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To make Cowboy Butter Chicken Pasta, gather these items: - 8 ounces fettuccine pasta - 2 tablespoons olive oil - 2 boneless, skinless chicken breasts, diced - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup corn (fresh or frozen) - ½ cup unsalted butter, softened - 2 tablespoons Dijon mustard - 2 tablespoons Worcestershire sauce (or coconut aminos for a gluten-free option) - Juice of 1 lemon - Fresh parsley, chopped (for garnish) You can play with flavors and textures by adding: - Spinach or kale for more greens - Bell peppers for crunch and sweetness - A sprinkle of cheese, like Parmesan or feta - Extra herbs like thyme or basil for fresh notes If you have dietary needs, here are some swaps: - Use gluten-free pasta for a gluten-free meal - Swap chicken for tofu or chickpeas for a vegetarian dish - Replace butter with olive oil or vegan butter for dairy-free options - Use low-sodium broth instead of Worcestershire sauce for lower sodium meals This recipe is flexible and allows you to make it your own! If you want the full details of how to cook this dish, check out the Full Recipe. Start by filling a large pot with water. Add a good amount of salt. Bring the water to a boil. Once boiling, add 8 ounces of fettuccine pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8-10 minutes. When done, drain the pasta and set it aside. Make sure to save about ½ cup of the pasta water for later. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. While the oil heats, dice 2 boneless, skinless chicken breasts. Season the diced chicken with 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of cayenne pepper. Add salt and pepper to taste. Once the oil is hot, add the chicken to the skillet. Sauté the chicken for 7-9 minutes. Cook it until it is golden brown and no longer pink inside. While the chicken cooks, grab a separate bowl. Mix together ½ cup of softened butter, 2 tablespoons of Dijon mustard, 2 tablespoons of Worcestershire sauce, and the juice of 1 lemon. Stir until the mixture is creamy and well combined. After the chicken is done, add 3 cloves of minced garlic to the skillet. Cook for about 1 minute until it smells great. Then, add 1 cup of halved cherry tomatoes and 1 cup of corn. Sauté for another 3-4 minutes until the tomatoes soften and the corn heats through. Now, return to the bowl with the cowboy butter sauce. Pour it over the chicken and veggies, tossing everything together. If the pasta seems dry, use a little of that reserved pasta water to loosen the sauce. Make sure every strand of pasta is coated in that delicious sauce! To cook chicken well, start with even pieces. Dice the chicken into uniform cubes. This helps them cook evenly. Season the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper. This mix adds great taste. Sauté over medium-high heat until the chicken is golden and cooked through. Use a meat thermometer if you like. Chicken should reach 165°F to be safe. When cooking pasta, use a large pot. Fill it with water and add a good pinch of salt. Bring the water to a rapid boil. Add the fettuccine and stir it gently. Cook according to the package instructions for al dente texture. This keeps it from getting mushy. Remember to save some pasta water before draining. It helps loosen the sauce later. You can change the flavors to fit your taste. Want more spice? Add more cayenne pepper or even some red pepper flakes. For a tangy twist, mix in extra lemon juice. You can also try different herbs, like basil or thyme. If you like more veggies, toss in bell peppers or spinach. This dish is all about your personal touch. Check out the Full Recipe for even more ideas! {{image_2}} You can easily add vegetables to this dish. Vegetables add color and nutrients. I love using spinach or bell peppers. They cook quickly and fit well with the pasta. Just toss them in with the cherry tomatoes. You can also add broccoli for a crunch. The more veggies, the better the meal! Want some heat? You can adjust the spice level. If you love spice, add more cayenne pepper. Start with a little, then taste. You can always add more! If you prefer mild, skip the cayenne. Instead, use sweet paprika. This keeps the dish tasty without too much heat. You can swap chicken for other proteins. For a lighter meal, use shrimp. It cooks fast and tastes great with the sauce. If you want a vegetarian option, try chickpeas or tofu. Both soak up flavors well. Just cook them until golden for the best taste. Each option gives you a new twist on cowboy butter chicken pasta. Find the full recipe to start cooking! To keep your cowboy butter chicken pasta fresh, let it cool first. Place it in an airtight container. This will help prevent moisture loss. Store it in the fridge for up to three days. Make sure to label the container with the date. This way, you know when it was made. When you're ready to enjoy leftovers, reheat them gently. Use a skillet over low heat. Add a splash of water or broth to prevent drying out. Stir often until it’s warmed through. You can also use a microwave. Heat in short bursts, stirring in between. This ensures even heating. If you want to save some for later, freezing works well. Place cooled pasta in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat as described above. Enjoy your cowboy butter chicken pasta again without the fuss! Cowboy Butter Chicken Pasta has roots in Southern cooking. It combines rich flavors with a fun twist. The idea came from the need for comfort food that is quick to prepare. The buttery sauce adds a creamy texture that many love. Over time, this dish gained popularity for its bold taste and ease of cooking. Yes, you can make this recipe gluten-free. Simply swap regular fettuccine with gluten-free pasta. Also, use coconut aminos instead of Worcestershire sauce. This keeps the dish flavorful without gluten. Make sure to check all labels for gluten content. To know if the chicken is done, check its color and temperature. Cooked chicken should be golden brown and no longer pink inside. Use a meat thermometer for accuracy. The safe internal temperature for chicken is 165°F. Cut into a piece to check if it’s white throughout. Serve Cowboy Butter Chicken Pasta in wide bowls. This gives a rustic look that feels homey. Garnish with fresh parsley for a pop of color. A lemon wedge on the side adds a nice touch. This dish looks great and tastes even better, making it perfect for sharing. You can find the full recipe in the earlier section. This blog covered making Cowboy Butter Chicken Pasta. You learned about the key ingredients and some optional ones too. I shared tips for perfect pasta and chicken and how to prepare the rich sauce. You can customize flavors and try variations with vegetables or different proteins. Don't forget the best storage tips to keep leftovers fresh. Enjoy your cooking journey! This dish is fun, tasty, and easy to make.

