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 and black pepper to taste
- 1/4 cup chopped fresh parsley
- 1/2 cup heavy cream (optional)
- 1/2 cup grated Parmesan cheese
Instructions
- Cook pasta until al dente and set aside.
- Sauté seasoned chicken in butter until golden and cooked through.
- In the same pan, prepare cowboy butter sauce with garlic, Dijon mustard, lemon juice and zest, paprika, red pepper flakes, thyme, and cream.
- Add chicken back to the sauce, toss with pasta, and combine well.
- Finish with grated Parmesan and fresh parsley, then serve hot.
Notes
- Use fresh garlic for best flavor.
- Do not overcook the chicken to keep it juicy.
- Reserve some pasta water to adjust sauce consistency if needed.
- Add more red pepper flakes for extra heat.
- Serve immediately for the creamiest result.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch & Dinner
- Method: Skillet
- Cuisine: American