Cowboy Butter Chicken Pasta
Cowboy Butter Chicken Pasta is an easy and comforting dish that brings together tender chicken, a buttery sauce loaded with garlic and herbs, and perfectly cooked pasta. It’s hearty and…
Tip: save now, cook later.Cowboy Butter Chicken Pasta is an easy and comforting dish that brings together tender chicken, a buttery sauce loaded with garlic and herbs, and perfectly cooked pasta. It’s hearty and rich without being complicated, making it a great weeknight meal for the whole family.
I love how the buttery sauce coats every bite of pasta and chicken, giving it a smooth and flavorful texture that feels like a warm hug. Adding a touch of smoky spices or a bit of heat really makes this dish stand out, and I often find myself going back for seconds because it’s just that good.
My favorite way to serve this pasta is with a simple green salad on the side or some crusty bread to soak up every last bit of that delicious sauce. It’s a recipe that comes together quickly but always feels special, perfect for when I want a cozy meal that hits the spot without too much fuss.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay juicy and tender, but chicken breasts work well too if you prefer leaner meat.
Butter & Olive Oil: Butter gives richness while olive oil prevents burning. Unsalted butter lets you control salt better. You can swap olive oil for avocado oil if preferred.
Spices: Smoked paprika and chili powder add that signature smoky, slightly spicy kick. If you want it milder, reduce chili powder or use sweet paprika instead.
Heavy Cream: This makes the sauce creamy and smooth. For a lighter option, you can use half-and-half or a mix of milk and cream cheese, but the richness will be less.
Pasta: Fettuccine is classic here because it holds the sauce well. You can swap with linguine, tagliatelle, or even penne for a twist.
Parmesan Cheese: Freshly grated Parmesan melts better and gives a nuttier flavor. Pecorino Romano works too if you want a sharper cheese taste.
How Can I Get the Chicken Perfectly Browned Without Overcooking?
Getting nicely browned chicken while keeping it juicy is key. Here’s what helps:
- Pat the chicken dry with paper towels to avoid steaming.
- Use medium-high heat and preheat your skillet before adding the butter and oil.
- Don’t overcrowd the pan; cook chicken in batches if needed.
- Leave the chicken undisturbed for a few minutes to let a crust form before flipping.
- Cook until just done (internal temp 165°F), then remove to avoid drying out.
Rest the chicken a few minutes before adding it back to the sauce. This keeps it juicy and flavorful.
What’s the Best Way to Make the Sauce Creamy and Smooth?
To get that rich, silky sauce:
- Sauté garlic gently so it softens without burning.
- Deglaze the pan with chicken broth to lift browned bits for flavor.
- Add the heavy cream slowly and simmer gently—don’t boil hard or cream might separate.
- Mix in Parmesan off the heat or on very low to melt it smoothly.
- If the sauce thickens too much, stir in reserved pasta water little by little until you get the right consistency.
These small steps help the sauce cling beautifully to both the chicken and pasta.
Equipment You’ll Need
- Large skillet – perfect for cooking the chicken and making the sauce all in one pan.
- Large pot – for boiling the pasta; pick one with a lid to heat water faster.
- Colander – to drain the pasta easily without losing any noodles.
- Wooden spoon or silicone spatula – great for stirring the sauce and scraping the skillet.
- Measuring spoons and cups – to get the spices, butter, cream, and broth just right.
Flavor Variations & Add-Ins
- Swap chicken with cooked shrimp for a quick seafood twist; it pairs well with the buttery sauce.
- Add sautéed bell peppers or mushrooms for extra veggies and texture.
- Mix in a handful of fresh spinach or kale near the end to brighten the dish.
- Stir in smoked cheddar or Monterey Jack cheese for a richer, tangy flavor.
How to Make Cowboy Butter Chicken Pasta?
Ingredients You’ll Need:
- 12 oz fettuccine pasta
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Time Needed:
This dish takes about 30 minutes total to prepare and cook. You’ll spend about 10-12 minutes cooking the pasta and chicken, and another 10-15 minutes making the rich, creamy sauce and mixing everything together. It’s quick enough for a weeknight meal but tastes like a special treat!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Drain the pasta, saving about half a cup of the cooking water, and set aside.
2. Brown the Chicken:
In a large skillet over medium-high heat, melt 2 tablespoons of butter along with the olive oil. Season the chicken pieces with salt, pepper, smoked paprika, chili powder, cumin, and onion powder. Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Sauce:
Turn the heat down to medium and add the remaining tablespoon of butter to the skillet. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the pan. Let it simmer for a minute or two.
4. Finish the Sauce and Combine:
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened. Add the Parmesan cheese and stir until melted and smooth. Return the chicken to the skillet and toss it in the sauce.
5. Toss with Pasta and Serve:
Add the cooked pasta to the skillet with the chicken and sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a little bit of the reserved pasta water to thin it out. Garnish with freshly chopped parsley and extra black pepper if you like. Serve warm and enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or quickly in cold water sealed in a plastic bag. Pat dry to avoid extra moisture while cooking.
Can I Substitute Heavy Cream?
Absolutely! You can use half-and-half or whole milk mixed with a tablespoon of cream cheese for a lighter option. Keep in mind the sauce may be less rich and slightly thinner.
How Do I Store Leftovers?
Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.
Can I Add Vegetables to This Dish?
Yes! Adding sautéed bell peppers, mushrooms, or spinach toward the end of cooking is a great way to boost nutrition and flavor. Just cook them until tender before mixing everything together.