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Cowboy Butter Chicken Pasta featured image shows a creamy, flavorful dish ready to eat.

Best Cowboy Butter Chicken Pasta

This Cowboy Butter Chicken Pasta recipe delivers a creamy, spicy, and savory dish that's quick and easy to make. Tender chicken and perfectly cooked pasta are coated in a vibrant cowboy butter sauce, creating a flavor explosion perfect for weeknight meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt to taste
  • Pepper to taste
  • 1 lb pasta fettuccine, linguine, or favorite shape
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp red pepper flakes or more, to taste
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/4 cup chicken broth
  • 1 tbsp lemon juice
  • Grated Parmesan cheese, for serving
  • Fresh parsley, chopped, for garnish

Equipment

  • large pot
  • colander
  • Medium bowl
  • large skillet
  • Measuring spoons
  • Measuring cups
  • wooden spoon or spatula
  • fork

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package directions until al dente.
  3. Reserve about 1 cup of pasta water before draining.
  4. Drain the pasta and set aside.
  5. In a medium bowl, toss the chicken pieces with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Make sure each piece is coated evenly.
  6. Heat a large skillet over medium-high heat.
  7. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Be careful not to overcrowd the pan – you may need to do this in batches.
  8. Remove the chicken from the skillet and set aside.
  9. In the same skillet, melt the butter over medium heat.
  10. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  11. Stir in the thyme, rosemary, and parsley. Cook for another minute, allowing the herbs to release their aroma.
  12. Add the red pepper flakes, Dijon mustard, and Worcestershire sauce. Stir to combine.
  13. Pour in the chicken broth and lemon juice. Bring to a simmer and cook for a few minutes, until the sauce slightly thickens.
  14. Season with salt and pepper to taste.
  15. Add the cooked pasta and chicken to the skillet with the cowboy butter sauce.
  16. Toss to coat everything evenly. If the sauce seems too thick, add a little of the reserved pasta water until you reach your desired consistency.
  17. Continue to cook for a minute or two, allowing the flavors to meld together.
  18. Serve the Cowboy Butter Chicken Pasta immediately, garnished with grated Parmesan cheese and fresh parsley.

Notes

For a spicier dish, add cayenne pepper or hot sauce. Vegetables like bell peppers, onions, mushrooms, or spinach can be added. For a creamier sauce, stir in heavy cream or half-and-half at the end. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or skillet, adding broth or water if needed.