Description
Cowboy Butter Chicken Pasta is a rich and flavorful skillet pasta dish featuring tender chicken, creamy butter sauce, shallots, smoked paprika, and fresh herbs. Ready in just 30 minutes, this satisfying dinner combines perfectly cooked linguine with a luscious, cheesy sauce that’s both comforting and elegant.
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 & 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
- Prep Chicken: Sprinkle chicken pieces with 1/2 teaspoon salt and ground black pepper to season evenly.
- Cook Chicken: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally until the chicken is browned and cooked through. Remove chicken from the skillet and set aside, leaving the pan drippings in the skillet.
- Cook Pasta: While the chicken cooks, bring a large pot of salted water (add 2 teaspoons kosher salt) to a boil. Cook the linguine according to package instructions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water and set aside. Drain the pasta.
- Make Sauce Base: In the same skillet, melt the remaining 1/4 cup (4 tablespoons) of butter over medium-high heat. Add the finely chopped shallots, smoked paprika, crushed red pepper, and remaining 1/4 teaspoon salt. Cook for about 5 minutes until the shallots have softened and released their flavor.
- Add Garlic & Lemon: Stir in the minced garlic and cook for an additional 1 minute until fragrant. Then add the lemon zest and 1 1/2 tablespoons fresh lemon juice, stirring continuously for 1 minute to blend the flavors.
- Incorporate Cream & Cheese: Pour in 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. Gradually add the freshly shredded Parmesan cheese, stirring until the cheese has melted and the sauce is smooth and creamy.
- Combine Chicken & Herbs: Return the cooked chicken to the skillet with the sauce. Stir in 1 tablespoon of chopped fresh parsley and all of the minced fresh chives to infuse the sauce with fresh herbaceous notes.
- Toss Pasta with Sauce: Add the drained linguine to the skillet with the chicken and sauce mixture. Reduce heat to low. Pour in 1/4 cup of the reserved pasta water and toss everything together until the pasta is evenly coated with the sauce. Cook for an additional 2-3 minutes to allow flavors to meld and sauce to thicken slightly. If the sauce is too thick, add more pasta water one tablespoon at a time until desired consistency is reached.
- Garnish and Serve: Serve the pasta hot, sprinkled with the remaining 1 tablespoon of chopped parsley for a fresh, vibrant finish.
Notes
- Reserve pasta water before draining to adjust sauce consistency.
- Use fresh herbs like parsley and chives for optimal flavor.
- If you prefer less heat, reduce or omit crushed red pepper.
- Make sure not to overcook pasta; al dente texture keeps the dish perfect.
- Butter adds richness; use salted butter as specified for seasoning balance.