Description
A rich and savory chicken pasta dish featuring a smoky, garlic-infused Cowboy Butter sauce, balanced by bright lemon and tender broccoli.
Ingredients
Scale
- 1 pound pasta (penne or rotini)
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup (1 stick) unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh broccoli florets
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the pasta according to package directions. Reserve 1 cup of the starchy pasta water before draining. Set aside.
- While the pasta cooks, season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic, smoked paprika, chili powder, cayenne pepper (if using), and Italian herbs. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and Parmesan cheese. Let the sauce simmer gently until it thickens slightly, about 3 minutes.
- Add the broccoli florets to the sauce. Cook for 3-5 minutes until the broccoli is tender-crisp.
- Return the cooked chicken to the skillet. Add the lemon zest and half of the lemon juice. Stir to combine.
- Add the drained pasta to the skillet. Toss everything together. If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until the sauce coats the pasta well.
- Stir in the fresh parsley and taste. Add more salt, pepper, or lemon juice as needed for balance.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- For a smokier flavor, use smoked paprika instead of sweet paprika.
- If you prefer a creamier sauce without adding extra liquid, use half-and-half instead of heavy cream.
- Cook the broccoli separately if you prefer it very soft, then toss it in at the end with the chicken.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 550
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 4
- Protein: 40
- Cholesterol: 140