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.

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)

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

Instructions

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.
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.
Season the chicken: Cut chicken thighs into strips or bite-sized pieces. Sprinkle with paprika, garlic powder, salt, and black pepper, coating evenly.
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.
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.
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.
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.
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