Description
Buttery, spicy, and packed with flavor, this Cowboy Butter Chicken Pasta is a creamy, comforting dish perfect for a quick weeknight dinner. Featuring tender seared chicken thighs coated in a rich blend of herbs, spices, and cowboy butter sauce, combined with linguine pasta and finished with Parmesan and fresh parsley.
Ingredients
Units
Scale
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 of red pepper flakes
- 1/2 lemon, juice and zest
Pasta
- 12 oz pasta (linguine preferred) (340g)
- 2 tsp salt
Main Ingredients
- 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, orange) (150g)
- 4 cloves garlic, sliced
- 4 tbsp cowboy butter (or more to taste)
- 1/2 cup heavy cream (double cream) (120ml)
- 4 tbsp freshly grated Parmesan cheese
- 2 tbsp finely chopped parsley
Instructions
- Make the Cowboy Butter: Combine the softened butter, Dijon mustard, minced garlic, chopped parsley, chopped chives, thyme leaves, paprika, salt, red pepper flakes, lemon juice, and zest in a small bowl. Mix well and set aside. This can be prepared ahead and refrigerated.
- 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. Reserve some pasta water before draining.
- Prepare the Chicken: While the pasta cooks, cut the chicken thighs into strips or bite-sized pieces. Season with paprika, garlic powder, salt, and black pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear for about 4 minutes, until lightly browned but not fully cooked through.
- Sauté Vegetables: Reduce the heat slightly. Add diced shallots, sliced garlic, and bell peppers to the skillet with the chicken. Cook, stirring frequently, until the vegetables soften and the chicken is fully cooked through, about 4-6 more minutes.
- Add Cowboy Butter and Pasta: Stir in 4 tablespoons of the cowboy butter. Add the drained linguine to the skillet and toss to combine everything in the buttery sauce. Use reserved pasta water as needed to loosen the sauce.
- Finish the Sauce: Pour in the heavy cream, stir in freshly grated Parmesan and chopped parsley. Mix well and taste to adjust seasoning as desired.
- Serve: Serve immediately with lemon wedges on the side. Optionally garnish with extra Parmesan and accompany with garlic bread for a satisfying meal.
Notes
- Add extra vegetables like zucchini, fresh spinach, or cherry tomatoes for more color and nutrition.
- Reserved pasta water helps create a silky sauce without needing too much cream. Adjust quantity to your liking.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) using a thermometer. Cooking usually takes 8-10 minutes over medium heat.
- Store leftovers 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: 670 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 130 mg
