why make this recipe
Cowboy Butter Chicken Pasta is a delightful dish that brings together succulent chicken and creamy sauce over pasta. It is easy to prepare and perfect for weeknight dinners or special occasions. With a burst of flavors from garlic, paprika, and Parmesan cheese, this pasta meal is sure to be a hit with family and friends. Plus, it comes together quickly, making it a convenient option for busy cooks.
how to make Cowboy Butter Chicken Pasta
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
Directions:
- Season the chicken pieces with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- 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.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and let the mixture simmer for another 2-3 minutes.
- Gradually add the Parmesan cheese, stirring continuously until it has melted and the sauce is smooth.
- Return the cooked chicken to the skillet and toss to combine with the sauce. Add the lemon juice and chopped parsley, stirring to mix.
- In a separate pot, cook the pasta according to the package instructions. Drain and add it to the skillet, tossing to coat the pasta evenly with the sauce and chicken.
- Cook for another 2-3 minutes to ensure the pasta is well combined and heated through.
- Serve immediately, garnished with extra Parmesan and parsley if desired.
how to serve Cowboy Butter Chicken Pasta
Serve Cowboy Butter Chicken Pasta hot, straight from the skillet. You can top it with extra grated Parmesan and a sprinkle of parsley for a fresh touch. This dish pairs well with a simple side salad or garlic bread for a complete meal.
how to store Cowboy Butter Chicken Pasta
To store leftovers, let the pasta cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can reheat it in the microwave or on the stove, adding a splash of cream or broth if the sauce has thickened too much.
tips to make Cowboy Butter Chicken Pasta
- For extra flavor, marinate the chicken in spices for a few hours or overnight.
- Adjust the amount of cayenne pepper based on your spice preference.
- Feel free to mix in your favorite vegetables, such as spinach or bell peppers, for added nutrition.
- Use gluten-free pasta to make it suitable for gluten-free diets.
variation
You can swap the fettuccine for any pasta you like, such as penne, rotini, or gluten-free options. Additionally, try adding cooked bacon or sausage for a heartier meal.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking for even cooking.
What can I use instead of heavy cream?
You can use half-and-half or milk for a lighter version, but the sauce may not be as rich and creamy.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and chicken in advance, then cook the pasta fresh when you’re ready to serve.
Cowboy Butter Chicken Pasta
Ingredients
Chicken and Seasoning
- 500 g 500 g boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste Adjust to your preference
- 2 tablespoons 2 tablespoons olive oil For cooking chicken
- 1 teaspoon 1 teaspoon smoked paprika
- 1 teaspoon 1 teaspoon garlic powder
- 1/2 teaspoon 1/2 teaspoon onion powder
- 1/4 teaspoon 1/4 teaspoon cayenne pepper Adjust for spice preference
Sauce Ingredients
- 2 tablespoons 2 tablespoons unsalted butter
- 3 cloves 3 cloves garlic, minced
- 1 cup 1 cup chicken broth
- 1 cup 1 cup heavy cream
- 1 cup 1 cup freshly grated Parmesan cheese
- 1/4 cup 1/4 cup finely chopped fresh parsley Plus more for garnish
- 1/2 piece Juice of half a lemon
Pasta
- 340 g 340 g fettuccine or pasta of choice
Instructions
Preparation
- Season the chicken pieces with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- 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.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
Sauce Preparation
- Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and let the mixture simmer for another 2-3 minutes.
- Gradually add the Parmesan cheese, stirring continuously until it has melted and the sauce is smooth.
- Return the cooked chicken to the skillet and toss to combine with the sauce. Add the lemon juice and chopped parsley, stirring to mix.
Cooking Pasta and Combining
- In a separate pot, cook the pasta according to the package instructions. Drain and add it to the skillet, tossing to coat the pasta evenly with the sauce and chicken.
- Cook for another 2-3 minutes to ensure the pasta is well combined and heated through.
Serving
- Serve immediately, garnished with extra Parmesan and parsley if desired.
