Ingredients:

  • 340g / 12 oz pasta (penne, rotini, farfalle, or your favorite shape)
  • Salt, for pasta water
  • 450g / 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional, for heat)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp Cowboy Butter (room temperature)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 240ml / 1 cup heavy cream
  • 120ml / 1/2 cup chicken broth (low sodium)
  • 115g / 1 cup shredded cheddar cheese
  • 55g / 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley or chives, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining. Drain pasta and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, smoked paprika, and cayenne pepper (if using). Cook, stirring occasionally, until chicken is browned and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Reduce heat to medium. Add Cowboy Butter and chopped onion to the same skillet. Sauté until onions are soft and translucent. Add minced garlic and cook until fragrant (about 30 seconds). Be careful not to burn the garlic.
  4. Pour in chicken broth and heavy cream. Bring to a gentle simmer, stirring frequently, until the sauce thickens slightly. This should take about 3-5 minutes.
  5. Reduce heat to low. Stir in cheddar and Parmesan cheese until melted and smooth. Return the cooked chicken to the skillet and stir to coat with the sauce.
  6. Add cooked pasta to the skillet and toss to combine, ensuring the pasta is evenly coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
  7. Sprinkle chopped parsley or chives on top. Serve immediately.