Cowboy Butter Chicken Pasta Recipe: Easy, Creamy and Flavorful

February 27, 2026

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Delicious Cowboy Butter Chicken Pasta made with creamy sauce and spices

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Cowboy Butter Chicken Pasta — Easy, Creamy

Bright garlic, lemon, and butter meet tender seared chicken and silky pasta in a sauce that tastes richer than it is. Cowboy Butter Chicken Pasta arrives on the table in about 35 minutes and still feels special enough for guests. I developed and tested this version six times in my home kitchen to tighten the sauce and keep the chicken juicy. The result: a fast weeknight dish with real restaurant-style texture and bold flavor. If you enjoy herb-forward pasta, try a lighter, tomato-forward cousin like this bruschetta chicken pasta recipe for another easy weeknight option. Read on for the full recipe, technique notes, and smart shortcuts.

Why This Recipe Works

The butter-based sauce emulsifies with a splash of pasta water and cream for a silky, clingy finish.
A hot sear on the chicken locks in juices, then thin-slicing keeps each bite tender.
Lemon and red pepper flakes cut through fat and add bright contrast.
Toasting garlic briefly (not burning) brings sweet, nutty depth without bitterness.
Finishing with chopped herbs preserves fresh flavor and color.

Ingredients Breakdown

Boneless skinless chicken thighs or breasts (600 g / 1.3 lb total): Thighs stay juicier; breasts are leaner. Slice thin after cooking for fast bites.
Kosher salt: I recommend Diamond Crystal for seasoning by feel; if using Morton’s, use about half the volume. Salt seasons the chicken and enhances sauce flavor.
Black pepper (to taste): Freshly ground adds brightness.
Smoked paprika (2 tsp / 4 g): Adds smoky depth that reads “cowboy” without grilling.
Olive oil (30 ml / 2 tbsp): For high-heat searing. Use a neutral oil if your olive oil smokes easily.
Butter (85 g / 6 tbsp): The base of the cowboy butter. Use unsalted to control seasoning.
Garlic (6 cloves, minced / about 18 g): The backbone of the butter; do not burn.
Lemon juice (30 ml / 2 tbsp) and zest (from 1 lemon): Brightens and cuts richness.
Fresh parsley (15 g / 1/2 cup, finely chopped) and chives (optional): Add fresh herbal lift at the end.
Heavy cream (120 ml / 1/2 cup): Gives silky mouthfeel; you can use half-and-half for lighter sauce but texture changes.
Chicken or low-sodium chicken broth (120 ml / 1/2 cup): Adds savory depth and thins the sauce to coat pasta.
Pasta (340 g / 12 oz dry linguine, fettuccine, or penne): Holds the sauce; use a shape that catches sauce well.
Grated Parmesan cheese (60 g / 1/2 cup): Adds umami and helps thicken the sauce.

Substitutions and impact warnings:

Greek yogurt for cream: Mix 120 g (1/2 cup) plain Greek yogurt at low heat off the stove to avoid curdling; expect tangier flavor and less silkiness.
Unsalted butter vs. salted: Use unsalted to better control salt.
Gluten-free pasta: Swap 1:1, but cook to package directions; texture differs.
If you swap chicken thighs for breasts, watch cooking time—breasts cook faster and dry out sooner.

Essential Equipment

30 cm / 12-inch heavy skillet (preferably stainless steel or cast iron) for a good sear.
Large pot for boiling pasta.
Tongs and a sharp chef’s knife.
Digital thermometer (optional) to check chicken doneness: 74°C / 165°F target.
Microplane or zester for lemon zest.
Colander and a heatproof bowl for resting chicken.
If you don’t own a heavy skillet, use a heavy-bottomed frying pan and allow a bit more time for heat to build.

Step-by-Step Instructions

Prep 15 minutes · Cook 20 minutes · Inactive time None · Total 35 minutes · Serves 4

Step 1: Season and ready the chicken

Pat 600 g (1.3 lb) chicken thighs dry and season both sides with 1½ tsp (8 g) kosher salt, 1 tsp (2 g) black pepper, and 2 tsp (4 g) smoked paprika. Let rest 5 minutes while you heat the pan. This short rest helps the seasoning adhere.

Step 2: Bring the pasta water to a boil

Fill a large pot with 4 L (16 cups) water, season generously with salt, and bring to a rolling boil. Cook 340 g (12 oz) pasta to 1–2 minutes under package al dente (usually 8–10 minutes). Reserve 240 ml (1 cup) pasta water before draining. Toss pasta lightly with oil to prevent sticking if you are not finishing it in the sauce right away.

Step 3: Sear the chicken

Heat 30 ml (2 tbsp) olive oil in a 30 cm (12-inch) skillet over medium-high until shimmering. Add chicken and sear, undisturbed, 4–5 minutes per side until a deep golden crust forms and the internal temperature reaches 74°C (165°F). Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Step 4: Make the cowboy butter sauce

Lower heat to medium, add 85 g (6 tbsp) unsalted butter to the same skillet and melt. Add 6 cloves (18 g) minced garlic and sauté 30–45 seconds until fragrant but not brown. Stir in 120 ml (1/2 cup) chicken broth and 120 ml (1/2 cup) heavy cream; simmer gently 3–4 minutes until slightly reduced. Add 30 ml (2 tbsp) lemon juice and 1 tsp (1 g) lemon zest. Do not boil hard—simmer to avoid curdling.

