Cowboy Butter Chicken Pasta (Print-Friendly Version)
Chicken and buttery pasta mingle in a creamy, garlic-rich sauce with Italian seasoning and parmesan.
# Ingredients List:
→ Main Components
01 -
340 grams dried pasta, such as penne or fettuccine
02 -
450 grams boneless, skinless chicken breast, cut into bite-sized pieces
→ Sauce and Flavoring
03 -
60 grams unsalted butter
04 -
4 cloves garlic, minced
05 -
1 medium onion, diced
06 -
240 milliliters heavy cream (alternatively, use coconut milk)
07 -
240 milliliters low-sodium chicken broth
08 -
100 grams Parmesan cheese, grated
09 -
1 tablespoon Italian seasoning
10 -
1 teaspoon red pepper flakes
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Finishing Touch
13 -
Fresh parsley, chopped, for garnish (optional)
# How to Make It:
01 -
Bring a large pot of salted water to a vigorous boil. Add the pasta and cook until al dente, approximately 8–10 minutes or per package directions. Reserve 240 milliliters of the cooking water, then drain and set pasta aside.
02 -
In a large skillet over medium heat, melt 30 grams of butter. Add the chicken pieces, season with salt and pepper, and sauté for 6–8 minutes until golden and thoroughly cooked. Transfer chicken to a plate and set aside.
03 -
In the same skillet, melt the remaining butter. Add the minced garlic and diced onion, cooking for 3–4 minutes until softened and translucent, releasing their aromas.
04 -
Pour in the heavy cream and chicken broth. Stir in the Italian seasoning and red pepper flakes. Allow the mixture to simmer gently for 5 minutes, stirring as it thickens. Adjust consistency with reserved pasta water if needed.
05 -
Return the cooked chicken and drained pasta to the skillet. Taste and adjust seasoning with additional salt or pepper as desired. Toss to fully coat and cook for 2 additional minutes to integrate flavors.
06 -
Remove the skillet from heat. Scatter grated Parmesan over the pasta and allow it to melt before tossing gently. Garnish with chopped fresh parsley and serve immediately.
# Extra Tips:
01 -
For a lighter version, substitute coconut milk for heavy cream.
02 -
Reserved pasta water helps achieve a cohesive, creamy sauce texture.