Cowboy Butter Chicken Pasta ; Creamy Comfort in 30 Minutes
Discover why everyone's obsessed with cowboy butter! This pasta dish combines juicy chicken with a creamy, herb-packed sauce that features garlic, lemon, parsley, and Dijon mustard. The touch of heat from red pepper flakes adds excitement without overwhelming the palate.
Ingredients
- For the Cowboy Butter: ½ cup unsalted butter softened
- 4 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh chives chopped
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 12 oz ¼ teaspoon black pepper; For the Pasta: linguine or penne pasta
- 1½ lbs boneless skinless chicken breast cut into strips
- 2 tablespoons olive oil
- 1 cup heavy cream
- ½ cup chicken broth
- 1 large shallot diced
- ½ cup sliced bell peppers mixed colors
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Make the cowboy butter first: In a bowl, combine softened butter, minced garlic, parsley, chives, thyme, lemon juice, lemon zest, Dijon mustard, honey, red pepper flakes, paprika, salt, and pepper. Mix thoroughly until well combined. Set aside.
- Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1 cup pasta water, then drain and set aside.
- Season chicken strips with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes, flipping once, until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add diced shallot and sliced bell peppers. Sauté for 3-4 minutes until softened.
- Add 4 tablespoons of the cowboy butter to the skillet and let it melt. Scrape up any browned bits from the bottom of the pan.
- Pour in heavy cream and chicken broth. Stir well and bring to a gentle simmer. Let the sauce cook for 2-3 minutes until it begins to thicken slightly.
- Return the cooked chicken to the skillet. Add the cooked pasta and toss everything together until well coated. If needed, add reserved pasta water to adjust consistency.
- Stir in Parmesan cheese until melted and incorporated. Taste and adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve immediately. You can add an extra dollop of cowboy butter on top for extra richness!.
Notes
The leftover cowboy butter can be stored in the refrigerator for up to 1 week or frozen for up to 3 months. Use it on steaks, vegetables, bread, or in other pasta dishes! For a lighter version, use half-and-half instead of heavy cream. You can make this vegetarian by omitting the chicken and adding extra vegetables like zucchini, mushrooms, or spinach.