Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta (penne, rotini, or farfalle work well)
- 1/2 cup butter, unsalted
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 cup chopped fresh parsley
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Step 3: Add chicken to the skillet and cook until browned and cooked through.
- Step 4: Stir in lemon juice, Worcestershire sauce, and smoked paprika. Cook for another minute.
- Step 5: Add the cooked pasta to the skillet with the chicken and sauce. Toss to combine.
- Step 6: Stir in the chopped parsley. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best reheating, add a splash of chicken broth or water to the pasta before microwaving to prevent it from drying out.
- Garnish with extra parsley and a sprinkle of red pepper flakes for a vibrant look and a touch of heat.
- Don't skip the smoked paprika, it's the secret ingredient that gives this dish its signature cowboy kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American