Ingredients:

  • 0.5 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 0.5 tsp smoked paprika
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, minced
  • 1.5 lbs chicken breasts, sliced into thin strips
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 12 oz dried pasta
  • 0.25 cup reserved pasta water

Instructions:

  1. In a small mixing bowl, combine the softened butter, minced garlic, Dijon mustard, lemon zest, lemon juice, smoked paprika, red pepper flakes, fresh parsley, and chives. Mash with a fork until the butter is fully infused and speckled orange-green. Set aside.
  2. Generously season the chicken strips with kosher salt and cracked black pepper.
  3. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering. Add the chicken in a single layer (do not overcrowd) and sear for 3–4 minutes per side until a deep golden crust forms and the interior is cooked through.
  4. While chicken is searing, boil the pasta in a large pot of salted water according to package directions. Before draining, reserve 1/4 cup of the starchy pasta water.
  5. Reduce skillet heat to low. Add the cooked pasta, reserved pasta water, and the prepared cowboy butter mixture to the chicken. Toss continuously until the butter melts and deglazes the pan, emulsifying with the pasta water to create a creamy, vibrant sauce.
  6. Transfer the chicken to a plate. Note: This prevents it from getting tough while you finish the sauce.