Ingredients
- Chicken breasts: 1.5 lbs, cubed
- Pasta (penne, rotini, or farfalle): 1 lb
- Butter: 1/2 cup, salted
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Red pepper flakes: 1/2 teaspoon (or to taste)
- Fresh parsley: 1/4 cup, chopped
- Parmesan cheese: 1/2 cup, grated
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain and set aside.
- Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until browned and cooked through (about 6-8 minutes). Season with salt and pepper. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Step 4: Add the cooked pasta and cooked chicken to the skillet with the cowboy butter sauce. Toss to coat everything evenly.
- Step 5: Stir in the chopped fresh parsley and grated parmesan cheese. Toss again to combine.
- Step 6: Serve immediately and enjoy! Garnish with extra parmesan cheese and parsley, if desired.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of chicken broth or milk to prevent the pasta from drying out.
- Serve this dish with a simple side salad to balance the richness of the sauce.
- Don't overcook the garlic; a light golden color is all you need for that fantastic cowboy butter flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American