Cowboy Butter Chicken Pasta

This cowboy butter chicken pasta is a go-to comfort meal when I want something rich and flavorful without too much fuss. The buttery sauce infused with herbs and spices makes every bite satisfying, perfect for family dinners or casual get-togethers.

I first made this after spotting a butter sauce recipe online and adapted it to include chicken for protein. It quickly became a staple in our home because it hits all the notes of cozy and fresh.

Ingredients

• Unsalted butter: The base of the cowboy butter sauce offering rich creaminess. Use good quality butter for the best flavor
• Dijon mustard: Adds a subtle tang that brightens the sauce. Pick a flavorful fresh jar rather than a bland substitute
• Fresh herbs: Like parsley chives and thyme really lift the sauce. If fresh is unavailable, dried works but reduce the quantity
• Sweet paprika: Brings warmth and a bit of smokiness. Choose vibrant paprika for the best color and taste
• Bell peppers: Give a sweet crunch and colorful presentation. Look for firm peppers without wrinkles or soft spots
• Chicken thighs: Are juicier and more flavorful than breasts making the dish more tender and hearty
• Linguine pasta: Is ideal because of its thin shape that holds the sauce well. Dry pasta should be fresh with no cracks or discoloration
• Parmesan cheese: Adds depth and a salty sharpness. Use a freshly grated block for better melting and taste
• Lemon juice and zest: Provide freshness and cut through the richness. Make sure to use unwaxed lemons to avoid bitterness

Instructions

Make the Cowboy Butter:

Combine softened butter Dijon mustard finely minced garlic chopped parsley chives fresh thyme sweet paprika salt red pepper flakes lemon juice and zest in a small bowl. Stir well to blend all the flavors. You can make this a day ahead and store in the fridge to let the flavors meld.

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente which should be firm but tender. Reserve a cup of pasta water before draining to adjust the sauce later if needed.

Prepare the Chicken:

Trim any excess fat from the chicken thighs and cut into strips or bite-sized pieces. Sprinkle evenly with paprika garlic powder salt and black pepper for a well-seasoned finish.

Sear the Chicken:

Heat olive oil in a spacious skillet or frying pan over medium high heat. Add the chicken pieces and sear for about four minutes turning occasionally. The chicken will brown on the outside but not be fully cooked through at this point.

Add Shallots Peppers and Garlic:

Reduce the heat slightly. Add the diced shallots sliced garlic and bell pepper slices to the pan. Stir frequently and cook until the vegetables soften and the chicken cooks through fully which takes another six to eight minutes.

Combine Pasta and Cowboy Butter:

Add about half of the cowboy butter to the skillet and toss together with the chicken and vegetables. Then add the drained linguine and toss again making sure the pasta is well coated in the buttery sauce.

Finish with Cream Cheese and Herbs:

Pour in the cream followed by the grated Parmesan and chopped parsley. Stir gently to combine all the ingredients into a smooth sauce. Taste and adjust seasoning with extra salt or pepper if needed.

Serve:

Plate the pasta immediately. Offer lemon wedges on the side for squeezing over and extra Parmesan if desired. Garlic bread or a crisp salad pairs beautifully.

I love how the fresh herbs brighten the cowboy butter sauce the lemon zest really creates a wonderful balance against the rich butter and cream. Making this recipe reminds me of Sunday dinners growing up where herb flavors were always a big part of the meal.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently on the stove adding a splash of pasta water or cream to loosen the sauce as needed. Avoid microwaving at high heat which can make the chicken dry.

Ingredient Swaps

You can swap chicken thighs for breasts or even turkey strips if preferred but thighs tend to stay juicier. If you do not have fresh herbs try a teaspoon of dried parsley and thyme instead. Use any firm peppers you like or substitute with sweet roasted peppers from a jar for convenience.

Serving Ideas

Serve with a simple green salad dressed with lemon vinaigrette to complement the buttery richness. Crusty bread or warm garlic bread make excellent sides. For a lighter option consider steamed green beans or asparagus alongside the pasta.

This cowboy butter chicken pasta is a perfect blend of comfort and elegance ready for any occasion.

Frequently Asked Recipe Questions

→ What is cowboy butter made of?

Cowboy butter blends unsalted butter with fresh herbs like parsley, chives, and thyme, plus Dijon mustard, garlic, lemon zest, paprika, and red pepper flakes, creating a rich and zesty base that enhances the dish.

→ How should I cook the chicken for best results?

Cut chicken thighs into strips, season with spices, then sear quickly over medium-high heat to lock in juices while keeping the interior tender before combining with the other ingredients.

→ Can I adjust the sauce consistency?

Yes, reserve some pasta water before draining the linguine and add a splash as needed to loosen the sauce and help it cling perfectly to the pasta.

→ What type of pasta works best here?

Linguine is ideal as its flat shape holds the buttery sauce well, but other medium-width pasta like fettuccine or tagliatelle can be good alternatives.

→ How can I add brightness to this dish?

A squeeze of fresh lemon juice alongside the rich butter sauce adds a pleasant citrusy note that lifts and balances the flavors beautifully.