Creamy Cowboy Butter Chicken Pasta

Cowboy Butter chicken and pasta tossed in a creamy garlic and mustard sauce with Cowboy Butter Seasoning, Parmesan, lemon and fresh parsley.

Serves 2.

Ingredients

Chicken

• 350g chicken breast, diced

• 15g Cowboy Butter Seasoning

• ½ tsp smoked paprika

• ½ tsp garlic powder

• 1 tbsp olive oil

Cowboy butter sauce

• 1 white onion, finely diced

• 15g Cowboy Butter Seasoning

• 40g butter

• 4 garlic cloves, finely chopped

• 1 tbsp Dijon mustard

• 1 tbsp wholegrain mustard

• 200ml double cream

• 75ml chicken stock

• ½ tsp chilli flakes, or to taste

• ½ tsp smoked paprika

• 40g Parmesan, finely grated

• Zest of ½ lemon, plus a squeeze of juice

• 1 tbsp fresh parsley, chopped

• Salt and black pepper, to taste

Pasta

• 200g rigatoni or tagliatelle

• Extra Parmesan and parsley, optional, to serve

Method

1. Season the chicken

Toss the diced chicken with 15g Cowboy Butter Seasoning, ½ tsp smoked paprika, garlic powder and olive oil until evenly coated.

2. Cook the pasta

Bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions until al dente. Reserve a mug of pasta water, then drain.

3. Cook the chicken

Heat a large frying pan over a medium-high heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until golden and cooked through. Remove from the pan and set aside.

4. Soften the onion and garlic

Reduce the heat to medium and melt the butter in the same pan. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for another minute.

5. Build the sauce

Stir in the remaining 15g Cowboy Butter Seasoning, ½ tsp smoked paprika and chilli flakes. Add both mustards, then pour in the chicken stock. Stir well, scraping up any flavour from the bottom of the pan.

6. Make it creamy

Pour in the double cream and simmer gently for 2–3 minutes until the sauce thickens slightly. Reduce the heat, then stir in the Parmesan, lemon zest and a squeeze of lemon juice. Season with salt and black pepper to taste.

7. Combine and serve

Return the chicken to the pan and add the drained pasta. Toss until coated, adding a splash of reserved pasta water if the sauce needs loosening. Stir through the parsley and serve immediately with extra Parmesan, parsley and black pepper if you like.