Description
Cowboy Butter Chicken Pasta is a creamy, flavorful dinner featuring tender chicken pieces sautéed in butter and combined with linguine pasta tossed in a rich sauce made from shallots, smoked paprika, garlic, lemon, cream, and Parmesan cheese. This quick and easy meal serves four and is perfect for a comforting weeknight dinner.
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
- Prepare Ingredients: Gather all ingredients and cut the chicken breasts into 1-inch pieces. Sprinkle the chicken with 1/2 teaspoon kosher salt and ground black pepper to season.
- Cook Chicken: Melt 1 tablespoon of salted butter in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6-8 minutes, stirring occasionally until the chicken is browned on all sides and cooked through. Remove the chicken from the pan and set aside, leaving the pan and its drippings intact for the sauce.
- Cook Pasta: While the chicken cooks, bring a large pot of salted water (with 2 teaspoons kosher salt) to a boil. Add the linguine pasta and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta well.
- 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 the remaining 1/4 teaspoon kosher salt. Cook for about 5 minutes until the shallots soften and become translucent.
- Add Aromatics: Stir in the minced garlic and cook for an additional minute until fragrant. Then add the lemon zest and 1 1/2 tablespoons of fresh lemon juice, cooking for 1 minute while stirring constantly to allow the flavors to meld.
- Finish Sauce: Pour in the heavy whipping cream and bring the mixture to a gentle simmer over medium heat. Stir frequently and let the sauce thicken slightly, about 5 minutes. Gradually add the freshly shredded Parmesan cheese, stirring until it melts smoothly and the sauce becomes creamy.
- Combine Chicken and Herbs: Return the cooked chicken to the skillet with the sauce. Stir in 1 tablespoon of the minced fresh parsley and all of the minced fresh chives, mixing thoroughly to combine.
- Toss Pasta in Sauce: Add the drained linguine pasta to the skillet with the chicken and sauce. Turn the heat to low and stir in 1/4 cup of the reserved pasta water. Toss everything together gently and cook for an additional 2-3 minutes to allow the pasta to absorb the sauce. If the sauce is too thick, add more pasta water one tablespoon at a time until the desired consistency is reached.
- Serve: Plate the pasta and chicken mixture. Sprinkle the remaining 1 tablespoon of chopped fresh parsley over each serving as a fresh garnish. Serve hot and enjoy your Cowboy Butter Chicken Pasta.
Notes
- Reserve pasta water before draining to help adjust sauce consistency and allow the sauce to better coat the pasta.
- Use freshly shredded Parmesan for better melting and flavor compared to pre-grated cheese.
- Adjust crushed red pepper to taste depending on your heat preference.
- For a richer sauce, add a bit more heavy cream or butter according to preference.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
