Cowboy Butter Chicken Pasta is a simple dinner that packs a punch with tender chicken, rich buttery sauce, and pasta that soaks it all up perfectly. It’s got that down-home flavor, like a warm hug on a plate, with a bit of a zesty kick that keeps things interesting. The butter sauce is creamy and smooth, coating the chicken and noodles just right.
I love making this recipe when I want something hearty but not fussy. The best part is how quickly it comes together—perfect for busy nights when you don’t want to spend too much time in the kitchen. I like to add a pinch of fresh herbs or a little garlic to make it taste like I’ve spent hours cooking, even when it’s pretty fast and easy.
My favorite way to serve this pasta is with a side of green veggies or a simple salad to keep things balanced. Everyone around my table loves how the sauce clings to every bite, making it a total crowd-pleaser. It’s a dish that feels special but is also just plain comforting—great for sharing with family or friends any day of the week.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts are used for tender, juicy bites. You can swap for thighs if you prefer more flavor and moisture—they stay juicy even if slightly overcooked.
Butter: This sauce relies on butter for richness and that classic “buttery” flavor. Unsalted butter is best so you control saltiness, but if you only have salted, reduce added salt.
Spices: Smoked paprika and chili powder add a subtle smoky and spicy depth. If unavailable, regular paprika and a pinch of cumin can work well. Adjust cayenne pepper to control heat.
Heavy Cream: Makes the sauce smooth and creamy. For a lighter option, try half-and-half or whole milk, but expect a thinner sauce.
Parmesan Cheese: Brings a nutty, salty kick and helps thicken the sauce. Pecorino Romano is a fine substitute if you want a sharper cheese flavor.
How Do You Get Tender, Golden Chicken Pieces Without Drying Them Out?
Cooking the chicken just right is key to juicy bites and great flavor:
- Cut chicken into even-sized pieces so they cook uniformly.
- Season well with spices and salt before cooking for flavorful crust.
- Heat the pan and butter fully before adding chicken to get a nice sear.
- Don’t overcrowd the pan—cook in batches if needed to avoid steaming.
- Cook over medium-high heat about 5-7 minutes, flipping once until golden and cooked through but not dry.
- Remove chicken once cooked to prevent overcooking while making the sauce.
Following these steps gives you juicy chicken with a lovely browned crust that tastes delicious against the creamy sauce.
Equipment You’ll Need
- Large skillet – great for cooking chicken and making the sauce all in one pan.
- Large pot – to boil your pasta perfectly.
- Wooden spoon or silicone spatula – for stirring without scratching your skillet.
- Colander – to drain the pasta easily after cooking.
- Measuring cups and spoons – to keep your seasoning and liquids just right.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or turkey for a different protein that pairs well with creamy sauce.
- Add sautéed mushrooms or bell peppers for extra texture and mild sweetness.
- Stir in a handful of spinach or kale at the end for a boost of green nutrients.
- Mix in shredded cheddar or pepper jack cheese for a twist on the creamy sauce.
How to Make Cowboy Butter Chicken Pasta
Ingredients You’ll Need:
For the Pasta and Chicken:
- 12 oz linguine or fettuccine pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
For the Sauce and Seasoning:
- 4 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for extra kick)
- Salt and freshly ground black pepper, to taste
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 25 minutes from start to finish. You’ll spend 10 minutes cooking the pasta and preparing the chicken, then about 10-15 minutes making the savory butter sauce and combining everything. It’s quick enough for a weekday dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to the package instructions until just tender (al dente). Drain the pasta well and set it aside.
2. Season and Cook the Chicken:
While the pasta cooks, season the bite-sized chicken pieces with salt, pepper, smoked paprika, chili powder, onion powder, dried thyme, and oregano. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken and cook for 5 to 7 minutes, turning occasionally, until the chicken is nicely browned and fully cooked. Remove the chicken from the skillet and set it aside.
3. Make the Butter Sauce:
Lower the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and cook until fragrant, about 1 minute. Pour in the chicken broth, scraping the skillet’s bottom to loosen the tasty browned bits. Allow this to simmer for 2 to 3 minutes to reduce slightly.
4. Finish the Sauce and Combine:
Stir in the heavy cream and let the sauce gently simmer for 3 to 5 minutes until it thickens a bit. Add the Parmesan cheese and stir until smooth and creamy. Taste the sauce, adjusting salt, pepper, and optional cayenne pepper for your preferred heat. Return the chicken and pasta to the skillet, tossing gently to coat everything evenly with the luscious sauce.
5. Serve and Garnish:
Serve the pasta immediately, topped with freshly chopped parsley for a pop of color and fresh flavor. Enjoy your comforting, buttery Cowboy Butter Chicken Pasta!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. This ensures even cooking and helps you get that nice golden sear on the chicken pieces.
Can I Make This Pasta Ahead of Time?
Absolutely! Cook the pasta and chicken separately, then prepare the sauce just before serving. Store the chicken and pasta in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of chicken broth or cream if the sauce thickens too much.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally, to keep the sauce creamy and the chicken tender.
Can I Substitute the Pasta for a Healthier Option?
Yes! Try whole wheat pasta, chickpea pasta, or even spiralized zucchini for a lighter, gluten-free alternative. Just adjust cooking times since different pastas vary.
