Cowboy Butter Chicken Pasta Recipe
Cowboy Butter Chicken Pasta is a flavorful and creamy skillet dish featuring tender bite-sized chicken pieces seasoned with smoked paprika and cayenne, cooked in a rich garlic butter sauce with Parmesan cheese and fresh parsley, tossed with perfectly cooked fettuccine pasta. This hearty and comforting recipe combines smoky, spicy, and buttery elements for an irresistible one-pan meal perfect for weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 500 g (1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust for spice preference)
- 2 tablespoons olive oil
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
Pasta
- 340 g (12 oz) fettuccine or pasta of choice
Instructions
- Season the Chicken: Season the chicken pieces evenly with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper to ensure every bite is flavorful.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes, stirring occasionally until browned and fully cooked. Remove the chicken from the skillet and set aside to rest.
- Sauté Garlic: Lower the heat to medium in the same skillet. Add butter and allow it to melt. Add minced garlic and sauté until fragrant, approximately 1 minute, taking care not to burn the garlic.
- Deglaze with Broth: Pour in the chicken broth and bring to a gentle simmer while scraping the bottom of the skillet with a spatula to lift any flavorful browned bits.
- Add Cream: Stir in the heavy cream and let the sauce simmer for 2-3 minutes, allowing it to thicken slightly and combine flavors.
- Melt Parmesan: Gradually add the grated Parmesan cheese to the sauce while stirring continuously to create a smooth, rich sauce.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet, tossing them in the sauce to coat evenly. Add lemon juice and chopped parsley, stirring to incorporate the fresh, bright flavors.
- Cook Pasta: In a separate pot, cook the fettuccine based on the package instructions until al dente. Drain thoroughly.
- Toss Pasta with Sauce: Add the drained pasta to the skillet with the chicken and sauce, tossing to coat and combine fully. Cook together for an additional 2-3 minutes to meld the flavors and heat through.
- Serve: Serve the pasta hot, garnished with extra Parmesan cheese and fresh parsley for a vibrant, finishing touch.
Notes
- Adjust cayenne pepper amount if you prefer a milder or spicier flavor.
- For a lighter version, substitute heavy cream with half-and-half or milk, but sauce will be less rich.
- Use freshly grated Parmesan for the best melt and flavor; pre-grated cheese may not melt as smoothly.
- Pasta types such as penne or linguine can be used if fettuccine is unavailable.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
Keywords: Chicken pasta, creamy chicken pasta, cowboy butter chicken, skillet pasta recipe, easy dinner, garlic butter chicken, smoked paprika chicken