Step 5: Finish the sauce and combine

Turn heat to low and whisk in 60 g (1/2 cup) grated Parmesan until smooth. Add 60–120 ml (1/4–1/2 cup) reserved pasta water as needed to reach a velvety consistency that coats the back of a spoon; this should take 1–2 minutes. Stir in chopped parsley and chives. Toss in cooked pasta and sliced chicken, coat evenly, and season to taste with salt and pepper.

Step 6: Serve and garnish

Divide among plates and finish with extra parsley, a squeeze of lemon, and a sprinkle of red pepper flakes if you like heat. Serve immediately while the sauce is warm and glossy.

Expert Tips & Pro Techniques

Sear in a hot pan and leave the chicken undisturbed for a true crust; moving it too soon prevents browning.
Prevent bitter garlic: add minced garlic after the butter melts and sauté only until fragrant (30–45 seconds). Burnt garlic tastes sharp.
Use pasta water to bind the sauce: the starch helps the sauce cling without heavy cream.
Make-ahead: cook chicken and keep chilled up to 24 hours; reheat gently in the sauce for 3–4 minutes.
Professional technique adapted for home: finish the sauce off-heat with a few cold cubes of butter whisked in to emulsify for shine.
Use leftovers smartly: sliced leftover chicken makes a great sandwich filling—try it in a quick chicken avocado melt sandwich for lunch.
Common mistake and fix: if your sauce separates (looks oily), remove from heat and whisk in 1–2 tbsp cold water or a small knob of cold butter to re-emulsify.

Storage & Reheating

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days. Keep sauce and pasta together for best texture.
Freezer: This dish is not ideal for long-term freezing—the cream changes texture. If you must freeze, separate chicken and sauce from pasta and freeze each in airtight containers for up to 1 month. Thaw overnight in the fridge.
Reheating: Reheat gently on the stove over low heat, adding 1–2 tbsp water or chicken broth per serving to loosen the sauce; heat for 6–8 minutes until warmed through. Avoid high heat or microwave reheating that can make sauce grainy. Leftover chicken is also excellent in a quick chicken Caesar sandwich lunch.

Variations & Substitutions

Gluten-Free Version: Use 340 g (12 oz) gluten-free pasta. Cook to package directions. Sauce remains the same; texture will be slightly different.
Lighter Version: Replace 120 ml (1/2 cup) heavy cream with 120 ml (1/2 cup) low-fat milk plus 1 tsp cornstarch mixed cold—heat gently until thickened, 2–3 minutes. Flavor will be lighter.
Spicy Cowboy Butter: Add 1–2 tsp cayenne or 1 tbsp chopped pickled jalapeños into the butter when you add garlic. Keep all other amounts the same.
Vegetarian Swap: Replace chicken with roasted cauliflower florets (600 g / 1.3 lb), roast at 220°C (425°F) for 20–25 minutes until charred, then toss with pasta and sauce. Use vegetable broth instead of chicken. See a tangy salad or sandwich inspiration using a similar herb profile at this Caesar-style recipe for ideas (use roasted cauliflower in place of chicken).
Seafood Option: Swap chicken for 600 g (1.3 lb) shrimp; sauté shrimp 2–3 minutes per side until opaque and 63°C (145°F) internal temperature. Add to sauce at the end.

Serving Suggestions & Pairings

Vegetables: Serve with simple garlic-roasted broccoli or charred asparagus for freshness and crunch.
Bread: A rustic loaf or garlic bread for mopping up sauce.
Salad: A crisp green salad with a lemon vinaigrette balances the richness.
Wine & Drinks: Pair with a bright Chardonnay, a light-bodied red like Grenache, or a sparkling water with lemon.

Nutrition Information

Per serving (serving size: 1 of 4 servings)

Calories: 820 kcal
Total Fat: 44 g
Saturated Fat: 19 g
Cholesterol: 165 mg
Sodium: 780 mg
Total Carbohydrates: 61 g
Dietary Fiber: 3 g
Sugars: 4 g
Protein: 47 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chicken turn out dry?
A: Most often you overcooked it. Thin-slice and check for 74°C (165°F). Resting for 5 minutes keeps juices inside.

Q: Can I make this without cream?
A: Yes. Use 120 ml (1/2 cup) low-fat milk plus 1 tsp cornstarch mixed cold. Heat gently until slightly thickened. The sauce will be lighter.

Q: Can I double this recipe?
A: Yes. Double all ingredients and use a larger pan or two pans to sear chicken in batches so you still get a good crust.

Q: Can I prepare this the night before?
A: You can cook the chicken and sauce a day ahead. Keep refrigerated separately from pasta and warm gently before combining. Reheat sauce over low heat with a splash of broth.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. Reheat gently on the stove, adding a little broth or water to loosen the sauce.

Q: How can I prevent the sauce from becoming greasy?
A: Emulsify by whisking in a small amount of cold butter or a splash of pasta water off-heat. Avoid boiling heavy cream vigorously.

Q: Is smoked paprika necessary?
A: It’s important for the smoky note that makes it “cowboy.” You can use regular paprika, but increase salt and add a small pinch of chipotle powder for smokiness.

Conclusion

This Cowboy Butter Chicken Pasta is fast, bold, and a little bit indulgent—perfect for a weeknight when you want something special without fuss. For a linguine-focused take with similar cowboy-butter flavor, see Cowboy Butter Chicken Linguine from I Am Homesteader. If you want to learn more about cowboy butter itself and how it pairs with red meat or chicken, check out Cowboy Butter for Steak at Don’t Go Bacon My Heart.