Description

Cowboy Butter Chicken Pasta is a flavor-packed fusion of tender chicken, buttery goodness, and al dente linguine, enhanced with a savory Cowboy Butter. This dish is a comforting twist that will leave you hollering “yeehaw!” after the first bite.

Ingredients

Scale

1/2 cup unsalted butter, softened
1 tablespoon Dijon mustard
2 cloves garlic, finely minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
2 teaspoon fresh thyme leaves
1 teaspoon sweet paprika
1 teaspoon salt
1/2 lemon, juice and zest
Pinch of red pepper flakes
6 chicken thighs, boneless and skinless, cut into strips
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon olive oil
12 ounce linguine pasta
1 large shallot, finely diced
4 cloves garlic, minced
1 cup bell peppers, sliced
1/2 cup heavy cream
4 tablespoon Parmesan cheese, grated
2 tablespoon fresh parsley, chopped

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Instructions

In a small bowl, combine the softened butter, Dijon mustard, minced garlic, parsley, chives, thyme, paprika, salt, lemon juice and zest, and red pepper flakes. Mix everything together until well blended. Set the Cowboy Butter aside while you prepare the rest of the dish.
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the linguine and set it aside.
In a mixing bowl, combine the chicken strips with the salt, paprika, garlic powder, and black pepper. Toss the chicken to ensure it’s evenly coated with the seasoning.
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and sear them for about 4 minutes, or until they’re golden brown on the outside. Don’t worry about cooking them all the way through just yet – we’ll finish them off later.
Reduce the heat to medium and add the diced shallot, minced garlic, and sliced bell peppers to the skillet. Cook, stirring frequently, until the vegetables have softened and the chicken is cooked through, about 4-5 minutes.
Add 4 tablespoon of the Cowboy Butter to the skillet and stir to melt it into the chicken and vegetables. Toss in the cooked linguine and gently mix everything together until the pasta is evenly coated in the buttery goodness.
Pour in the heavy cream and Parmesan cheese, then stir to combine. If the sauce seems too thick, add a splash or two of the reserved pasta water to thin it out to your desired consistency. Sprinkle in the fresh chopped parsley and give everything a final toss.
Serve the Cowboy Butter Chicken Pasta immediately, garnished with lemon wedges and extra Parmesan cheese, if desired.

Notes

To ensure your Cowboy Butter Chicken Pasta is always a hit, consider these helpful tips:

– Choose boneless, skinless chicken thighs for tenderness.

– Use fresh herbs for maximum flavor.

– Adjust spice levels to your preference.

– Experiment with different pasta shapes.

– Pair with complementary sides like salad or garlic bread.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 2g
Sodium: 800mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 150mg