Ingredients

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 of red pepper flakes

½ lemon, juice and zest

12 oz (340g) pasta (linguine recommended)

2 tsp salt (for pasta water)

6 skinless, boneless chicken thighs

1 tsp salt (for chicken)

1 tsp paprika (for chicken)

1 tsp garlic powder (for chicken)

½ tsp black pepper (for chicken)

1 tbsp olive oil, or as needed

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

4 tbsp freshly grated Parmesan cheese

2 tbsp finely chopped parsley

Instructions

Step 1: Make the cowboy butter by combining the 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. Set aside. This can be made ahead and refrigerated.

Step 2: Bring a large pot of salted water to a boil (using 2 tsp salt). Add the pasta and cook according to package instructions until al dente. Reserve some pasta water, then drain.

Step 3: While the pasta cooks, cut the chicken thighs into strips or bite-sized pieces. Season with 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, and ½ tsp black pepper.

Step 4: Heat olive oil in a large skillet over medium-high heat. Quickly sear the chicken pieces for about 4 minutes, just until lightly browned but not fully cooked through.

Step 5: Reduce the heat slightly. 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.

Step 6: Stir in about half of the prepared cowboy butter, then add the drained pasta. Toss everything well to coat in the buttery sauce.

Step 7: Pour in the heavy cream, add freshly grated Parmesan and chopped parsley, and stir until everything is combined. Taste and adjust seasoning if needed.

Step 8: Serve immediately with lemon wedges on the side and extra Parmesan cheese. Garlic bread pairs wonderfully with this dish for a true comfort food experience.

Tips & Variations

For a spicy kick, increase the red pepper flakes or add a dash of hot sauce to the cowboy butter.

Use chicken breasts if preferred, but adjust cooking time to avoid drying out.

Try swapping linguine for fettuccine or penne to suit your pasta preference.

Make the cowboy butter a day ahead to deepen the flavors.

Add mushrooms or spinach along with the bell peppers for extra veggies.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, but be sure to fully thaw the chicken before cooking to ensure even cooking and better texture.

Is cowboy butter the same as regular compound butter?

Cowboy butter is a type of compound butter flavored with garlic, herbs, spices, and lemon, giving it a zesty and savory profile perfect for this dish.