Cowboy Butter Chicken Pasta
A rich and creamy pasta dish featuring seasoned chicken and a zesty sauce, perfect for busy weeknights or casual family gatherings.
Ingredients
Main Ingredients
- 500 g boneless, skinless chicken breasts, cut into bite-sized pieces Use thighs for a juicier outcome
- 2 tablespoons olive oil For cooking the chicken
- 340 g fettuccine or pasta of choice Any pasta variety can work
Seasonings
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper Adjust for spice preference
Sauce and Garnish
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese Can substitute with Pecorino Romano
- 1/4 cup fresh parsley, finely chopped Plus more for garnish
- Juice of half a lemon
Instructions
Preparation
- Season the chicken with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken to the skillet and cook until browned and cooked through, about 6-8 minutes.
- Remove the chicken from the skillet and set it aside.
Sauce
- Lower the heat to medium and add the unsalted butter to the skillet.
- Add minced garlic and sauté for about a minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits.
- Stir in heavy cream and let it simmer for 2-3 minutes.
- Gradually add Parmesan cheese, stirring until it melts completely.
- Return the chicken to the skillet, toss in the sauce, then add lemon juice and chopped parsley.
Cooking Pasta
- Cook pasta according to package instructions, drain, and add to the skillet.
- Mix thoroughly with chicken and sauce, cooking for an additional 2-3 minutes.
Serving
- Serve warm, garnished with extra Parmesan and parsley as desired.
Notes
Can be prepared ahead of time. Store leftovers in airtight container for up to 3 days in refrigerator or freeze for up to 2 months.