Description
This creamy and flavorful Cowboy Butter Chicken Pasta combines tender, seasoned chicken with a rich garlic butter sauce, tossed with perfectly cooked pasta. Infused with smoky paprika, Dijon mustard, and a hint of crushed red pepper, this dish delivers a comforting, restaurant-quality meal that’s quick and easy to prepare on the stovetop.
Ingredients
Scale
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized portions
- 1 tablespoon olive oil
- 1 teaspoon paprika (smoked paprika recommended)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
For the Pasta:
- 12 oz (340g) pasta of your choice (fettuccine, penne, or rotini recommended)
- Salt (for boiling water)
For the Cowboy Butter Sauce:
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- Chopped parsley (for garnish)
Instructions
- Cook the Pasta Perfectly: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, firm but cooked through. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- Season the Chicken: While the pasta cooks, place the chicken pieces in a bowl. Add paprika, garlic powder, onion powder, salt, and black pepper. Toss well to evenly coat the chicken with the spices for a smoky flavor that complements the sauce.
- Sauté the Chicken: Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 5 to 7 minutes, turning occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the pan and set aside.
- Prepare the Cowboy Butter Sauce: Lower the heat to medium. In the same skillet, melt the butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, careful not to burn it. Stir in crushed red pepper flakes, Dijon mustard, and smoked paprika. Gradually pour in the heavy cream while whisking to combine and smooth out any lumps. Let the sauce simmer gently for 2 to 3 minutes until slightly thickened.
- Add Cheese and Lemon Juice: Stir in the grated Parmesan cheese until melted and incorporated into the sauce. Add the fresh lemon juice to introduce brightness and balance the richness. If the sauce seems too thick, stir in a splash of the reserved pasta water until the desired consistency is achieved.
- Combine Chicken and Pasta with Sauce: Return the cooked chicken to the skillet, stirring to coat it evenly with the sauce. Add the cooked pasta and gently toss together, ensuring the noodles are thoroughly coated in the buttery sauce.
- Garnish and Serve: Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle chopped parsley and extra Parmesan cheese on top for added flavor and color. Serve immediately and enjoy your hearty and delicious cowboy butter chicken pasta!
Notes
- Reserve some pasta water to adjust the consistency of the sauce as needed.
- Smoked paprika enhances the depth of flavor but can be substituted with regular paprika.
- Adjust crushed red pepper flakes to control the heat level of the sauce.
- Use freshly grated Parmesan for best melting and flavor.
- Serve immediately to enjoy the sauce at its creamiest.
