Cowboy Butter Chicken Pasta
Juicy seared chicken and pasta tossed in a creamy garlic butter Parmesan sauce with Dijon, lemon, and fresh herbs.
Equipment
- Large pot
- Large skillet
Ingredients
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 6 tbsp butter
- 6 cloves garlic minced
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 0.5 tsp crushed red pepper flakes
- 0.5 tsp smoked paprika
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- 1 cup heavy cream
- 0.75 cup Parmesan cheese freshly grated
- 12 oz penne, rotini, or fettuccine pasta
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain.
- Season the chicken with paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and fully cooked through, about 6 to 8 minutes. Remove to a plate.
- Reduce heat to medium and melt the butter in the same skillet. Add the garlic and cook for about 30 seconds until fragrant.
- Whisk in the Dijon mustard, lemon juice, smoked paprika, Italian seasoning, and red pepper flakes.
- Pour in the heavy cream and stir until smooth. Add the Parmesan cheese and stir until melted into a silky sauce.
- Return the chicken to the skillet. Add the cooked pasta and toss until completely coated, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Stir in the fresh parsley and chives. Serve immediately with extra Parmesan and fresh cracked pepper.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a splash of cream or milk. This dish is best enjoyed fresh, as cream sauces can separate after freezing.
