Cowboy Butter Chicken Pasta
Cowboy Butter Chicken Pasta is quite the dish that brings together the rich, bold flavors of cowboy cuisine with the comforting elements of a classic pasta dish. Think tender chicken enveloped in a creamy, buttery sauce with the hint of garlic and a kick of spice. This recipe is not only a feast for the taste buds but also a time-saver for busy weeknights. With minimal effort, you can serve a hearty meal that feels utterly indulgent—a true crowd-pleaser for family dinners or friendly gatherings.
Why You’ll Love This Dish
So why should this recipe capture your attention? First off, it’s a one-pan wonder that makes clean-up a breeze while delivering big on flavor. It’s perfect for those nights when you want something special but don’t have hours to spare. The rich sauce made with heavy cream and Parmesan cheese clings beautifully to the pasta, providing a satisfying texture and taste that will warm you from the inside out. Moreover, it’s easily customizable; you can adjust the spice level to suit your crew’s palate. Whether you’re hosting a lively dinner party or simply feeding the kids after school, this Cowboy Butter Chicken Pasta is sure to impress.
"This dish was a total hit at our family dinner! The sauce is unbelievably creamy, and the chicken is so flavorful. I’ll definitely make it again!" — A satisfied home cook
Preparing Cowboy Butter Chicken Pasta
This recipe comes together in a few simple steps, making it accessible even for novice cooks. You’ll be sautéing chicken, creating a delightful sauce in the same skillet, and tossing everything with your choice of pasta. With just a few ingredients and a little bit of love, you’ll have a luscious meal ready to serve in under 30 minutes.
What You’ll Need
Gather these items to make Cowboy Butter Chicken Pasta:
- 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
Feel free to get creative with the pasta variety! Whole wheat or gluten-free options can work just as well.
Step-by-Step Instructions
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Season the Chicken: Start by seasoning the chicken pieces generously with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper to suit your taste.
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Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, turning occasionally, until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
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Make the Sauce: In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, which takes about a minute.
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Simmer the Broth: Pour in the chicken broth, bring it to a simmer while scraping up any browned bits from the skillet.
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Add Cream and Cheese: Stir in the heavy cream and let it simmer for another 2-3 minutes. Gradually add the Parmesan cheese, stirring continuously until it’s melted and forms a smooth sauce.
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Combine Everything: Return the cooked chicken to the skillet, mix well with the sauce, then add the lemon juice and chopped parsley.
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Cook the Pasta: In a separate pot, cook the fettuccine or your chosen pasta as per package instructions. Drain and add to the skillet, tossing everything to coat the pasta well.
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Heat Through: Cook for an additional 2-3 minutes to ensure everything is hot and mixed beautifully.
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Serve: Enjoy immediately, garnished with extra Parmesan and parsley if desired.
How to Plate and Pair
When serving Cowboy Butter Chicken Pasta, consider a simple and elegant presentation. Twirl the pasta onto plates, drape the chicken and sauce artfully on top, and finish with a sprinkle of fresh parsley and extra Parmesan. Pair it with a crisp green salad drizzled with vinaigrette for a refreshing contrast, or serve alongside garlic bread to soak up that creamy sauce.
Storage and Reheating Tips
Leftovers? No problem! Store any remaining Cowboy Butter Chicken Pasta in an airtight container in the fridge for up to 3 days. When reheating, you might need to add a splash more chicken broth or cream to revive the sauce, as it thickens in the fridge. If you plan to keep it longer, you can freeze portions for up to 2 months. Just be sure to let it thaw in the refrigerator before reheating.
Pro Chef Tips
- Ingredient Variations: Use different proteins, like shrimp or turkey, if you want to switch things up.
- Make it Lighter: Swap out heavy cream for Greek yogurt or light cream to cut down on fat while still keeping a creamy texture.
- Avoid Overcooking: Be cautious not to overcook the chicken to maintain its juiciness.
Creative Twists
Feeling adventurous? Add sautéed mushrooms or sun-dried tomatoes for additional flavors. Herbs like basil or thyme can enhance the dish further. For a zesty spin, try including capers or olives.
Frequently Asked Questions
What is the prep time for this recipe?
Preparation time is about 10 minutes with a cook time of around 20 minutes, making it a fast and flavorful dish.
Can I use another type of pasta?
Absolutely! While fettuccine works beautifully, feel free to substitute with penne, spaghetti, or even gluten-free pasta according to your preference.
How can I adjust the spice level?
To control the heat, you can reduce or omit the cayenne pepper entirely. Alternatively, consider using a milder paprika instead of smoked paprika for a different flavor profile.
Delve into making this delightful Cowboy Butter Chicken Pasta and enjoy a hearty meal that boasts both richness and comfort—a winner in any home kitchen!
Cowboy Butter Chicken Pasta
Ingredients
For the Chicken
- 500 g boneless, skinless chicken breasts, cut into bite-sized pieces
- 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
For the Sauce
- 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
For the Pasta
- 340 g fettuccine or pasta of choice whole wheat or gluten-free options can also work
Instructions
Preparation
- Season the chicken pieces generously with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper to suit your taste.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, turning occasionally, until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
- In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, which takes about a minute.
- Pour in the chicken broth, bring it to a simmer while scraping up any browned bits from the skillet.
- Stir in the heavy cream and let it simmer for another 2-3 minutes. Gradually add the Parmesan cheese, stirring continuously until it’s melted and forms a smooth sauce.
- Return the cooked chicken to the skillet, mix well with the sauce, then add the lemon juice and chopped parsley.
- In a separate pot, cook the fettuccine or your chosen pasta according to package instructions. Drain and add to the skillet, tossing everything to coat the pasta well.
- Cook for an additional 2-3 minutes to ensure everything is hot and mixed beautifully.
- Serve immediately, garnished with extra Parmesan and parsley if desired.
