Description
How to make creamy cowboy butter chicken pasta with garlic, herbs and tender chicken that delivers restaurant-quality comfort in just 30 minutes.
Ingredients
Scale
Protein and Pasta
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta or rigatoni
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Cowboy Butter Base
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1 tbsp fresh lemon juice
Creamy Sauce and Herbs
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp dried oregano
- 1/4 cup pasta water, reserved
Instructions
- Cook Pasta: Bring large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
- Season Chicken: Pat chicken pieces dry and season with salt and pepper. This ensures better browning and prevents the oil from splattering when you add chicken.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Cook chicken pieces 5-6 minutes until golden and cooked through. Remove and set aside.
- Make Cowboy Butter: In same skillet, melt butter over medium heat. Add garlic, paprika, and red pepper flakes. Cook 1 minute until fragrant but not browned.
- Create Sauce: Pour in heavy cream and bring to gentle simmer. Add Parmesan cheese and whisk until smooth. The sauce should coat the back of a spoon.
- Combine Everything: Return chicken to skillet, add drained pasta and fresh herbs. Toss with pasta water as needed for silky consistency. Taste and adjust seasoning.
- Finish and Serve: Add lemon juice and give everything a final toss. Serve immediately while hot, garnished with extra herbs and Parmesan if desired.
Notes
- Don’t overcook the garlic or it becomes bitter and ruins the cowboy butter base.
- Reserve pasta water before draining – it’s essential for achieving the perfect sauce consistency.
- Add lemon juice at the very end to prevent the cream from curdling.
- Store leftovers in airtight container for up to 3 days in refrigerator.
- Reheat gently with a splash of cream to restore silky texture.
- Double the cowboy butter recipe and freeze half for quick future meals.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 520 calories
- Fat: 28g
- Carbohydrates: 38g
- Protein: 32g