This cowboy butter chicken pasta is bold, buttery and packed with garlic, lemon and just the right amount of heat. You get juicy chicken bites tossed with pasta in a deliciously glossy sauce for a speedy weeknight dinner!
Try my air fryer cowboy butter chicken wings or creamy chicken chipotle pasta next.
There are days when all I want is a deliciously creamy bowl of pasta that tastes like something I'd have in a nice restaurant.
This cowboy butter chicken pasta is exactly that. It has golden chicken bits in a glossy, extra aromatic sauce that really has no business tasting that good.
The reason it tastes like that is the flavor-infused compound butter that has become popular under the name cowboy butter. I like it a lot with chicken wings or anything from the barbecue really but it really shines in this pasta dish!
Why you'll love this cowboy butter chicken pasta
- The garlicky, lemony butter sauce has a proper kick!
- You can have it on the table in just a bit over 30 minutes.
- Trust me when I say your family will ask for seconds!
What you'll need
Unsalted butter -Allow it to soften properly so it mashes smoothly with everything else. See the Pro Tip section below if you forgot to take it out of the fridge.
Dijon mustard - This is what gives cowboy butter its specific tang.
Garlic - Crushed is best here because you want to infuse everything with the flavor.
Lemon juice and zest - You need both for the extra flavor.
Worcestershire sauce - Just a little for depth.
Smoked paprika - Used in both the butter and the chicken seasoning for a warm, smoky aroma.
Cayenne and red pepper flakes - For that kick that makes cowboy butter so good!
Fresh parsley and chives - Always use fresh herbs in cowboy butter.
Chicken breasts - Cut into even 1-inch pieces so they cook evenly and stay juicy.
Short pasta - Rigatoni, penne or shells all work. You want ridges and hollows to catch the sauce.
Red onion - It goes sweet and mellow once it softens, which is just perfect here.
Red bell pepper - Sliced, for sweetness and a bit of color.
Half and half - A small amount is all you need to bring the sauce together and make it even creamier.
Parmesan - It's always best to grate it fresh from a block!
Pro tip
Cut the butter into small pieces, then microwave two cups of water for two minutes, remove the water and place the butter in the warm microwave with the door closed. The trapped heat will soften it evenly in about 10 minutes without melting it.
How to make cowboy butter chicken pasta
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Place all the cowboy butter ingredients in a medium bowl, mash them together and set aside.
Cook the pasta until just under al dente, reserve a cup of pasta water, then drain.
Toss the chicken with the seasonings, then cook in olive oil for 6-7 minutes until golden.
Add the red onion and bell pepper and cook for 4-5 minutes until softened.
Reduce the heat, stir in the cowboy butter and a splash of pasta water, then add the half and half and simmer gently for a minute.
Toss in the pasta, Parmesan and parsley, adding more pasta water if needed, and serve immediately.
Substitutions and variations
- Chicken thighs work beautifully here and stay even juicier, just give them a couple of extra minutes in the pan.
- If long pasta is what you have, linguine is the traditional choice for cowboy butter and it's lovely, you'll just want to toss it a little more to distribute the chicken.
- For a milder version, halve the cayenne and leave out the red pepper flakes entirely.
Helpful tips
- If your skillet is small, cook the chicken in two batches so the pieces can brown properly.
- Make sure you keep the heat low once you add the cowboy butter.
- The sauce thickens as it sits, so keep the reserved pasta water nearby and add a splash whenever it needs loosening.
What to serve with cowboy butter chicken pasta
- Garlic bread for mopping up the sauce!
- A green salad with vinaigrette for a lighter option
- Or make a side of my honey garlic roasted potatoes for a full spread
Leftovers and storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop over low heat with a splash of half and half or water, stirring until the sauce comes back together.
- I don't recommend freezing this one. Butter sauces separate on thawing and the pasta goes soft.
If you've tried this cowboy butter chicken pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
And if you're looking for more delicious inspiration, follow me on Instagram, Facebook and Pinterest!
Cowboy Butter Chicken Pasta
Ingredients
For the cowboy butter
- 1 cup unsalted butter softened to room temperature
- 2 tablespoons Dijon mustard
- 6 cloves garlic crushed
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes
- ¼ cup fresh parsley finely chopped
- 2 tablespoons fresh chives finely chopped
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
For the chicken
- 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- 1 teaspoon salt
- ½ teaspoon black pepper
For the pasta and sauce
- 1 pound short pasta
- 3 tablespoons olive oil
- 1 medium red onion finely chopped
- 1 medium red bell pepper sliced
- ½ cup half and half
- ⅓ cup Parmesan cheese freshly grated
- A handful of fresh parsley finely chopped
Instructions
- Start by making the cowboy butter. In a medium bowl, mash together the softened butter, Dijon mustard, crushed garlic, lemon juice, lemon zest, Worcestershire sauce, smoked paprika, cayenne pepper, red pepper flakes, parsley, chives, salt and black pepper until fully combined. Set aside at room temperature.1 cup unsalted butter2 tablespoons Dijon mustard6 cloves garlic2 tablespoons fresh lemon juice1 teaspoon lemon zest1 teaspoon Worcestershire sauce1 teaspoon smoked paprika½ teaspoon cayenne pepper½ teaspoon red pepper flakes¼ cup fresh parsley2 tablespoons fresh chives¾ teaspoon salt¼ teaspoon ground black pepper
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until just under al dente according to the package directions. Reserve a cup of the pasta water, then drain.1 pound short pasta
- Meanwhile, place the chicken pieces in a bowl and toss with the smoked paprika, garlic powder, onion granules, salt and black pepper until evenly coated.2 pounds boneless skinless chicken breasts1 teaspoon smoked paprika1 teaspoon garlic powder1 teaspoon onion granules1 teaspoon salt½ teaspoon black pepper
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes until golden.3 tablespoons olive oil
- Add the red onion and bell pepper and cook for 4-5 minutes until softened.1 medium red onion1 medium red bell pepper
- Reduce the heat to low. Add the cowboy butter and a splash of the reserved pasta water and stir well until the chicken and vegetables are well coated.
- Pour in the half and half and let it bubble gently for a minute, stirring from time to time.½ cup half and half
- Add the drained pasta and toss well until everything is coated. Loosen with a splash of the reserved pasta water if the sauce looks dry. Stir in the grated Parmesan and fresh parsley and serve immediately.⅓ cup Parmesan cheeseA handful of fresh parsley
Notes
- If your skillet is small, cook the chicken in two batches so the pieces can brown properly.
- Make sure you keep the heat low once you add the cowboy butter.
- If you forgot to take the butter out of the fridge, you can bring it to room temperature quickly by following this method. Cut the butter into small pieces, then microwave two cups of water for two minutes, remove the water and place the butter in the warm microwave with the door closed. The trapped heat will soften it evenly in about 10 minutes without melting it.
Leave a Reply