Introduction

Cowboy Butter Chicken Pasta is a creamy, flavorful dish that combines tender chicken with a rich, buttery sauce and perfectly cooked pasta. This satisfying meal brings smoky spices and a hint of lemon for a delicious dinner the whole family will enjoy.

A white bowl filled with two layers: the bottom layer has wide, yellow egg noodles with ruffled edges spread out evenly, and the top layer features chunks of cooked chicken covered in a creamy, orange-brown sauce with specks of spices. The dish is garnished with small green herb pieces and sprinkled with finely grated white cheese. The bowl is placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Season the chicken pieces with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
Step 2: 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.
Step 3: Reduce heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
Step 4: Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Step 5: Stir in the heavy cream and let the mixture simmer for 2-3 minutes.
Step 6: Gradually add the Parmesan cheese, stirring continuously until melted and the sauce is smooth.
Step 7: Return the cooked chicken to the skillet and toss to combine with the sauce. Add lemon juice and chopped parsley, stirring to mix well.
Step 8: In a separate pot, cook the pasta according to package instructions. Drain and add it to the skillet, tossing to coat evenly with the sauce and chicken.
Step 9: Cook for another 2-3 minutes to ensure the pasta is well combined and heated through.
Step 10: Serve immediately, garnished with extra Parmesan and parsley if desired.

Tips & Variations

For a smoky depth, try adding a bit of smoked Gouda or cheddar cheese in place of Parmesan.
Use penne or rigatoni if you prefer a sturdier pasta to hold the sauce.
Adjust the cayenne pepper to control the heat level to your taste.
Swap chicken broth for vegetable broth to make the dish lighter or accommodate dietary preferences.
Fresh herbs like basil or chives can be added for additional flavor variations.

Storage

Store leftover Cowboy Butter Chicken Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if it has thickened.

How to Serve

A white round plate holds a serving of creamy pasta with a light orange sauce evenly coating flat, wide noodles arranged in loose spirals, topped with browned pieces of chicken spread throughout. The dish is sprinkled with finely chopped green herbs and a generous layer of grated white cheese in the center, creating a contrast of colors and textures against the smooth sauce and tender noodles. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and safety.

Is it possible to make this dish dairy-free?

For a dairy-free version, substitute butter with olive oil or a plant-based alternative, use coconut or almond cream instead of heavy cream, and use a dairy-free cheese or omit the Parmesan cheese.