Ingredients
- 12 ounces pasta of your choice (e.g., penne or fettuccine)
- 1 pound boneless and skinless chicken breast, cut into bite-sized pieces
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup heavy cream (or coconut milk for a lighter option)
- 1 cup low sodium chicken broth
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
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Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente, typically 8 to 10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 6 to 8 minutes until the chicken is golden and cooked through. Remove the chicken and set it aside.
- In the same skillet, add the remaining butter, then sauté the minced garlic and diced onion until translucent, about 3 to 4 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning and red pepper flakes. Let the sauce simmer gently for about 5 minutes until it thickens slightly. If it becomes too thick, use the reserved pasta water to adjust the consistency.
- Return the cooked chicken and drained pasta to the skillet with the sauce. Adjust seasoning with additional salt and pepper if needed. Toss everything together to coat the chicken and pasta in the creamy sauce and let it cook for another 2 minutes to meld the flavors.
- Sprinkle grated Parmesan cheese over the top and let it melt into the dish. Garnish with fresh parsley before serving. Enjoy your Cowboy Butter Chicken Pasta warm.
Notes
- This dish can be customized with different pasta shapes or by adding vegetables.