Cowboy Butter Chicken Pasta
Cowboy Butter Chicken Pasta is a hearty, comforting dish that brings together tender chicken, rich buttery sauce, and pasta all in one skillet. The butter is seasoned with garlic and…
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Cowboy Butter Chicken Pasta is a hearty, comforting dish that brings together tender chicken, rich buttery sauce, and pasta all in one skillet. The butter is seasoned with garlic and a blend of spices that give the chicken a warm, inviting flavor, while the pasta soaks up all those delicious buttery juices. This dish strikes a perfect balance between creamy and a little smoky from the seasoning, making it a satisfying meal any night of the week.
I love making this recipe when I want something that feels both simple and special. It’s one of those meals where you can’t help but smile with every bite because the flavors are just so cozy and familiar. I usually start by searing the chicken until it’s nice and golden, then add the butter sauce to really bring the dish to life. The smell alone will have everyone in the kitchen asking when dinner will be ready!
My favorite way to serve Cowboy Butter Chicken Pasta is with a sprinkle of fresh parsley and a side of garlic bread—it’s down-to-earth comfort food that feels a little fancy without any fuss. It also makes great leftovers the next day, heated up with a splash of cream or broth to keep it silky. Whether it’s a weeknight dinner or a casual weekend treat, this pasta always hits the spot and leaves me wanting more.
Key Ingredients & Substitutions
Chicken: I like using thighs for extra juiciness, but breasts work fine too if you prefer leaner meat. Just watch cooking time to avoid drying out.
Butter: This is where the recipe gets its rich flavor. Unsalted butter lets you control salt levels better. You can swap for margarine if needed.
Spices: Smoked paprika and chili powder give a smoky, warm taste. If you don’t have chili powder, try mild cayenne or chipotle powder for a smoky twist.
Pasta: Rotini is great because its twists hold sauce well. Penne, fusilli, or even rigatoni work nicely too if you want a change.
Heavy cream: Adds creaminess and richness. For a lighter version, half-and-half or coconut cream can be used, but the sauce won’t be as thick.
How Do I Get the Chicken Perfectly Seared Without Drying It Out?
Getting a nice brown color on the chicken adds flavor and texture. Here’s what I do:
- Pat chicken dry before seasoning to help it brown instead of steam.
- Heat the pan and oil until quite hot before adding chicken; this helps seal in juices.
- Don’t crowd the pan—cook in batches if needed to keep heat high.
- Flip chicken only once or twice to get even browning.
- Remove chicken as soon as it’s cooked through; it will stay juicy and finish cooking in the sauce later.
Following these tips, you’ll get juicy, flavorful bites that stand out in the pasta.
Equipment You’ll Need
- Large pot – to boil the pasta easily without crowding it.
- Large skillet or sauté pan – perfect for cooking chicken and making the buttery sauce all in one pan.
- Wooden spoon or spatula – helps you stir the pasta and sauce gently without scratching the pan.
- Measuring spoons – for measuring spices accurately and keeping flavors balanced.
- Colander – to drain the pasta quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a lighter, seafood version that cooks quickly and pairs well with buttery sauce.
- Add sautéed bell peppers or mushrooms for extra veggies and a bit of sweetness or earthiness.
- Mix in a handful of chopped fresh basil or cilantro for a fresh herbal twist at the end.
- Stir in some shredded cheddar or pepper jack for a cheesy, spicy kick that changes the flavor profile.
Cowboy Butter Chicken Pasta
Ingredients You’ll Need:
For the Pasta and Chicken:
- 12 oz rotini pasta (or any short pasta)
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp olive oil
For the Seasoning and Sauce:
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional for heat)
- Salt and freshly ground black pepper, to taste
- ½ cup chicken broth
- ½ cup heavy cream
- ½ cup shredded Parmesan cheese
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
You’ll need about 30 minutes in total: around 10 minutes for prep and chopping, 10-12 minutes to cook the pasta and chicken, and another 5-8 minutes to make the sauce and finish the dish. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cooking the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until it’s al dente—usually about 8-10 minutes. Drain the pasta and set aside.
2. Seasoning and Cooking the Chicken:
Mix together the smoked paprika, chili powder, ground cumin, onion powder, cayenne pepper, salt, and pepper in a small bowl. Toss the chicken pieces in this seasoning mix until well coated.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Making the Butter Sauce and Combining:
Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and sauté for about a minute until fragrant.
Pour in the chicken broth and use a spatula to scrape up any flavorful browned bits from the bottom of the pan. Stir in the heavy cream and let the sauce simmer gently for 3 minutes until it starts to thicken.
Add the cooked pasta and chicken back into the skillet. Toss everything together so the pasta and chicken are coated with the tasty buttery sauce.
Stir in the shredded Parmesan cheese until melted and combined. Taste and adjust the salt and pepper if you need to.
4. Serving Your Dish:
Remove the skillet from the heat. Sprinkle generously with chopped fresh parsley for a fresh, colorful touch.
Serve your Cowboy Butter Chicken Pasta right away, with extra Parmesan cheese on the side if you like.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove excess moisture, which helps achieve a nice sear.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but the texture will be less creamy. If using milk, add a little flour or cornstarch to help thicken the sauce.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat, adding a splash of chicken broth or cream to refresh the sauce.
Can I Add Vegetables to This Dish?
Definitely! Sautéed bell peppers, mushrooms, or spinach work well stirred in toward the end of cooking for extra nutrition and flavor.
