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
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon Cowboy Butter seasoning blend (or your favorite blend of herbs and spices)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While pasta is cooking, heat olive oil and 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.
- Step 3: Reduce heat to medium. Add the remaining butter to the skillet along with the minced garlic and Cowboy Butter seasoning. Cook for 1 minute, stirring constantly, until fragrant.
- Step 4: Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, allowing the sauce to slightly thicken.
- Step 5: Stir in the cooked pasta and Parmesan cheese until everything is well combined and heated through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat on the stovetop, adding a splash of milk or cream if needed to loosen the sauce.
- Garnish with fresh parsley and a sprinkle of extra Parmesan for a restaurant-worthy presentation.
- Don't overcrowd the pan when cooking the chicken; work in batches to ensure proper browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American