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Cowboy butter chicken pasta. Creamy, quick dinner recipe.
Lady Maria

Creamy Cowboy Chicken Pasta

This Creamy Cowboy Chicken Pasta recipe is a quick and easy weeknight meal that's bursting with flavor. It features a creamy, savory cowboy butter sauce infused with garlic, herbs, and spices, tossed with perfectly cooked chicken and pasta for a comforting and satisfying dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta fettuccine, linguine, or penne
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1/4 teaspoon red pepper flakes or more, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt to taste
  • Pepper to taste

Equipment

  • Large Pot
  • Colander
  • large skillet
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • knife
  • Garlic press (optional)
  • wooden spoon or spatula
  • Meat thermometer (optional)

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt and pepper. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes.
  3. Reduce the heat to medium. Add the butter to the skillet and let it melt. Add the minced garlic, fresh parsley, fresh thyme, fresh rosemary, red pepper flakes, smoked paprika, garlic powder, and onion powder. Cook for about 1 minute, stirring constantly, until fragrant.
  4. Stir in the lemon juice and Worcestershire sauce. Cook for another 30 seconds.
  5. Pour in the heavy cream and bring to a simmer. Cook for about 2-3 minutes, until the sauce has thickened slightly.
  6. Stir in the Parmesan cheese until melted and smooth.
  7. Add the cooked pasta to the skillet with the chicken and sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  8. Taste and adjust the seasoning with salt and pepper, if needed.
  9. Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.

Notes

For best results, use fresh herbs. Reserve pasta water to adjust sauce consistency. Don't overcook the chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of milk or cream, or microwave in 30-second intervals. For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.