Why You’ll Love This Recipe

I love this recipe because it brings restaurant-level comfort food straight to my kitchen without any complicated steps. The cowboy butter sauce is what makes it stand out—garlic, lemon, fresh herbs, and a touch of spice melted into butter, then turned creamy with heavy cream and parmesan. The chicken stays juicy and flavorful, and the pasta pulls everything together. It’s one of those dinners that feels indulgent, fast, and full of personality.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, sliced thin
Salt
Black pepper
Paprika
Olive oil
Butter
Garlic, minced
Crushed red pepper flakes
Lemon juice
Dijon mustard
Fresh parsley and chives, chopped
Heavy cream
Grated parmesan cheese
Pasta (fettuccine, penne, or your favorite shape)
Pasta water (reserved)

Directions

I start by seasoning the chicken with salt, pepper, and paprika, then sear it in olive oil over medium-high heat until golden and cooked through. I remove it from the skillet and set it aside.
In the same skillet, I melt the butter and sauté the garlic until fragrant—about 30 seconds. Then I stir in the crushed red pepper, lemon juice, mustard, and chopped herbs.
I let the butter mixture bubble for a minute, then pour in the heavy cream and bring it to a gentle simmer.
I whisk in the grated parmesan and let the sauce thicken slightly, adding a splash of reserved pasta water if I need to loosen it.
Meanwhile, I cook the pasta in salted water until al dente, drain it, and toss it straight into the skillet with the creamy cowboy butter sauce.
I return the cooked chicken to the pan and stir everything together so the sauce coats the pasta and chicken evenly.
I let it simmer for another minute, then garnish with more herbs and extra parmesan before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 35–40 minutes total—15 minutes for prep and 20–25 minutes to cook everything.

Variations

Sometimes I add sautéed spinach or mushrooms to bulk it up with veggies. I’ve also made this with shrimp instead of chicken for a seafood twist. For extra heat, I toss in a pinch more chili flakes or add a dash of hot sauce. If I want a lighter version, I use half-and-half instead of cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of cream or pasta water to keep the sauce silky. The microwave works too—just cover and heat in short intervals, stirring in between.

FAQs

What exactly is cowboy butter?

Cowboy butter is a zesty, herbed compound butter made with garlic, lemon, mustard, and fresh herbs. I use it as the flavor base in this pasta to create a bold, buttery sauce.

Can I make this recipe ahead?

Yes, I often make the sauce and cook the chicken ahead of time. When I’m ready to serve, I just reheat everything and toss it with fresh pasta.

What kind of pasta works best?

I like using fettuccine or penne because they hold the sauce well, but really, any pasta shape works. I just go with what I have on hand.

Can I use milk instead of cream?

I’ve used whole milk in a pinch, but the sauce is thinner and less rich. If I do, I sometimes add a bit of cream cheese to thicken it up.

Is this dish spicy?

It has a mild kick from the crushed red pepper, but I can easily adjust the heat to my taste—more for spice lovers, less if I’m keeping it kid-friendly.

Conclusion

Creamy Cowboy Butter Chicken Pasta is one of those dinners that’s guaranteed to impress without needing a ton of time or ingredients. I love how the buttery garlic sauce wraps around every noodle, and the chicken soaks up all that flavor. It’s comforting, bold, and totally irresistible—exactly what I want in a creamy pasta dish.