Description
Cowboy Butter Chicken Pasta is a rich and flavorful comfort food dish featuring tender seared chicken thighs tossed in a creamy, buttery sauce infused with fresh herbs, garlic, and paprika. Paired with al dente linguine and vibrant bell peppers, this recipe delivers a hearty, satisfying meal perfect for any day of the week.
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
Main Ingredients
- 12 oz (340g) linguine pasta
- 2 tsp salt (for pasta water)
- 6 skinless, boneless chicken thighs
- 1 tsp salt (for chicken seasoning)
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- 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 (double cream)
- 4 tbsp freshly grated Parmesan cheese
- 2 tbsp finely chopped parsley
Instructions
- Make the cowboy butter: In a small bowl, combine softened butter, Dijon mustard, minced garlic, chopped parsley, chives, thyme leaves, 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. You will use about half of this butter mixture in the pasta.
- Cook the pasta: Bring a large pot of water to a boil, adding 2 teaspoons of salt. Add the linguine and cook according to package instructions until al dente. Reserve some pasta cooking water, then drain the pasta and set aside.
- Prepare the chicken: While the pasta cooks, cut the chicken thighs into strips or bite-sized pieces. Season the chicken evenly with paprika, garlic powder, salt, and black pepper.
- Sear the chicken: Heat olive oil in a large skillet or chef’s pan over medium-high heat. Add the chicken pieces and sear quickly for about 4 minutes, ensuring the chicken is browned but not fully cooked through yet.
- Cook vegetables and finish chicken: Reduce the heat slightly to medium. Add diced shallots, sliced garlic, and bell peppers to the skillet. Stir frequently and continue cooking until the vegetables soften and the chicken is cooked through completely.
- Add cowboy butter and pasta: Stir in about 4 tablespoons of the prepared cowboy butter. Add the drained linguine to the skillet and toss thoroughly to coat the pasta evenly in the buttery sauce.
- Finish the sauce: Pour in the heavy cream, add the freshly grated Parmesan cheese and chopped parsley, stirring well to combine all ingredients. Taste and adjust seasoning as needed.
- Serve: Serve the pasta immediately with lemon wedges on the side. Optionally, top with extra Parmesan cheese and serve with garlic bread for a hearty comforting meal.
Notes
- The cowboy butter can be made up to 2 days in advance and stored in the refrigerator.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- Use boneless skinless chicken thighs for best flavor and tenderness.
- Adjust red pepper flakes for heat preference.
- Serve with fresh lemon wedges to add brightness on the plate.
- Garlic bread makes a perfect side for extra comfort food vibes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Cowboy Butter, Chicken Pasta, Creamy Pasta, Comfort Food, Chicken Thighs, Linguine, Easy Dinner
