Ingredients
-
12 oz pasta (linguine, fettuccine, or penne)
-
1 1/2 lbs chicken breast, cut into bite-sized pieces
-
1/2 cup unsalted butter
-
4 cloves garlic, minced
-
Juice & zest of 1 lemon
-
1 tsp Dijon mustard
-
1 tsp smoked paprika
-
1 tsp Italian seasoning
-
1/2 tsp red pepper flakes (optional for spice)
-
1 cup heavy cream
-
1/2 cup grated Parmesan cheese
-
2 tbsp fresh parsley, chopped
-
1 tbsp fresh chives, chopped
-
Salt & pepper, to taste
Instructions
-
Cook pasta according to package directions, drain, and set aside.
-
In a large skillet, cook chicken with salt & pepper until golden brown and cooked through. Remove and set aside.
-
In the same skillet, melt butter. Add garlic, lemon juice & zest, Dijon, paprika, Italian seasoning, and red pepper flakes. Stir and simmer 1–2 minutes.
-
Pour in heavy cream and Parmesan. Stir until smooth and creamy.
-
Return chicken to the skillet and toss in the cowboy butter sauce.
-
Add pasta, parsley, and chives. Mix until well coated.
-
Serve warm with extra Parmesan and a sprinkle of red pepper flakes if desired.