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Cowboy Butter Chicken Pasta

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A delightful blend of creamy, rich flavors and comforting pasta, perfect for busy weeknights and special gatherings.

Ingredients

Scale
  • 500 g 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
  • 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 fettuccine or pasta of choice
  • Juice of half a lemon

Instructions

  1. Season the chicken pieces with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, around 6-8 minutes. Remove the chicken and set it aside.
  3. Lower the heat to medium and add the butter to the skillet. Once melted, toss in the minced garlic and sauté until fragrant, about 1 minute.
  4. Pour in the chicken broth, bringing it to a gentle simmer while scraping up any browned bits from the skillet.
  5. Stir in the heavy cream and let it simmer for an additional 2-3 minutes.
  6. Gradually add the Parmesan cheese, stirring continuously until it’s melted and smooth.
  7. Return the cooked chicken to the skillet and toss it in the sauce. Add the lemon juice and chopped parsley, mixing it all together.
  8. In a separate pot, cook the pasta according to package instructions. Drain and add it to the skillet, tossing to coat everything in the sauce.
  9. Cook for another 2-3 minutes to combine the flavors.
  10. Serve immediately, garnished with extra Parmesan and parsley if desired.

Notes

For a lighter version, consider using chicken thighs instead of breasts or swap in your favorite gluten-free pasta.