Cowboy Butter Chicken Pasta Recipe

Introduction

Cowboy Butter Chicken Pasta is a rich and flavorful dish that combines tender chicken thighs with a luscious, herb-infused buttery sauce. This comforting pasta recipe is perfect for a weeknight dinner that feels a little special without much fuss.

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 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
• 1 tbsp olive oil (or as needed)
• 1 large shallot, finely diced
• 1 cup (150g) sliced bell peppers (red, yellow, orange mix)
• 4 cloves garlic, sliced
• 4 tbsp cowboy butter (from above recipe, or more to taste)
• ½ cup (120ml) heavy cream
• 4 tbsp freshly grated Parmesan
• 2 tbsp finely chopped parsley

Instructions

1. Step 1: Make the cowboy butter by combining the butter, Dijon mustard, minced garlic, parsley, chives, thyme, paprika, salt, red pepper flakes, and lemon juice and zest in a small bowl. Set aside or refrigerate until needed.
2. Step 2: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve some pasta water before draining.
3. Step 3: While pasta cooks, cut chicken thighs into strips or bite-sized pieces. Season with paprika, garlic powder, salt, and black pepper.
4. Step 4: Heat olive oil in a large skillet over medium-high heat. Quickly sear the chicken pieces for about 4 minutes, not cooking fully through at this stage.
5. Step 5: Reduce heat slightly. Add diced shallots, sliced garlic, and bell peppers. Cook, stirring often, until vegetables soften and chicken is cooked through.
6. Step 6: Stir in about half of the prepared cowboy butter. Add the cooked linguine and toss to coat everything evenly in the buttery sauce.
7. Step 7: Pour in the heavy cream, sprinkle in the Parmesan cheese, and add chopped parsley. Stir to combine well, then taste and adjust seasoning as needed.
8. Step 8: Serve immediately, ideally with lemon wedges on the side, extra Parmesan, and garlic bread for a complete comfort meal.

Tips & Variations

• For extra smoky flavor, try using smoked paprika instead of sweet paprika in the cowboy butter.
• Chicken breasts can be substituted if preferred, but thighs offer more juiciness and flavor.
• Add a splash of pasta water if the sauce feels too thick to help loosen it.
• For a vegetarian version, swap chicken for sautéed mushrooms or roasted vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of cream or pasta water to restore sauce creaminess. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cowboy butter in advance?

Yes, you can make the cowboy butter ahead of time and keep it refrigerated. This helps the flavors develop and makes assembling the dish quicker.

What type of pasta works best for this recipe?

Linguine is recommended as it holds the buttery sauce well, but other long pastas like fettuccine or spaghetti will work nicely, too.

Cowboy Butter Chicken Pasta Recipe

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★★★★★

4.6 from 123 reviews

• Author: Gabriel
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Cowboy Butter Chicken Pasta is a rich and comforting dish featuring tender chicken thighs sautéed with colorful bell peppers and shallots, tossed in a luscious creamy cowboy butter sauce with Parmesan and fresh herbs, served over al dente linguine. This hearty pasta combines smoky paprika and garlic flavors with the creamy tang of Dijon mustard and lemon zest, perfect for a cozy dinner.

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Ingredients

Scale 1x2x3x

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)

Chicken and Vegetables

• 6 skinless, boneless chicken thighs
• 1 tsp salt
• 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 (red, yellow, and orange mix)
• 4 cloves garlic, sliced

Sauce and Garnish

• 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

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Instructions

1. Make the cowboy butter: In a small bowl, combine the softened butter with Dijon mustard, minced garlic, chopped parsley, chives, thyme, paprika, salt, red pepper flakes, and lemon juice and zest. Mix well. This can be prepared ahead and refrigerated. You’ll use about half of this butter mixture in the pasta.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Before draining, reserve some pasta water for later use. Drain pasta and set aside.
3. Season the chicken: Cut chicken thighs into strips or bite-sized pieces. Sprinkle with paprika, garlic powder, salt, and black pepper, coating evenly.
4. Sear the chicken: Heat olive oil in a large skillet or chef’s pan over medium-high heat. Quickly sear the chicken pieces for about 4 minutes without cooking fully through.
5. Add shallots and vegetables: Lower heat slightly, then add diced shallots, sliced garlic, and bell peppers to the pan. Cook, stirring frequently, until vegetables soften and chicken is cooked through.
6. Incorporate cowboy butter and pasta: Stir in about 4 tablespoons of the cowboy butter and add the cooked linguine to the skillet. Toss well to combine, coating the pasta evenly in the buttery sauce.
7. Add cream, Parmesan, and parsley: Pour in the heavy cream, sprinkle freshly grated Parmesan cheese, and stir in chopped parsley. Mix thoroughly and adjust seasoning to taste.
8. Serve: Plate the pasta immediately. Serve with lemon wedges on the side and extra Parmesan cheese. Optionally, accompany with garlic bread for an indulgent meal.

Notes

• Cowboy butter can be made in advance and stored in the refrigerator for up to a week.
• Reserve some pasta cooking water to loosen the sauce if it becomes too thick when combining.
• Use skinless, boneless chicken thighs for juiciness and tenderness; breasts can be substituted but may be less moist.
• Adjust red pepper flakes based on your preferred spice level.
• Fresh herbs like parsley and chives brighten the richness of the dish; do not skip them.
• This recipe pairs wonderfully with crusty garlic bread and a simple green salad.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: American

Keywords: Cowboy butter chicken pasta, creamy chicken pasta, easy dinner recipe, stovetop pasta, skillet chicken pasta