Description
This cowboy butter chicken pasta combines tender chicken, perfectly cooked pasta, and colorful peppers in a spicy, garlicky butter sauce for a comforting yet impressive meal that’s ready in under 30 minutes.
Ingredients
- ½ cup (115g) unsalted butter, softened
- 2 cloves garlic, finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 2 teaspoons fresh thyme leaves
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- Pinch of red pepper flakes
- Juice and zest of ½ lemon
- 12 oz (340g) linguine
- 2 teaspoons salt for the pasta water
- 6 boneless, skinless chicken thighs, cut into strips
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 4 cloves garlic, thinly sliced
- 1 cup (150g) sliced bell peppers
- 4 tablespoons cowboy butter
- ½ cup (120ml) heavy cream
- 4 tablespoons freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Make the cowboy butter by mixing the softened butter with garlic, Dijon mustard, parsley, chives, thyme, paprika, salt, red pepper flakes, and lemon juice and zest until well combined. Set aside.
- Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Reserve about 1 cup of pasta water, drain, and set aside.
- Season chicken strips with paprika, garlic powder, salt, and black pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken for about 4 minutes until golden.
- Add shallot, garlic, and bell peppers to the skillet. Cook for another 4-6 minutes until vegetables are soft and chicken is fully cooked.
- Stir in cowboy butter and let it melt before adding the drained linguine. Toss to coat pasta.
- Pour in heavy cream and add Parmesan cheese and parsley. Adjust the sauce consistency with reserved pasta water as needed. Season to taste.
- Serve immediately, garnishing with additional Parmesan, parsley, and lemon wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze cooked chicken and vegetables separately from the sauce for optimal results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American