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Creamy Cowboy Butter Chicken Pasta Bake

One-Pan Cowboy Butter Chicken Pasta Bake

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 1 lb Boneless skinless chicken breasts cubed
  • 16 oz Fettuccine pasta
  • 1/2 cup Unsalted butter 1 stick
  • 1 tbsp Olive oil
  • 1 cup Heavy cream
  • 1 cup Parmesan cheese grated, divided
  • 1 medium Onion diced
  • 4 cloves Garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp Lemon juice freshly squeezed
  • 1 tsp Smoked paprika divided
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Fresh parsley chopped, for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish, or prepare a large oven-safe skillet.
  • Boil the fettuccine pasta in salted water for 2 minutes less than the package instructions for al dente. Drain well and set aside.
  • Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken pieces with salt, black pepper, and half of the smoked paprika. Sear until golden and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet.
  • Reduce the heat to medium and melt the butter in the same skillet. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3 to 4 minutes.
  • Whisk in the Worcestershire sauce, Dijon mustard, lemon juice, remaining smoked paprika, cayenne pepper, and red pepper flakes. Cook for 1 minute.
  • Pour in the heavy cream and bring to a gentle simmer. Remove from heat and stir in half of the grated Parmesan cheese until the sauce is smooth.
  • Return the cooked chicken and drained pasta to the skillet, tossing until evenly coated. If not using an oven-safe skillet, transfer the mixture to the prepared baking dish.
  • Top evenly with the remaining Parmesan cheese.
  • Bake for 15 to 20 minutes until the cheese is melted and bubbly. Garnish with chopped fresh parsley before serving.