Steps

• Start by cubing the chicken breast into bite-sized pieces on a clean cutting board. Season the chicken with salt, pepper, garlic powder, and onion powder. Gather all other ingredients and keep them nearby for easy access during cooking.
• In a medium-sized pot, bring water to a boil and add a pinch of salt. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta and set aside, reserving a cup of pasta water for later use.
• Heat olive oil in your large skillet over medium heat. Add the seasoned chicken cubes and sauté until fully cooked and golden brown on all sides. Remove the chicken from the pan and set aside.
• In the same skillet, melt the unsalted butter. Add lemon juice, chicken broth, paprika, and red pepper flakes to the pan. Bring the mixture to a simmer and let it reduce for a couple of minutes. Whisk in heavy cream and let the sauce thicken.
• Add the cooked pasta and sautéed chicken back into the skillet with the cowboy butter sauce. Toss everything well to ensure the pasta and chicken are thoroughly coated. If needed, use some reserved pasta water to loosen the sauce to your desired consistency.