Description
A bold and creamy chicken pasta recipe inspired by cowboy butter sauce, this dish combines juicy chicken, Parmesan, garlic, and red pepper flakes in a velvety sauce that clings to every bite of pasta. Ready in just 30 minutes, it’s the perfect mix of comfort food and spice.
Ingredients
12 oz (340 g) pasta (penne or fettuccine recommended)
1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
4 tbsp (60 g) unsalted butter
4 garlic cloves, minced
1 medium onion, diced
1 cup (240 ml) heavy cream (or coconut milk)
1 cup (240 ml) low-sodium chicken broth
1 cup (100 g) grated Parmesan cheese
1 tbsp Italian seasoning
1 tsp red pepper flakes (adjust to taste)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish, optional)
Instructions
Cook pasta in salted water until al dente (8–10 minutes). Reserve 1 cup pasta water, then drain.
In a skillet, melt 2 tbsp butter over medium heat. Add chicken, season with salt and pepper, and sear 6–8 minutes until golden and cooked through. Remove and set aside.
Add remaining butter to skillet. Sauté garlic and onion 3–4 minutes until softened.
Stir in Italian seasoning, red pepper flakes, cream, and chicken broth. Simmer gently.
Add Parmesan and stir until melted and smooth.
Return chicken and pasta to skillet. Toss well, adding pasta water if needed to loosen sauce.
Garnish with parsley and serve hot.
Notes
Use freshly grated Parmesan for smoother sauce.
Do not overcook chicken—aim for golden and juicy.
Adjust spice level with red pepper flakes.
Coconut milk works as a lighter, dairy-free substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, one-pot
- Cuisine: : Fusion (American-inspired comfort)