Description
Creamy Cowboy Butter Chicken Pasta is a rich and comforting dinner made with tender chicken, garlic butter, heavy cream, parmesan, and a bright squeeze of lemon. This bold and creamy pasta comes together in just 40 minutes and delivers big flavor in every bite.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite sized pieces
- 12 ounces pasta, such as penne or rigatoni
- 4 tablespoons butter
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 whole lemon, juiced
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet over medium heat, melt 2 tablespoons butter.
- Add chicken pieces, season with salt, black pepper, and paprika, and cook until golden and fully cooked. Remove and set aside.
- In the same skillet, melt remaining 2 tablespoons butter and add minced garlic. Cook briefly until fragrant.
- Stir in heavy cream and bring to a gentle simmer.
- Add grated parmesan cheese and stir until melted and smooth.
- Return cooked chicken to the skillet and toss to coat in the sauce.
- Add drained pasta and toss well, adding reserved pasta water gradually as needed to loosen the sauce.
- Stir in fresh lemon juice and chopped parsley.
- Serve hot with additional parmesan if desired.
Notes
- Do not overcook the pasta, it will continue absorbing sauce.
- Use freshly grated parmesan for the best melting texture.
- Add pasta water slowly to control the thickness of the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 540mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 155mg