Creamy Cowboy Butter Chicken Pasta
This delicious dish combines golden seared chicken with a silky garlic-cream sauce and pasta, making it a cozy weeknight favorite that's easy to prepare and full of flavor.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 lb) or 6 small breasts / 1.25 lb of thighs if you prefer darker meat.
- 8 oz fettuccine or penne pasta Fettuccine clings to cream nicely; penne is great for casual forks.
- 3 tbsp unsalted butter, divided 2 tbsp for chicken, 1 tbsp for sauce.
- 1 cup heavy cream Use half-and-half plus a tablespoon of cornstarch for a lighter version.
- 4 cloves fresh garlic, minced About 1-1.5 tsp pre-minced.
- 2 tsp Italian seasoning Or 1 tsp each dried oregano and basil.
- Salt and freshly ground black pepper To taste.
Instructions
Cooking Pasta
- Bring a large pot of water to a boil. Salt it generously (about 1–2 tbsp). Add the pasta and cook until al dente according to package directions. Drain and set aside; reserve a 1/4 cup of pasta water.
Preparing Chicken
- Pat the chicken breasts dry. Season all over with salt, pepper, and the Italian seasoning.
- Heat a large skillet over medium heat. Add 2 tbsp butter until melted and foamy.
- Add the chicken and cook 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is golden. Remove chicken and let rest on a cutting board for 5 minutes.
Making the Sauce
- In the same skillet, reduce heat to medium-low. Add the remaining 1 tbsp butter and the minced garlic. Sauté for about 1 minute until fragrant—don’t brown the garlic.
- Pour in the heavy cream. Stir and simmer gently until the sauce thickens slightly, about 2–3 minutes. If it becomes too thick, loosen with a splash of reserved pasta water. Taste and adjust salt and pepper.
Combining
- Slice the rested chicken into bite-sized pieces. Return the chicken to the skillet, add the drained pasta, and toss gently to coat everything in the creamy sauce. Warm through for 1–2 minutes.
- Serve immediately. Garnish with extra Italian seasoning or freshly grated Parmesan if desired.
Notes
Best served hot with a simple green salad or garlic bread. Store leftovers in an airtight container for 3–4 days.