introduction
Cowboy Butter Chicken Pasta is a comforting, creamy pasta dish that marries tender, seasoned chicken with a rich garlic-butter cream sauce and plenty of Parmesan. It’s simple enough for a weeknight but flavorful enough to serve guests, delivering a satisfying, slightly spicy, and savory meal in about 30–40 minutes.
why make this recipe
- Fast and family-friendly: ready in under an hour with ingredients you likely have on hand.
- Balanced flavors: buttery richness, garlic and Italian herbs, with a kick from red pepper flakes.
- Flexible: works with many pasta shapes and easy to adapt for dietary preferences.
- Crowd-pleaser: creamy texture and Parmesan finish make it a universally appealing comfort food.
how to make Cowboy Butter Chicken Pasta
Start by cooking pasta to al dente and saving some of the starchy pasta water. Sear seasoned bite-sized chicken in butter until golden and cooked through, then remove it so you can build the sauce in the same pan. Sauté garlic and onions in butter to bloom their flavors, add cream and chicken broth, and season with Italian seasoning and red pepper flakes. Simmer to slightly thicken, loosen with reserved pasta water if needed, then return the chicken and pasta to the skillet to coat everything in the sauce. Finish with grated Parmesan and fresh parsley.
Ingredients :
Pasta of your choice (e.g., penne or fettuccine) – 12 ounces
Chicken breast – 1 pound, boneless and skinless, cut into bite-sized pieces
Butter – 4 tablespoons (unsalted is recommended for better flavor control)
Garlic – 4 cloves, minced
Onion – 1 medium, diced
Heavy cream – 1 cup (or substitute with coconut milk for a lighter option)
Chicken broth – 1 cup (low-sodium preferred)
Parmesan cheese – 1 cup, grated
Italian seasoning – 1 tablespoon
Red pepper flakes – 1 teaspoon (adjust to taste)
Salt and pepper – to taste
Fresh parsley – for garnish (optional)
Directions :
, 🔵 Cook the PastaBring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente (typically 8-10 minutes). Once cooked, reserve 1 cup of pasta water, drain it, and set it aside., 🔵 Sauté ChickenIn a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken pieces and season with salt and pepper. Cook for about 6-8 minutes until the chicken is golden brown and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside., 🔵 Create the SauceIn the same skillet, add the remaining butter and sauté the minced garlic and diced onion until translucent (about 3-4 minutes). This step infuses the butter with flavor, making your sauce deliciously aromatic., 🔵 Add Cream and BrothPour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning and red pepper flakes. Let the sauce simmer gently for about 5 minutes until it thickens slightly. If it becomes too thick, use your reserved pasta water to adjust the consistency., 🔵 Combine Pasta and ChickenReturn the cooked chicken and drained pasta to the skillet with the sauce. Adjust seasoning with additional salt and pepper if needed. Toss everything together to ensure the chicken and pasta are coated in the creamy sauce, and let it cook for another 2 minutes to meld the flavors., 🔵 ServeFinally, sprinkle grated Parmesan cheese over the top and let it melt into the dish. Garnish with fresh parsley before serving to add a pop of color. Enjoy your Cowboy Butter Chicken Pasta warm!,
how to serve Cowboy Butter Chicken Pasta
Serve hot, topped with an extra sprinkle of Parmesan and chopped parsley. Pair with a simple green salad or roasted vegetables and crusty bread to soak up the sauce. For wine, a crisp Chardonnay or a light-bodied Pinot Noir complements the creaminess and chicken nicely.
how to store Cowboy Butter Chicken Pasta
Cool to near room temperature within two hours, then refrigerate in an airtight container for up to 3–4 days. To freeze, place in a freezer-safe container for up to 1 month (texture may change slightly). Reheat gently on the stove over low heat with a splash of chicken broth or cream, or microwave in short intervals, stirring and adding a little liquid to restore creaminess.
tips to make Cowboy Butter Chicken Pasta
- Reserve pasta water: the starchy water helps loosen and bind the sauce.
- Don’t overcook the chicken: bite-sized pieces cook quickly; remove them once golden to avoid dryness.
- Use unsalted butter so you can control the salt level, especially with salted broth or Parmesan.
- Grate Parmesan fresh for better melting and flavor.
- Taste and adjust: red pepper flakes, salt, and pepper should be balanced to your liking before finishing.
variation (if any)
- Swap chicken for shrimp or turkey if preferred—adjust cooking times accordingly.
- Add vegetables like spinach, sun-dried tomatoes, or roasted bell peppers for color and nutrition.
- Make it smoky: add 1/2 teaspoon smoked paprika or use a splash of bacon drippings.
- Lighter option: use half-and-half or a blend of milk and a tablespoon of flour to thicken instead of heavy cream.
FAQ
Q: Can I make this gluten-free?
A: Yes—use gluten-free pasta and ensure your chicken broth is gluten-free.
Q: Can this be made dairy-free?
A: Substitute coconut milk for heavy cream and use a dairy-free butter and a vegan Parmesan alternative.
Q: What’s the best pasta shape for this sauce?
A: Penne, fettuccine, or rigatoni work well—the sauce clings to tubes and ribbons equally.
Q: Can I prepare parts ahead?
A: You can dice the chicken and grate the Parmesan ahead of time; cook pasta and chicken just before serving for best texture.
Conclusion
If you want a variation or inspiration closely related to this dish, see the recipe for Cowboy Butter Chicken Linguine – I Am Homesteader for additional ideas and serving suggestions.
Cowboy Butter Chicken Pasta
Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente (typically 8-10 minutes). Reserve 1 cup of pasta water, drain it, and set it aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken pieces and season with salt and pepper. Cook for about 6-8 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining butter and sauté the minced garlic and diced onion until translucent (about 3-4 minutes).
- Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning and red pepper flakes. Let the sauce simmer gently for about 5 minutes until it thickens slightly.
- Adjust the consistency with reserved pasta water if it becomes too thick.
- Return the cooked chicken and drained pasta to the skillet with the sauce. Toss everything together to ensure the chicken and pasta are coated in the creamy sauce. Cook for another 2 minutes to meld the flavors.
- Sprinkle grated Parmesan cheese over the top and let it melt into the dish. Garnish with fresh parsley before serving.
