Description
A creamy, zesty Texan twist on butter chicken, blending smoky paprika, garlic, and lemon zest with a velvety sauce. Perfect for cozy meals, this one-pan dish offers bold flavors balanced with rich, cheesy elegance.
Ingredients
4 boneless, skinless chicken breasts
4 tbsp unsalted butter
3 garlic cloves, minced
2 tsp smoked paprika
1 tsp Dijon mustard
1 cup heavy cream or coconut milk (unsweetened)
1/2 cup grated Parmesan (or nutritional yeast for vegan)
1/2 tsp red pepper flakes (optional)
1 lb fettuccine or tagliatelle pasta
Zest of 1 lemon
Kosher salt and black pepper to taste
2 cups chicken broth
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to al dente instructions, drain, and set aside.
In a skillet, warm 2 tbsp butter over medium heat. Sauté garlic until golden.
Add chicken breasts and season with paprika, Dijon, salt, and pepper. Cook 5-7 minutes per side until golden.
Deglaze the pan with chicken broth, scraping up browned bits. Stir in remaining butter and let melt.
Reduce heat and whisk in heavy cream or coconut milk. Add Parmesan/nutritional yeast and red pepper flakes. Simmer until thickened (5-10 minutes).
Toss cooked pasta into the sauce, stirring until well coated. Taste and adjust seasoning.
Transfer to a bowl and garnish with lemon zest before serving.
Notes
Use a large skillet for even browning.
Coconut milk thickens as it cools; whisk thoroughly.
Storage: Refrigerate up to 3 days or freeze for 2-3 months.
For faster prep, use pre-minced garlic.
Adjust paprika quantity for smokiness.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Texan-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 190mg