Description
Cowboy Butter Chicken Pasta is a rich and zesty dish made with tender chicken, pasta, and a bold cowboy butter sauce infused with garlic, lemon, Dijon, and spices for a creamy, flavorful meal.
Ingredients
- 12 oz pasta (penne, rigatoni, or fettuccine)
- 1 1/2 lbs boneless, skinless chicken breast (cut into bite-sized pieces)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and black pepper, to taste
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season chicken with salt, pepper, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6–8 minutes. Remove and set aside.
- In the same skillet, melt butter. Add garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Stir in Dijon mustard, lemon juice, Worcestershire sauce, and heavy cream. Simmer for 2–3 minutes.
- Add cooked pasta, reserved chicken, and parsley to the skillet. Toss to coat in the sauce, adding reserved pasta water if needed to loosen.
- Sprinkle with Parmesan cheese and adjust seasoning to taste.
- Serve hot, garnished with extra parsley and Parmesan if desired.
Notes
- For extra heat, add cayenne pepper or more red pepper flakes.
- Use rotisserie chicken for a quicker version.
- Pair with garlic bread or a side salad for a full meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of cream or broth.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American Fusion