Cowboy Butter Chicken Pasta
Introduction
I first stumbled onto this recipe on a blustery weeknight when I needed something hearty, fast, and comforting. The scent of sizzling garlic and butter filled the kitchen and reminded me of family dinners where everyone lingered at the table just to soak up the sauce. I adapted an idea I loved into what I now call Cowboy Butter Chicken Pasta a creamy, garlicky, slightly smoky pasta that became an instant favorite at my house.
The appeal is immediate: warm pasta coated in a glossy, herb-studded butter sauce with tender, seared chicken bites. If you enjoy garlic-butter flavors and a hint of smokiness, this will feel like a cozy, elevated weeknight meal. For a complementary recipe that uses a similar garlic-butter flavor profile, I like to keep a link to my go-to roasted chicken legs recipe handy: garlic butter parmesan chicken legs.
Why make This Recipe
- Fast weeknight dinner that tastes like a restaurant dish.
- Comforting, rich sauce made mostly from butter, cream, and garlic no long simmering required.
- Family-approved: kids and adults both love the creamy texture and mild smoky notes.
- Flexible: easily swaps to gluten-free pasta, dairy-free butter alternatives, or extra vegetables.
The Secret Behind This Delicious Recipe
- The “cowboy butter” is a simple compound butter garlic, lemon, herbs, and smoked paprika melted into cream to create a luxurious sauce that clings to pasta.
The Magic in This Recipe
- Quick searing of the chicken creates browned bits that deepen the sauce flavor.
- Bright lemon and herbs cut through the richness so it never feels heavy.
Why It’s a Reader Favorite
- Minimal ingredients, maximum flavor, and fast cook time make this a reliable go-to for busy nights.
Ingredients You’ll Need
For the Pasta
- 12 ounces dry pasta (linguine, fettuccine, or penne). Use gluten-free pasta to make it GF.
- Salt for pasta water (about 1 tablespoon per 4 quarts).
For the Chicken
- 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces (thighs are juicier).
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (adds the cowboy smoky note)
- 1 tablespoon olive oil for searing
For the Cowboy Butter Sauce
- 6 tablespoons unsalted butter, softened (use quality butter for best flavor)
- 4 cloves garlic, minced (fresh is best)
- 1 tablespoon fresh lemon juice (about half a lemon)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano or 1 teaspoon fresh, chopped
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 3/4 cup heavy cream (use half-and-half for lighter creaminess, but sauce will be thinner)
- 1/2 cup grated Parmesan cheese, plus extra for serving (freshly grated)
- Salt and freshly ground black pepper to taste
Optional Add-ins and Substitutions
- Vegetables: baby spinach (2 cups), cherry tomatoes (1 cup halved), or asparagus (1 cup cut).
- Dairy-free: use vegan butter + full-fat coconut milk and nutritional yeast instead of Parmesan.
- Herb swap: cilantro is not recommended; use basil instead for a sweeter note.
Notes on Quality and Freshness
- Fresh garlic and freshly grated Parmesan make a noticeable difference.
- Use good butter and freshly squeezed lemon for the brightest sauce.
How to make Cowboy Butter Chicken Pasta
Step 1 — Cook the pasta
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook 1–2 minutes less than package directions for al dente (about 8–10 minutes depending on pasta). Reserve 1 cup pasta water before draining, then drain the pasta.
Step 2 — Season and sear the chicken
- While the pasta cooks, toss chicken pieces with salt, pepper, and smoked paprika.
- Heat a large skillet over medium-high heat and add olive oil. When shimmering, add chicken in a single layer and sear 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate; small browned bits should remain in the pan.
Step 3 — Make the cowboy butter
- In a bowl, combine softened butter, minced garlic, lemon juice, parsley, oregano, and red pepper flakes. Mix into a paste.
Step 4 — Build the sauce
- Reduce heat to medium. Add the cowboy butter paste to the skillet and let it melt, scraping up browned bits. Pour in heavy cream and stir until smooth and slightly thickened, about 2–3 minutes. The sauce should coat the back of a spoon.
Step 5 — Finish with cheese and pasta
- Stir in grated Parmesan until melted. Add the drained pasta and cooked chicken to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a glossy, clingy consistency. Taste and season with salt and pepper.
