Cowboy Butter Chicken Pasta Pressure Cooker Recipe
This creamy and comforting Cowboy Butter Chicken Pasta is made effortlessly in the pressure cooker. Tender chicken, smoky spices, and a rich buttery sauce come together with linguine for the ultimate weeknight dinner.
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.
Notes
Leftovers can be stored up to 3 days in the fridge and reheated with added cream or broth. For freezer storage, thaw overnight and reheat gently.