Cowboy Butter Lemon Chicken Pasta
A delightful pasta dish featuring tender chicken, a creamy sauce, and a citrusy kick, perfect for busy weeknights or special occasions.
Ingredients
Pasta and Chicken
- 8 oz fettuccine pasta
- 2 pieces chicken breasts, sliced
Sauce
- 2 tbsp Cowboy Butter Can substitute with regular butter or seasoned oil.
- 1 unit lemon, juiced and zested
- 2 cloves garlic, minced
- ½ cup heavy cream Can use half-and-half or a non-dairy alternative for a lighter version.
- ¼ cup grated Parmesan cheese For garnish, additional Parmesan can be added.
- to taste Salt and pepper
- to taste Fresh parsley for garnish
Instructions
Cooking the Pasta
- Cook the fettuccine pasta according to package instructions.
Preparing the Sauce
- In a skillet, melt the Cowboy Butter over medium heat.
- Add the sliced chicken and cook until no longer pink.
- Stir in the minced garlic and cook for 1 minute.
- Add the lemon juice and zest, then stir in the heavy cream.
- Mix in the Parmesan cheese and season with salt and pepper.
Combining
- Toss the cooked pasta with the sauce and chicken.
- Garnish with fresh parsley before serving.
Notes
Serve in a large bowl or on individual plates. For an extra touch, sprinkle with additional Parmesan cheese and serve with lemon wedges, paired with a crisp salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of cream or water to loosen the sauce if needed.