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Cowboy Butter Chicken Pasta Recipe

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4.4 from 15 reviews

Cowboy Butter Chicken Pasta is a rich and flavorful dinner dish featuring tender chicken pieces cooked in buttery spices and creamy Parmesan sauce, tossed with linguine pasta for a satisfying meal ready in just 30 minutes.

Ingredients

Chicken

  • 1 1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 3/4 tsp. kosher salt, divided
  • 1/2 tsp. ground black pepper
  • 5 Tbsp. salted butter, divided

Pasta

  • 12 oz. (about 3/4 pkg.) uncooked linguine pasta

Sauce

  • 2 large shallots, finely chopped (about 3/4 cup)
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. crushed red pepper
  • 2 cloves garlic, minced
  • 1 tsp. lemon zest plus 1 1/2 Tbsp. fresh lemon juice, divided
  • 2/3 cup heavy whipping cream
  • 1/2 cup freshly shredded Parmesan cheese
  • 2 Tbsp. minced fresh flat-leaf parsley, divided
  • 2 Tbsp. minced fresh chives

Instructions

  1. Prepare Ingredients: Gather all ingredients and cut the chicken breasts into 1-inch pieces, finely chop the shallots, mince the garlic, shred the Parmesan cheese, and mince the parsley and chives.
  2. Cook Chicken: Sprinkle chicken with 1/2 teaspoon salt and ground black pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes until browned and cooked through. Remove chicken from the pan and set aside. Do not clean the pan.
  3. Cook Pasta: Meanwhile, cook linguine pasta in salted boiling water according to package instructions until al dente, adding 2 teaspoons kosher salt to the cooking water. Before draining, reserve 1/2 cup of the pasta cooking water and set aside. Drain the pasta.
  4. Cook Aromatics: In the same skillet, melt the remaining 1/4 cup (4 tablespoons) butter over medium-high heat. Add the chopped shallots, smoked paprika, crushed red pepper, and remaining 1/4 teaspoon salt. Cook for about 5 minutes until the shallots soften. Add minced garlic and cook for one additional minute.
  5. Add Lemon and Cream: Stir in 1 1/2 tablespoons fresh lemon juice and 1 teaspoon lemon zest, cooking for 1 minute while stirring continuously. Then add the heavy whipping cream and bring the mixture to a gentle simmer over medium heat. Stir frequently and cook until the sauce thickens slightly, about 5 minutes.
  6. Incorporate Cheese and Herbs: Gradually stir in shredded Parmesan cheese until it’s melted and the sauce is smooth. Then add the cooked chicken pieces, 1 tablespoon chopped parsley, and chopped chives, mixing well to combine.
  7. Combine Pasta and Sauce: Add the drained linguine to the chicken mixture in the skillet. Turn the heat to low, stir in 1/4 cup of the reserved pasta water, and toss everything together thoroughly. Cook for another 2-3 minutes so the pasta absorbs the flavors and sauce coats well. If the sauce is too thick, add additional pasta water one tablespoon at a time until the desired consistency is achieved.
  8. Serve: Plate the pasta and garnish with the remaining 1 tablespoon of chopped parsley before serving warm.

Notes

  • Use salted butter to enhance the flavor and balance the seasoning.
  • Reserving pasta water is key for adjusting sauce consistency and helping the sauce cling to the pasta.
  • Adjust crushed red pepper quantity to control the spice level.
  • Fresh herbs add brightness – add more parsley or chives if desired.
  • Do not overcook the pasta; al dente texture works best.

Find it online: https://bitezly.com/cowboy-butter-chicken-pasta-recipe/