Description
A creamy and savory pasta dish that combines tender chicken and a rich buttery sauce, perfect for fall dinners.
Ingredients
- 8 oz. pasta (penne or fusilli works best)
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup cowboy butter (or regular butter with your favorite seasonings)
- 2 cloves of garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheese (like cheddar or mozzarella)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the chicken: In a large skillet, melt the cowboy butter over medium heat. Add the chicken pieces and season with salt and pepper. Sauté until the chicken is cooked through and golden brown, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for another minute, allowing the garlic to become fragrant.
- Make the sauce: Pour in the heavy cream and bring to a gentle simmer. Once the cream starts to bubble, add the shredded cheese and mix until it’s melted and the sauce is smooth.
- Combine everything: Add the cooked pasta to the skillet, tossing to combine everything well. Cook for an additional 2-3 minutes until everything is warmed through.
- Serve: Garnish with fresh parsley before serving for a pop of color and flavor.
Notes
For a gluten-free option, substitute regular pasta with gluten-free pasta. To add some heat, consider including red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American