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Cowboy Butter Chicken Pasta

Cowboy Butter Chicken Pasta

This Cowboy Butter Chicken Pasta is a rich and creamy dinner made with tender chicken, garlic cowboy butter sauce, and perfectly cooked pasta. Inspired by cowboy butter chicken linguine and classic butter chicken recipes, it’s an easy, comforting meal perfect for busy weeknights and family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • For the Pasta
  • 12 oz pasta linguine, spaghetti, or penne
  • 1 tbsp salt for boiling water
  • For the Chicken
  • 1 lb boneless skinless chicken breast, sliced
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • For the Cowboy Butter Sauce
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ tsp chili flakes optional
  • ½ tsp dried parsley
  • ½ tsp dried thyme
  • ½ cup grated Parmesan cheese

Method
 

  1. Cook the Pasta
  2. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
  3. Cook the Chicken
  4. Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and paprika. Cook for 5–7 minutes until golden and cooked through. Remove and set aside.
  5. Make the Cowboy Butter Sauce
  6. In the same skillet, melt butter over medium-low heat. Add garlic and cook for 30 seconds until fragrant. Stir in cream, chicken broth, chili flakes, parsley, and thyme. Simmer gently for 3–4 minutes.
  7. Combine
  8. Return chicken to the skillet. Add cooked pasta and toss to coat. Use reserved pasta water if needed to loosen the sauce.
  9. Finish
  10. Stir in Parmesan cheese until melted and creamy. Adjust seasoning to taste.
  11. Serve
  12. Serve hot, garnished with fresh parsley if desired.

Notes

Substitute chicken thighs for extra juiciness.
Add spinach or mushrooms for extra flavor.
For a baked version, transfer to a baking dish, top with cheese, and bake at 375°F (190°C) for 15 minutes.
Leftovers keep well in the fridge for up to 3 days.
Adjust spice level by increasing chili flakes.