Description
A creamy, flavorful pasta dish inspired by classic cowboy butter flavors, perfect for quick and satisfying weeknight dinners.
Ingredients
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Chicken breast: 1½ pounds (680 g), cubed
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Pasta: 12 ounces (340 g)
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Unsalted butter: 6 tablespoons (85 g)
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Olive oil: 1 tablespoon (15 ml)
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Garlic: 6 cloves, minced
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Heavy cream: 1½ cups (360 ml)
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Chicken broth: ½ cup (120 ml)
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Parmesan cheese: ¾ cup (75 g), grated
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Smoked paprika: 1 teaspoon (5 g)
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Garlic powder: 1 teaspoon (5 g)
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Onion powder: ½ teaspoon (2 g)
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Red pepper flakes: ½ teaspoon (optional)
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Dried parsley: 1 teaspoon (1 g)
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Salt: 1 teaspoon (6 g)
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Black pepper: ½ teaspoon (2 g)
Instructions
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Cook pasta in salted water until al dente; reserve ½ cup pasta water and drain.
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Season chicken with spices and cook in olive oil and butter until golden and cooked through. Remove from skillet.
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Add remaining butter and garlic to skillet; cook briefly until fragrant.
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Stir in chicken broth and cream; simmer until slightly thickened.
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Return chicken and pasta to skillet; toss with sauce and Parmesan cheese.
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Adjust consistency with reserved pasta water if needed and serve warm.
Notes
This recipe can be easily customized with added vegetables or different pasta shapes. Store leftovers in the refrigerator for up to three days and reheat gently for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes