Cowboy Butter Chicken Pasta
A quick and delicious pasta dish combining tender chicken in a rich, creamy buttery sauce with spices, perfect for busy weeknights.
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.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash more chicken broth or cream for the sauce. Freeze portions for up to 2 months.