Cowboy Butter Chicken Pasta
A creamy, buttery skillet pasta featuring tender chicken, garlic-butter sauce, and a hint of heat, ready in about 30 minutes.
Ingredients
Pasta Ingredients
- 12 ounces Pasta of your choice (penne or fettuccine recommended)
Chicken and Sauce Ingredients
- 1 pound Boneless, skinless chicken breast, cut into bite-sized pieces
- 4 tablespoons Unsalted butter, divided
- 4 cloves Garlic, minced
- 1 medium Onion, diced
- 1 cup Heavy cream Substitute coconut milk for a lighter dairy-free option
- 1 cup Low-sodium chicken broth
- 1 cup Grated Parmesan cheese Use Pecorino Romano for a sharper bite
- 1 tablespoon Italian seasoning
- 1 teaspoon Red pepper flakes Adjust to taste
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
Cooking Pasta
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup pasta water, drain pasta, and set aside.
Sautéing Chicken
- Heat 2 tablespoons butter in a large skillet over medium heat. Season chicken pieces with salt and pepper. Add to skillet and cook 6–8 minutes, stirring occasionally, until golden and cooked through (internal temp 165°F / 74°C). Remove chicken to a plate.
Building Flavor
- In the same skillet, add remaining 2 tablespoons butter. Sauté minced garlic and diced onion over medium heat until translucent and fragrant, about 3–4 minutes. Scrape any browned bits from the pan — they add flavor.
Adding Cream and Broth
- Pour in heavy cream and chicken broth. Stir in Italian seasoning and red pepper flakes. Bring to a gentle simmer and cook 4–5 minutes until slightly thickened. If the sauce becomes too thick, whisk in a few tablespoons of reserved pasta water to reach desired consistency.
Combining Everything
- Return chicken and drained pasta to the skillet. Toss gently to coat; cook 1–2 minutes more so flavors meld. Taste and adjust salt and pepper.
Finishing with Cheese
- Sprinkle grated Parmesan over the pasta and stir until it melts into the sauce. If sauce feels too tight, add more reserved pasta water a tablespoon at a time. Garnish with chopped parsley and serve warm.
Notes
Use the reserved pasta water to help thicken the sauce. Don't overcrowd the pan when searing chicken to ensure even cooking. For a lower-fat option, consider half-and-half or Greek yogurt. Adjust spices to taste for preference.