Get ready to transform your dinner routine with this incredible Cowboy Butter Chicken Pasta! This recipe brings together tender chicken, perfectly cooked pasta, and a vibrant, zesty “Cowboy Butter” sauce for a meal that’s bursting with flavor. It’s surprisingly quick, delivering a delicious, restaurant-quality dish to your table in just 30 minutes. Perfect for busy weeknights, this creamy pasta will quickly become a family favorite.
Why You’ll Love This Cowboy Butter Chicken Pasta
- Bold Flavor Profile: Experience a unique blend of zesty lemon, smoky paprika, and a hint of spice, all balanced by rich, creamy butter.
- Speedy Preparation: This entire meal comes together in about 30 minutes, making it ideal for busy parents and quick weeknight dinners.
- Family-Friendly Appeal: Even picky eaters will love the tender chicken and savory, cheesy sauce coating their favorite pasta.
- Effortlessly Easy: Simple, straightforward steps ensure success for beginners and seasoned cooks alike.
- Customizable: Easily adapt this dish with your favorite vegetables or adjust the spice level to suit your family’s tastes.
Ingredients
- 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
- 12 oz. (about 3/4 pkg.) uncooked linguine pasta
- 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 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
Notes & Substitutions
Crafting the perfect Cowboy Butter Chicken Pasta means understanding your ingredients. While chicken breast is fantastic, boneless, skinless chicken thighs can be used for extra tenderness, cooking similarly. For the best flavor, always opt for fresh herbs like parsley and chives; their vibrant taste truly elevates the dish. Adjust the crushed red pepper to your preference; reduce it for milder heat or add more for a bigger kick. Feel free to use other pasta shapes such as fettuccine, penne, or rigatoni. Shrimp also makes an excellent protein swap, cooking quickly right in the pan.
Equipment
You won’t need many special tools for this delicious Cowboy Butter Chicken Pasta. Gather a large skillet, preferably cast iron or non-stick, to cook the chicken and build the sauce. You’ll also need a large pot for boiling pasta. A whisk is helpful for creating a smooth sauce, and tongs make handling the chicken and pasta easy.
Instructions
Gather all your ingredients to start your flavorful Cowboy Butter Chicken Pasta.
- Sprinkle the chicken pieces evenly with 1/2 teaspoon of salt and the ground black pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat until shimmering. Add the seasoned chicken; cook for 6-8 minutes, stirring occasionally, until the chicken is beautifully browned and cooked through. Remove the chicken from the pan and set it aside, leaving any drippings in the skillet. Do not wipe the pan clean.
- Meanwhile, bring a large pot of water to a rolling boil. Add 2 teaspoons of kosher salt to the boiling water, then add the linguine. Cook the pasta according to package instructions until it is al dente. Before draining the pasta, carefully measure out 1/2 cup of the starchy pasta water and set it aside. Drain the remaining pasta thoroughly.
- Return to the skillet. Melt the remaining 1/4 cup of butter over medium-high heat. Add the finely chopped shallot, smoked paprika, crushed red pepper, and the remaining 1/4 teaspoon of salt. Cook this mixture for about 5 minutes, stirring occasionally, until the shallots have softened and are fragrant. Stir in the minced garlic and cook for 1 minute longer, being careful not to burn the garlic. Add the lemon juice and lemon zest, stirring constantly for 1 minute.
- Pour the heavy whipping cream into the skillet. Bring the mixture to a light simmer over medium heat, stirring frequently. Allow it to simmer for about 5 minutes until the sauce has thickened slightly. Gradually stir in the freshly shredded Parmesan cheese until it is completely melted and the sauce is smooth and luxurious.
- Return the cooked chicken to the skillet with the sauce. Stir in 1 tablespoon of the minced fresh flat-leaf parsley and all of the fresh chives.
- Add the drained linguine pasta directly to the chicken mixture in the skillet. Turn the heat to low. Stir in 1/4 cup of the reserved pasta water and toss everything gently until the pasta is fully coated in the creamy sauce. Continue to cook for 2-3 minutes longer, allowing the flavors to meld. If the sauce appears too thick, gradually add additional pasta water, 1 tablespoon at a time, until you reach your desired consistency.
- Serve your delicious Cowboy Butter Chicken Pasta immediately, sprinkled with the remaining 1 tablespoon of fresh parsley for a burst of color and flavor. Enjoy!
