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Sizzling Cowboy Garlic Butter Chicken Pasta

A delectable combination of juicy chicken, aromatic garlic, and rich butter, all cloaked in penne pasta.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound penne pasta This fun-shaped pasta holds sauces wonderfully.
  • 1 pound boneless chicken breasts, diced Juicy chicken is the star of this dish.
  • 1/2 cup unsalted butter Adds richness and flavor.
  • 6 cloves garlic, minced Brings aroma and taste.
  • 1 teaspoon paprika Adds color and slight smokiness.
  • 1 teaspoon Italian seasoning Elevates the flavors.
  • Salt and pepper To taste, enhances the flavor.
  • 1 cup cherry tomatoes, halved Adds sweetness and freshness.
  • 1/2 cup grated Parmesan cheese Brings everything together.
  • Fresh parsley, chopped For garnish; adds flavor and beauty.
  • Optional: Spinach or bell peppers Nutritious additions.

Method
 

Preparation
  1. Begin by cooking the penne pasta in a large pot of salted water until al dente. Drain and set aside.
  2. In a large skillet over medium heat, add a tablespoon of butter. Once hot, add the diced chicken, seasoning with salt and pepper. Cook until browned and cooked through, about 7-10 minutes. Remove and set aside.
Cooking
  1. In the same skillet, melt the remaining butter, then add minced garlic, paprika, and Italian seasoning. Sauté for about 1-2 minutes, until the garlic is fragrant but not burnt.
  2. Toss the cooked pasta and chicken back into the skillet. Add the cherry tomatoes and stir to combine all the ingredients.
  3. Remove from heat and stir in grated Parmesan cheese until fully melted and incorporated. Adjust seasoning with salt and pepper, if desired.
  4. Serve warm, garnished with fresh parsley and any additional toppings of your choice.

Notes

To maintain the flavors of your Sizzling Cowboy Garlic Butter Chicken Pasta, store any leftovers in an airtight container in the refrigerator for 3-4 days. This dish can also be frozen for up to three months; just make sure to cool it completely before freezing.