Ingredients
- 12 ounces pasta of your choice (e.g. penne or fettuccine)
- 1 pound boneless, 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 package instructions until al dente, usually 8 to 10 minutes. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 6 to 8 minutes until golden and cooked through, stirring occasionally. Remove the chicken and set aside.
- Add the remaining butter to the same skillet and sauté the minced garlic and diced onion until translucent, about 3 to 4 minutes.
- Pour in the heavy cream and chicken broth and stir to combine. Add Italian seasoning and red pepper flakes. Let the sauce simmer gently for about 5 minutes until it thickens slightly. If it gets too thick, use reserved pasta water to adjust the consistency.
- Return the chicken and drained pasta to the skillet with the sauce. Adjust seasoning with extra salt and pepper if needed. Toss everything together so pasta and chicken get cozy in the creamy sauce and let it cook for another 2 minutes to meld flavors.
- Sprinkle grated Parmesan over the top and let it melt. Garnish with fresh parsley for a pop of color. Enjoy your Cowboy Butter Chicken Pasta warm.
Notes
- Reserve pasta water; it's perfect for adjusting sauce consistency.