Cowboy Butter Chicken Pasta

$For a tasty Cowboy Butter Chicken Pasta, gather these ingredients: - 2 boneless, skinless chicken breasts, diced - 8 oz fettuccine or spaghetti - 1/2 cup unsalted butter - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon onion powder - 1/2 teaspoon cayenne pepper (adjust to taste) - 1/2 cup chicken broth - 1 cup cherry tomatoes, halved - 2 cups baby spinach - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - Grated Parmesan cheese for serving When measuring these ingredients, precision matters. Use a kitchen scale for chicken. For the butter, a standard stick equals 1/2 cup. Use measuring cups for liquids like chicken broth. For spices, teaspoon and half-teaspoon measures work best. Fresh herbs should be loosely packed in a measuring cup. This keeps the flavors balanced in your dish. If you need alternatives, don’t worry! For chicken, try diced turkey or tofu for a vegetarian twist. Swap butter for olive oil if you want a lighter option. If you don’t have smoked paprika, use regular paprika or chili powder for a different flavor. Fresh spinach can be replaced with kale or arugula. For the pasta, gluten-free noodles work well too. Just ensure to adjust cooking times as needed. First, you need to cook the pasta. I recommend using fettuccine or spaghetti. Boil water in a large pot. Once it boils, add a pinch of salt and the pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. When done, drain the pasta and save 1/2 cup of the pasta water. Set the pasta aside for later. Next, you’ll make the Cowboy Butter sauce. In a large skillet, melt 1/2 cup of unsalted butter over medium heat. Once the butter melts, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute. Be careful not to let it brown. After that, stir in 1 teaspoon of smoked paprika, 1 teaspoon of onion powder, and 1/2 teaspoon of cayenne pepper. Cook this mix for another 30 seconds to bring out the spices' flavor. Now it’s time to combine everything. Add the diced chicken breasts to the skillet. Season the chicken with salt and pepper. Sauté the chicken for about 6 to 8 minutes until it cooks all the way through. Then, pour in 1/2 cup of chicken broth and let it simmer gently. After a few minutes, add 1 cup of halved cherry tomatoes. Cook them until they burst and soften, around 3 to 4 minutes. Stir in 2 cups of baby spinach until it wilts. Finally, add the cooked pasta to the skillet. If the sauce seems thick, add some reserved pasta water until it reaches the right consistency. Finish by stirring in 1/4 cup of chopped parsley. Serve warm and enjoy your Cowboy Butter Chicken Pasta! For the full recipe, check out the earlier section. You can change the heat in this dish easily. If you like it spicy, add more cayenne pepper. For a milder taste, use less. I often use half a teaspoon to start. This way, the dish stays flavorful without being too hot. You can always add more spice later. Remember, you can always increase the heat, but you can’t take it out once it’s in! Fettuccine or spaghetti works best with Cowboy Butter Chicken Pasta. Both types hold the sauce well. You can also try penne for a fun twist. The ridges in penne catch the sauce and spices. If you're feeling adventurous, go for a whole grain or veggie pasta. These choices add extra flavor and nutrients! Presentation makes a big difference in how food feels. Serve your pasta in large bowls. Top it with a sprinkle of fresh parsley for color. Add a generous sprinkle of Parmesan cheese on top. For a fancy touch, drizzle a little olive oil around the edge. A dash of black pepper can also enhance the look. Enjoy your beautiful dish; it’s as tasty as it looks! You can find the Full Recipe for more details. {{image_2}} You can switch out chicken for other proteins. Use shrimp, pork, or beef instead. Each option brings its own flavor. If you choose shrimp, cook it until pink and firm. For pork, cut it into thin strips for even cooking. Beef works best in bite-sized pieces. Adjust the cooking time to ensure everything stays tender. I love adding veggies to cowboy butter chicken pasta. They boost flavor and nutrition. Try adding bell peppers, zucchini, or broccoli. Slice them thin to cook quickly. You can add them when you sauté the chicken. This way, they soak up all the tasty butter sauce. For a vegetarian twist, skip the chicken. Use hearty mushrooms like portobello or cremini instead. They add a meaty texture and rich flavor. You can also add chickpeas for protein. Just sauté them until golden, then follow the same steps in the recipe. This gives you a filling meal without meat. You can enjoy the same great taste while keeping it plant-based. Store leftover Cowboy Butter Chicken Pasta in an airtight container. It stays fresh for 3 to 4 days in the fridge. Make sure to let it cool before sealing. This step helps prevent moisture build-up, keeping your pasta tasty. You can freeze the pasta for up to 3 months. First, cool it completely. Then, transfer it to a freezer-safe container. Leave some space for expansion. Label the container with the date. Thaw it in the fridge overnight before using. To reheat, use a skillet over low heat. Add a splash of chicken broth or water to keep it moist. Stir gently until it's hot. You can also use a microwave. Place it in a microwave-safe bowl, cover, and heat in short bursts. Stir in between to ensure even heating. Cowboy butter is a rich and flavorful sauce. It blends butter with spices and herbs. The key flavors include garlic, smoked paprika, and cayenne pepper. This sauce adds a kick to many dishes. It is perfect for pasta, grilled meats, or even veggies. The name comes from its hearty and rustic nature, which fits cowboy culture. Yes, you can make this recipe ahead of time. You can cook the chicken and sauce in advance. Store them in the fridge in an airtight container. When ready to eat, just heat it gently. Then, cook the pasta fresh for the best taste. It takes about 10 minutes to cook the pasta. This way, your meal stays fresh and delicious. Many sides go well with this dish. Here are some great options: - Garlic bread - A simple green salad - Roasted vegetables - Steamed broccoli - Grilled corn on the cob These sides balance the rich flavors of the pasta. They also add freshness and crunch to your meal. To make Cowboy Butter Chicken Pasta gluten-free, swap regular pasta for gluten-free pasta. Many brands offer gluten-free fettuccine or spaghetti. Just follow the cooking instructions on the package. Also, check the chicken broth to ensure it is gluten-free. This way, you can enjoy this dish without worrying about gluten. This blog post shared how to make Cowboy Butter Pasta. You learned about the key ingredients, step-by-step cooking, and helpful tips. I discussed fun variations and how to store leftovers. Remember, you can adjust spice levels and add veggies for more flavor. Making this dish can be easy and enjoyable. Try it out, and make it your own! Cooking should be fun, so get creative and share your results!$

