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Creamy Cowboy Butter Chicken Pasta

Creamy Cowboy Butter Chicken Pasta Recipe

Olivia Brooks
Creamy Cowboy Butter Chicken Pasta turns simple ingredients like chicken, garlic, butter, cream, and herbs into an unforgettable dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 620 kcal

Equipment

  • Large pot for boiling pasta
  • Large skillet or sauté pan (preferably heavy-bottomed)
  • Sharp knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Tongs
  • Measuring cups and spoons.
  • Colander
  • Microplane or fine grater (for garlic and Parmesan, optional but helpful)

Ingredients
  

For the Chicken:

  • 2 large boneless skinless chicken breasts (about 500–600 g), cut into bite-sized pieces
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • For the Cowboy Butter Sauce Base:
  • 4 tablespoons unsalted butter
  • 4 cloves garlic finely minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon red pepper flakes adjust to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons fresh parsley finely chopped

For the Creamy Sauce:

  • 1 cup heavy cream
  • ½ cup chicken broth
  • ¾ cup freshly grated Parmesan cheese
  • Salt and pepper to taste

For the Pasta:

  • 350 –400 g pasta penne, rigatoni, or fettuccine work beautifully
  • Reserved pasta water about ½ cup, if needed

Optional Garnish:

  • Extra chopped parsley
  • Extra Parmesan
  • A squeeze of fresh lemon

Instructions
 

Step 1: Boil the Pasta

  • Bring a large pot of salted water to a boil. Don’t skip salting the water — it should taste like the sea. This is your first layer of seasoning.
  • Add your pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta water before draining. Set the pasta aside.

Step 2: Season the Chicken

  • Pat the chicken pieces dry with paper towels. This helps them sear instead of steam.
  • In a bowl, toss the chicken with salt, black pepper, smoked paprika, and garlic powder. Make sure every piece is lightly coated.

Step 3: Sear the Chicken

  • Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Don’t overcrowd the pan — work in batches if needed.
  • Let the chicken cook undisturbed for 3–4 minutes to develop a golden crust. Flip and cook another 3–4 minutes until fully cooked through.
  • Remove the chicken from the skillet and set aside.

Step 4: Make the Cowboy Butter Base

  • In the same skillet, reduce heat to medium. Add the butter and let it melt.
  • Add minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it.
  • Stir in Dijon mustard, lemon juice, red pepper flakes, smoked paprika, and Italian seasoning. Let everything bubble gently for a minute. The smell at this stage is absolutely irresistible — buttery, garlicky, slightly spicy.

Step 5: Create the Creamy Sauce

  • Pour in the heavy cream and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan.
  • Let the sauce simmer gently for 4–5 minutes until slightly thickened.
  • Add the Parmesan cheese and stir until melted and smooth. Taste and adjust salt and pepper as needed.

Step 6: Bring It All Together

  • Return the cooked chicken to the skillet. Toss to coat in the creamy cowboy butter sauce.
  • Add the drained pasta and gently mix everything together. If the sauce feels too thick, add a splash of reserved pasta water until it reaches your desired consistency.
  • Finish with fresh parsley and an optional squeeze of lemon for brightness.
  • Serve immediately, topped with extra Parmesan.
Keyword Creamy Cowboy Butter Chicken Pasta