Description
This Cowboy Butter Chicken Pasta is a buttery, spicy, and flavor-packed dish perfect for a weeknight dinner. Ready in just 25 minutes, it features tender chicken thighs, vibrant bell peppers, and a creamy parmesan sauce infused with a homemade cowboy butter blend.
Ingredients
Scale
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
- 12 oz (340g) linguine pasta
- 2 tsp salt (for pasta water)
Pasta Dish
- 6 skinless, boneless chicken thighs
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 large shallot finely diced
- 1 cup (150g) mixed sliced bell peppers (red, yellow, orange)
- 4 cloves garlic sliced
- 4 tbsp cowboy butter (from above)
- ½ cup (120ml) heavy 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, chopped parsley, chives, thyme leaves, sweet paprika, salt, red pepper flakes, and lemon juice and zest. Mix well and set aside or refrigerate until needed. You will use about half for the pasta.
- Prepare the Pasta: Bring a large pot of water to a boil and add 2 tsp salt. Cook the linguine pasta according to the package instructions until al dente. Reserve some pasta water, then drain the pasta.
- Season the Chicken: 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, stirring occasionally. The chicken does not need to be fully cooked at this stage.
- Sauté Vegetables & Finish Chicken: Reduce the heat to medium. Add the diced shallots, sliced garlic, and mixed bell peppers to the skillet. Stir frequently and cook until the vegetables soften and the chicken is cooked through, about 4-6 minutes more.
- Add Cowboy Butter and Pasta: Stir in 4 tablespoons of the prepared cowboy butter. Add the cooked linguine to the skillet and toss to combine everything in the buttery sauce. If needed, add reserved pasta water to loosen the sauce.
- Finish the Sauce: Pour in the heavy cream, sprinkle in the grated Parmesan cheese, and add chopped parsley. Stir well to combine and heat through. Taste and adjust seasoning as desired.
- Serve: Serve the Cowboy Butter Chicken Pasta immediately with lemon wedges on the side and extra Parmesan cheese. Garlic bread is recommended for a comforting meal.
Notes
- Feel free to add more veggies such as zucchini, fresh spinach, or cherry tomatoes to the cowboy butter sauce for added freshness and nutrition.
- Reserved pasta water helps create a silky, velvety sauce without excessive cream. Adjust the amount to your preference.
- Ensure chicken is fully cooked to an internal temperature of 165°F (75°C). Typically takes 8-10 minutes total cooking time over medium heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave with a splash of water to restore texture.
