Cowboy Butter Chicken Pasta
Creamy, juicy, and full of bold, buttery flavor, Cowboy Butter Chicken Pasta is a comforting weeknight dinner that everyone will love.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
Ingredients
Chicken
- 2 pieces boneless, skinless chicken breasts Pounded to even thickness if needed and trimmed of excess fat.
Cooking Oil
- 2 tablespoons olive oil For searing, room temperature.
Seasoning
- Salt and pepper To taste for seasoning the chicken and pasta water.
Pasta
- 8 ounces penne pasta Or pasta of your choice, cooked to al dente.
Butter Sauce
- 4 tablespoons unsalted butter Divided as needed, melted in skillet.
- 4 cloves garlic Minced finely.
- 1 teaspoon smoked paprika For that smoky depth.
- 1 teaspoon dried parsley Or 1 tablespoon fresh chopped parsley, if preferred.
- 1/2 teaspoon red pepper flakes Optional, for a little heat.
- 1/2 cup chicken broth Low-sodium preferred.
- 1/4 cup freshly grated Parmesan cheese Plus extra for serving.
Garnish
- Fresh parsley Chopped, for garnish.
Instructions
- Step 1: Cook the pasta by bringing a large pot of salted water to a boil. Add the penne and cook according to package instructions, usually about 9 to 11 minutes, until al dente. Reserve a 1/4 cup of pasta water, then drain the pasta and set aside.
- Step 2: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt and pepper. When the oil is shimmering, add the chicken and cook for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown. Remove the chicken to a plate and let it rest for a few minutes.
- Step 3: In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1 to 2 minutes until fragrant, taking care not to burn it. Stir in the smoked paprika, dried parsley, and red pepper flakes if using. Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Let the sauce simmer for 2 minutes to meld flavors.
- Step 4: Add the cooked pasta to the skillet and toss to coat with the sauce, adding a splash of reserved pasta water if you need a thinner consistency. Slice the rested chicken into strips or bite-sized pieces and arrange on top of the pasta. Sprinkle with Parmesan cheese and fresh parsley just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or milk to loosen the sauce.