Cowboy Butter Chicken Pasta Recipe
This Cowboy Butter Chicken Pasta is a rich and flavorful dish featuring tender bite-sized chicken breasts cooked in a creamy, buttery sauce infused with garlic, smoked paprika, and a hint of cayenne. Tossed with perfectly cooked fettucine and a touch of lemon juice for brightness, this comforting pasta meal is elevated with freshly grated Parmesan and fresh parsley garnish, making it a delightful dinner option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 500 g (1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
- 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)
Butter Sauce
- 2 tablespoons olive oil
- 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
- Juice of half a lemon
Pasta
- 340 g (12 oz) fettuccine or pasta of choice
Instructions
- Season the Chicken: In a bowl, season the bite-sized chicken pieces with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper until evenly coated.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic: Reduce heat to medium in the same skillet. Add unsalted butter and let it melt. Add minced garlic and sauté until fragrant, about 1 minute, stirring constantly to avoid burning.
- Simmer Broth: Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits stuck to the skillet to enhance flavor.
- Add Cream: Stir in the heavy cream and allow the sauce to simmer for 2-3 minutes to thicken slightly.
- Melt Parmesan: Gradually add the freshly grated Parmesan cheese while stirring continuously until the cheese melts and the sauce becomes smooth and creamy.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet and toss them in the sauce to coat evenly. Add the lemon juice and chopped parsley, stirring well to combine all flavors.
- Cook Pasta: In a separate pot, cook the fettuccine according to the package instructions until al dente. Drain the pasta thoroughly.
- Toss Pasta and Sauce: Add the drained pasta to the skillet with the chicken and sauce. Toss everything together to coat the pasta evenly in the creamy butter sauce.
- Finish and Serve: Cook the combined pasta and sauce for an additional 2-3 minutes over medium heat to heat through fully. Serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired.
Notes
- Adjust cayenne pepper to control the level of heat in the dish.
- Use freshly grated Parmesan cheese for a smoother sauce and better flavor.
- Do not overcook pasta; drain it just before it reaches al dente as it will cook further when tossed in the sauce.
- For a lighter version, substitute heavy cream with half-and-half or use less butter, though the sauce will be less rich.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
Keywords: chicken pasta, creamy chicken pasta, cowboy butter chicken, fettuccine recipe, smoky paprika chicken, easy dinner recipe, creamy garlic pasta
