Cowboy Butter Chicken Alfredo

Ingredients

• 1 large chicken breast (Halved horizontally into two thinner pieces)
• 1 tbsp Kinder’s cowboy butter seasoning (Estimated amount; use enough to season the chicken generously)
• 1 tsp paprika seasoning (Estimated amount)
• 1 tsp sazon seasoning (Estimated amount)
• 2 tbsp olive oil (Divided; 1 tablespoon for marinating the chicken and 1 tablespoon for the skillet)
• 8 oz mafaldine pasta (Cook until almost al dente)
• 1 tbsp butter
• 0.25 cup bone broth (Use part to deglaze the skillet and the remainder in the Alfredo sauce)
• 15 oz Rao’s Alfredo sauce
• reserved pasta water (Reserve some water after draining; add a splash to loosen the sauce)
• 0.25 cup Parmesan cheese (Grated, for topping; amount estimated because the source says to use it for topping)
• 2 tbsp fresh basil or parsley (Chopped, for topping; amount estimated)

Steps

1. 1

   Halve the chicken breast horizontally to create two thinner cutlets. Place the chicken in a bowl and coat it with the cowboy butter seasoning, paprika, sazon seasoning, and 1 tablespoon of the olive oil. Set aside while you prepare the pasta and skillet.

2. 2

   Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook until almost al dente, following the package timing but stopping slightly before it is fully tender.

3. 3

   Before draining the pasta, reserve a splash or small amount of the cooking water. Drain the pasta and set it aside; do not rinse it.

4. 4

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

5. 5

   Reduce the skillet heat to medium. Add the seasoned chicken 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 juices in the meat and makes it easier to slice cleanly.

8. 8

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

9. 9

   Add the Alfredo sauce and a splash of reserved pasta water. Stir until combined and gently simmer for 3–5 minutes, until the sauce is hot and slightly loosened.

10. 10

    Add the drained pasta to the skillet and toss gently until every ribbon is coated in the sauce. If the sauce is too thick, add another small splash of reserved pasta water.

11. 11

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

Notes

The quantities for the cowboy butter seasoning, paprika, sazon, Parmesan, and herbs were not specified in the source and are practical estimates. Adjust the amount of reserved pasta water until the sauce reaches a creamy, coating consistency.

Nutrition per serving

• main
• pasta
• chicken
• American
• comfort food
• quick dinner
• skillet
• creamy