Cowboy Butter Chicken Pasta
A creamy, flavorful pasta dish infused with garlic and butter that's easy to prepare and perfect for family dinners.
Ingredients
Pasta and Protein
- 12 ounces Pasta of your choice (e.g., penne or fettuccine)
- 1 pound Chicken breast, boneless and skinless cut into bite-sized pieces
Sauce and Seasoning
- 4 tablespoons Butter (unsalted recommended)
- 4 cloves Garlic, minced
- 1 medium Onion, diced
- 1 cup Heavy cream (or substitute with coconut milk)
- 1 cup Chicken broth (low-sodium preferred)
- 1 cup Parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 1 teaspoon Red pepper flakes (adjust to taste)
- to taste Salt and pepper
Garnish
- Fresh parsley (optional, for garnish)
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (about 8-10 minutes). Reserve 1 cup of pasta water, drain, and set aside.
Sauté Chicken
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken, season with salt and pepper, and cook for about 6-8 minutes until golden brown. Remove and set aside.
Create the Sauce
- Using the same skillet, add the remaining butter and sauté the minced garlic and diced onion until translucent (about 3-4 minutes).
Add Cream and Broth
- Stir in the heavy cream and chicken broth. Toss in the Italian seasoning and red pepper flakes. Let the sauce simmer for about 5 minutes until it thickens slightly.
Combine Pasta and Chicken
- Return the cooked chicken and drained pasta to the skillet. Adjust seasoning with salt and pepper, and toss everything to coat in that sauce.
- Let it cook for an extra 2 minutes to meld those flavors.
Serve
- Sprinkle grated Parmesan cheese over the top and let it melt in. Garnish with fresh parsley and enjoy warm.
Notes
Leftovers last about 3-4 days in the fridge. Reheat on the stovetop over low heat with a splash of chicken broth or cream. This dish can also be frozen for up to 2 months.