Cowboy Butter Chicken Pasta

5 from 1 vote

Buttery, spicy, and packed with flavor—this Cowboy Butter Chicken Pasta is your new weeknight favorite. Ready in under 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Main

Cuisine: American

Keyword: Cowboy Butter Pasta

Servings:

Calories: 972kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the Cowboy Butter

½ cup (115g) unsalted butter softened
1 tbsp 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

For the pasta

12 oz (340g) pasta I used linguine
2 tsp salt

For the Pasta

6 chicken thighs , skinless and boneless
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 , mix of red, yellow and orange
4 cloves garlic , sliced
4 tbsp cowboy butter , or more to taste
½ cup (120ml) cream , heavy / double
4 tbsp Parmesan , freshly grated
2 tbsp parsley , finely chopped

Instructions

Make the cowboy butter: Combine all the ingredients together in a small bowl and set aside. This can be made in advance and kept in the fridge until needed. You will only need to use about half of the butter in the pasta recipe.
½ cup (115g) unsalted butter softened, 1 tbsp 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
Prepare the pasta: Bring a large pot of salted water to the boil. Add the pasta and cook according to pack instructions or until al dente. Reserve some of the pasta water before draining the pasta.
12 oz (340g) pasta, 2 tsp salt
Prepare the rest of the dish while the pasta cooks. Cut the chicken thighs into strips or bite-sized pieces. Season with the paprika, garlic powder, salt and pepper.
6 chicken thighs, 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, ½ tsp black pepper
Heat olive oil in a large skillet or chef's pan and quickly sear the chicken over medium-high heat. This will take about 4 minutes – you don't have to cook the chicken all the way through.
1 tbsp olive oil
Lower the heat a notch. Add the shallots, garlic and sliced peppers and continue to cook, stirring frequently, until the vegetables have softened and chicken is cooked through.
1 large shallot, 1 cup (150g) sliced bell peppers, 4 cloves garlic
Stir in the cowboy butter and add the linguine, tossing to combine in the buttery sauce.
4 tbsp cowboy butter
Add the cream, grated Parmesan and chopped parsley and stir well to combine. Have a taste and adjust the seasoning as needed.
½ cup (120ml) cream, 4 tbsp Parmesan, 2 tbsp parsley
Serve immediately with lemon wedges on the side and some extra Parmesan cheese and perhaps some garlic bread. Serious comfort food vibes!

Video

Notes

Feel free to add more veggies to the cowboy butter sauce. Zucchini, fresh spinach, cherry tomatoes are all great options.
The pasta water goes a long way to create a silky sauce with velvety texture without too much cream. Although is there such a thing? Add as much or as little as you like!
Your chicken is cooked when it reaches an internal temperature 165°F (75°C) when checked with an instant read thermometer. Typically, the chicken strips will take approximately 8-10 minutes to cook over medium heat.
Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat in a pan or the microwave, adding a splash of water as needed.

Nutrition