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Cowboy Butter Chicken Pasta

A creamy, garlicky pasta dish with tender chicken bites, coated in a luxurious cowboy butter sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: American
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 ounces dry pasta (linguine, fettuccine, or penne) Use gluten-free pasta to make it GF.
  • 1 tablespoon 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
  • 2 cups baby spinach
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, cut

Method
 

Cook the pasta
  1. 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.
Season and sear the chicken
  1. 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.
Make the cowboy butter
  1. In a bowl, combine softened butter, minced garlic, lemon juice, parsley, oregano, and red pepper flakes. Mix into a paste.
Build the sauce
  1. 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.
Finish with cheese and pasta
  1. 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.
Final touches
  1. 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.
Serve
  1. Plate immediately with extra Parmesan and a sprinkle of chopped parsley. Serve hot.

Notes

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.