Creamy Cowboy Butter Chicken Pasta

Ingredients

• 12 oz pasta (penne, rotini, or your favorite)

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 4 tablespoons cowboy butter (see note)

• 4 cloves garlic, minced

• 1 cup heavy cream

• 1 cup chicken broth

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme or Italian seasoning

• ½ cup grated Parmesan cheese

• Fresh parsley or chives, chopped for garnish

Cowboy Butter (Simple Version)

• 4 tablespoons unsalted butter, softened

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• ½ teaspoon cayenne pepper (optional, for heat)

• 1 teaspoon chopped fresh parsley (or ½ tsp dried)

• Salt and pepper to taste

Mix all ingredients until combined.

Instructions

1. Cook Pasta:
   Cook pasta according to package directions until al dente. Drain and set aside.

2. Cook Chicken:
   Season chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.

3. Make Sauce:
   In the same skillet, melt cowboy butter over medium heat. Add minced garlic and sauté 1 minute until fragrant. Pour in chicken broth, heavy cream, smoked paprika, and thyme. Stir and simmer until slightly thickened, about 3–5 minutes.

4. Combine:
   Return chicken to the skillet, add cooked pasta, and toss to coat. Stir in Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper.

5. Serve:
   Garnish with fresh parsley or chives. Serve warm with a side of crusty bread or a green salad.

Tips

• Cowboy butter can be made ahead and refrigerated.

• For extra veggies, toss in sautéed bell peppers or mushrooms.

• Swap cream for half-and-half for a lighter sauce.