Cowboy Butter Chicken Pasta
This creamy, buttery pasta features seared chicken, garlic, and a rich cream sauce, all coming together in about 30 minutes — perfect for busy weeknights.
Ingredients
Pasta and Chicken
- 12 oz pasta — any shape works Including gluten-free options.
- 1 lb chicken breast Cut into bite-sized pieces or thin strips.
Sauce Ingredients
- 2 tbsp butter Can substitute with olive oil.
- 3 cloves garlic, minced Fresh is best.
- 1 medium onion, diced Shallots can be used for a milder flavor.
- 1 cup heavy cream Coconut milk or cashew cream for a dairy-free version.
- 1 cup chicken broth Use vegetable broth for a vegetarian version.
- 2 tbsp Italian seasoning Or fresh basil, oregano, and thyme mix.
- 1/2 tsp red pepper flakes Adjust to taste for heat.
- 1 tsp salt For seasoning.
- 1/2 tsp black pepper Freshly ground preferred.
- 1/2 cup Parmesan cheese, grated Nutritional yeast for a vegan option.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just al dente. Reserve 1/2 cup pasta water, then drain.
- Pat the chicken dry and season with salt and pepper.
Cooking
- In a large skillet over medium-high heat, melt the butter (or heat olive oil). Add chicken in a single layer and sear until golden and cooked through, about 4–6 minutes. Remove chicken to a plate.
- In the same skillet, sauté the diced onion until translucent, about 3–4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up the browned bits. Add heavy cream and Italian seasoning. Stir and bring to a gentle simmer.
- Add red pepper flakes, remaining salt and pepper to taste. Simmer for 2–3 minutes until the sauce slightly thickens.
- Stir in grated Parmesan until melted and the sauce becomes silky. Return chicken to the pan and heat through.
- Add drained pasta to the skillet and toss to coat. Use reserved pasta water as needed to loosen the sauce until it clings to the pasta. Adjust seasoning.
Serving
- Serve immediately with an extra sprinkle of Parmesan and cracked black pepper.
Notes
Feel free to swap half-and-half for heavy cream if you prefer a lighter sauce; reduce simmer time slightly to avoid curdling. If using frozen chicken, thaw completely and pat dry for a better sear.