Step 6 — Final touches
- Stir in fresh herbs and a squeeze more lemon if desired. The sauce should be creamy, not runny, and the pasta should be evenly coated.
Step 7 — Serve
- Plate immediately with extra Parmesan and a sprinkle of chopped parsley. Serve hot.
Tips & Recipe Variations
- Use room-temperature butter so it blends smoothly into the cream.
- Don’t overcook the pasta; finish it in the sauce for the best texture.
- If using chicken thighs, reduce searing time slightly as they stay juicier.
- For a lighter version: swap heavy cream for half-and-half and reduce butter to 4 tablespoons.
- Vegetarian option: replace chicken with sautéed mushrooms or grilled cauliflower.
- Gluten-free: use GF pasta and the recipe remains otherwise unchanged.
- Make-ahead: cook chicken and make the butter sauce separately; reheat gently and toss with just-cooked pasta.
- Storage: refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: reheat gently on low with a splash of cream or milk to loosen the sauce.
How to Serve
- Pair with a crisp green salad (arugula, lemon vinaigrette) to cut richness.
- Serve with crusty bread or garlic toast to mop up the sauce.
- Wine pairing: a buttery Chardonnay or a light-bodied red like Pinot Noir.
- Presentation: twirl pasta into shallow bowls, place chicken atop, and finish with a parsley sprig and lemon wedge.
- Serving size: recipe serves 4 as a main course; approximate calories per serving ~700–850 depending on cream and pasta used.
Common Questions
Q: Can I make this recipe ahead of time?
A: Yes. Cook chicken and pasta separately, store sauce cooled in the fridge, and reheat gently with a splash of cream. Combine just before serving for best texture.
Q: Can I freeze the leftovers?
A: Freezing creamy pasta changes texture; not recommended. Instead, refrigerate for up to 3 days and reheat gently.
Q: What can I use instead of heavy cream?
A: Half-and-half will work but yield a thinner sauce. For dairy-free, use full-fat coconut milk plus vegan butter and nutritional yeast.
Q: How do I prevent the dish from becoming watery?
A: Cook pasta al dente, reserve only a small amount of pasta water, and add it gradually. Simmer the sauce briefly to thicken before combining.
Q: Can I make this vegetarian or dairy-free?
A: Yes. Use mushrooms or roasted cauliflower for the protein, and swap dairy butter/cream/Parmesan for vegan alternatives.
Review
“This dish is pure comfort. The butter sauce is rich and garlicky with a gentle smokiness from the paprika. The chicken stays juicy and the pasta holds the sauce perfectly. It’s become a weeknight staple in our home.” – A satisfied home cook
Conclusion
This Cowboy Butter Chicken Pasta is one of those feel-good meals that brings people together: quick enough for busy evenings, rich enough for company, and flexible to match dietary needs. I hope you enjoy the creamy garlic-butter sauce and that it becomes a regular on your menu. For another take on cowboy butter with linguine and slightly different seasoning inspiration, see this related recipe: Cowboy Butter Chicken Linguine – I Am Homesteader.
Cowboy Butter Chicken Pasta
Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook 1–2 minutes less than package directions for al dente (about 8–10 minutes depending on pasta). Reserve 1 cup pasta water before draining, then drain the pasta.
- While the pasta cooks, toss chicken pieces with salt, pepper, and smoked paprika. Heat a large skillet over medium-high heat and add olive oil. When shimmering, add chicken in a single layer and sear 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate; small browned bits should remain in the pan.
- In a bowl, combine softened butter, minced garlic, lemon juice, parsley, oregano, and red pepper flakes. Mix into a paste.
- Reduce heat to medium. Add the cowboy butter paste to the skillet and let it melt, scraping up browned bits. Pour in heavy cream and stir until smooth and slightly thickened, about 2–3 minutes. The sauce should coat the back of a spoon.
- Stir in grated Parmesan until melted. Add the drained pasta and cooked chicken to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a glossy, clingy consistency. Taste and season with salt and pepper.
- Stir in fresh herbs and a squeeze more lemon if desired. The sauce should be creamy, not runny, and the pasta should be evenly coated.
- Plate immediately with extra Parmesan and a sprinkle of chopped parsley. Serve hot.
Notes
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