Cowboy Butter Chicken Pasta Pressure Cooker Recipe
A rich and flavorful weeknight dinner made with juicy pressure cooked chicken thighs, cowboy butter, and perfectly cooked linguine tossed together for a delicious one-pan pasta dish.
Equipment
- 1 Mixing bowl for cowboy butter
Ingredients
Main ingredients
- 0.5 cup unsalted butter softened
- 1 tablespoon Dijon mustard
- 2 cloves garlic finely minced
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 2 teaspoon fresh thyme leaves
- 1 teaspoon sweet paprika and a pinch of red pepper flakes
- 0.5 lemon juice and zest
- 12 oz linguine pasta
- 6 chicken thighs skinless and boneless
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large shallot finely diced
- 1 cup sliced bell peppers red, yellow and orange mix
- 4 cloves garlic sliced
- 4 tablespoon cowboy butter or more to taste
- 0.5 cup heavy cream
- 4 tablespoon Parmesan freshly grated
- 2 tablespoon parsley finely chopped
Instructions
Instructions
- Mix softened butter, Dijon mustard, minced garlic, parsley, chives, thyme, paprika, salt, red pepper flakes, lemon juice, and zest until smooth. Set aside.
- Boil salted water and cook linguine until al dente. Drain and set aside.
- Season chicken thighs with salt, paprika, garlic powder, and black pepper. Brown in olive oil over medium-high heat. Remove and keep warm.
- Lower heat; add shallots, garlic, and bell peppers. Cook until softened and chicken is cooked through.
- Stir in cowboy butter, add linguine, and toss to combine in the sauce.
- Add cream, Parmesan, and parsley. Stir and adjust seasoning to taste.
- Serve hot with lemon wedges, Parmesan, and garlic bread if desired.
Notes
Store leftovers in airtight container. Reheat gently with splash of water or cream to preserve texture.