Get ready to wrangle your cravings with this bold and comforting Cowboy Butter Chicken Pasta. This creamy, savory, and slightly spicy dish is everything you want in a weeknight meal—fast, flavorful, and seriously satisfying. Juicy strips of chicken are seasoned and seared to golden perfection, then tossed with pasta in a rich, buttery sauce infused with garlic, herbs, Parmesan, and a little kick of heat. Whether you’re cooking for a hungry family or just want to spice up your pasta routine, this dish is a guaranteed crowd-pleaser with minimal effort.
Ingredients
8 oz pasta (penne, fusilli, or spaghetti)
2 large chicken breasts, sliced into strips
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon chili flakes (optional, for heat)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice (optional, for brightness)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Start by cooking the pasta in a large pot of salted boiling water. Follow the package directions until al dente, then drain and set aside. Make sure to reserve about 1/2 cup of the pasta water in case you need to loosen the sauce later.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, smoked paprika, and Italian seasoning. Add the chicken to the skillet and sear for 6 to 7 minutes, or until fully cooked and golden brown on the edges. Transfer the chicken to a plate and set it aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 to 2 minutes, until it’s fragrant but not browned. Pour in the chicken broth and let it simmer for another 2 to 3 minutes to reduce slightly and build flavor.
Stir in the heavy cream and bring it to a gentle simmer. Add the grated Parmesan cheese and stir until it melts and the sauce begins to thicken. If it gets too thick, just add a splash of your reserved pasta water to smooth it out. If you’d like a bit more brightness in the sauce, now’s the time to stir in a touch of lemon juice.
Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together until the chicken and pasta are well coated in that rich cowboy butter sauce. Let it all heat through for a minute or two so the flavors can meld.
Serve the pasta hot, sprinkled with freshly chopped parsley. A little extra Parmesan on top never hurts, either.
Notes
You can use whatever pasta you have on hand—short cuts like penne or fusilli work great because they hold the sauce well, but long noodles like spaghetti or fettuccine are just as delicious.
Adjust the spice level to your taste by increasing or decreasing the chili flakes. You could also add a pinch of cayenne or even a splash of hot sauce if you like things fiery.
For a slightly lighter option, swap the heavy cream with half-and-half or whole milk. The sauce won’t be quite as rich, but it’ll still be creamy and flavorful.
Don’t skip the garlic—it’s essential to the bold flavor of cowboy butter.
Leftovers reheat beautifully, so this is a great choice for meal prep lunches the next day.
FAQs
Can I make this ahead of time?
Yes, you can prepare the entire dish ahead of time and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or water to loosen the sauce.
What protein can I use instead of chicken?
Shrimp would be a great substitute if you’re craving seafood. Just cook it quickly until pink and firm, then add it to the sauce as you would the chicken. You could also use sliced sausage for a smokier take.
Is this dish spicy?
It has a subtle kick, especially if you include the chili flakes. But it’s easy to adjust—just leave them out for a milder version, or add more for extra heat.
Can I freeze it?
This dish is best enjoyed fresh, but you can freeze leftovers in a pinch. The texture of the sauce might change slightly after thawing, but it should still be tasty. Just thaw in the fridge overnight and reheat gently.
Cowboy Butter Chicken Pasta
Get ready to wrangle your cravings with this bold and comforting Cowboy Butter Chicken Pasta. This creamy, savory, and slightly spicy dish is everything you want in a weeknight meal—fast, flavorful, and seriously satisfying. Juicy strips of chicken are seasoned and seared to golden perfection, then tossed with pasta in a rich, buttery sauce infused with garlic, herbs, Parmesan, and a little kick of heat. Whether you’re cooking for a hungry family or just want to spice up your pasta routine, this dish is a guaranteed crowd-pleaser with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
8 oz pasta (penne, fusilli, or spaghetti)
2 large chicken breasts, sliced into strips
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon chili flakes (optional, for heat)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice (optional, for brightness)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Start by cooking the pasta in a large pot of salted boiling water. Follow the package directions until al dente, then drain and set aside. Make sure to reserve about 1/2 cup of the pasta water in case you need to loosen the sauce later.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, smoked paprika, and Italian seasoning. Add the chicken to the skillet and sear for 6 to 7 minutes, or until fully cooked and golden brown on the edges. Transfer the chicken to a plate and set it aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 to 2 minutes, until it’s fragrant but not browned. Pour in the chicken broth and let it simmer for another 2 to 3 minutes to reduce slightly and build flavor.
Stir in the heavy cream and bring it to a gentle simmer. Add the grated Parmesan cheese and stir until it melts and the sauce begins to thicken. If it gets too thick, just add a splash of your reserved pasta water to smooth it out. If you’d like a bit more brightness in the sauce, now’s the time to stir in a touch of lemon juice.
Notes
You can use whatever pasta you have on hand—short cuts like penne or fusilli work great because they hold the sauce well, but long noodles like spaghetti or fettuccine are just as delicious.
Adjust the spice level to your taste by increasing or decreasing the chili flakes. You could also add a pinch of cayenne or even a splash of hot sauce if you like things fiery.
For a slightly lighter option, swap the heavy cream with half-and-half or whole milk. The sauce won’t be quite as rich, but it’ll still be creamy and flavorful.
Don’t skip the garlic—it’s essential to the bold flavor of cowboy butter.
Leftovers reheat beautifully, so this is a great choice for meal prep lunches the next day.