Cowboy Butter Chicken Pasta: Pressure Cooker Comfort
This Cowboy Butter Chicken Pasta combines juicy chicken, creamy Parmesan sauce, and bright herbs into one soul-satisfying comfort meal thanks to the speed and flavor-lock of your pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 ½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
- 2 ¾ teaspoons kosher salt divided
- ½ teaspoon ground black pepper
- 5 tablespoons salted butter divided
- 12 ounces uncooked linguine pasta about ¾ package
- 2 large shallots finely chopped (about ¾ cup)
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper
- 2 cloves garlic minced
- 1 teaspoon lemon zest
- 1 ½ tablespoons fresh lemon juice divided
- ⅔ cup heavy whipping cream
- ½ cup freshly shredded Parmesan cheese
- 2 tablespoons minced fresh flat-leaf parsley divided
- 2 tablespoons minced fresh chives
Instructions
Instructions
- Season chicken with 2 teaspoons of kosher salt and black pepper.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Brown the chicken until cooked through, about 6 to 8 minutes. Transfer to a plate.
- Boil a large pot of salted water and cook linguine until al dente. Reserve ½ cup pasta water and drain pasta.
- Melt remaining 3 tablespoons butter in the skillet over medium heat. Add chopped shallots and cook until soft, about 3 minutes.
- Add smoked paprika, crushed red pepper, and garlic. Stir constantly for 1 minute until fragrant.
- Add lemon zest and juice. Mix in pasta, reserved water, and cooked chicken. Stir and toss everything for about 2 to 3 minutes, warming through.
- Finish with remaining ¾ teaspoon salt, and garnish with parsley and chives. Serve hot.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for 2 months. Reheat gently with a splash of broth or water to revive the creamy texture.