Cowboy Butter Chicken Pasta brings together everything you love about comfort food in one skillet. Tender chicken, creamy garlic butter sauce, and perfectly cooked pasta create a restaurant-quality meal that’s ready faster than ordering takeout.
Table of Contents
Ingredients for Cowboy Butter Chicken Pasta
I always measure everything before I start cooking because it makes the process so much smoother when you’re juggling multiple steps. My go-to choice for this recipe is using freshly grated Parmesan instead of the pre-shredded kind, as it melts better and adds a creamier texture to the sauce.
- 12 ounces pasta (penne or fettuccine work beautifully)
- 1 pound boneless, skinless chicken breast (cut into 1-inch pieces) – I recommend cutting them evenly for consistent cooking
- 4 tablespoons unsalted butter (divided)
- 4 cloves garlic (minced) – Fresh garlic makes all the difference here
- 1 medium onion (diced)
- 1 cup heavy cream – In my experience, this creates the richest sauce, but coconut milk works if you prefer lighter
- 1 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese – I usually grate this myself for better melting
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust to your family’s taste)
- 1 tablespoon salt (for pasta water)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional but adds nice color)
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start cooking since this recipe moves quickly once you begin. Get your pasta water going first so everything comes together at the right time.
Step 1: Bring a large pot of water to a rolling boil over high heat (this takes about 10 minutes). Add 1 tablespoon of salt, then add your pasta and cook according to package directions until al dente, usually 8 to 10 minutes. Before draining, scoop out 1 cup of that starchy pasta water and set it aside. This is your secret weapon for adjusting sauce consistency later. Drain the pasta and set aside.
Step 2: While the pasta cooks, heat a 12-inch skillet over medium heat and melt 2 tablespoons of butter. Add the chicken pieces in a single layer, season generously with salt and pepper, and cook for 6 to 8 minutes, stirring every 2 minutes. You want golden brown edges and an internal temperature of 165°F with no pink in the center. The chicken should have a nice sear on at least two sides. Remove the cooked chicken to a plate and set aside.
Step 3: In that same skillet with all those flavorful browned bits, add your remaining 2 tablespoons of butter. Once melted and bubbling, toss in the minced garlic and diced onion. The aroma that fills your kitchen at this point is incredible. Stir frequently for 3 to 4 minutes until the onion turns translucent and the garlic is fragrant but not browned. This step builds the aromatic foundation of your sauce.
Step 4: Pour in the heavy cream and chicken broth, stirring to combine everything smoothly and scrape up any browned bits from the bottom of the pan. Add the Italian seasoning and red pepper flakes, then let the mixture simmer gently for about 5 minutes. The sauce should reduce by about one-third and coat the back of a spoon without immediately dripping off. If it gets too thick, add a splash of that reserved pasta water to loosen it up. If it seems thin, let it simmer another minute or two.
Step 5: Return your cooked chicken and drained pasta to the skillet with the creamy sauce. Toss everything together gently but thoroughly using tongs or two wooden spoons, making sure each piece of pasta and chicken gets coated. Let it all cook together for another 2 minutes so the flavors can meld and the pasta absorbs some of that delicious sauce. Taste and adjust seasoning with more salt and pepper if needed.
Step 6: Remove from heat and sprinkle the grated Parmesan cheese over everything, gently tossing to help it melt into the hot pasta. Let the dish rest for 2 to 3 minutes before serving so the sauce can set slightly. Garnish with fresh chopped parsley for a pop of color and freshness. Serve immediately while it’s hot and creamy.
Perfect Pairings for Cowboy Butter Chicken Pasta
This rich and creamy pasta pairs beautifully with lighter sides that balance the dish’s hearty flavors and add nutritional variety to your meal.
Garlic Bread: Crispy, buttery garlic bread is perfect for soaking up every bit of that delicious sauce. The crunchy texture contrasts nicely with the tender pasta and creates a complete comfort food experience.
