Butter Chicken Pasta with Garlic Herb Drizzle

Ingredients:

2 boneless, skinless chicken breasts, cut into strips

8 oz pasta (penne or rotini recommended)

2 tablespoons olive oil

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

Salt and pepper to taste

4 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon Dijon mustard

1 teaspoon lemon juice

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes

Instructions:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
2. Prepare the Chicken:
   In a bowl, toss chicken strips with olive oil, paprika, cayenne pepper, salt, and pepper.
   Heat a skillet over medium-high heat and cook the chicken until browned and cooked through. Remove and set aside.
3. Make the Cowboy Butter Sauce:
   In the same skillet, melt the butter over medium heat. Add minced garlic and cook until fragrant (about 1 minute).
   Stir in Dijon mustard, lemon juice, smoked paprika, and red pepper flakes. Simmer for 1–2 minutes.
4. Combine and Serve:
   Add the cooked pasta and chicken to the skillet with the sauce. Toss everything together until evenly coated and heated through.
   Serve warm, optionally garnished with chopped herbs or extra chili flakes for added heat.