Cowboy Butter Chicken Pasta
A comforting dish featuring tender chicken, creamy Parmesan sauce, and pasta, perfect for weeknights or gatherings.
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.
Notes
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 or frozen for up to 2 months. Adjust spices as needed for personal preference.