Cowboy Butter Chicken Pasta
A delightful dish that combines creamy butter sauce with tender chicken and pasta, perfect for busy weeknights or cozy family dinners.
Ingredients
Main Ingredients
- 12 ounces Pasta of your choice (e.g., penne or fettuccine)
- 1 pound Chicken breast, boneless and skinless, cut into bite-sized pieces
- 4 tablespoons Butter (unsalted recommended)
- 4 cloves Garlic, minced
- 1 medium Onion, diced
- 1 cup Heavy cream (or substitute with coconut milk) For a lighter alternative
- 1 cup Chicken broth (low-sodium preferred)
- 1 cup Parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 1 teaspoon Red pepper flakes Adjust to taste
- Salt and pepper To taste
- Fresh parsley, for garnish (optional)
Instructions
Preparation
- Cook the pasta according to the package instructions in a large pot of boiling salted water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add diced chicken, season with salt and pepper, and cook for 6-8 minutes until golden brown and cooked through. Remove chicken and keep warm.
- In the same skillet, melt the remaining butter, then add minced garlic and diced onion. Sauté for 3-4 minutes, until the onions are translucent.
- Pour in the heavy cream and chicken broth, stirring to combine. Add Italian seasoning and red pepper flakes. Simmer for about 5 minutes until slightly thickened, adding reserved pasta water if necessary.
- Return the chicken and drained pasta to the skillet, tossing to coat with the sauce. Cook for an additional 2 minutes, adjusting seasoning as needed.
- Sprinkle with grated Parmesan cheese, allow to melt, and garnish with parsley if desired. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat, adding broth or water if needed to loosen the sauce.