Cowboy Butter Chicken Pasta

I still remember the first time I made this rich, slightly spicy pasta for a hectic weeknight — it hit the sweet spot between comfort and speed. Cowboy Butter Chicken Pasta is a creamy, garlicky skillet pasta tossed with butter-seared chicken, a touch of heat, and lots of Parmesan. It’s the kind of meal that feels indulgent but comes together quickly, making it a go-to when you want something special without the fuss. If you like bold, buttery sauces and simple pantry-friendly dinners, this is for you — and it plays nicely next to other cozy dishes like buffalo chicken dip with cottage cheese when you’re feeding a crowd.

What makes this recipe special

This dish combines a few strong points: quick prep, familiar pantry staples, and big flavor. The butter-forward sauce gives a silky mouthfeel while heavy cream and Parmesan provide richness and body. A pinch of red pepper flakes wakes up the dish without stealing the show. It’s ideal for busy weeknights, casual date nights, or when you want a satisfying one-skillet meal. Because the core ingredients are flexible, it’s also easy to adapt for picky eaters or to stretch for extra portions.

“Balanced, buttery, and surprisingly quick — a pantry-friendly weeknight winner.”

How this recipe comes together

Start by boiling the pasta until al dente and set it aside. While the pasta cooks, sear diced chicken in butter until just cooked through. Remove the chicken, then sauté garlic and onion in the same skillet to capture those browned butter flavors. Deglaze and build the sauce with chicken broth and heavy cream, seasoning with Italian seasoning, red pepper flakes, salt, and pepper. Let the sauce reduce slightly so it thickens. Return the chicken and add the cooked pasta, tossing to coat. Finish with grated Parmesan and chopped parsley for freshness and a cheesy finish.

What you’ll need

• 1 lb chicken breast, diced into bite-sized pieces (substitute thighs for richer flavor)
• 4 cloves garlic, minced
• 1 medium onion, diced
• Fresh parsley, chopped (for finish)
• Chicken broth (about 1/2 to 1 cup; low-sodium preferred)
• Pasta (choose a short shape like penne or fusilli; 12–16 oz)
• 1 tbsp Italian seasoning
• Red pepper flakes (to taste)
• Salt and freshly ground black pepper
• Butter (2–4 tbsp, for cooking and flavor)
• Heavy cream (about 3/4 to 1 cup)
• 1 cup Parmesan cheese, finely grated (save a little for serving)

Notes: If you want a lighter texture, use half-and-half instead of heavy cream but reduce simmer time slightly. For a different creamy base, see ideas inspired by cottage cheese pasta — it can be blended into a surprisingly smooth sauce.

Step-by-step instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced chicken in a single layer and cook, turning occasionally, until no longer pink in the center (about 5–7 minutes depending on size). Season with salt and pepper. Remove the chicken to a plate.
3. Add another tablespoon of butter if the skillet is dry. Add the minced garlic and diced onion. Sauté until fragrant and translucent, about 2–3 minutes.
4. Stir in the chicken broth, heavy cream, Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Scrape the browned bits from the bottom of the pan.
5. Reduce the heat and let the sauce simmer, stirring occasionally, until it thickens slightly (3–5 minutes). Taste and adjust seasoning.
6. Return the cooked chicken to the skillet and add the drained pasta. Toss everything together so the noodles are evenly coated with the sauce.
7. Stir in the grated Parmesan cheese until melted and glossy. Sprinkle chopped fresh parsley over the top and serve right away.

Best ways to enjoy it

Serve this pasta family-style straight from the skillet for a rustic presentation. Garnish with extra Parmesan and a few whole parsley leaves. Complement with a simple green salad dressed in lemon vinaigrette or roasted seasonal vegetables like asparagus or broccoli for color and texture. For a crunchy contrast, toasted breadcrumbs or crushed toasted nuts sprinkled on top work surprisingly well. Offer lemon wedges at the table for anyone who likes a bright counterpoint to the rich sauce.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before sealing to avoid condensation.
• Freezer: This dish can be frozen, but the texture of the cream sauce may change slightly. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stove over low heat with a splash of chicken broth or milk to loosen the sauce. You can also microwave in short bursts, stirring between intervals. Make sure the chicken reaches an internal temperature of 165°F (74°C) when reheating.
• Food safety: Don’t leave cooked chicken pasta at room temperature for more than 2 hours to minimize bacterial growth.

