Creamy, juicy, and full of bold, buttery flavor, Cowboy Butter Chicken Pasta is the kind of weeknight dinner that feels like a reward. This dish combines tender seared chicken with a garlic-butter sauce tossed through al dente penne for a comforting plate everyone at the table will reach for seconds of. Fun fact: “cowboy butter” originally refers to a garlicky, paprika-spiked compound butter often served with steaks — here we turn it into a speedy pasta sauce for an easy one-skillet meal. If you love simple, satisfying dinners like my Garlic Butter Chicken Balls, you’ll find this recipe right in the same cozy family-friendly lane. Try it tonight and see why it becomes an instant favorite.
What is Cowboy Butter Chicken Pasta?
Have you ever wondered how a dish named Cowboy Butter sounds so sophisticated and so homey at once? Is there a cowboy riding in delivering a skillet of pasta? Maybe — but more likely the name hints at a bold, rustic butter-based sauce that would make any hungry cowboy smile. Why call it this? Because when garlic, smoked paprika, and butter team up, they give the food a hearty, down-to-earth flavor that screams comfort. As they say, “the way to a man’s heart is through his stomach.” Give it a try and you might win over a crowd — or at least a very appreciative dinner guest.
Why You’ll Love This:
- Creamy, buttery sauce with a smoky kick: The smoked paprika and garlic lift the creamy butter into something savory and unforgettable.
- Budget-friendly and simple: Pantry staples and a couple of chicken breasts make a generous, affordable meal for the family.
- Toppings and texture: Freshly grated Parmesan and parsley add brightness and a pleasant finish to every bite. If you enjoy the lemony twist of my Garlic Butter Chicken with Lemon Parmesan Pasta, you’ll find similar comfort here with a richer, butter-forward profile. Make it tonight — your family will thank you.
How to Make:
Quick Overview
This recipe is easy because it uses simple techniques: boil, sear, and toss. Prep is minimal and flavors build quickly in one skillet. Expect a creamy, slightly smoky sauce coating perfectly cooked pasta with golden chicken on top. Total time from start to finish is roughly 30 to 35 minutes, making it ideal for a quick weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts — pounded to even thickness if needed and trimmed of excess fat
- 2 tablespoons olive oil — for searing, room temperature
- Salt and pepper to taste — for seasoning the chicken and pasta water
- 8 ounces penne pasta — or pasta of your choice, cooked to al dente
- 4 tablespoons unsalted butter — divided as needed, melted in skillet
- 4 cloves garlic — minced finely
- 1 teaspoon smoked paprika — for that smoky depth
- 1 teaspoon dried parsley — or 1 tablespoon fresh chopped parsley, if preferred
- 1/2 teaspoon red pepper flakes — optional, for a little heat
- 1/2 cup chicken broth — low-sodium preferred
- 1/4 cup freshly grated Parmesan cheese — plus extra for serving
- Fresh parsley for garnish — chopped
Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions, usually about 9 to 11 minutes, until al dente. Reserve a 1/4 cup of pasta water, then drain the pasta and set aside.
- Cook the chicken: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt and pepper. When the oil is shimmering, add the chicken and cook for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown. Remove the chicken to a plate and let it rest for a few minutes.
- Make the cowboy butter sauce: In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1 to 2 minutes until fragrant, taking care not to burn it. Stir in the smoked paprika, dried parsley, and red pepper flakes if using. Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Let the sauce simmer for 2 minutes to meld flavors.
- Combine pasta and chicken: Add the cooked pasta to the skillet and toss to coat with the sauce, adding a splash of reserved pasta water if you need a thinner consistency. Slice the rested chicken into strips or bite-sized pieces and arrange on top of the pasta. Sprinkle with Parmesan cheese and fresh parsley just before serving.
What to Serve With:
- A crisp green salad with a lemon vinaigrette to cut the richness
- Garlic bread or crusty baguette for sopping up sauce
- Roasted vegetables such as asparagus, broccoli, or carrots to add color and crunch
- A light white wine like Pinot Grigio or a cold iced tea for a family-friendly pairing
Top Tips for Perfecting:
- Use even-thickness chicken: Pound breasts slightly if they’re uneven so they cook through consistently.
