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Cowboy Butter Chicken Fettuccine Bake

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This creamy, zesty cowboy butter chicken fettuccine bake combines juicy chicken, twirly pasta, and a bold, garlicky butter sauce, all baked under a bubbling cheesy crust. It’s a comforting, crowd-pleasing dinner that’s easy enough for weeknights but impressive enough for guests.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped (or green onions)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 2 large boneless, skinless chicken breasts (about 1 lb), diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt (for chicken)
  • 1/2 teaspoon black pepper (for chicken)
  • 12 ounces dry fettuccine
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth (low sodium preferred)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella (for topping)
  • 2 tablespoons chopped parsley or chives (for topping)
  • Salt, to taste
  • Black pepper, to taste
  • Oil, for tossing pasta

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or ensure your skillet is oven-safe.
  2. Bring a large pot of salted water to a boil. Add fettuccine and cook just shy of al dente (about 8-9 minutes). Drain, reserving 1/2 cup pasta water. Toss pasta with a dash of oil.
  3. In a small bowl, mix melted butter, garlic, parsley, chives, Dijon mustard, lemon zest, lemon juice, smoked paprika, red pepper flakes (if using), salt, and black pepper. Set aside.
  4. Heat olive oil in a large skillet over medium-high. Add diced chicken, season with salt and pepper, and sauté until golden and cooked through (5-6 minutes). Remove chicken to a plate.
  5. Lower heat to medium. Pour cowboy butter sauce into skillet and cook for 30 seconds, stirring constantly.
  6. Add heavy cream and chicken broth. Stir and bring to a gentle simmer for 2-3 minutes.
  7. Add cooked chicken, drained fettuccine, 1 cup mozzarella, Parmesan, and cheddar to the skillet. Toss gently, adding reserved pasta water if needed. Mixture should be creamy.
  8. If not using an oven-safe skillet, transfer mixture to prepared baking dish. Sprinkle with remaining mozzarella and parsley or chives.
  9. Bake uncovered for 22-25 minutes, until top is bubbling and golden. Broil for 2 minutes at the end for a crispier top, if desired.
  10. Let rest 8-10 minutes before serving.

Notes

For a lighter version, use half-and-half instead of cream. To make it gluten-free, use GF pasta. Add spinach or roasted peppers for extra veggies. Taste before baking to adjust seasoning. Let the bake rest before serving for best texture. Leftovers reheat well with a splash of cream or milk.

Nutrition

Keywords: cowboy butter, chicken fettuccine bake, creamy pasta bake, comfort food, easy dinner, cheesy chicken pasta, baked pasta, weeknight dinner

Find it online: https://realityeats.com/cowboy-butter-chicken-fettuccine-bake-easy-creamy-dinner-recipe/