The pot lid rattles and you know dinner is almost ready. That sound sorta tells you the steam cues are good and it’s time to get ready to release. You gotta be careful though cause the steam means your tasty meal is cooking up real good inside that pressure cooker.
You spot the kitchen starting to fill up with warm buttery smells. The broth depth is sorta just right, you can tell by the way your nose catches that smoky paprika and garlic blend. You remember last time, and how this recipe always delivers that creamy, comforting sauce you crave.
As you stand there waiting for the quick release, you recall how easy this recipe is even though it tastes like you been slaving all day. Dinner’s gonna be buttery and rich, with chicken that’s tender and pasta just soaked in goodness. You can’t wait to dig in once the slow release is done and that pot lid finally lifts.
Why This Recipe Works Every Single Time
- Chicken gets perfectly browned before pressure cooking, which locks in flavor and juices.
- Butter adds creamy richness that makes sauce super smooth and satisfying.
- Smoked paprika and crushed red pepper bring a smoky kick you can’t resist.
- Cooking pasta separately keeps it al dente, so it doesn’t get mushy in the pot.
- Fresh lemon zest and juice brighten up the whole dish with zingy freshness.
Everything You Need Lined Up
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces (you want them bite-sized for perfect cooks)
- 2 ¾ teaspoons kosher salt, divided to season and tweak taste
- ½ teaspoon ground black pepper for just enough spice
- 5 tablespoons salted butter split to brown chicken and make sauce
- 12 ounces uncooked linguine pasta, about three-quarter package
- 2 large shallots finely chopped, about three quarters cup to melt into sauce
- ½ teaspoon smoked paprika and ½ teaspoon crushed red pepper for that cowboy punch
- 2 cloves garlic minced fresh for that sharp garlicky aroma
- 1 teaspoon lemon zest and 1 ½ tablespoons fresh lemon juice to brighten it up
- ⅔ cup heavy whipping cream for that thick creamy base
- ½ cup freshly shredded Parmesan cheese to steep in cheesy goodness
- 2 tablespoons minced fresh flat-leaf parsley and 2 tablespoons minced fresh chives for fresh herbal touch
Walking Through Every Single Move
First, you bring a big pot of salted water to boil. Toss in that linguine and cook just right till al dente like the package says. You drain it but don’t forget to reserve about half a cup of that pasta water for later.
Next up, season the chicken pieces with 2 teaspoons kosher salt and pepper. You want them salty enough to pop but not over the top. Then melt 2 tablespoons butter in your skillet over medium-high heat.
Add chicken to skillet and let 'em brown up, turning occasionally till they’re golden and cooked through. This takes about 8 to 10 minutes. When done, set that chicken aside on a plate.
Bring the heat down to medium and add the rest of that butter—3 tablespoons in the same skillet. Once melted, you toss in those finely chopped shallots. Stir 'em around till they soften up nicely, about 3 minutes.
Then sprinkle in smoked paprika, crushed red pepper, and garlic. Cook just 30 seconds stirring so those spices get fragrant without burning. Next, add lemon zest and juice. Scrape the bottom of the pan to catch all those brown bits for extra flavor.
Now, put that chicken back in with all the tasty juices. Add your cooked pasta and toss it all together gently. If it feels too thick, add reserved pasta water little by little till sauce loosens to your liking.
Finally, give it a taste and sprinkle on the remaining salt if needed. Stir in Parmesan, parsley, and chives right before serving warm. That’s it—ready to eat, dang good and buttery comfort on your plate.
Easy Tweaks That Make Life Simple
- If you’re in a hurry, buy pre-chopped shallots or even onion powder in a pinch.
- Use rotisserie chicken leftover from the store for a super quick swap and skip browning.
- Frozen chopped garlic can save time, just add slightly less to avoid overpowering.
- Swap out linguine for penne or rotini if that’s what you spot in your pantry—it works real good too.
- Make the sauce veggie-friendly by swapping chicken with sautéed mushrooms or tofu for a twist.
Your First Taste After the Wait
The moment you take your first bite, you notice that creamy buttery sauce hugging each pasta strand. It’s rich but not too heavy, just perfectly balanced with a little kick from the paprika and crushed red pepper.
Chicken bites tender and juicy, kinda melting with the melt-in-your-mouth butter and that fresh lemon zing. The shallots add a soft sweetness beneath it all that hits just right.
Fresh chives and parsley sprinkle bright herbal notes throughout the dish. They lift the whole thing making every mouthful fresh and exciting, even after the wait.
Making It Last All Week Long
You can pack leftovers in airtight containers for fridge storage up to 3 days. Just reheat gently on stove or microwave adding splash of cream or broth to keep saucy.
Freezer storage works too if you wanna save meals longer. Portion it into freezer-safe bags or containers. Thaw overnight in fridge before reheating slowly to avoid drying out.
For best texture on reheats, add a little fresh lemon juice and some chopped herbs after warming up. It brings back that fresh flavor you loved first time around.
The FAQ Section You Actually Need
- Can I cook the pasta right in the pressure cooker? You can but it often ends up too soft or mushy. Cooking pasta separately keeps it perfectly al dente.
- What does natural release mean and why is it important? Natural release means letting pressure drop slowly on its own. It helps keep chicken tender and lets flavors blend in better.
- How spicy is the crushed red pepper? It adds just a little heat, not overwhelming. You can adjust or leave out if you prefer mild flavors.
- Can I use chicken thighs instead of breasts? Absolutely. Thighs stay juicy and add extra flavor if that’s what you spot around.
- What you mean by broth depth in this recipe? Broth depth here means how full of flavor your liquids are. Using butter and lemon gives more layers than plain water alone.
- How long does slow release take in a pressure cooker? Usually about 10 to 15 minutes. It’s slower than quick release but totally worth it for tender results.
Cowboy Butter Chicken Pasta Pressure Cooker Recipe
Equipment
- 1 Skillet Large
- 1 Pot For pasta
- 1 Strainer To drain pasta
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 linguine pasta uncooked
- 2 large shallots finely chopped
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper
- 2 cloves garlic minced
- 1 teaspoon lemon zest
- 1 ½ tablespoons fresh lemon juice
- ⅔ cup heavy whipping cream
- ½ cup Parmesan cheese freshly shredded
- 2 tablespoons fresh flat-leaf parsley and fresh chives minced
Instructions
Instructions
- Boil salted water and cook linguine until al dente. Reserve ½ cup of pasta water and drain.
- Season chicken with 2 teaspoons kosher salt and pepper. Melt 2 tablespoons butter in skillet over medium-high heat.
- Brown chicken pieces 8–10 minutes, turning occasionally. Transfer to plate when fully cooked.
- Lower heat and melt remaining 3 tablespoons butter. Add finely chopped shallots and cook 3 minutes until soft.
- Add smoked paprika, crushed red pepper, and garlic. Stir 30 seconds until fragrant.
- Add lemon zest and juice. Scrape browned bits from pan to incorporate flavor.
- Return chicken with its juices. Add cooked pasta and toss gently. Add reserved pasta water to loosen sauce if needed.
- Adjust salt to taste. Stir in Parmesan, parsley, and chives. Serve warm.
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