Cowboy Butter Chicken Pasta
Creamy, juicy, and full of bold, buttery flavor, Cowboy Butter Chicken Pasta combines seared chicken breasts with a smoky garlic butter sauce and penne pasta for a comforting weeknight dinner everyone will love.
Equipment
- Large Pot
- Skillet
Ingredients
Chicken
- 2 boneless, skinless chicken breasts pounded to even thickness and trimmed
Cooking Oil
- 2 tbsp olive oil for searing
Seasoning
- salt to taste for chicken and pasta water
- pepper to taste
Pasta
- 8 oz penne pasta or pasta of your choice, cooked al dente
Butter Sauce
- 4 tbsp unsalted butter divided as needed
- 4 cloves garlic minced finely
- 1 tsp smoked paprika
- 1 tsp dried parsley or 1 tbsp fresh chopped parsley
- 1/2 tsp red pepper flakes optional
- 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
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve 1/4 cup pasta water, drain, and set aside.
- Season and cook the chicken: Heat olive oil in a skillet over medium-high. Season the chicken with salt and pepper. Cook about 6–7 minutes per side until golden and cooked through. Remove to a plate and let rest.
- Make the cowboy butter sauce: In the same skillet, lower heat to medium and add the butter. Once melted, add the minced garlic and sauté 1–2 minutes until fragrant. Stir in smoked paprika, dried parsley, and red pepper flakes. Pour in chicken broth, scraping up browned bits, and simmer 2 minutes.
- Combine pasta and serve: Add the cooked pasta to the skillet and toss with the sauce, adding reserved pasta water if needed. Slice the rested chicken and arrange over the pasta. Sprinkle with Parmesan and fresh parsley before serving.