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Cowboy Butter Chicken Alfredo Bake

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A creamy, cheesy casserole that combines classic Alfredo with bold, garlicky cowboy butter for a comforting, flavor-packed dinner. Juicy chicken, velvety sauce, and a smoky, zesty twist make this an easy weeknight favorite.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 4 cloves fresh garlic, minced
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon chives, chopped (or green onions)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes (or to taste)
  • Salt and black pepper, to taste
  • 1.5 pounds boneless skinless chicken breast, cut into bite-sized cubes
  • 12 ounces penne or rigatoni pasta, uncooked (rotini or fusilli work too)
  • 1 tablespoon olive oil
  • Salt and pepper, to season chicken
  • 1 cup heavy cream
  • 1 cup whole milk (or 2%)
  • 4 ounces cream cheese, softened
  • 1 cup parmesan cheese, finely grated
  • 1 cup mozzarella cheese, shredded (divided: 1/2 cup for sauce, 1/2 cup for topping)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or dried oregano/basil blend)
  • 1/2 teaspoon paprika (optional)
  • Extra parsley or chives, for garnish (optional)
  • 1/2 cup crushed crackers or panko, for topping (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Make the cowboy butter: In a small bowl, melt butter and stir in garlic, lemon juice, parsley, chives, smoked paprika, red pepper flakes, salt, and black pepper. Set aside.
  3. Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente, about 8 minutes. Drain and set aside.
  4. Heat olive oil in a large skillet over medium-high. Add chicken, season with salt and pepper, and cook until browned but not fully cooked through, about 4-5 minutes. Stir in 2 tablespoons cowboy butter and toss to coat. Remove from heat.
  5. In a medium saucepan over medium-low, combine heavy cream, milk, and cream cheese. Whisk until smooth and bubbling, about 3-5 minutes. Add parmesan, 1/2 cup mozzarella, garlic powder, Italian seasoning, paprika, and 2 tablespoons cowboy butter. Stir until cheese melts and sauce is silky.
  6. In a large mixing bowl or baking dish, combine drained pasta, cooked chicken (with pan juices), and Alfredo sauce. Toss until evenly coated. Drizzle in extra cowboy butter if desired.
  7. Transfer mixture to a large oven-safe skillet or casserole dish. Sprinkle remaining 1/2 cup mozzarella and, if desired, crushed crackers or panko over the top.
  8. Bake uncovered for 20-25 minutes, until bubbly and golden. Tent with foil if the top browns too quickly.
  9. Let cool 5-10 minutes, then garnish with extra parsley or chives before serving.

Notes

Undercook pasta by 1-2 minutes for best texture. Use freshly grated cheese for a smooth sauce. Tent with foil if the top browns too quickly. Make ahead by assembling up to a day in advance and refrigerating. For gluten-free, use GF pasta and panko. For dairy-free, substitute vegan butter, coconut cream, and plant-based cheese. Add veggies or sun-dried tomatoes for extra flavor.

Nutrition

Keywords: cowboy butter, chicken alfredo bake, creamy casserole, comfort food, easy dinner, weeknight meal, cheesy pasta, oven baked, family recipe

Find it online: https://yumnode.com/cowboy-butter-chicken-alfredo-bake-recipe-easy-creamy-comfort-dinner/