tbsp cowboy butter
- 1/2 cup (120ml) heavy cream (double cream)
- 4 tbsp freshly grated Parmesan cheese
- 2 tbsp finely chopped parsley
Instructions
- Make the cowboy butter: In a small bowl, combine the softened butter, Dijon mustard, minced garlic, parsley, chives, thyme leaves, sweet paprika, salt, red pepper flakes, and lemon juice and zest. Mix well until fully combined. Set aside or refrigerate until needed.
- Cook the pasta: Bring a large pot of salted water (2 tsp salt) to a boil. Add the linguine and cook according to package instructions until al dente. Reserve about ½ cup of pasta water before draining the pasta.
- Prepare the chicken: While the pasta cooks, season the chicken strips 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 and sear for about 4 minutes, stirring occasionally. The chicken does not need to be fully cooked at this stage.
- Cook vegetables and finish chicken: Reduce heat to medium. Add the diced shallots, sliced garlic, and bell peppers to the skillet. Cook, stirring frequently, until the vegetables soften and the chicken is cooked through, about 6 minutes, or until chicken reaches 165°F (75°C) internally.
- Add cowboy butter and pasta: Stir in 4 tablespoons of the prepared cowboy butter to the skillet. Add the drained linguine and toss well to combine everything in the buttery sauce. Add reserved pasta water as needed to loosen the sauce.
- Finish the sauce: Pour in the heavy cream, then add grated Parmesan and chopped parsley. Stir well to incorporate. Taste and adjust seasoning if necessary.
- Serve: Serve immediately with lemon wedges on the side and extra Parmesan cheese. Optionally, serve with garlic bread for a hearty comfort meal.
Notes
- Add more veggies to the sauce such as zucchini, fresh spinach, or cherry tomatoes for extra nutrition and flavor.
- Reserved pasta water helps create a silky sauce with velvety texture without using too much cream. Adjust amount based on desired sauce consistency.
- Ensure chicken is fully cooked by checking internal temperature with an instant-read thermometer; it should read 165°F (75°C).
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water if sauce has thickened.
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg
