Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta (penne, rotini, or farfalle recommended)
- 1/2 cup butter, divided
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, melt the remaining butter (6 tablespoons). Add the minced garlic, Italian seasoning, smoked paprika, and red pepper flakes (if using). Cook for about 1 minute, stirring constantly, until fragrant.
- Step 4: Add the cooked pasta and chicken to the skillet with the cowboy butter sauce. Toss to coat everything evenly.
- Step 5: Stir in the chopped fresh parsley.
- Step 6: Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of milk or broth if needed to loosen the sauce.
- For a complete meal, serve with a side of roasted vegetables like broccoli or asparagus to balance the richness.
- Don't skip the smoked paprika; it's the key ingredient that gives the cowboy butter its signature smoky depth!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American