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Cowboy Butter Chicken Pasta

A creamy, buttery, garlicky chicken pasta with Dijon, lemon, and Parmesan, ready in about 30 minutes for a comforting family dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 6 tbsp butter
  • 6 garlic cloves minced
  • 2 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese freshly grated
  • 12 oz penne or rotini pasta

Equipment

  • large skillet
  • large pot
  • whisk

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup pasta water before draining.
  2. Season the chicken with paprika, garlic powder, onion powder, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and fully cooked, about 6 to 8 minutes. Remove to a plate.
  4. Reduce heat to medium and melt the butter in the same skillet. Add the garlic and cook for about 30 seconds until fragrant.
  5. Whisk in the Dijon mustard, lemon juice, smoked paprika, Italian seasoning, and red pepper flakes.
  6. Pour in the heavy cream and stir until smooth. Add the Parmesan cheese and stir until melted into a silky sauce.
  7. Return the chicken to the skillet and add the cooked pasta, tossing until completely coated. Add reserved pasta water a little at a time if needed to loosen the sauce.
  8. Stir in the fresh parsley and chives. Serve immediately with extra Parmesan cheese and fresh cracked pepper.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of cream or milk. Freezing is not recommended since cream sauces tend to separate after thawing. Half-and-half can replace heavy cream in a pinch, and chicken thighs can be substituted for breasts.