Creamy Cowboy Butter Chicken Pasta Recipe

Introduction

This creamy cowboy butter chicken pasta is a comforting and flavorful dish that comes together quickly. Tender chicken breasts are cooked to perfection and tossed in a rich, garlicky cream sauce with your favorite pasta. It’s perfect for a satisfying weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 8 oz fettuccine or penne pasta
• 3 tbsp unsalted butter
• 1 cup heavy cream
• 4 cloves fresh garlic, minced
• 2 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Step 1: Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
2. Step 2: In a skillet over medium heat, melt 2 tablespoons of butter. Season the chicken with salt, pepper, and Italian seasoning. Cook the chicken for 6 to 7 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest.
3. Step 3: In the same skillet, add the remaining butter and minced garlic; sauté until fragrant, about 1 minute. Pour in the heavy cream and stir until the sauce thickens slightly.
4. Step 4: Slice the chicken into bite-sized pieces and return it to the skillet along with the drained pasta. Toss gently in the creamy sauce until everything is well coated.
5. Step 5: Serve hot, garnished with extra Italian seasoning or grated Parmesan cheese if desired.

Tips & Variations

• For extra flavor, add chopped fresh parsley or a pinch of red pepper flakes to the sauce.
• Swap the chicken for shrimp or turkey for a different protein option.
• Use half-and-half instead of heavy cream for a lighter sauce, but the texture will be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to keep the sauce smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with most pasta shapes. Fettuccine and penne are recommended for their ability to hold the creamy sauce, but feel free to use your favorite.

How do I know when the chicken is fully cooked?

Cook the chicken until its internal temperature reaches 165°F (75°C) or until the juices run clear when pierced. The chicken should be firm and no longer pink inside.