Description
Indulge in a hearty Cowboy Butter Chicken Pasta that combines succulent chicken with a rich, smoky butter sauce. This dish elevates comfort food to new heights, ensuring every bite is packed with flavor.
Ingredients
Scale
- 1.5 to 2 pounds Boneless, Skinless Chicken Breasts or Thighs
- 1 pound Fettuccine, Linguine, or Rigatoni
- ½ cup Unsalted Butter
- Fresh Garlic, minced
- 1 finely diced Shallot (or a quarter of a small onion)
- Fresh Rosemary, finely chopped
- Fresh Thyme, finely chopped
- Fresh Parsley, for garnish
- Smoked Paprika
- Cayenne Pepper
- 1 to 2 teaspoons Dijon Mustard
- 1.5 to 2 cups Low-Sodium Chicken Broth
- ½ cup Heavy Cream (Optional, but Recommended)
- Fresh Lemon Juice
- Grated Parmesan Cheese, for serving
- Olive Oil, for searing the chicken
Instructions
- First, take your chicken breasts or thighs and pat them thoroughly dry with paper towels. Cut the chicken into 1-inch bite-sized pieces or thin cutlets. Season generously on all sides with salt and freshly ground black pepper. Set aside.
- Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, reserve about 1 to 1.5 cups of the starchy pasta water. Drain the pasta and set aside.
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the seasoned chicken pieces in a single layer. Sear for 3-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. Add the ½ cup of unsalted butter to the same skillet. Once melted, add the minced garlic and diced shallots. Sauté for about 1-2 minutes until fragrant. Stir in the chopped fresh rosemary, fresh thyme, smoked paprika, and cayenne pepper. Cook for another minute.
- Pour in the chicken broth and add the Dijon mustard. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 3-5 minutes. If using, stir in the heavy cream and let it gently warm through.
- Add the cooked pasta and the seared chicken back into the skillet with the sauce. Toss everything together, ensuring the pasta and chicken are thoroughly coated. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency. Stir in the fresh lemon juice.
- Taste and adjust seasoning with salt and pepper as needed. Divide the Cowboy Butter Chicken Pasta among serving bowls. Garnish generously with fresh chopped parsley and a sprinkle of freshly grated Parmesan cheese. Enjoy immediately!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Searing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Don't overcook the chicken to prevent dryness. Always cook your pasta al dente for the best texture. Adjust the cayenne pepper for your heat preference, and don't skip reserving pasta water for sauce consistency.