Cowboy Butter Chicken Pasta: Pressure Cooker Goodness
Rich and creamy Cowboy Butter Chicken Pasta made with linguine, garlic, smoked paprika, and fresh herbs all pulled together in a pressure cooker for tender, flavorful one-pot deliciousness.
Equipment
- 1 Skillet Large
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts cut into 1-inch pieces
- 2 ¾ teaspoons kosher salt split
- ½ teaspoon ground black pepper
- 5 tablespoons salted butter split
- 12 oz uncooked linguine pasta
- 2 large shallots finely chopped (about ¾ cup)
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper
- 2 cloves garlic minced
- lemon zest to taste
- lemon juice to taste
- heavy whipping cream to taste
- Parmesan cheese freshly shredded
- fresh parsley and chives for garnish
Instructions
Instructions
- Bring a big pot of salted water to a boil. Cook linguine until al dente. Drain and set aside.
- Season chicken with 2 teaspoons salt and black pepper.
- Heat 2 tablespoons butter in a large skillet over medium-high. Cook chicken until golden and done, about 6–8 mins. Remove and set aside.
- Lower heat to medium. Add remaining 3 tablespoons butter, shallots, paprika, red pepper, and remaining salt. Cook for 3 mins until soft.
- Add minced garlic and lemon zest. Cook 1 minute until fragrant.
- Return cooked chicken to skillet, add lemon juice and linguine. Toss to coat and heat through about 2 minutes.
- Stir in cream and Parmesan until smooth and creamy. Top with parsley and chives before serving.
Notes
Top with additional red pepper flakes for extra heat. Serve warm and enjoy with a slice of toasted bread or fresh salad.