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A close-up of Cowboy Butter Chicken Pasta featuring linguine noodles, tender chicken pieces, and a rich, creamy sauce, garnished with fresh chives.

Cowboy Butter Chicken Pasta

This Cowboy Butter Chicken Pasta is a flavorful and satisfying meal that comes together in under an hour. It's perfect for busy weeknights and offers a comforting taste with a unique twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 0.5 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 1 Tbsp salted butter
For the Pasta and Sauce
  • 12 oz uncooked linguine pasta about 3/4 pkg.
  • 2 large shallots finely chopped (about 3/4 cup)
  • 0.5 tsp smoked paprika
  • 0.5 tsp crushed red pepper
  • 2 cloves garlic minced
  • 1 tsp lemon zest
  • 1.5 Tbsp fresh lemon juice
  • 2.75 tsp kosher salt divided
  • 2 Tbsp minced fresh flat-leaf parsley divided
  • 2 Tbsp minced fresh chives
  • 0.66 cup heavy whipping cream
  • 0.5 cup freshly shredded Parmesan cheese
  • 5 Tbsp salted butter divided

Equipment

  • Large skillet
  • pot

Method
 

  1. Gather all your ingredients.
  2. Sprinkle the chicken pieces with 1/2 teaspoon of salt and the black pepper. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, until it is browned and cooked through. Remove the chicken from the pan and set it aside. Do not wipe the pan clean.
  3. While the chicken cooks, prepare the pasta according to package directions for al dente. Add 2 teaspoons of kosher salt to the boiling water. Before draining the pasta, reserve 1/2 cup of the pasta water and set it aside.
  4. Melt the remaining 1/4 cup of butter in the same skillet over medium-high heat. Add the shallots, smoked paprika, crushed red pepper, and the remaining 1/4 teaspoon of salt. Cook for 5 minutes until the shallots are softened. Add the minced garlic and cook for 1 minute more. Stir in the lemon juice and lemon zest, cooking for 1 minute while stirring constantly.
  5. Pour in the heavy cream and bring it to a light simmer over medium heat, stirring frequently until the sauce thickens slightly, about 5 minutes. Gradually stir in the shredded Parmesan cheese until it is melted and smooth. Add the cooked chicken back into the skillet along with 1 tablespoon of the chopped parsley and the chives. Stir to combine.
  6. Add the drained linguine to the chicken and sauce mixture. Turn the heat to low. Stir in 1/4 cup of the reserved pasta water. Toss everything together until the pasta is well coated in the sauce. Continue to cook for 2-3 minutes longer. If the sauce seems too thick, add more reserved pasta water, 1 tablespoon at a time, until you reach your desired consistency.
  7. Serve the Cowboy Butter Chicken Pasta immediately, sprinkled with the remaining 1 tablespoon of fresh parsley.

Notes

This recipe is easily adaptable for a gluten-free diet by using your favorite gluten-free pasta. For a milder flavor, reduce the amount of crushed red pepper.

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