Scale

For the Chicken:

2 chicken breasts (sliced)

1 tablespoon olive oil

Salt and pepper to taste

1/2 teaspoon paprika

For the Pasta:

200 g pasta (penne or fettuccine)

For the Cowboy Butter Sauce:

3 tablespoons butter

3 cloves garlic (minced)

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon paprika

1/2 teaspoon chili flakes

1/2 teaspoon dried parsley

1/2 cup heavy cream

1/4 cup grated parmesan cheese

Optional:

Fresh parsley

Extra parmesan

1. Cook pasta according to package instructions, then drain and set aside.

2. Season chicken with salt, pepper, and paprika.

3. Heat olive oil in a pan and cook chicken until golden and cooked through. Remove and set aside.

4. In the same pan, melt butter and sauté garlic for 1 minute.

5. Add lemon juice, Dijon mustard, paprika, chili flakes, and parsley.

6. Pour in heavy cream and bring to a gentle simmer.

7. Stir in parmesan cheese until melted and creamy.

8. Return chicken to the pan.

9. Add cooked pasta and toss everything together.

10. Garnish with parsley and extra parmesan, then serve.

Adjust chili flakes for spice level.

Use freshly grated parmesan for best texture.

Do not overcook cream sauce.

Serve immediately for best flavor.

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