Creamy Cowboy Butter Chicken Pasta Recipe
Ingredients:
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
12 oz penne or rotini pasta
2 tbsp olive oil
Salt and pepper, to taste
1 tsp smoked paprika
½ tsp garlic powder
For the Cowboy Butter Sauce:
6 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp lemon zest
½ tsp red pepper flakes (adjust to heat preference)
1 tbsp chopped fresh parsley
1 tsp chopped fresh thyme (or ½ tsp dried)
½ tsp paprika
½ cup heavy cream
½ cup grated Parmesan cheese
Directions:
Cook the pasta in salted boiling water according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
While the pasta cooks, season the chicken with salt, pepper, smoked paprika, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, until browned and cooked through. Remove and set aside.
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds, until fragrant.
Stir in Dijon mustard, lemon juice, zest, red pepper flakes, paprika, parsley, and thyme. Cook for 1 minute, letting everything meld.
Reduce heat to low and pour in the heavy cream and Parmesan cheese. Stir until the sauce is creamy and smooth. Add a splash of reserved pasta water if needed to loosen the sauce.
Add the cooked pasta and chicken back into the skillet. Toss to coat everything in the cowboy butter sauce.
Simmer for 1–2 more minutes, then garnish with extra parsley before serving.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~620 per serving