Description
Cowboy Butter Chicken Pasta is a rich and flavorful weeknight meal featuring tender chicken thighs coated in a spicy, herby butter sauce, combined with linguine pasta and finished with cream and Parmesan for ultimate comfort food vibes. Ready in just 25 minutes, it's perfect for a quick yet indulgent dinner.
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 pasta
- 2 tsp salt
Chicken and Veggies
- 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 (red, yellow and orange mix)
- 4 cloves garlic, sliced
Finishing Ingredients
- 4 tbsp cowboy butter
- 1/2 cup (120ml) heavy cream
- 4 tbsp Parmesan, freshly grated
- 2 tbsp parsley, finely chopped
Instructions
- Make the cowboy butter: Combine softened butter, Dijon mustard, minced garlic, chopped parsley, chives, thyme leaves, sweet paprika, salt, red pepper flakes, and lemon juice and zest in a small bowl. Mix well and set aside. This can be made in advance and refrigerated. Use about half of the butter for the pasta.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 9-11 minutes. Reserve some pasta water before draining.
- Prepare the chicken: While pasta cooks, cut chicken thighs into bite-sized strips. Season with paprika, garlic powder, salt, and black pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken strips and sear quickly for about 4 minutes until partially cooked but not fully done.
- Sauté vegetables and finish cooking chicken: Lower heat to medium. Add diced shallot, sliced garlic, and bell peppers to the skillet. Cook, stirring frequently, until vegetables soften and chicken is cooked through, about 5-6 minutes more. Chicken should reach internal temperature of 165°F (75°C).
- Add cowboy butter and pasta: Stir in 4 tablespoons of cowboy butter to the skillet. Add the cooked linguine and toss to coat everything in the buttery sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
- Finish with cream and cheese: Pour in heavy cream, add grated Parmesan and chopped parsley. Stir well to combine and heat through. Taste and adjust seasoning with salt or pepper if needed.
- Serve: Immediately plate the pasta and chicken, serve with lemon wedges on the side and extra Parmesan cheese. Optionally serve with garlic bread for a complete meal.
Notes
- You can add extra veggies like zucchini, fresh spinach, or cherry tomatoes for additional flavor and nutrition.
- Use reserved pasta water to adjust sauce consistency without adding too much cream, for a silky texture.
- Ensure chicken is cooked to 165°F (75°C) internal temperature using a meat thermometer for safety and juiciness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or cream to retain sauce texture.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
