Ingredients
For the Cowboy Butter
- ½ cup (115g) unsalted butter, softened
- 1 tbsp Dijon mustard
- 2 cloves garlic, finely minced
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 2 tsp fresh thyme leaves
- 1 tsp sweet paprika
- 1 tsp salt
- Pinch red pepper flakes
- ½ lemon juice and zest
For the Pasta
- 12 oz (340g) linguine pasta
- 2 tsp salt (for boiling water)
For the Chicken and Sauce
- 6 skinless, boneless chicken thighs
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp olive oil (or as needed)
- 1 large shallot, finely diced
- 1 cup (150g) sliced bell peppers (mix of red, yellow and orange)
- 4 cloves garlic, sliced
- 4 tbsp cowboy butter (from above)
- ½ cup (120ml) heavy cream (double cream)
- 4 tbsp freshly grated Parmesan cheese
- 2 tbsp finely chopped parsley
Instructions
- Make the Cowboy Butter: In a small bowl, combine softened butter, Dijon mustard, minced garlic, chopped parsley, chives, fresh thyme, sweet paprika, salt, red pepper flakes, and lemon juice and zest. Mix thoroughly and set aside. This can be prepared in advance and refrigerated until needed.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve some pasta water before draining the pasta.
- Prepare the Chicken: While pasta cooks, cut chicken thighs into strips or bite-sized pieces. Season evenly with paprika, garlic powder, salt, and black pepper.
- Sear the Chicken: Heat olive oil in a large skillet or chef’s pan over medium-high heat. Add the chicken pieces and sear for about 4 minutes, until browned but not fully cooked through.
- Sauté Vegetables and Finish Cooking Chicken: Lower the heat to medium. Add the diced shallots, sliced bell peppers, and sliced garlic to the skillet. Stir frequently and cook until vegetables are softened and the chicken is cooked through (internal temperature 165°F/75°C), about 8-10 minutes total.
- Add Cowboy Butter and Pasta: Stir in 4 tablespoons of the prepared cowboy butter, allowing it to melt and coat the chicken and vegetables. Add the drained linguine to the pan and toss everything together to combine in the buttery sauce. Add reserved pasta water as needed to achieve a silky sauce.
- Finish the Sauce: Pour in the heavy cream, add grated Parmesan cheese, and sprinkle with chopped parsley. Stir well to blend all flavors. Taste and adjust seasoning if necessary.
- Serve: Plate the pasta immediately. Serve with lemon wedges, extra Parmesan cheese, and optional garlic bread on the side for an extra comforting meal experience.
Notes
- Feel free to add more vegetables like zucchini, fresh spinach, or cherry tomatoes to the cowboy butter sauce for extra nutrition and flavor.
- Reserving and adding pasta cooking water helps create a silky, velvety sauce without needing excessive cream, but adjust cream quantity to your preference.
- Chicken is properly cooked when it reaches an internal temperature of 165°F (75°C) measured with an instant read thermometer.
- Chicken strips typically take about 8-10 minutes to cook through over medium heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water if necessary to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
