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Cowboy Butter Chicken Pasta Recipe

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Cowboy Butter Chicken Pasta is a rich and flavorful skillet dish combining tender chicken breast pieces with linguine pasta in a creamy butter and Parmesan sauce infused with smoked paprika, garlic, and fresh herbs. Ready in just 30 minutes, this dinner is a delightful blend of smoky, savory, and tangy notes, perfect for a quick yet impressive meal.

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. uncooked linguine pasta (about 3/4 package)

Sauce and Aromatics

  • 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
  • 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 and measure all ingredients to have everything ready for cooking.
  2. Cook the Chicken: Season the chicken pieces with 1/2 teaspoon kosher salt and black pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook for 6-8 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside, leaving the pan and any residue intact.
  3. Cook the Pasta: Meanwhile, bring a pot of salted water to a boil. Add 2 teaspoons kosher salt to the water and cook the linguine according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
  4. Make the Sauce Base: In the same skillet, melt the remaining 1/4 cup (4 tablespoons) of butter over medium-high heat. Add chopped shallots, smoked paprika, crushed red pepper, and the remaining 1/4 teaspoon kosher salt. Cook for about 5 minutes until the shallots are softened. Add minced garlic and cook for an additional minute.
  5. Add Lemon and Cream: Stir in 1 tablespoon lemon juice and the lemon zest, cooking while stirring for 1 minute. Pour in the heavy whipping cream and bring the mixture to a gentle simmer over medium heat, stirring frequently until the sauce thickens slightly, about 5 minutes.
  6. Incorporate Cheese and Herbs: Gradually add the shredded Parmesan cheese to the sauce, stirring until the cheese has melted and the sauce is smooth. Return the cooked chicken to the skillet along with 1 tablespoon of chopped parsley and all the chopped chives, stirring to combine well.
  7. Combine Pasta and Sauce: Add the drained linguine to the skillet with the chicken and sauce. Reduce the heat to low. Pour in 1/4 cup of the reserved pasta water and toss everything together to coat the pasta thoroughly with the sauce. Continue cooking for 2-3 minutes, adding more pasta water 1 tablespoon at a time if the sauce is too thick, until the desired consistency is reached.
  8. Serve: Plate the pasta and chicken mixture and sprinkle with the remaining 1 tablespoon of chopped parsley before serving hot.

Notes

  • Be sure to reserve some pasta water as it helps adjust the sauce consistency perfectly.
  • Use freshly grated Parmesan for the best flavor and smooth melting.
  • Adjust crushed red pepper quantity to your preferred spice level.
  • Do not wipe the skillet clean after cooking chicken to retain flavor for the sauce.
  • If heavy cream is unavailable, substitute with half-and-half, but the sauce will be less rich.

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