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Creamy Cowboy Butter Chicken Pasta

A bold 30-minute pasta dinner with seared chicken, colorful bell peppers, and linguine tossed in a creamy sauce built from a garlic Dijon herb compound butter and finished with Parmesan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter 1 stick, softened to room temperature
  • 2 cloves garlic finely minced, for compound butter
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 2 tsp fresh thyme leaves
  • 1 tsp sweet paprika for compound butter
  • 0.5 tsp salt for compound butter
  • pinch of red pepper flakes for compound butter; double for more heat
  • 0.5 lemon, juiced and zested for compound butter
  • 12 oz linguine or preferred pasta shape
  • 1.5 lb chicken thighs or breasts cut into bite-sized pieces; thighs preferred for juiciness
  • 1 tbsp olive oil
  • 1 tsp paprika for chicken seasoning
  • 1 tsp garlic powder for chicken seasoning
  • 1 tsp salt for chicken seasoning
  • 1 tsp black pepper for chicken seasoning
  • 1 large shallot finely diced
  • 1 cup mixed bell peppers red, yellow, and orange, sliced
  • 4 cloves garlic thinly sliced, not minced
  • 0.5 cup heavy cream
  • 4 tbsp Parmesan cheese freshly grated
  • fresh parsley extra, for garnish

Equipment

  • Large pot for pasta
  • large skillet
  • small mixing bowl
  • Fine grater or microplane
  • Instant-read meat thermometer

Method
 

  1. Combine all compound butter ingredients in a small bowl and mix with a fork until fully incorporated. Set aside. You will use 4 tablespoons for this recipe; refrigerate or freeze the remainder.
  2. Bring a large pot of generously salted water to a boil. Cook the linguine to al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
  3. Toss the chicken pieces with paprika, garlic powder, salt, and pepper until evenly coated. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken undisturbed for about 4 minutes until golden on the outside.
  4. Reduce heat to medium. Add the diced shallot, sliced bell peppers, and sliced garlic to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables soften and the chicken reaches 165°F internally.
  5. Add 4 tablespoons of the prepared cowboy butter to the skillet. Stir until fully melted and coating the chicken and vegetables. Pour in the heavy cream and stir in the grated Parmesan. Simmer gently for about 60 seconds.
  6. Add the drained pasta to the skillet and toss thoroughly until coated. Add reserved pasta water a tablespoon at a time if the sauce is too thick, tossing between additions.
  7. Taste for seasoning. Serve immediately garnished with extra fresh parsley and a squeeze of fresh lemon.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat in a saucepan over medium-low heat with a splash of water or milk to loosen the sauce, stirring frequently. Remaining compound butter keeps refrigerated for up to 2 weeks or frozen for up to 3 months. Substitutions: Add halved cherry tomatoes or baby spinach at the end for extra color and nutrition. Double the red pepper flakes in the compound for more heat. Half-and-half can replace heavy cream for a lighter sauce. Pro tip: Use sliced garlic rather than minced in the skillet for distinct garlic chips throughout the pasta.