Ingredients
Method
Cooking Pasta
- Start by bringing a large pot of water to a boil. Add a pinch of salt, then toss in your pasta. Cook according to package instructions until al dente. Drain and set aside, keeping a little pasta water for later.
Cooking Chicken
- In a large skillet over medium heat, add half of the unsalted butter. Once melted, add the diced chicken, seasoning with salt and pepper. Cook for about 6-7 minutes or until the chicken is golden brown and cooked through.
Adding Flavor
- Stir in the minced garlic, smoked paprika, onion powder, and dried parsley. Cook for an additional 2-3 minutes until the garlic is fragrant.
Combining Ingredients
- Reduce the heat to low and add the cooked pasta to the chicken skillet. Pour in the remaining butter and a splash of reserved pasta water. Toss everything together so that the pasta is coated with the rich, buttery sauce.
Serving
- Plate your Cowboy Butter Chicken Pasta and sprinkle generously with Parmesan cheese and fresh herbs, if desired.
Notes
Feel free to swap out the chicken for diced turkey or tofu to suit your preferences. Make sure the chicken is cooked thoroughly before mixing in the pasta to avoid chewy bites. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Thaw in the refrigerator overnight and heat in a skillet over low heat with a splash of water or extra butter as needed.