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Baked Cowboy Butter Chicken Alfredo

This Baked Cowboy Butter Chicken Alfredo combines juicy seasoned chicken, rotini pasta, and tender broccoli in a rich, creamy Parmesan Alfredo sauce. Topped with melted mozzarella and baked until golden and bubbly, it's an easy, cheesy family dinner with a flavorful cowboy butter twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 8

Ingredients  

For the Chicken

  • 4 thinly sliced boneless, skinless chicken breasts
  • 1 tablespoon Kinder's Cowboy Butter Seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Olive oil for drizzling

For the Pasta & Broccoli

  • 2 cups uncooked rotini pasta approximately 4 cups cooked
  • 2 heads broccoli cut into florets
  • Shredded mozzarella cheese for topping

For the Cowboy Butter Alfredo Sauce

  • ½ stick unsalted butter
  • 1 tablespoon minced garlic
  • 3 cups heavy cream
  • 1 cup reserved pasta water
  • 1 cup grated Parmesan cheese
  • 1 tablespoon Kinder's Cowboy Butter Seasoning
  • Salt and black pepper to taste

Instructions
 

Prepare the Pasta and Broccoli

  1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of pasta water for the Alfredo sauce.
  2. While the pasta cooks, steam the broccoli florets until just tender. Drain and set aside with the cooked pasta.

Season and Cook the Chicken

  1. Pat the chicken breasts dry and drizzle lightly with olive oil.
  2. In a small bowl, combine the Cowboy Butter Seasoning, onion powder, garlic powder, paprika, salt, and black pepper.
  3. Season both sides of the chicken evenly.
  4. Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the seasoned chicken and cook for approximately 3–5 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F.
  5. Remove the chicken from the skillet, allow it to rest for a few minutes, then dice into bite-sized pieces.

Make the Cowboy Butter Alfredo Sauce

  1. Reduce the heat to medium-low. Using the same skillet you cooked the chicken in, add the butter and allow it to melt.
  2. Add the minced garlic and sauté for approximately 30–60 seconds, stirring frequently until fragrant.
  3. Slowly pour in the heavy cream, stirring to combine with the melted butter and garlic.
  4. Add the reserved pasta water and stir until incorporated.
  5. Add the grated Parmesan cheese and 1 tablespoon of Cowboy Butter Seasoning. Stir until the cheese melts and the sauce becomes smooth and creamy.
  6. Season with additional salt and black pepper to taste. Allow the sauce to simmer gently for a few minutes, stirring occasionally.

Combine Everything

  1. Add the cooked rotini pasta, steamed broccoli, and diced chicken directly into the Alfredo sauce.
  2. Gently toss everything together until the pasta, chicken, and broccoli are evenly coated in the creamy sauce.

Assemble and Bake

  1. Preheat the oven to 375°F.
  2. Transfer the Alfredo mixture into a lightly greased 9×13-inch baking dish, spreading it evenly.
  3. Top generously with shredded mozzarella cheese.
  4. Bake uncovered for 10 minutes, or until heated through and the cheese has melted.
  5. Switch the oven to broil for an additional 3–5 minutes, watching closely, until the cheese is golden brown and bubbly.

Serve and Enjoy

  1. Remove from the oven and allow to rest for a few minutes before serving. Enjoy this creamy, cheesy Cowboy Butter Chicken Alfredo while it's warm!

Notes

Prevent the Alfredo Sauce from Separating: Keep the heat on medium-low when preparing your Alfredo sauce and avoid bringing it to a rapid boil. Add the Parmesan cheese gradually, stirring continuously until fully melted. High heat can cause the fats in the cream and cheese to separate, leaving an oily sauce. For the best creamy consistency, use freshly grated Parmesan and avoid overbaking.