Fresh Garden Salad: A simple salad with mixed greens, cherry tomatoes, and a tangy vinaigrette cuts through the richness of the cream sauce while adding fresh vegetables and fiber to your plate.
Roasted Vegetables: Lightly seasoned roasted broccoli or mixed vegetables bring a slight char and earthy flavor that complements the buttery pasta beautifully. Plus, it adds healthy vegetables that balance out the meal.
Caesar Salad: The classic Caesar’s creamy dressing and crunchy romaine mirror the pasta’s richness while providing a refreshing counterpoint. The anchovy notes in traditional Caesar dressing add an umami depth that enhances the overall meal.
Steamed Green Beans: Simple steamed green beans with a squeeze of lemon offer a light, bright side that balances the dish without competing for attention. They’re quick to prepare and add color to your dinner plate.
Storage & Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, which actually makes for delicious leftovers the next day with a slightly thicker, more concentrated flavor.
When reheating, I recommend using the stovetop over low heat with a splash of cream, milk, or even chicken broth to bring back that creamy consistency. Stir frequently to prevent sticking and heat gently for about 5 minutes until warmed through. The microwave works in a pinch, but add a tablespoon of liquid and use 50% power in 1-minute intervals to avoid rubbery chicken.
This dish is incredibly versatile and tastes even better when you make it your own. Try adding sun-dried tomatoes for a tangy pop, swap the chicken for shrimp and reduce cooking time to 3-4 minutes, or toss in some fresh spinach during the last minute of cooking for added nutrition. Serve it straight from the skillet for a casual family dinner, or plate it individually with extra Parmesan and parsley for a more elegant presentation.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne and fettuccine work wonderfully, you can use any pasta shape you have on hand. Rigatoni, bowtie, or even spaghetti will work just fine. Just cook according to package directions and remember to reserve that pasta water.
What can I substitute for heavy cream to make this lighter?
You can use half-and-half for a slightly lighter version, though the sauce won’t be quite as thick. Coconut milk is another great option that adds a subtle sweetness. If you go this route, you might need to simmer the sauce a bit longer to achieve the right consistency.
How can I adjust the spice level?
The red pepper flakes are what give this dish its gentle kick. Start with half a teaspoon if you’re cooking for sensitive palates, or bump it up to 1.5 teaspoons if your family loves heat. You can also offer extra red pepper flakes at the table so everyone can customize their plate.
Cowboy Butter Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of water to a rolling boil over high heat (this takes about 10 minutes). Add 1 tablespoon of salt, then add pasta and cook according to package directions until al dente, typically 8 to 10 minutes. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
- While pasta cooks, heat a 12-inch skillet over medium heat and melt 2 tablespoons butter. Add chicken pieces in a single layer, season with salt and pepper, and cook for 6 to 8 minutes, stirring every 2 minutes, until golden brown with internal temperature of 165°F and no pink remains. Remove chicken to a plate and set aside.
- In the same skillet, add remaining 2 tablespoons butter. Once melted, add minced garlic and diced onion, stirring frequently for 3 to 4 minutes until onion is translucent and garlic is fragrant but not browned.
- Pour in heavy cream and chicken broth, stirring to combine and scrape up any browned bits. Add Italian seasoning and red pepper flakes. Let sauce simmer gently for about 5 minutes until it reduces by about one-third and coats the back of a spoon. If sauce becomes too thick, add reserved pasta water to adjust consistency.
- Return cooked chicken and drained pasta to the skillet with the sauce. Toss everything together gently but thoroughly using tongs, ensuring pasta and chicken are well coated. Cook for another 2 minutes to meld flavors. Taste and adjust seasoning with salt and pepper if needed.
- Remove from heat and sprinkle grated Parmesan cheese over the top, gently tossing to help it melt into the hot pasta. Let dish rest for 2 to 3 minutes before serving. Garnish with fresh chopped parsley if desired. Serve immediately while hot and creamy.
