Fill a large pot with salted water and bring it to a strong boil. Add your chosen pasta and cook until just tender, following the package directions, usually around 8 to 10 minutes. Save a cup of the pasta water before draining and set it aside.
Melt half the butter in a big skillet over medium heat. Season the chicken pieces with salt and pepper, then cook them in the butter for 6 to 8 minutes until golden and fully cooked, stirring now and then. Remove the chicken from the skillet and keep it warm.
Add the remaining butter to the same skillet, then cook the garlic and onions together until they are soft and translucent, which should take about 3 to 4 minutes. This builds a flavorful base for your sauce.
Pour in the heavy cream and chicken broth, stirring everything well. Sprinkle in the Italian seasoning and red pepper flakes. Let the sauce bubble gently for about 5 minutes so it thickens a bit. If it seems too thick, loosen it with some reserved pasta water.
Put the cooked chicken and pasta back into the skillet with the sauce. Taste and season with extra salt and pepper if needed. Stir everything together thoroughly to coat the pasta and chicken, allowing the flavors to blend for 2 more minutes.
Sprinkle the grated Parmesan over the warm pasta and let it melt into the sauce. Garnish with fresh parsley if you’d like, then serve your Cowboy Butter Chicken Pasta hot and enjoy the rich, creamy goodness!