- Don’t overcook the garlic: Sauté just until fragrant to avoid bitterness.
- Adjust heat with red pepper flakes: Omit for kids or add more for a spicier kick.
- Save pasta water: A tablespoon or two of reserved water helps the sauce cling to pasta for a silky finish.
- Parmesan quality matters: Freshly grated cheese melts better and tastes brighter than pre-shredded blends.
- Substitute protein: Use thighs for more flavor or leftover rotisserie chicken to save time.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or milk to loosen the sauce.
- Freezing: You can freeze components (cooked chicken and sauce separately from pasta) for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that pasta texture may change slightly after freezing.
- Best reheating method: Stovetop reheating on low with added liquid keeps the creamy sauce smooth. Microwave in short bursts, stirring in between, to avoid drying out.
FAQs
Can I use a different type of pasta?
Yes. Penne works well because it holds the sauce, but rigatoni, fusilli, or farfalle are all great alternatives.
Is there a vegetarian version of this dish?
Absolutely. Swap the chicken for roasted mushrooms, crispy tofu, or seasoned chickpeas and follow the same sauce steps.
Can I make the sauce ahead of time?
You can make the sauce and store it in the refrigerator for up to 2 days. Reheat gently and toss with freshly cooked pasta for best texture.
How do I make this less rich?
Use half the butter and add a splash of low-fat milk or Greek yogurt at the end to lighten the sauce while retaining creaminess.
Can I use pre-grated Parmesan?
You can, but freshly grated Parmesan will give better flavor and melt more smoothly into the sauce.
Conclusion
Cowboy Butter Chicken Pasta is a comforting, quick, and budget-friendly meal that delivers big on flavor with minimal fuss. It’s a perfect weeknight winner when you want something family-approved yet a little special. If you enjoy exploring similar comfort-food spins, check out this take for inspiration from Cowboy Butter Chicken Linguine – I Am Homesteader and another classic version at Cowboy Butter Chicken Pasta Recipe. Try it tonight, and don’t forget to share with friends and family — it’s the kind of dish that brings people together.
Cowboy Butter Chicken Pasta
Equipment
- Large Pot
- Skillet
Ingredients
Chicken
- 2 pieces boneless, skinless chicken breasts Pounded to even thickness if needed and trimmed of excess fat.
Cooking Oil
- 2 tablespoons olive oil For searing, room temperature.
Seasoning
- Salt and pepper To taste for seasoning the chicken and pasta water.
Pasta
- 8 ounces penne pasta Or pasta of your choice, cooked to al dente.
Butter Sauce
- 4 tablespoons unsalted butter Divided as needed, melted in skillet.
- 4 cloves garlic Minced finely.
- 1 teaspoon smoked paprika For that smoky depth.
- 1 teaspoon dried parsley Or 1 tablespoon fresh chopped parsley, if preferred.
- 1/2 teaspoon red pepper flakes Optional, for a little heat.
- 1/2 cup chicken broth Low-sodium preferred.
- 1/4 cup freshly grated Parmesan cheese Plus extra for serving.
Garnish
- Fresh parsley Chopped, for garnish.
Instructions
- Step 1: Cook the pasta by bringing a large pot of salted water to a boil. Add the penne and cook according to package instructions, usually about 9 to 11 minutes, until al dente. Reserve a 1/4 cup of pasta water, then drain the pasta and set aside.
- Step 2: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt and pepper. When the oil is shimmering, add the chicken and cook for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown. Remove the chicken to a plate and let it rest for a few minutes.
- Step 3: In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1 to 2 minutes until fragrant, taking care not to burn it. Stir in the smoked paprika, dried parsley, and red pepper flakes if using. Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Let the sauce simmer for 2 minutes to meld flavors.
- Step 4: Add the cooked pasta to the skillet and toss to coat with the sauce, adding a splash of reserved pasta water if you need a thinner consistency. Slice the rested chicken into strips or bite-sized pieces and arrange on top of the pasta. Sprinkle with Parmesan cheese and fresh parsley just before serving.