Why Make This Recipe
Cowboy Butter Chicken Pasta is a delightful dish that brings together tender chicken, creamy sauce, and your favorite pasta. It’s a comforting meal that’s easy to prepare and perfect for busy weeknights or special gatherings. The blend of spices and creamy Parmesan sauce makes it flavorful and satisfying.
How to Make Cowboy Butter Chicken Pasta
Ingredients
- 500 g (1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust for spice preference)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley, plus more for garnish
- 340 g (12 oz) fettuccine or pasta of choice
- Juice of half a lemon
Directions
- Season the chicken pieces 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 pieces and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and let the mixture simmer for another 2-3 minutes.
- Gradually add the Parmesan cheese, stirring continuously until it has melted and the sauce is smooth.
- Return the cooked chicken to the skillet and toss to combine with the sauce. Add the lemon juice and chopped parsley, stirring to mix.
- In a separate pot, cook the pasta according to the package instructions. Drain and add it to the skillet, tossing to coat the pasta evenly with the sauce and chicken.
- Cook for another 2-3 minutes to ensure the pasta is well combined and heated through.
- Serve immediately, garnished with extra Parmesan and parsley if desired.
How to Serve Cowboy Butter Chicken Pasta
Serve Cowboy Butter Chicken Pasta warm, topped with extra Parmesan and fresh parsley. You can pair it with a simple green salad or garlic bread for a complete meal. It also works well for leftovers, making it a versatile choice for your dinner table.
How to Store Cowboy Butter Chicken Pasta
To store Cowboy Butter Chicken Pasta, let it cool completely, then place it in an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it for longer, consider freezing it. Just make sure to use a freezer-safe container, and it can be kept in the freezer for up to 2 months.
Tips to Make Cowboy Butter Chicken Pasta
- Adjust the spices to your preference. If you like it spicier, add more cayenne pepper.
- Use any pasta you prefer. Penne, spaghetti, or even gluten-free pasta can work well.
- Don’t skip the lemon juice; it brightens up the flavors beautifully.
- If you want a thicker sauce, let it simmer a little longer after adding the cream and cheese.
Variation
You can easily customize this recipe by adding vegetables like spinach, bell peppers, or mushrooms for extra nutrition and flavor. Alternatively, substitute the chicken with shrimp or tofu for a different protein option.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking for even results.
2. Is there a way to make this dish healthier?
Certainly! You can use whole-grain pasta and reduce the amount of cream and cheese. Adding more vegetables can also boost nutrition.
3. Can I prepare this dish ahead of time?
Yes, you can prepare the sauce and cook the chicken ahead of time. Just combine them with the pasta when you’re ready to serve.
Cowboy Butter Chicken Pasta
Ingredients
For the Chicken
- 500 g 500 g boneless, skinless chicken breasts, cut into bite-sized pieces You can use frozen chicken if thawed completely.
- Salt and pepper, to taste
- 2 tablespoons 2 tablespoons olive oil
- 1 teaspoon 1 teaspoon smoked paprika
- 1 teaspoon 1 teaspoon garlic powder
- 1/2 teaspoon 1/2 teaspoon onion powder
- 1/4 teaspoon 1/4 teaspoon cayenne pepper Adjust for spice preference.
For the Sauce
- 2 tablespoons 2 tablespoons unsalted butter
- 3 cloves 3 cloves garlic, minced
- 1 cup 1 cup chicken broth
- 1 cup 1 cup heavy cream Can be reduced for a healthier option.
- 1 cup 1 cup freshly grated Parmesan cheese Don't skip for best flavor.
- 1/4 cup 1/4 cup finely chopped fresh parsley, plus more for garnish
- Juice of half a lemon Juice of half a lemon Important for flavor brightness.
For the Pasta
- 340 g 340 g fettuccine or pasta of choice Any preferred pasta can work.
Instructions
Preparation
- Season the chicken pieces 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 pieces and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
Cooking the Sauce
- Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and let the mixture simmer for another 2-3 minutes.
- Gradually add the Parmesan cheese, stirring continuously until it has melted and the sauce is smooth.
- Return the cooked chicken to the skillet and toss to combine with the sauce. Add the lemon juice and chopped parsley, stirring to mix.
Finishing Up
- In a separate pot, cook the pasta according to the package instructions. Drain and add it to the skillet, tossing to coat the pasta evenly with the sauce and chicken.
- Cook for another 2-3 minutes to ensure the pasta is well combined and heated through.
- Serve immediately, garnished with extra Parmesan and parsley if desired.
