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Creamy garlic pasta with tender chicken chunks cooked in a rich, garlicky butter sauce with herbs, lemon, and a mild kick of spice. A comforting and quick weeknight meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 300 grams pasta (penne or fettuccine)
  • 4 tablespoons butter
  • 4 cloves garlic (minced)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/2 cup heavy cream (optional)
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook until al dente according to package directions.
  3. Scoop out and reserve about 1/2 cup of the pasta cooking water before draining.
  4. Drain pasta and set aside in a colander.
  5. Meanwhile, heat a large skillet over medium heat and melt 2 tablespoons butter.
  6. Season chicken pieces with salt, black pepper, and paprika.
  7. Add chicken to the skillet and cook 6–8 minutes, stirring occasionally, until golden and cooked through.
  8. Transfer chicken out of the skillet and set aside.
  9. Melt the remaining butter in the same skillet.
  10. Add minced garlic and cook about 1 minute, watching so it doesn’t brown.
  11. Stir in Dijon mustard, lemon juice, lemon zest, red pepper flakes, and dried thyme; cook about 1 minute.
  12. If using heavy cream, add it now and simmer 2–3 minutes until the sauce thickens slightly.
  13. Return the chicken to the skillet and stir to coat with the sauce.
  14. Add drained pasta to the skillet and toss to coat evenly.
  15. If the sauce is too thick, add reserved pasta water a splash at a time to loosen.
  16. Stir in grated Parmesan and chopped parsley.
  17. Taste and adjust salt or lemon as needed.

Notes

Cut chicken into similar-sized pieces for even cooking and golden crust., Season chicken lightly before cooking, and hold off on salting the whole dish until after adding Parmesan cheese., Cook pasta al dente as it softens in the sauce and when reheated., Reserve pasta water to loosen the sauce without watering down flavor., Keep garlic on low to medium heat to avoid browning and bitterness., Add smoked paprika for a smoky twist if desired., To lighten dish, reduce butter, use olive oil, or substitute heavy cream with half-and-half., A squeeze of fresh lemon juice or extra parsley before serving brightens the sauce., For chicken thighs, trim excess fat and pat dry for better browning., Pair with crisp green salad, garlic bread, or steamed vegetables like broccoli or zucchini., Reheat gently on stove, microwave, or oven adding moisture to keep sauce creamy., Freeze recommendations: reduce cream and Parmesan or freeze chicken and sauce without cheese, thaw overnight in fridge before reheating., Always reheat leftovers to 165°F (74°C) and avoid refreezing thawed food.

Nutrition

Find it online: https://cookerygood.com/best-cowboy-butter-chicken-pasta-creamy-garlic-dinner/