Description
This Cowboy Butter Chicken Pasta is a creamy, flavorful dish combining tender chicken thighs with a rich, herb-infused cowboy butter sauce tossed with linguine pasta. It’s a quick and comforting meal perfect for weeknight dinners, featuring a blend of fresh herbs, paprika, garlic, and a creamy Parmesan finish.
Ingredients
Cowboy Butter
- ½ 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
- ½ lemon, juice and zest
Pasta & Protein
- 12 oz (340g) linguine pasta
- 2 tsp salt (for pasta water)
- 6 skinless, boneless chicken thighs
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp olive oil (or as needed)
Vegetables & Sauce
- 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), or more to taste
- ½ cup (120ml) heavy cream (double cream)
- 4 tbsp Parmesan cheese, freshly grated
- 2 tbsp parsley, finely chopped
Instructions
- Make the cowboy butter: In a small bowl, combine softened butter with Dijon mustard, minced garlic, chopped parsley, chives, thyme leaves, sweet paprika, salt, red pepper flakes, and lemon juice and zest. Mix well and set aside. This can be prepared in advance and refrigerated until needed; only about half will be used in the pasta.
- 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 the pasta.
- Prep the chicken: While pasta cooks, cut chicken thighs into strips or bite-sized pieces. Season with paprika, garlic powder, salt, and black pepper evenly.
- Sear the chicken: Heat olive oil in a large skillet or chef’s pan over medium-high heat. Quickly sear the chicken for about 4 minutes, until lightly browned but not fully cooked through.
- Sauté vegetables and finish cooking chicken: Reduce heat slightly. Add diced shallots, sliced garlic, and bell peppers to the pan. Stir frequently and cook until vegetables soften and chicken is cooked through, about 5-7 minutes.
- Add cowboy butter and pasta: Stir in 4 tablespoons of the prepared cowboy butter into the skillet. Add the cooked linguine and toss to combine the pasta with the buttery sauce evenly.
- Finish the sauce: Pour in the heavy cream, add grated Parmesan cheese, and sprinkle chopped parsley. Stir well to combine all ingredients. Taste and adjust seasoning as desired.
- Serve: Serve the pasta immediately with lemon wedges on the side. Optionally, add extra Parmesan cheese and garlic bread for a comforting meal experience.
Notes
- Cowboy butter can be made ahead and refrigerated for up to 3 days.
- Save some pasta water to adjust sauce consistency if needed.
- Use skinless, boneless chicken thighs for best tenderness and flavor.
- Bell peppers can be substituted with any colorful sweet peppers or omitted as preferred.
- For a lighter version, substitute heavy cream with half-and-half or a lighter cream option.
- Serving with garlic bread enhances the comfort food vibe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
