Cowboy Butter Chicken Fettuccine

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• 12 oz fettuccine
• 8 tbsp unsalted butter
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1 tsp red pepper flakes
• 1½ cups grated Parmesan
• 1 cup shredded mozzarella

Instructions

1. Boil the fettuccine until al dente, then drain.
2. Heat olive oil in a large skillet over medium heat. Season the chicken with paprika, garlic powder, and salt, then cook until golden and cooked through.
3. Lower the heat and melt the butter in the skillet. Whisk in the Dijon mustard, thyme, red pepper flakes, and salt until the mixture is smooth.
4. Incorporate the cooked pasta into the skillet and toss to coat.
5. Stir in the Parmesan and mozzarella cheeses until melted and the sauce is creamy.
6. Serve immediately; optional garnishes include extra Parmesan and chopped parsley.