Cowboy Butter Spaghetti Pressure Cooker Recipe
This creamy and spicy Cowboy Butter Spaghetti is a one-pot wonder packed with buttery herbs, tangy mustard, and just the right amount of heat. Ready fast and made even easier with the pressure cooker!
Equipment
- 1 Mixing bowl medium
- 1 Large skillet for cooking chicken and sauce
- 1 Large pot for boiling spaghetti
Ingredients
Main Ingredients
- ½ cup Salted butter softened for easy mixing
- 2 tablespoons Brown or grainy mustard to add tang
- 2 tablespoons Chopped parsley for fresh green kick
- 4 teaspoons Fresh thyme to give that earthy punch
- 2 teaspoons Lemon juice to brighten up the sauce
- 1 teaspoon Smoked paprika providing a sweet smoky note
- ½ teaspoon Kosher salt plus more to taste
- ¼ teaspoon Freshly ground black pepper for a subtle heat
- Cayenne and red chili flakes pinches, to turn up the heat just right
- 1 pound Spaghetti classic choice for this hearty sauce
- 1 ½ cups Heavy cream to make the sauce rich and velvety
- 1 teaspoon Lemon juice extra to finish sauce brightness
- ⅛ teaspoon Garlic salt
- Red pepper flakes a pinch for the final kick
- Chopped parsley for garnish
- Chicken cooked and diced
Instructions
Instructions
- In a medium bowl, mix softened butter with mustard, parsley, thyme, lemon juice, smoked paprika, salt, pepper, cayenne, and red chili flakes. Set aside.
- Cook spaghetti in salted boiling water until al dente. Drain and keep warm.
- Heat a large skillet over medium heat, add oil and cook chicken pieces until golden and cooked through. Remove and set aside.
- In the same skillet, melt the cowboy butter mixture over medium heat until smooth and fragrant.
- Return cooked chicken to the skillet and stir to coat in the sauce.
- Add cooked spaghetti to the skillet and toss to coat everything evenly and heat through.
- Adjust seasoning to taste. Serve warm with chopped parsley garnish.
Notes
Store leftovers in an airtight container for up to 3 days. Add a splash of cream or water when reheating. Can be frozen for up to 2 months.