Cowboy Butter Chicken Alfredo

Ingredients

• 1 large chicken breast (Halved horizontally into two thinner pieces)
• 1 tbsp Kinder’s cowboy butter blend (For seasoning the chicken)
• 0.25 tsp paprika seasoning (For seasoning the chicken)
• 0.125 tsp Sazon seasoning (For seasoning the chicken)
• 1 tbsp olive oil (For marinating the chicken)
• 8 oz malfadine pasta (Boil until almost al dente)
• 1 tbsp butter (For cooking the chicken)
• 1 tbsp olive oil (For cooking the chicken in the skillet)
• 0.25 cup bone broth (Use part to deglaze the skillet and the remainder for the Alfredo sauce)
• 15 oz Rao’s Alfredo sauce (One jar)
• Parmesan cheese (Grated, for topping)
• basil or parsley (For topping)

Steps

1. 1

   Halve the chicken breast horizontally to create two thinner cutlets. Place the chicken in a bowl and add the cowboy butter blend, paprika, Sazon, and 1 tablespoon of the olive oil. Rub the seasonings and oil evenly over both pieces and let them marinate while you prepare the pasta.

2. 2

   Bring a large pot of salted water to a boil. Add the malfadine pasta and cook until almost al dente, following the package timing but stopping slightly early so the pasta can finish in the sauce.

3. 3

   Drain the pasta, reserving some of the pasta-cooking water. Set the pasta aside.

4. 4

   Heat a large skillet over medium-high heat. Add the butter and the remaining 1 tablespoon of olive oil, and allow the butter to melt and foam without letting it burn.

5. 5

   Reduce the heat to medium. Add the seasoned chicken cutlets to the skillet and cook for about 5 minutes, until the underside is browned and the chicken releases easily from the pan.

6. 6

   Flip the chicken. Pour in a splash of the bone broth and scrape the browned bits from the bottom of the skillet to deglaze it. Continue cooking for another 4–5 minutes, or until the chicken is cooked through and reaches 165°F / 74°C internally.

7. 7

   Transfer the cooked chicken to a plate and let it rest while you make the sauce. This keeps the chicken juicy and allows the juices to redistribute.

8. 8

   Reduce the skillet heat to low. Add the remaining bone broth and stir, loosening any remaining browned bits from the pan.

9. 9

   Add the Alfredo sauce to the skillet, followed by a splash of the reserved pasta water. Stir until smooth and bring the sauce to a gentle simmer.

10. 10

    Simmer the sauce for 3–5 minutes, stirring occasionally, until hot and slightly thickened. Adjust the consistency with another small splash of pasta water if needed.

11. 11

    Add the drained pasta to the skillet. Toss gently until every strand is coated with the creamy sauce and the pasta is fully tender.

12. 12

    Slice the rested chicken and arrange it over the pasta. Finish with grated Parmesan and basil or parsley, then serve immediately.

Notes

Reserve extra pasta water so the sauce can be loosened without becoming watery. Rest the chicken before slicing, and avoid boiling the Alfredo sauce vigorously to help prevent it from separating.

Nutrition per serving

• main
• weeknight dinner
• pasta
• chicken
• creamy
• family-friendly
• skillet
• comfort food