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Cowboy Butter Chicken Pasta
Anderson Jorge

Cowboy Butter Chicken Pasta

Italian Cowboy Butter Chicken Pasta
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 12 oz 340 g linguine or fettuccine pasta – holds the creamy butter sauce well
  • 1 lb 450 g boneless skinless chicken breast, cut into bite-size pieces – provides the main protein
  • 2 tablespoons olive oil – used to cook the chicken
  • 1 teaspoon paprika – adds smoky flavor to the chicken
  • 1 teaspoon garlic powder – boosts the savory taste
  • 1/2 teaspoon salt – enhances overall flavor
  • 1/2 teaspoon black pepper – adds mild spice
Cowboy Butter Sauce
  • 4 tablespoons unsalted butter – base of the rich sauce
  • 4 cloves garlic minced – provides bold aromatic flavor
  • 1 teaspoon Dijon mustard – adds tangy depth
  • 1 teaspoon lemon juice – brightens the sauce
  • 1/2 teaspoon smoked paprika – adds warmth and color
  • 1/2 teaspoon red pepper flakes – provides a gentle spicy kick
  • 1/2 cup heavy cream – creates the creamy pasta sauce
  • 1/2 cup grated Parmesan cheese – adds salty nutty flavor
  • 2 tablespoons chopped fresh parsley – garnish and fresh herbal flavor

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
  2. Reserve about 1/2 cup of pasta water before draining the pasta.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add the chicken pieces to the skillet and season with paprika, garlic powder, salt, and black pepper.
  5. Cook the chicken until golden brown and fully cooked through.
  6. Remove the chicken from the pan and set it aside.
  7. In the same skillet, melt the butter over medium heat.
  8. Add the minced garlic and sauté until fragrant.
  9. Stir in Dijon mustard, lemon juice, smoked paprika, and red pepper flakes.
  10. Pour in the heavy cream and stir until the sauce becomes smooth.
  11. Add grated Parmesan cheese and continue stirring until the sauce thickens slightly.
  12. Return the cooked chicken to the skillet and toss it in the sauce.
  13. Add the cooked pasta to the skillet and gently toss everything together.
  14. If the sauce is too thick, add a splash of reserved pasta water.
  15. Sprinkle fresh parsley on top and serve warm.

Notes

  • Protein: 38 g
  • Carbohydrates: 45 g
  • Fat: 32 g
  • Fiber: 3 g
  • Sugar: 3 g
  • Sodium: 520 mg