why make this recipe
Cowboy Butter Chicken Pasta is a delightful and creamy dish that combines tender chicken with pasta in a rich sauce. It’s packed with flavor and can be made quickly, making it perfect for busy weeknight dinners. The buttery, garlicky goodness is sure to please both kids and adults alike. Plus, it’s a great way to bring comfort food to your table!
how to make Cowboy Butter Chicken Pasta
Ingredients:
- 12 ounces Pasta of your choice (e.g., penne or fettuccine)
- 1 pound Chicken breast, boneless and skinless, cut into bite-sized pieces
- 4 tablespoons Butter (unsalted recommended)
- 4 cloves Garlic, minced
- 1 medium Onion, diced
- 1 cup Heavy cream (or substitute with coconut milk)
- 1 cup Chicken broth (low-sodium preferred)
- 1 cup Parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 1 teaspoon Red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
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Cook the Pasta: 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 8-10 minutes). Once cooked, reserve 1 cup of pasta water, drain it, and set it aside.
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Sauté Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken pieces and season with salt and pepper. Cook for about 6-8 minutes until golden brown and cooked through, then set aside.
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Create the Sauce: In the same skillet, add the remaining butter and sauté the minced garlic and diced onion until translucent (about 3-4 minutes).
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Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning and red pepper flakes, and let the sauce simmer for about 5 minutes until it thickens slightly. If too thick, use reserved pasta water to adjust.
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Combine Pasta and Chicken: Return the cooked chicken and drained pasta to the skillet with the sauce. Adjust seasoning as needed and toss everything together, cooking for another 2 minutes.
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Serve: Sprinkle grated Parmesan cheese over the top and let it melt into the dish. Garnish with fresh parsley before serving.
how to serve Cowboy Butter Chicken Pasta
Serve Cowboy Butter Chicken Pasta warm, straight from the skillet. It pairs wonderfully with a simple side salad or garlic bread. For a touch of freshness, add extra parsley or even some grated lemon zest.
how to store Cowboy Butter Chicken Pasta
To store leftovers, let the pasta cool completely, then transfer it into an airtight container. It can be kept in the fridge for up to 3 days. If you need to reheat, just add a splash of milk or water to loosen the sauce and warm it up on the stovetop or in the microwave.
tips to make Cowboy Butter Chicken Pasta
- Make sure to not overcook the pasta; it should be al dente since it will continue to cook when mixed with the sauce.
- For added flavor, consider marinating the chicken in a little Italian dressing for 30 minutes before cooking.
- If you like it spicier, add more red pepper flakes!
variation (if any)
Feel free to customize this recipe by adding vegetables like spinach, bell peppers, or sun-dried tomatoes. You can also substitute the chicken with shrimp or even make it vegetarian by using mushrooms or chickpeas instead.
FAQs
1. Can I use other types of pasta?
Yes, you can use any pasta you like, such as spaghetti, linguine, or rotini.
2. Can I freeze Cowboy Butter Chicken Pasta?
Yes, you can freeze it for up to 2 months. Just be aware that the texture of the pasta may change slightly after reheating.
3. Is there a dairy-free option?
Yes! You can use coconut milk instead of heavy cream and nutritional yeast instead of Parmesan cheese to make it dairy-free.
Cowboy Butter Chicken Pasta
Ingredients
Pasta and Chicken
- 12 ounces Pasta of your choice (e.g., penne or fettuccine)
- 1 pound Chicken breast, boneless and skinless, cut into bite-sized pieces
Sauce Ingredients
- 4 tablespoons Butter (unsalted recommended)
- 4 cloves Garlic, minced
- 1 medium Onion, diced
- 1 cup Heavy cream (or substitute with coconut milk)
- 1 cup Chicken broth (low-sodium preferred)
- 1 cup Parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 1 teaspoon Red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Cooking the Pasta
- 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 8-10 minutes). Once cooked, reserve 1 cup of pasta water, drain it, and set it aside.
Sautéing the Chicken
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken pieces and season with salt and pepper. Cook for about 6-8 minutes until golden brown and cooked through, then set aside.
Making the Sauce
- In the same skillet, add the remaining butter and sauté the minced garlic and diced onion until translucent (about 3-4 minutes).
- Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning and red pepper flakes, and let the sauce simmer for about 5 minutes until it thickens slightly. If too thick, use reserved pasta water to adjust.
Combining and Serving
- Return the cooked chicken and drained pasta to the skillet with the sauce. Adjust seasoning as needed and toss everything together, cooking for another 2 minutes.
- Sprinkle grated Parmesan cheese over the top and let it melt into the dish. Garnish with fresh parsley before serving.
