Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced thin
- 12 oz fettuccine or linguine pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1/4 cup fresh parsley, chopped
Instructions
- Step 1: Cook the pasta according to package directions in salted water until al dente. Reserve about 1/2 cup of the starchy pasta water before draining the remaining water. Set the drained pasta aside.
- Step 2: Season the sliced chicken heavily with salt and pepper. In a large skillet, melt 1 tablespoon of the butter over medium-high heat and sear the chicken until cooked through and golden brown (about 5-7 minutes). Remove the cooked chicken and set it aside.
- Step 3: Reduce the heat to medium-low. Add the remaining butter to the skillet, allowing it to melt. Add the minced garlic, smoked paprika, and red pepper flakes, stirring constantly for about 1 minute until fragrant.
- Step 4: Pour in the heavy cream and reserved pasta water. Bring the mixture to a gentle simmer, stirring frequently, and allow it to cook until the sauce slightly thickens (about 3-5 minutes). Taste the sauce and adjust seasonings if necessary.
- Step 5: Return the seared chicken to the skillet, then add the drained pasta. Toss everything gently to ensure the pasta and chicken are fully coated in the creamy cowboy butter sauce. Stir in half of the fresh parsley before serving.
Notes
- Store leftovers in an airtight container for up to 3 days, keeping in mind the cream sauce will thicken significantly and the pasta will absorb moisture upon cooling.
- When reheating on the stovetop, always loosen the sauce by adding a splash of milk or broth while heating slowly over low heat to prevent the creamy emulsion from splitting.
- Balance the richness of the cowboy butter sauce with a grating of fresh Parmesan cheese and a crisp, acidic side salad dressed with vinaigrette.
- Maximize the flavor impact by "blooming" the paprika and pepper flakes in the melted butter for exactly one minute before adding the cream; this releases their fat-soluble compounds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American