Helpful cooking tips

• Size the chicken uniformly so pieces cook evenly.
• Use freshly grated Parmesan — pre-grated versions often contain anti-caking agents that prevent smooth melting.
• If the sauce seems thin, simmer a bit longer to concentrate, or stir in an extra tablespoon of Parmesan off the heat to thicken.
• For quicker prep, mince garlic and dice onion while the pasta water comes to a boil.
• Taste and adjust salt at the end — Parmesan is salty and can change the final seasoning.

Creative twists

• Add vegetables: Halved cherry tomatoes, sautéed spinach, or roasted bell peppers fold in nicely.
• Swap the spice: Use smoked paprika and a bit more red pepper flakes for a smokier profile.
• Make it lighter: Substitute half-and-half for heavy cream or use a blend of Greek yogurt (stirred in off heat) to reduce richness.
• Protein swaps: Try cooked, shredded rotisserie chicken or leftover roasted chicken for a shortcut.
• Cheese variations: Stir in a bit of cream cheese for extra silkiness or use Pecorino Romano for a sharper finish.

Common questions

Q: How long does this take to make?
A: You can have it on the table in about 25–35 minutes from start to finish: 10–12 minutes for pasta plus 15–20 minutes for searing and sauce.

Q: Can I make this ahead for a dinner party?
A: Yes. Cook pasta and chicken separately and keep them slightly underdone. Reheat and combine with freshly finished sauce right before serving for best texture.

Q: What can I use instead of heavy cream?
A: Use half-and-half for a lighter sauce, or blend cottage cheese until smooth and stir it in off heat for a protein boost. Avoid boiling after adding yogurt or blended cottage cheese to prevent curdling.

Q: Is it safe to reheat more than once?
A: Reheat only the portion you plan to eat. Repeated reheating increases the risk of bacterial growth and degrades texture and flavor.

Q: How spicy is this dish?
A: Heat comes from the red pepper flakes and is easy to control. Start with a pinch and increase to taste.

Conclusion

If you’d like a tested variation from a reputable food publication to compare techniques and plating ideas, take a look at Southern Living’s Cowboy Butter Chicken Pasta recipe.

Cowboy Butter Chicken Pasta

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• Author: amir_hassan
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Paleo

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Description

A creamy, garlicky skillet pasta with butter-seared chicken and a touch of heat, perfect for quick weeknight dinners.

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Ingredients

• 1 lb chicken breast, diced into bite-sized pieces
• 4 cloves garlic, minced
• 1 medium onion, diced
• Fresh parsley, chopped (for finish)
• 1/2 to 1 cup chicken broth (low-sodium preferred)
• 12–16 oz pasta (short shape like penne or fusilli)
• 1 tbsp Italian seasoning
• Red pepper flakes (to taste)
• Salt and freshly ground black pepper
• 2–4 tbsp butter (for cooking and flavor)
• 3/4 to 1 cup heavy cream
• 1 cup Parmesan cheese, finely grated (save a little for serving)

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Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced chicken in a single layer and cook, turning occasionally, until no longer pink in the center (about 5–7 minutes). Season with salt and pepper. Remove the chicken to a plate.
3. Add another tablespoon of butter if the skillet is dry. Add the minced garlic and diced onion. Sauté until fragrant and translucent, about 2–3 minutes.
4. Stir in the chicken broth, heavy cream, Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Scrape the browned bits from the bottom of the pan.
5. Reduce the heat and let the sauce simmer, stirring occasionally, until it thickens slightly (3–5 minutes). Taste and adjust seasoning.
6. Return the cooked chicken to the skillet and add the drained pasta. Toss everything together so the noodles are evenly coated with the sauce.
7. Stir in the grated Parmesan cheese until melted and glossy. Sprinkle chopped fresh parsley over the top and serve right away.

Notes

For a lighter texture, use half-and-half instead of heavy cream and reduce simmer time slightly.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Italian