Cowboy Butter Chicken Pasta
Cowboy Butter Chicken Pasta is a hearty and flavorful dish that brings together tender chicken pieces, rich buttery sauce, and perfectly cooked pasta all in one skillet. With a mix…
Tip: save now, cook later.Cowboy Butter Chicken Pasta is a hearty and flavorful dish that brings together tender chicken pieces, rich buttery sauce, and perfectly cooked pasta all in one skillet. With a mix of bold spices and a creamy, garlic-infused butter sauce, this meal feels warm and satisfying every time you eat it.
I love making this dish when I want something that’s quick but still feels a little special. The butter really makes everything taste so rich, and the chicken gets a nice sear that adds a little crispiness to the tender meat inside. Plus, it’s one of those recipes that my whole family asks for again and again because it’s both comforting and filling.
My favorite way to serve Cowboy Butter Chicken Pasta is right out of the pan, topped with fresh parsley or a sprinkle of cheese. It’s perfect for cozy nights when you want something easy but packed with flavor. Sometimes I like to add a side of steamed veggies or a fresh salad to balance out the richness. This dish feels like a hug on a plate, and I’m always happy to have leftovers for the next day!
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless breasts because they cook quickly and stay tender. If you prefer, thighs work great too and add more juiciness.
Butter: This is the heart of the sauce, giving the dish richness. You can swap with olive oil for a lighter option, but the flavor won’t be as creamy.
Garlic: Fresh garlic really lifts the sauce. If you’re short on time, garlic powder can work but fresh is best for flavor.
Spices (smoked paprika, chili powder, cumin, oregano, cayenne): These build the bold “cowboy” flavor. Feel free to reduce cayenne if you want less heat, or add a pinch of chipotle powder for smoky warmth.
Heavy cream & chicken broth: Cream adds silkiness, while broth balances the richness. For a lighter sauce, use half-and-half or milk, but the sauce won’t be as thick.
Parmesan cheese: This adds a nice salty, nutty touch. Grana Padano or Pecorino Romano are good substitutes if you have them.
How Do You Get Perfectly Seared Chicken for Creamy Pasta?
Getting the chicken browned and cooked just right is key for flavor and texture. Follow these tips:
- Pat chicken cubes dry before seasoning — this helps them brown instead of steam.
- Use medium-high heat and a large skillet so the cubes aren’t crowded; overcrowding causes steaming.
- Cook chicken without moving it too much at first; let it develop a golden crust before flipping.
- Once browned, remove chicken; you’ll add it back later to keep it tender and juicy.
This step creates tasty caramelized bits that add depth to the sauce when you deglaze the pan with broth. Taking time here really pays off for a flavorful dish.
Equipment You’ll Need
- Large pot – to boil the pasta evenly and prevent sticking.
- Large skillet or frying pan – perfect for cooking chicken and making the sauce in one pan.
- Wooden spoon or spatula – helps stir the sauce without scratching your pan.
- Colander – to drain the cooked pasta quickly and easily.
- Measuring cups and spoons – keep your spices and liquids accurate for the best flavor balance.
Flavor Variations & Add-Ins
- Swap chicken for shrimp – cooks quickly and pairs well with the buttery sauce for a seafood twist.
- Add sautéed bell peppers or corn – these veggies add a sweet crunch that complements the smoky spices.
- Try sharp cheddar or pepper jack cheese instead of Parmesan – adds a different cheesy kick and melt.
- Stir in chopped fresh cilantro or green onions – brings a fresh, bright flavor that balances the richness.
How to Make Cowboy Butter Chicken Pasta
Ingredients You’ll Need:
Main Ingredients:
- 12 oz rotini pasta (or your favorite pasta)
- 2 large boneless, skinless chicken breasts, cut into bite-sized cubes
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (for garnish)
How Much Time Will You Need?
This dish takes about 20 minutes total: 10-12 minutes to boil the pasta, and about 8-10 minutes to prepare and cook the chicken and sauce. It’s quick to make, perfect for a comforting weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the rotini pasta and cook according to the package directions until it’s just al dente, usually about 8-10 minutes. Drain the pasta and set it aside for later.
2. Prepare and Cook the Chicken:
While the pasta cooks, season your chicken cubes generously with salt, pepper, smoked paprika, chili powder, cumin, oregano, and cayenne pepper if you like a bit of heat. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
3. Make the Sauce and Combine Everything:
Lower the heat to medium and add the remaining tablespoon of butter to the skillet. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, stirring to mix and scraping up any tasty bits stuck to the pan. Let the sauce simmer gently for 3-4 minutes to thicken. Then, stir in the grated Parmesan cheese until it melts smoothly into the sauce.
Return the cooked chicken to the skillet, add the drained pasta, and toss everything together so the pasta and chicken are well coated in the creamy buttery sauce. Taste and add more salt or pepper if needed.
4. Serve and Garnish:
Dish out the pasta onto plates or bowls. Sprinkle with fresh chopped parsley and a pinch of red pepper flakes for an extra pop of flavor. Enjoy your delicious Cowboy Butter Chicken Pasta!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove excess moisture so it browns nicely.
Can I Substitute Heavy Cream with Something Lighter?
You can use half-and-half or whole milk for a lighter sauce, but it won’t be as rich or creamy. To prevent curdling, warm the milk gently and add it slowly to the sauce.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or broth if the sauce thickens too much.
Can I Add Vegetables to This Pasta?
Definitely! Sautéed bell peppers, corn, or spinach work well and add some extra color and nutrition to the dish. Add softer veggies like spinach at the end so they don’t overcook.
