Some recipes are bold from the very first bite — rich, buttery, packed with herbs and spices, and impossible to forget. Cowboy butter has always been one of those flavors for me. It’s vibrant, garlicky, slightly smoky, and bursting with personality. The kind of sauce that turns a simple dish into something exciting and crave-worthy.
I remember the first time I experimented with cowboy butter at home. I was looking for something comforting but lively — a dish that felt indulgent without being complicated. When I paired that bold butter sauce with tender chicken and pasta, it instantly felt like a keeper. The flavors wrapped around the pasta beautifully, and the chicken soaked up every bit of that buttery goodness.
That’s the heart of Maison Recipes: recipes that feel special but are still easy enough for real life. This Cowboy Butter Chicken Pasta is rich, cozy, and full of flavor — perfect for busy weeknights, casual gatherings, or anytime you want a comforting meal with a little extra personality.
Why Make This Recipe
This cowboy butter chicken pasta is a must-try because:
- Big, bold flavor from garlic, herbs, and spices
- Ready in about 30 minutes
- Comforting and filling — pasta, chicken, and butter sauce in one bowl
- Family-friendly with adjustable spice levels
- Great for meal prep and leftovers
- Simple ingredients with restaurant-style results
If you love rich, buttery pasta dishes with a little kick, this recipe will quickly earn a spot in your regular rotation.
How to Make Cowboy Butter Chicken Pasta
Ingredients
For the Chicken:
- 1 lb (450 g) chicken breasts or thighs, cut into bite-size pieces
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Pasta:
- 12 oz pasta (penne, rotini, or fettuccine work well)
- Salted water for boiling
For the Cowboy Butter Sauce:
- 1/2 cup unsalted butter
- 5 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp chili flakes (adjust to taste)
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- Juice of 1/2 lemon
- 1/3 cup chicken broth
- 1/2 cup grated Parmesan cheese
Optional Garnish:
- Fresh parsley
- Extra Parmesan
- Lemon wedges
Directions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve 1/2 cup pasta water, then drain and set aside.
Step 2: Cook the Chicken
- Season chicken with paprika, chili powder, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook 5–7 minutes, turning occasionally, until golden and cooked through.
- Remove chicken from the skillet and set aside.
Step 3: Make the Cowboy Butter Sauce
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in Dijon mustard, paprika, chili flakes, parsley, and thyme.
- Add lemon juice and chicken broth, stirring to combine.
- Simmer for 2–3 minutes until slightly thickened.
Step 4: Combine Everything
- Return chicken to the skillet.
- Add cooked pasta and toss to coat in the sauce.
- Stir in Parmesan cheese.
- Add reserved pasta water a little at a time if needed to loosen the sauce.
Step 5: Serve
Remove from heat, garnish with fresh parsley and extra Parmesan, and serve warm.
How to Serve Cowboy Butter Chicken Pasta
This dish pairs wonderfully with:
- A crisp green salad
- Garlic bread or warm rolls
- Roasted broccoli or asparagus
- Steamed green beans
- A simple tomato-cucumber salad
It’s rich and satisfying enough to stand alone, but lighter sides balance it beautifully.
How to Store Cowboy Butter Chicken Pasta
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop or microwave with a splash of broth or water.
- Freeze: Not recommended — butter-based sauces may separate.
Tips to Make the Best Cowboy Butter Chicken Pasta
- Don’t overcook the garlic — it should be fragrant, not browned.
- Use chicken thighs for extra juiciness.
- Adjust spice level by increasing or reducing chili flakes.
- Fresh lemon juice brightens the rich butter sauce.
- Add pasta water slowly to control sauce consistency.
- Use freshly grated Parmesan for smooth melting.
Variations
- Creamy version: Add 1/2 cup cream or milk for a richer sauce.
- Shrimp swap: Replace chicken with shrimp for a seafood twist.
- Veggie-loaded: Add spinach, mushrooms, or roasted peppers.
- Spicy version: Add cayenne or extra chili flakes.
- Low-carb: Serve over zucchini noodles or cauliflower pasta.
- Cheese upgrade: Add mozzarella for extra meltiness.
FAQs
1. What is cowboy butter?
Cowboy butter is a flavorful butter sauce made with garlic, herbs, spices, and lemon for bold, savory flavor.
2. Is this dish very spicy?
It’s mildly spicy, but you can easily adjust the heat to your preference.
3. Can I make this ahead of time?
Yes — prepare and store in the fridge, then reheat gently before serving.
4. Can I use a different pasta shape?
Absolutely! Any pasta that holds sauce well will work.
Conclusion
This Cowboy Butter Chicken Pasta is rich, bold, and irresistibly comforting — the kind of dish that feels indulgent without being difficult. With tender chicken, buttery sauce, and perfectly cooked pasta, it’s a meal that brings warmth and flavor to any table.
I hope this recipe becomes one of your go-to comfort dishes — easy to make, full of character, and always satisfying. Happy cooking!
Cowboy Butter Chicken Pasta
Equipment
- Large Pot
- Large Skillet
Ingredients
Main
- 1.5 lb boneless skinless chicken breasts cut into 1‑inch pieces
- 2 3/4 tsp kosher salt divided
- 1/2 tsp ground black pepper
- 5 Tbsp salted butter divided
- 12 oz uncooked linguine pasta
- 2 large shallots finely chopped
- 1/2 tsp smoked paprika
- 1/2 tsp crushed red pepper
- 2 cloves garlic minced
- 1 tsp lemon zest
- 1.5 Tbsp fresh lemon juice
- 2/3 cup heavy whipping cream
- 1/2 cup Parmesan cheese freshly shredded
- 2 Tbsp parsley minced, divided
- 2 Tbsp chives minced
Instructions
- Sprinkle chicken with half of the salt and the black pepper. Melt 1 tablespoon of butter in a large skillet over medium‑high heat. Add chicken and cook 6–8 minutes, until browned and cooked through. Remove chicken and set aside.
- Meanwhile, cook pasta according to package instructions until al dente, adding a bit of salt to the water. Reserve some pasta water before draining.
- Melt remaining butter in skillet over medium‑high heat. Add shallots, smoked paprika, crushed red pepper and remaining salt; cook until softened, about 5 minutes. Add garlic and cook another minute.
- Stir in lemon juice and zest; cook 1 minute. Add heavy cream and bring to a light simmer, stirring until slightly thickened, about 5 minutes.
- Gradually stir in Parmesan until smooth. Stir in chicken, parsley and chives.
- Add drained pasta to the sauce, toss to coat, adding reserved pasta water as needed to reach desired consistency. Serve immediately garnished with remaining parsley.