Indulge in a delightful twist with Cowboy Butter Chicken Pasta, a creamy and flavorful dish that’s perfect for any night of the week. Learn how to whip up this easy recipe using simple ingredients like chicken, pasta, and fresh veggies. Ready in just 30 minutes, it’s a family favorite that will impress everyone at the dinner table. Click through to discover the full recipe and elevate your cooking tonight!

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Ingredients

2 boneless, skinless chicken breasts, diced

8 oz fettuccine or spaghetti

1/2 cup unsalted butter

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust to taste)

1/2 cup chicken broth

1 cup cherry tomatoes, halved

2 cups baby spinach

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Grated Parmesan cheese for serving

Instructions

Start by cooking the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of paste water.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.

Stir in the smoked paprika, onion powder, and cayenne pepper, cooking for an additional 30 seconds to bloom the spices.

Add the diced chicken to the skillet, season with salt and pepper, and sauté until cooked through, about 6-8 minutes.

Pour in the chicken broth and bring to a gentle simmer. Add the halved cherry tomatoes, letting them cook until they burst and soften, about 3-4 minutes.

Stir in the baby spinach until wilted, then mix in the cooked pasta. If the sauce looks too thick, add some reserved pasta water until desired consistency.

Adjust seasoning with salt and pepper as needed. Finish by stirring in the chopped parsley for a fresh touch.

Serve warm with a generous sprinkle of grated Parmesan cheese on top.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve in large bowls with a sprinkle of fresh parsley and extra Parmesan on the side. A dash of black pepper can take the look up a notch!