Description
A delightful upgrade to your regular pasta night featuring tender chicken, colorful peppers, and a spicy, garlicky cowboy butter sauce.
Ingredients
- ½ cup (115g) unsalted butter, softened to room temperature
- 2 cloves garlic, finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 2 teaspoons fresh thyme leaves
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- Pinch of red pepper flakes
- Juice and zest of ½ lemon
- 12 oz (340g) linguine
- 2 teaspoons salt for the pasta water
- 6 boneless, skinless chicken thighs, cut into strips
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 4 cloves garlic, thinly sliced
- 1 cup (150g) sliced bell peppers
- 4 tablespoons cowboy butter
- ½ cup (120ml) heavy cream
- 4 tablespoons freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Make the cowboy butter: In a small bowl, combine the softened butter with minced garlic, Dijon mustard, parsley, chives, thyme, paprika, salt, red pepper flakes, and lemon juice and zest. Mix thoroughly.
- Cook the pasta: Bring a large pot of salted water to a boil, add linguine and cook until al dente. Reserve 1 cup of pasta water before draining.
- Prepare and sear the chicken: Season chicken strips with paprika, garlic powder, salt, and black pepper. Heat olive oil in a skillet, then sear the chicken for about 4 minutes.
- Cook the vegetables: Add shallots, sliced garlic, and bell peppers to the pan, cooking until softened.
- Create the sauce: Stir in the cowboy butter until melted, then add the drained linguine.
- Finish with cream and cheese: Pour in heavy cream, add Parmesan cheese and parsley, tossing everything together. Use reserved pasta water to achieve desired sauce consistency.
- Serve immediately: Transfer to serving bowls and garnish with extra Parmesan, fresh parsley, and lemon wedges.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat gently while adding a splash of liquid to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American