Ingredients
Scale
- 1 lb Chicken Breast, cut into bite-sized pieces
- 1 lb Pasta (such as penne or rotini)
- 1/2 cup Butter, salted
- 4 cloves Garlic, minced
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp Lemon Juice
- 1 tbsp Chili Flakes
- 1 tsp Paprika
Instructions
- Step 1: Cook pasta according to package directions until al dente. Drain and set aside.
- Step 2: While pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Step 3: Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
- Step 4: Stir in parsley, lemon juice, chili flakes, and paprika. Cook for another minute, stirring constantly.
- Step 5: Add the cooked pasta to the skillet with the chicken and sauce. Toss to combine well.
- Step 6: Serve immediately and garnish with extra parsley and chili flakes, if desired.
Notes
- Store leftover Cowboy Butter Chicken Pasta 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 an extra creamy dish, toss in a dollop of sour cream or crème fraîche just before serving.
- Don't overcrowd the pan when cooking the chicken; work in batches to ensure proper browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American