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Cowboy Butter Chicken Pasta

A creamy, comforting pasta dish featuring tender chicken and a rich butter sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 ounces Pasta of your choice (e.g., penne or fettuccine) Choose your preferred type.
For the Chicken
  • 1 pound Chicken breast, boneless and skinless, cut into bite-sized pieces
For the Sauce
  • 4 tablespoons Butter (unsalted recommended)
  • 4 cloves Garlic, minced Don’t skip toasting the garlic for better flavor.
  • 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 For topping.
  • 1 tablespoon Italian seasoning
  • 1 teaspoon Red pepper flakes (adjust to taste) For spice preference.
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook until al dente (about 8-10 minutes).
  3. Reserve 1 cup of pasta water, drain, and set aside.
Sautéing the Chicken
  1. In a large skillet, melt 2 tablespoons of butter over medium heat.
  2. Add the diced chicken, season with salt and pepper, and cook for about 6-8 minutes until golden brown.
  3. Remove the chicken and set aside.
Creating the Sauce
  1. Using the same skillet, add the remaining butter and sauté the minced garlic and diced onion until translucent (about 3-4 minutes).
  2. Stir in the heavy cream and chicken broth, followed by the Italian seasoning and red pepper flakes.
  3. Let the sauce simmer for about 5 minutes until it thickens slightly.
Combining Ingredients
  1. Return the cooked chicken and drained pasta to the skillet, adjust seasoning, and toss everything to coat.
  2. Let it cook for an extra 2 minutes to meld flavors.
Serving
  1. Sprinkle grated Parmesan cheese over the top and garnish with fresh parsley. Enjoy warm!

Notes

This dish keeps well in the fridge for about 3-4 days. For storage, use an airtight container. It can be frozen for up to 3 months; reheating may affect texture.