Description
Cowboy Butter Chicken Pasta is a creamy, flavorful dinner dish featuring tender chicken, linguine pasta, and a rich buttery sauce infused with smoked paprika, garlic, and fresh herbs. Ready in just 30 minutes, this meal combines hearty comfort with quick preparation, making it perfect for weeknight dinners.
Ingredients
Chicken and Seasoning
- 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 and Flavorings
- 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
- Prepare Ingredients: Gather all ingredients and prepare chicken by cutting into 1-inch pieces. Finely chop shallots, mince garlic, and zest lemon, then juice it.
- Cook Chicken: Season chicken with 1/2 teaspoon salt and black pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until browned on all sides and cooked through. Remove chicken from pan and set aside, leaving any browned bits in the pan.
- Cook Pasta: While chicken cooks, bring salted water to a boil (add 2 teaspoons kosher salt) and cook linguine according to package instructions until al dente. Before draining, reserve 1/2 cup of pasta cooking water. Drain pasta and set aside.
- Make Sauce Base: In the same skillet, melt the remaining 1/4 cup (4 tablespoons) butter over medium-high heat. Add finely chopped shallots, smoked paprika, crushed red pepper, and remaining 1/4 teaspoon kosher salt. Cook for 5 minutes until shallots are softened.
- Add Aromatics: Stir in minced garlic and cook for an additional 1 minute until fragrant. Add lemon juice and zest, cooking for another minute while stirring constantly to combine flavors.
- Simmer Cream: Pour in heavy whipping cream and bring the mixture to a light simmer over medium heat. Stir frequently and cook for about 5 minutes until the sauce slightly thickens.
- Add Cheese and Herbs: Gradually stir in freshly shredded Parmesan cheese until melted and smooth. Then add the cooked chicken, 1 tablespoon of chopped parsley, and all the chives. Mix to combine.
- Combine Pasta and Sauce: Add the drained linguine to the chicken and sauce mixture. Reduce heat to low, stir in 1/4 cup reserved pasta water, and toss the pasta until evenly coated in the sauce. Cook for 2-3 more minutes to meld flavors and warm through.
- Adjust Consistency and Serve: If the sauce is too thick, add additional pasta water, one tablespoon at a time, until the desired consistency is reached. Serve immediately, garnished with the remaining 1 tablespoon of chopped fresh parsley.
Notes
- Be careful not to overcook the chicken to keep it tender and juicy.
- Reserve pasta water before draining, as it helps loosen the sauce and bind it to the pasta.
- Smoked paprika adds a subtle smoky flavor—do not substitute with regular paprika for the same effect.
- For a lighter version, substitute half-and-half for heavy whipping cream, but sauce will be less rich.
- Use fresh Parmesan cheese for better melting and flavor compared to pre-grated versions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
