Cowboy Butter Chicken Pasta Hearty and Flavorful Dish

Ingredients

• 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz penne pasta
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 0.5 teaspoon cayenne pepper
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach
• to taste Salt and pepper
• for garnish Fresh parsley, chopped

Instructions

1. In a large pot of salted boiling water, cook the penne pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces, season with salt, pepper, and half the smoked paprika. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute until fragrant.
4. Stir in the remaining smoked paprika, onion powder, and cayenne pepper, cooking for another 30 seconds.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and let it thicken slightly for about 3-4 minutes.
6. Add the cherry tomatoes and spinach to the sauce, cooking until the tomatoes soften and the spinach wilts, about 2-3 minutes.
7. Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together to coat the pasta evenly in the sauce. Adjust seasoning with salt and pepper as needed.
8. Garnish with fresh parsley before serving.