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A close-up of Cowboy Butter Chicken Pasta with fettuccine noodles and seasoned chicken pieces in a creamy sauce, garnished with parsley.

Cowboy Butter Chicken Pasta

This Cowboy Butter Chicken Pasta is a quick, delicious, and visually appealing weeknight dinner. It combines creamy, buttery chicken with perfectly cooked pasta for a comforting and impressive meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 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
  • 12 oz uncooked linguine pasta about 3/4 pkg.
For the Sauce
  • 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
  • 5 Tbsp salted butter divided
  • 2/3 cup heavy whipping cream
  • 0.5 cup freshly shredded Parmesan cheese
  • 2 Tbsp minced fresh flat-leaf parsley divided
  • 2 Tbsp minced fresh chives

Equipment

  • Large skillet
  • Pot

Method
 

  1. Sprinkle chicken with 1/2 tsp. salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken; cook 6-8 minutes, until chicken is browned and cooked through. Remove chicken from pan and set aside. Do not wipe pan clean.
  2. Meanwhile, cook pasta according to package instructions for al dente, adding 2 teaspoons kosher salt to water. Before draining the pasta, measure out 1/2 cup pasta water and set aside.
  3. Melt remaining 1/4 cup butter over medium-high heat. Add shallot, smoked paprika, crushed red pepper, and remaining 1/4 teaspoon salt; cook 5 minutes until softened. Add garlic and cook 1 minute longer. Stir in lemon juice and zest; cook 1 minute, stirring constantly.
  4. Add cream and bring to a light simmer over medium heat, stirring frequently until thickened slightly, about 5 minutes. Gradually stir in cheese until melted and smooth. Stir in chicken, 1 tablespoon chopped parsley and chives.
  5. Add drained pasta to chicken mixture. Turn heat to low, stir in 1/4 cup pasta water, and toss until pasta is coated in sauce, cooking 2-3 minutes longer. If sauce is too thick, add additional pasta water, 1 tablespoon at a time, until desired consistency has been reached. Serve sprinkled with remaining 1 tablespoon parsley.

Notes

This dish is perfect for a quick weeknight meal that tastes like a weekend treat. Adjust pasta water for your desired sauce consistency.

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