Name: Cowboy Butter Chicken Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 12 ounces pasta of your choice (penne or fettuccine); 1 pound boneless, skinless chicken breast, cut into bite-sized pieces; 4 tablespoons unsalted butter; 4 cloves garlic, minced; 1 medium onion, diced; 1 cup heavy cream (or coconut milk for a lighter option); 1 cup low-sodium chicken broth; 1 cup grated Parmesan cheese; 1 tablespoon Italian seasoning; 1 teaspoon red pepper flakes (adjust to taste); Salt and pepper, to taste; Fresh parsley, for garnish (optional)

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Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Cowboy Butter Chicken Pasta is comfort food that shows up looking like you put effort into your life even if you only spent 30 minutes in the kitchen. It is rich, buttery, a little spicy, and basically the culinary equivalent of a warm hug with cowboy boots on.

If you like saucy, cheesy dinners that impress without drama, you might also enjoy this creamy chicken and corn pasta with bacon for a smoky spin on the same vibe. Ready to cowboy up your pasta?

Why This Recipe is Awesome

It is stupidly easy. Like idiot proof, even I did not mess it up.
It is buttery and creamy but not cloying when you balance it with pasta water and a squeeze of common sense.
It uses pantry-friendly ingredients that do not require a scavenger hunt.
It is flexible. Want more heat? Add more red pepper flakes. Want lighter? swap heavy cream for coconut milk.
It makes great leftovers and reheats like a champ. FYI this recipe gets better the next day.

Ingredients You’ll Need

Pasta of your choice, 12 ounces. Penne or fettuccine both work and neither will judge you.
Chicken breast, 1 pound, boneless and skinless, cut into bite sized pieces.
Butter, 4 tablespoons, unsalted recommended for better flavor control.
Garlic, 4 cloves, minced. More if you are a garlic person.
Onion, 1 medium, diced.
Heavy cream, 1 cup. Substitute with coconut milk for a lighter option.
Chicken broth, 1 cup, low sodium preferred.
Parmesan cheese, 1 cup, grated. Use the good stuff, not mystery powder.
Italian seasoning, 1 tablespoon.
Red pepper flakes, 1 teaspoon, adjust to taste.
Salt and pepper, to taste.
Fresh parsley, for garnish, optional but pretty.

Step-by-Step Instructions

🔵 Cook the Pasta Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente, typically 8 to 10 minutes. Once cooked, reserve 1 cup of pasta water, drain the pasta, and set it aside.
🔵 Sauté Chicken In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken pieces and season with salt and pepper. Cook about 6 to 8 minutes until the chicken is golden brown and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.
🔵 Create the Sauce In the same skillet, add the remaining butter and sauté the minced garlic and diced onion until translucent, about 3 to 4 minutes. This step infuses the butter with flavor and makes your sauce smell legendary.
🔵 Add Cream and Broth Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning and red pepper flakes. Let the sauce simmer gently for about 5 minutes until it thickens slightly. If it becomes too thick, use your reserved pasta water to adjust the consistency.
🔵 Combine Pasta and Chicken Return the cooked chicken and drained pasta to the skillet with the sauce. Adjust seasoning with additional salt and pepper if needed. Toss everything together to ensure the chicken and pasta are coated in the creamy sauce, and let it cook for another 2 minutes to meld the flavors.
🔵 Serve Sprinkle grated Parmesan cheese over the top and let it melt into the dish. Garnish with fresh parsley before serving to add a pop of color. Enjoy your Cowboy Butter Chicken Pasta warm.

Common Mistakes to Avoid

Skipping the pasta water step. Do not be that person. Reserve 1 cup of pasta water. It is liquid gold for adjusting sauce texture.
Overcooking the chicken. Cut uniform pieces and watch the clock. Overcooked chicken equals dry sadness.
Using too much heat while reducing the sauce. Simmer gently or the cream will separate and you will cry a little.
Adding cheese too early. Toss it at the end so it melts into silky goodness rather than clumping up like a dairy crime scene.
Neglecting to taste and adjust seasoning. Salt is your friend. Salt early and adjust later.

Alternatives & Substitutions

Want a lighter cream? Use full fat coconut milk. It changes the flavor a bit but keeps the richness. IMO coconut milk is a great pantry rescue.
No chicken breast? Use thighs. They stay juicier and forgive mistakes.
Vegetarian? Skip the chicken and add mushrooms or roasted cauliflower. Mushrooms bring a meaty vibe without the meat.
Short on Parmesan? Swap half for pecorino or Romano for a sharper bite.
Pasta swap? Linguine, penne, or rigatoni all play nice here. You can also use gluten free pasta if needed.

If you want a garlic heavy cousin to this dish try a creamy garlic parmesan chicken pasta that leans harder into cheese and garlic for days.

FAQ (Frequently Asked Questions)

Can I use margarine instead of butter? Well technically yes, but why hurt your soul like that? Butter adds flavor and mouthfeel you will miss.
Can I make this ahead of time? Sure. Cook everything except the cheese and parsley, cool, and refrigerate. Reheat gently with a splash of broth or cream. The sauce tightens in the fridge so loosen it up as you reheat.
Is coconut milk a good substitute for heavy cream? Yes, if you do not mind a slightly different flavor. Coconut milk keeps it creamy without dairy and it actually makes good leftovers.
Can I freeze leftovers? You can, but the texture changes. Freeze plain chicken and pasta separately from the sauce if possible. Reheat slowly on the stove for best results.
How spicy is it? The default is mild with a kick from red pepper flakes. Want it spicy? Add more and maybe a pinch of smoked paprika.
Do I have to use Parmesan? You do not have to, but Parmesan is the final piece that ties it together. If you skip it, add a touch of lemon zest or extra seasoning to compensate.
Can I double this recipe for a crowd? Absolutely. Use a bigger pan, and keep an eye on sauce thickness. Add reserved pasta water to rescue it if it gets too thick.

Final Thoughts

You made it. You are basically a kitchen cowboy now. This recipe is forgiving, fast, and full of personality. It looks fancy enough for guests but it is lazy person friendly. Trust the butter and the pasta water and you will be fine. Go stir up some dinner, blast your favorite playlist, and enjoy the warm, cozy deliciousness.

Conclusion

If you want another take on a buttery, garlicky, cowboy style pasta check out this version on I Am Homesteader for inspiration and flavor twists Cowboy Butter Chicken Linguine on I Am Homesteader.

Cowboy Butter Chicken Pasta Recipe