Irresistible Creamy Cowboy Butter Chicken Pasta Recipe
Juicy chicken and tender pasta tossed in a bold, buttery, and creamy cowboy sauce full of herbs and spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Pasta, Chicken
- Method: Stovetop
- Cuisine: American-Inspired
Ingredients
For the Chicken & Pasta:
12 oz (340g) pasta (penne, rotini, or fettuccine)
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
Salt and pepper, to taste
For the Cowboy Butter Sauce:
1/2 cup (1 stick) unsalted butter
4 cloves garlic, minced
Juice and zest of 1 lemon
1 tbsp Dijon mustard
1/2 tsp smoked paprika
1/2 tsp crushed red pepper flakes (adjust to taste)
1/2 tsp cayenne pepper (optional, for extra heat)
1 tsp Italian seasoning
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Instructions
Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.
In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds.
Stir in lemon juice, lemon zest, Dijon mustard, smoked paprika, red pepper flakes, cayenne (if using), and Italian seasoning.
Add chicken broth and heavy cream, stirring to combine. Let simmer for 3–4 minutes to thicken slightly.
Stir in Parmesan cheese until melted and sauce is smooth.
Return chicken to the skillet, add cooked pasta, and toss to coat. Add a splash of pasta water if sauce is too thick.
Garnish with parsley and chives before serving.
Notes
For a lighter version, use half-and-half instead of heavy cream.
Add spinach or broccoli for extra veggies.
Works great with shrimp instead of chicken.
