Main
Cowboy Butter Chicken Alfredo
40 minServes 4Nutri-Score C€€
C
40 min
40 minCowboy Butter Chicken Alfredo
recipe by
@emmahetherington__
@emmahetherington__
1 recipe
1 import
0 cooked
what you need
Ingredients
chicken breast (cut into bite-sized pieces)Meat600 g
fettuccineGrains350 g
butter (divided)Dairy100 g
garlic (minced)Produce6 pieces
lemon juice (freshly squeezed)Produce30 ml
Dijon mustardPantry15 ml
parsley (chopped)Produce10 g
chives (chopped)Produce10 g
red pepper flakesSpices3 g- smoked paprikaSpices3 g
heavy creamDairy400 ml
chicken brothPantry500 ml
Parmesan (grated)Dairy80 g
saltSpices5 g
black pepper (ground)Spices3 g
per serving
Nutrition
834kcal
- Carbs
- 66 g
- Proteins
- 44 g
- Fat
- 44 g
what you’ll use
Tools
Dutch oven
Mixing bowl
Whisk
Tongs
step by step
Method
- Step 1
Make the cowboy butter
- Melt part of the butter in a bowl.
- Whisk in the garlic, lemon juice, Dijon mustard, parsley, chives, red pepper flakes and smoked paprika.
- Step 2
Sear the chicken
- Heat the remaining butter in a Dutch oven over medium-high heat.
- Season the chicken with salt and pepper and sear until golden and cooked through.
- Set the chicken aside.
- Step 3
Start the pasta
- Pour the chicken broth into the same pot and bring to a simmer.
- Add the fettuccine and cook, stirring often, until almost al dente.
- Step 4
Build the alfredo sauce
- Lower the heat and stir in the heavy cream and the cowboy butter.
- Whisk in the Parmesan until the sauce is smooth and slightly thickened.
- Step 5
Finish and serve
- Return the chicken to the pot and toss everything together.
- Adjust the seasoning and serve hot with extra Parmesan.