Pin A bold, creamy pasta dish featuring tender chicken, zesty spices, and a buttery garlic-Parmesan sauce with a hint of cayenne. Perfect for a comforting dinner with a kick.
I first served this to my family on a chilly evening, and it quickly became a favorite for its rich flavors and comforting warmth.
Ingredients
- Chicken & Seasoning: 450 g (1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 1 teaspoon cayenne pepper (adjust for spice preference) Salt and pepper, to taste 2 tablespoons olive oil
- Sauce: 4 tablespoons unsalted butter 4 cloves garlic, minced 1 cup (240 ml) chicken broth 1 cup (240 ml) heavy cream 1 cup (60 g) freshly grated Parmesan cheese Juice of half a lemon 1/3 cup finely chopped fresh parsley, plus more for garnish
- Pasta: 340 g (12 oz) fettuccine or pasta of choice
Instructions
- Step 1:
- Season the chicken pieces with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Step 2:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6 8 minutes. Remove chicken and set aside.
- Step 3:
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté until fragrant, about 1 minute.
- Step 4:
- Pour in chicken broth, scraping up any browned bits. Bring to a simmer.
- Step 5:
- Stir in heavy cream and simmer 2 3 minutes.
- Step 6:
- Gradually add Parmesan, stirring until melted and the sauce is smooth.
- Step 7:
- Return chicken to skillet. Add lemon juice and chopped parsley; stir to combine.
- Step 8:
- Meanwhile, cook pasta in salted water according to package instructions. Drain and add to the skillet, tossing to coat evenly.
- Step 9:
- Cook for 2 3 minutes more to let flavors meld.
- Step 10:
- Serve immediately, garnished with extra Parmesan and parsley if desired.
Pin This recipe always brings my family together around the table, sharing stories and laughter over a hearty meal.
Notes
Ensure chicken is cooked to an internal temperature of 165℉ (75℃). Any pasta shape works; try penne or rigatoni. Adjust cayenne to taste for spice level.
Required Tools
Large skillet Large pot for boiling pasta Chefs knife Cutting board Measuring cups and spoons Wooden spoon or spatula Colander
Allergen Information
Contains Dairy (butter, cream, Parmesan), Wheat (pasta). May contain Gluten (pasta) check pasta packaging for gluten-free options if needed. Always verify ingredient labels if you have food allergies.
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Recipe FAQ
- → How do I adjust the spice level?
Modify the cayenne pepper quantity to match your preferred heat, reducing for milder flavor or increasing for more kick.
- → Can I use different pasta types?
Yes, any pasta shape works well—try fettuccine, penne, or rigatoni for great texture and sauce coating.
- → What is the best way to cook the chicken?
Brown bite-sized chicken pieces in olive oil over medium-high heat until cooked through and golden for optimal flavor and tenderness.
- → Is there a lighter sauce option?
Substitute half-and-half for heavy cream to reduce richness while maintaining a creamy texture in the sauce.
- → How to ensure the sauce is smooth?
Stir Parmesan gradually into simmering cream mixture and keep stirring until fully melted and silky before combining with chicken.