Introduction

Cowboy Butter Chicken Pasta is a rich and creamy dish packed with tender chicken and flavorful spices. This comforting meal combines buttery garlic sauce with hearty pasta, making it perfect for a satisfying weeknight dinner.

A close-up view of creamy pasta with several layers of wide, flat noodles covered in a rich orange sauce. On top, pieces of grilled meat with a browned, slightly crispy texture are scattered evenly. The dish is sprinkled with finely chopped green herbs for a fresh look. A wedge of lime is placed at the back edge as a bright green accent. The whole is on a white plate, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 substitute with 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)

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water, then drain and set the pasta aside.
Step 2: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 6-8 minutes until golden brown and cooked through. Remove the chicken and set aside.
Step 3: In the same skillet, add the remaining butter. Sauté the minced garlic and diced onion until translucent, about 3-4 minutes, to create a flavorful base for the sauce.
Step 4: Pour in the heavy cream and chicken broth. Stir in the Italian seasoning and red pepper flakes. Let the sauce simmer gently for about 5 minutes until it thickens slightly. If the sauce is too thick, add reserved pasta water to adjust the consistency.
Step 5: Return the cooked chicken and pasta to the skillet with the sauce. Toss everything together to coat evenly, seasoning with additional salt and pepper if needed. Let it cook for 2 more minutes to meld the flavors.
Step 6: Sprinkle grated Parmesan cheese over the dish and allow it to melt. Garnish with fresh parsley if desired. Serve warm and enjoy your Cowboy Butter Chicken Pasta!

Tips & Variations

For extra flavor, try adding sautéed mushrooms or bell peppers along with the onion and garlic.
Use whole wheat or gluten-free pasta to suit dietary preferences.
Substitute coconut milk for heavy cream to lighten the sauce with a subtle coconut flavor.
If you like it spicier, increase the red pepper flakes or add a dash of hot sauce.

Storage

Store leftover Cowboy Butter Chicken Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if the sauce thickens too much.

How to Serve

A close-up image of creamy pasta served in a white bowl, showing layers of wide, flat pasta noodles covered in a rich, orange-colored sauce with a smooth and slightly thick texture. There are pieces of grilled chicken on top, browned with crispy edges and scattered chopped green herbs adding a fresh touch. A slice of lime is placed at the back edge of the bowl. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw the chicken completely before cooking to ensure even cooking and better texture.

What type of pasta works best for this dish?

Pasta shapes like penne, fettuccine, or rotini work well because they hold the creamy sauce nicely, but feel free to use your favorite pasta.