Description
Creamy cowboy butter chicken pasta packed with garlic, herbs, and spice. A 30-minute comfort meal with juicy chicken and rich Parmesan sauce.
Ingredients
- 12 ounces penne or fettuccine pasta
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook for 6–8 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, melt the remaining 2 tablespoons butter. Add diced onion and garlic and sauté 3–4 minutes until fragrant and translucent.
- Stir in the heavy cream, chicken broth, Italian seasoning, and red pepper flakes. Simmer for 5 minutes until the sauce thickens slightly.
- Return chicken and pasta to the skillet. Add Parmesan cheese and toss well to coat everything in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water.
- Taste and season with additional salt, pepper, or red pepper flakes as desired.
- Sprinkle with fresh parsley and extra Parmesan before serving warm.
Notes
- For a lighter option, substitute half of the heavy cream with Greek yogurt or milk for a creamy but lower-fat version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pan Skillet
- Cuisine: American