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Cowboy Butter Chicken Pasta

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A creamy, buttery pasta dish with chicken and a southwestern kick, perfect for quick weeknight dinners.

Ingredients

  • 1 lb chicken breast, diced into bite-sized pieces
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • Fresh parsley, chopped (for finish)
  • 1/2 to 1 cup chicken broth (low-sodium preferred)
  • 12–16 oz pasta (short shapes like penne or fusilli)
  • 1 tbsp Italian seasoning
  • Red pepper flakes (to taste)
  • Salt and freshly ground black pepper
  • 2–4 tbsp butter
  • 3/4 to 1 cup heavy cream
  • 1 cup Parmesan cheese, finely grated

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add the diced chicken and cook until no longer pink and lightly browned, about 5–7 minutes. Season with salt and pepper. Remove the chicken to a plate.
  3. If the pan looks dry, add another tablespoon of butter. Add the minced garlic and diced onion, sautéing until fragrant and the onion is translucent, about 2–3 minutes.
  4. Pour in the chicken broth, then add the heavy cream, Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Use a wooden spoon to scrape any browned bits from the bottom of the pan.
  5. Reduce the heat and let the sauce simmer gently until it thickens slightly, 3–5 minutes. Taste and adjust seasoning.
  6. Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until the pasta is evenly coated in the sauce.
  7. Stir in the grated Parmesan until melted and smooth. Garnish with chopped parsley and serve immediately.

Notes

For a lighter sauce, use half-and-half instead of heavy cream. For a gluten-free option, choose your favorite gluten-free short pasta.

Find it online: https://www.wholesomeeasy.com/cowboy-butter-chicken-pasta/