Ingredients

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 of red pepper flakes

½ lemon, juice and zest

12 oz (340g) pasta (linguine recommended)

2 tsp salt (for pasta water)

6 skinless, boneless chicken thighs

1 tsp salt (for chicken)

1 tsp paprika (for chicken)

1 tsp garlic powder (for chicken)

½ tsp black pepper (for chicken)

1 tbsp olive oil

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

4 tbsp freshly grated Parmesan

2 tbsp finely chopped parsley

Instructions

Step 1: Make the cowboy butter by combining butter, Dijon mustard, minced garlic, chopped parsley and chives, thyme, paprika, salt, red pepper flakes, and lemon juice and zest in a small bowl. Set aside or refrigerate until needed.

Step 2: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve a little pasta water, then drain.

Step 3: While the pasta cooks, cut chicken thighs into strips or bite-sized pieces. Season with paprika, garlic powder, salt, and black pepper.

Step 4: Heat olive oil in a large skillet over medium-high heat. Quickly sear the chicken pieces for about 4 minutes, not needing to cook fully through yet.

Step 5: Reduce heat slightly; add shallots, sliced garlic, and bell peppers. Cook, stirring frequently, until the vegetables are soft and chicken is cooked through.

Step 6: Stir in 4 tablespoons of cowboy butter and add the cooked linguine to the pan. Toss to coat everything in the buttery sauce.

Step 7: Pour in the cream and add Parmesan and chopped parsley. Stir well to combine, then taste and adjust seasoning if needed.

Step 8: Serve immediately, garnished with lemon wedges and extra Parmesan. Pair with garlic bread for extra comfort.

Tips & Variations

If you prefer, substitute chicken thighs with chicken breasts for a leaner option.

For added heat, increase the red pepper flakes or add a dash of hot sauce.

Use fresh herbs when possible for a vibrant flavor boost.

Leftover cowboy butter can be used as a flavorful spread for bread or to finish grilled vegetables.

FAQs

Can I use a different type of pasta?

Yes, feel free to use your favorite pasta shape such as penne, fettuccine, or rigatoni. Just adjust the cooking time accordingly.

Is this recipe freezer-friendly?

While the dish can be frozen, the creamy sauce may separate slightly upon thawing. It’s best to freeze before adding cream and Parmesan, then stir them in freshly when reheating.