Cowboy Butter Chicken Pasta

Get ready to impress with Cowboy Butter Chicken Pasta, a flavorful and easy recipe that's perfect for any night of the week! This dish features tender chicken, a creamy butter sauce, and al dente pasta, making it a deliciously satisfying meal. Whether you're looking for quick dinner ideas or recipes to impress guests, this one fits the bill. Click through for the full recipe and discover how to bring this tasty dish to your table tonight!
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Ingredients
  

8 ounces fettuccine pasta

2 tablespoons olive oil

2 boneless, skinless chicken breasts, diced

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup corn (fresh or frozen)

½ cup unsalted butter, softened

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce (or coconut aminos for a gluten-free option)

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.

    Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the diced chicken, seasoned with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Sauté for 7-9 minutes or until the chicken is cooked through and golden brown.

      Add Garlic and Vegetables: To the skillet, add minced garlic and cook for an additional minute until fragrant. Then add the cherry tomatoes and corn. Sauté for 3-4 minutes until the tomatoes start to soften and the corn is heated through.

        Prepare Cowboy Butter Sauce: In a separate bowl, mix the softened butter, Dijon mustard, Worcestershire sauce, and lemon juice until creamy and well combined.

          Combine Pasta and Sauce: Add the cooked fettuccine to the skillet with the chicken and vegetables. Pour the cowboy butter sauce over the top, tossing everything together. If the pasta seems dry, add a little reserved pasta water to loosen the sauce. Mix until every strand is coated with the creamy sauce.

            Taste and Adjust: Taste the pasta and adjust the seasoning if needed, adding more salt, pepper, or lemon juice for freshness.

              Serve: Divide the cowboy butter chicken pasta among plates and garnish with fresh chopped parsley.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

                  - Presentation Tips: Serve in wide pasta bowls for a rustic look and finish with an extra sprinkle of parsley on top. A slice of lemon on the side offers a pop of color and a hint for those who enjoy a little extra acidity!