Pro Tips for the Best Cowboy Butter Chicken Pasta
Achieving perfect results with your Cowboy Butter Chicken Pasta is easy with these simple tips. For perfectly browned chicken, avoid overcrowding the pan; cook it in batches if necessary. Understanding the Maillard reaction is key to achieving that desirable golden-brown crust and rich flavor in cooked chicken, as explained by the culinary science of the Maillard reaction. When making the sauce, allow it to simmer gently to thicken naturally before adding the cheese, ensuring a smooth, rich consistency. Fresh lemon zest and juice are crucial; they provide a bright, zesty contrast to the rich butter and spices, so don’t skimp on them. Learning about the power of acid in cooking can significantly elevate a dish, as it balances flavors and brightens the overall profile, highlighting the essential role of acid in cooking. To enhance the “cowboy” flavor, a pinch more smoked paprika or a dash of your favorite hot sauce can be added. Finally, to prevent pasta from clumping, add a tiny bit of olive oil to the boiling water, and always toss the pasta with the creamy sauce immediately after draining.
Serving Suggestions, Storage, and Variations
This zesty Cowboy Butter Chicken Pasta pairs beautifully with a simple side salad dressed with a light vinaigrette. Steamed green beans or roasted asparagus also make excellent, fresh accompaniments.
To store leftovers, transfer the cooled pasta to an airtight container and refrigerate for up to 3 days. When reheating, gently warm the pasta on the stovetop over low heat, adding a splash of chicken broth or a tablespoon of cream to restore its creamy texture.
Get creative with variations! Stir in a handful of fresh spinach or sautéed bell peppers with the shallots for added vegetables. For different protein choices, consider cooked Italian sausage or quickly pan-seared shrimp, added at the end. You can also experiment with different cheeses like Pecorino Romano for a sharper flavor, or even a smoked gouda for an extra smoky touch.
Nutrition Information
Please note that this nutrition information is an estimate based on the ingredients listed and may vary depending on specific brands and preparation methods. It is intended for informational purposes only and not as medical or dietary advice. Consult a qualified professional for personalized dietary guidance.
| Serving Size | 1/6th of Recipe |
|---|---|
| Calories | 750 |
| Total Fat | 45g |
| Saturated Fat | 20g |
| Cholesterol | 160mg |
| Sodium | 1050mg |
| Total Carbs | 48g |
| Dietary Fiber | 2g |
| Total Sugars | 2g |
| Protein | 39g |
Frequently Asked Questions (FAQ)
Q: Can I use different pasta shapes?
A: Absolutely! While linguine is recommended, fettuccine, penne, or rigatoni also work wonderfully with this creamy Cowboy Butter Chicken Pasta sauce.
Q: Can I prepare the sauce ahead of time?
A: You can prepare the base of the sauce (without the cream and cheese) a day in advance. However, for the best creamy texture, finish the sauce by adding cream and cheese just before serving.
Q: Is this recipe spicy? How can I adjust?
A: The recipe has a mild warmth from the crushed red pepper. For less spice, reduce or omit the red pepper. For more heat, add an extra pinch or a dash of hot sauce.
Q: Can I add vegetables to this dish?
A: Yes, certainly! Sautéed spinach, diced bell peppers, or even mushrooms would be delicious additions. Add them with the shallots or stir them in at the end.
Q: How long does leftover pasta last?
A: Store leftover Cowboy Butter Chicken Pasta in an airtight container in the refrigerator for up to 3 days.
Conclusion
This Cowboy Butter Chicken Pasta is truly a game-changer for busy weeknights, delivering an unforgettable blend of zesty, smoky, and creamy flavors in under 30 minutes. Sarah’s mission of making baking and cooking simple for busy parents and beginners shines through in this easy-to-follow recipe. With its rich sauce and tender chicken, it’s a dish that promises to impress without the fuss. Don’t wait to try this incredible, beginner-friendly meal that’s packed with bold taste and minimal effort.
Cowboy Butter Chicken Pasta: A Zesty, Creamy 30-Minute Dinner
Ingredients
Equipment
Method
- Sprinkle chicken with 1/2 tsp. salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat, then cook chicken until browned and cooked through, about 6-8 minutes. Remove chicken and set aside, leaving the pan as is.
- Meanwhile, cook linguine according to package instructions for al dente, adding 2 teaspoons salt to the water. Before draining, reserve 1/2 cup of pasta water.
- Melt the remaining 1/4 cup butter in the same skillet over medium-high heat. Add shallot, smoked paprika, crushed red pepper, and remaining 1/4 teaspoon salt; cook for 5 minutes until softened. Stir in garlic for 1 minute, then add lemon juice and zest, cooking for another minute while stirring constantly.
- Pour in the cream and bring to a light simmer over medium heat, stirring frequently until it slightly thickens, about 5 minutes. Gradually stir in Parmesan cheese until fully melted and smooth. Incorporate the cooked chicken, 1 tablespoon chopped parsley, and all the chives into the sauce.
- Add the drained pasta to the chicken mixture. Turn the heat to low, stir in 1/4 cup of the reserved pasta water, and toss for 2-3 minutes until the pasta is well coated. If the sauce is too thick, add more pasta water a tablespoon at a time until the desired consistency is reached. Serve immediately, garnished with the remaining 1 tablespoon parsley.