Cowboy Butter Chicken Pasta: Spicy, Savory Twist
Want to try something amazing? Cowboy Butter Chicken Pasta is here to wow you! This dish mixes juicy chicken with bold, spicy flavors. Trust me, your taste buds will thank you.
The garlic herb butter sauce is rich and creamy. Plus, there’s a nice kick from cayenne and paprika. Every bite feels like a hug from your favorite comfort food. The lemon adds a fresh zing that makes everything pop.
Honestly, I can’t get enough of this recipe. It tastes like restaurant food, but you make it at home. And guess what? It’s super easy too. This pasta recipe turns boring weeknights into something special!
Love bold pasta dishes? You’ve got to check out my Cajun Pumpkin Pasta and Marry Me Chicken Pasta too!
Ingredients You’ll Need
This recipe uses simple stuff that tastes incredible together. Look at the recipe card for the full ingredients list and amounts.
- Chicken breasts: Juicy protein that soaks up all that yummy cowboy butter sauce perfectly.
- Pasta: Long noodles like fettuccine or penne grab onto the buttery sauce really well.
- Butter: Makes the sauce super rich, creamy, and absolutely delicious with fresh herbs.
- Garlic: Fresh cloves add amazing smell and a deep savory flavor to the butter mix.
- Fresh herbs: Parsley and chives bring bright color and fresh taste to balance everything out.
- Lemon: Tangy juice cuts through the richness and adds a nice refreshing pop of flavor.
- Paprika: Smoky spice that gives this dish its classic cowboy taste and warm color.
- Cayenne pepper: Brings the spicy kick that makes this recipe stand out and taste memorable.
- Heavy cream: Turns the butter into a silky, smooth sauce that coats every pasta strand.
How to Make Cowboy Butter Chicken Pasta
This recipe is pretty straightforward. You’ll have dinner on the table in no time!
Step 1: Prepare the Chicken
Season and cook the chicken by cutting breasts into bite-sized pieces. Sprinkle salt and pepper all over. Heat 2 tablespoons butter in your skillet over medium-high heat for 2 minutes until it melts and bubbles.
Step 2: Sear the Chicken
Cook the chicken pieces in the hot skillet for 6-7 minutes. Flip them around until they’re golden brown and cooked through to 165°F. Take the chicken out and put it on a plate.
Step 3: Boil the Pasta
Cook your pasta by bringing salted water to a boil in your big pot. Add 12 ounces pasta. Cook for 9-11 minutes until it’s al dente like the package says. Drain it but save 1 cup of pasta water!
Step 4: Make Cowboy Butter Sauce
Prepare the sauce by melting 6 tablespoons butter in the same skillet over medium heat. Toss in 4 minced garlic cloves, 1 teaspoon paprika, and ½ teaspoon cayenne. Cook for 1 minute until it smells amazing!
Step 5: Add Cream and Herbs
Create the creamy base by stirring in 1 cup heavy cream, 2 tablespoons lemon juice, 3 tablespoons chopped parsley, and 2 tablespoons chopped chives. Let it simmer for 3-4 minutes until it gets thicker.
Step 6: Combine Everything
Finish the dish by putting the cooked chicken back in the skillet. Add your drained pasta and toss everything together for 2 minutes. Add that saved pasta water if you need more sauce. Serve right away with extra herbs and grated Parmesan cheese on top. YUM!
Tips for the Best Cowboy Butter Chicken Pasta
- Don’t overcrowd the pan when cooking chicken so it browns nicely instead of steaming.
- Reserve pasta water because that starchy liquid helps make your sauce perfectly creamy when needed.
- Use fresh herbs instead of dried ones for the brightest, best cowboy butter flavor ever.
- Adjust spice levels by adding more or less cayenne pepper based on how spicy you like it.
- Serve immediately while the sauce is hot and creamy for the absolute best taste and texture.
Variations and Substitutions
Want to switch things up? This recipe is super flexible for whatever you need!
- Protein swap: Try shrimp, turkey, or even tofu instead of chicken for a totally different vibe.
- Pasta alternatives: Use zucchini noodles, spaghetti squash, or gluten-free pasta if you need something different for your diet.
- Dairy-free option: Swap in coconut cream and vegan butter to make a plant-based version that still tastes great.
- Add vegetables: Throw in spinach, sun-dried tomatoes, or mushrooms for extra nutrition and fun textures.
Recipe FAQs
Can I make cowboy butter chicken pasta ahead of time?
Yes! Make the parts separately up to 24 hours early. Then just mix and reheat gently before you eat.
How do I store leftover pasta?
Let it cool down first. Put it in an airtight container in the fridge for up to 3 days max.
Can I freeze this dish?
Nope, not really. Cream sauces get weird and grainy when you freeze and thaw them later on.
What to serve with cowboy butter chicken pasta?
Try garlic bread, Caesar salad, or roasted veggies on the side for a complete meal everyone loves. DELICIOUS!
How do I reheat leftovers properly?
Warm it gently in a skillet on low heat. Add a little cream or milk to make it creamy again.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless thighs work great, and they’re even more juicy and flavorful than breasts.
Is this recipe spicy?
It’s got medium heat from the cayenne. But you can easily make it more or less spicy, however you like.
What type of pasta works best?
Long pastas like fettuccine, linguine, or pappardelle are perfect. They grab the sauce beautifully and taste amazing.
Cowboy Butter Chicken Pasta
Ingredients
Method
- Sprinkle salt and black pepper all over chicken pieces so they taste really good.
- Heat 2 tablespoons butter in big skillet on medium-high heat for about 2 minutes until melted.
- Add chicken to hot skillet and cook 6 to 7 minutes until golden and cooked through.
- Take cooked chicken out of skillet and put it on a plate while you make sauce.
- Bring big pot of salted water to boil, then add pasta and cook 9 to 11 minutes.
- Drain cooked pasta but save 1 cup of that starchy water for adjusting sauce later.
- Melt 6 tablespoons butter in same skillet on medium heat for about 1 minute until bubbling.
- Add garlic, paprika, and cayenne to butter, stirring for 1 minute until it smells amazing.
- Pour heavy cream and lemon juice into skillet, whisking everything into a smooth creamy sauce.
- Stir in parsley and chives, then simmer sauce 3 to 4 minutes until it gets thicker.
- Put cooked chicken back in skillet with drained pasta, tossing everything together until well coated.
- Add saved pasta water little by little if you need more sauce to coat everything nicely.
- Taste it and add more salt, pepper, or cayenne based on what you like best.
- Serve hot right away, adding extra fresh herbs, grated parmesan, and red pepper flakes if you want..
Notes
- Cut the chicken into the same-sized pieces so everything cooks evenly and gets done at the same time.
- Fresh herbs taste way brighter and better than dried, so they’re totally worth grabbing.
- Start with less cayenne if you’re not sure about spice, then add more as needed.
- That starchy pasta water helps the sauce stick to the noodles and makes everything taste better.
- When reheating leftovers, add a little cream or milk so the sauce gets creamy again.
