Ingredients
Scale
- 12 ounces pasta (penne or fettuccine)
- 1 pound chicken breast, boneless and skinless, cut into bite-sized pieces
- 4 tablespoons butter (unsalted)
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium)
- 1 cup Parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente (about 8–10 minutes). Reserve 1 cup of pasta water, drain, and set aside.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add diced chicken, season with salt and pepper, and cook for 6–8 minutes until golden and cooked through. Remove chicken and set aside.
- In the same skillet, add remaining butter. Sauté garlic and diced onion until translucent, about 3–4 minutes.
- Pour in heavy cream and chicken broth, stirring to combine. Add Italian seasoning and red pepper flakes. Simmer for about 5 minutes until slightly thickened. Use reserved pasta water if needed to adjust consistency.
- Return cooked chicken and drained pasta to the skillet. Toss well so everything is coated in the creamy sauce. Cook for another 2 minutes to blend flavors.
- Sprinkle grated Parmesan cheese over the pasta and allow it to melt. Garnish with fresh parsley and serve warm.
Notes
- You can substitute heavy cream with coconut milk for a lighter option.
- Adjust red pepper flakes depending on how spicy you prefer the dish.
- Adding a squeeze of lemon juice can enhance the cowboy butter flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American