Cowboy Butter Chicken Pasta

Some dinners don’t just feed you — they fix your day. Cowboy butter chicken pasta is one of those recipes. It’s the perfect weeknight comfort dish when you want something bold, indulgent, and deeply satisfying without spending hours in the kitchen.

This recipe takes the viral cowboy butter flavor profile and turns it into a creamy, crave-worthy pasta that feels restaurant-level but cooks up fast, easing dinner stress while still letting you feel proud of what you served.

Imagine twirling warm pasta coated in a silky, butter-rich sauce infused with garlic, herbs, and a gentle kick of spice. Each bite delivers juicy, pan-seared chicken with a golden crust, followed by creamy richness that melts across your palate.

You’ll taste savory butter and garlic first, then subtle heat and tangy depth, balanced by tender pasta and lightly crisp chicken edges. The cowboy butter sauce is the star here, transforming simple ingredients into something unforgettable.

This dish comes together quickly and doesn’t require advanced skills. Serve it straight from the pan for peak creaminess, or add a splash of pasta water to loosen the sauce if needed.

By the end, you’ll have a dish that feels indulgent, impressive, and comforting — the kind of recipe you’ll come back to again and again when you want dinner completely handled.

Cowboy Butter Chicken Pasta Recipe

Ingredients

450 g boneless chicken breast, sliced into thick strips
340 g fettuccine or tagliatelle pasta
60 g unsalted butter
1 tablespoon olive oil
6 cloves garlic, finely minced
1 teaspoon paprika
½ teaspoon chili flakes, adjust to taste
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon onion powder
¾ teaspoon salt, plus more for pasta water
½ teaspoon black pepper
120 ml heavy cream
60 g grated parmesan cheese
1 tablespoon lemon juice
2 tablespoons fresh parsley, finely chopped
120 ml reserved pasta water, as needed

Instructions

Bring a large pot of water to a rolling boil. Add a generous amount of salt, then cook the pasta according to package instructions until al dente. Reserve 120 ml of pasta water before draining.
Season the chicken strips evenly with paprika, onion powder, salt, and black pepper, pressing the seasoning lightly into the surface.
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes per side until deeply golden and fully cooked. Remove the chicken from the pan and set aside.

Reduce the heat to medium. Add the butter to the same skillet and let it melt slowly, scraping up the browned bits from the pan.
Add the minced garlic and chili flakes, stirring constantly for about 30 seconds until fragrant but not browned.
Stir in dried oregano and dried parsley, allowing the herbs to bloom gently in the butter.

Pour in the heavy cream and stir to combine. Let the sauce simmer for 2–3 minutes until slightly thickened.
Add the parmesan cheese gradually, stirring until fully melted and the sauce becomes smooth and creamy.
Stir in lemon juice to balance the richness of the butter and cream.

Add the cooked pasta directly into the sauce, tossing to coat evenly. Use reserved pasta water a little at a time to loosen the sauce until it clings perfectly to the noodles.
Return the cooked chicken to the pan and gently fold everything together, allowing the flavors to meld for 1–2 minutes.
Finish with freshly chopped parsley, adjust salt if needed, and serve immediately while hot and glossy.

What Is Cowboy Butter Chicken Pasta?

Cowboy butter chicken pasta is a creamy, savory pasta dish built around a bold butter-based sauce and tender chicken. The “cowboy butter” part refers to a flavored butter sauce made with garlic, herbs, gentle heat, and a touch of acidity. You can think of it as comfort food with attitude:

It combines creamy pasta with juicy, pan-seared chicken.
The butter sauce adds richness without feeling greasy.
The flavors are bold but balanced, so nothing overwhelms you.

It’s designed to feel indulgent while still being easy enough for a normal home kitchen.

What Does Cowboy Butter Chicken Pasta Taste Like?

This dish hits multiple flavor notes at once, which is why it feels so satisfying. You taste richness first, then savory depth, followed by a gentle warmth that lingers. Here’s what you’ll notice most:

Buttery and garlicky: the base flavor that coats every strand of pasta.
Savory and slightly tangy: thanks to herbs, seasoning, and a small splash of lemon.

Mild heat: chili flakes add warmth, not burn.

The textures matter just as much as the flavors, with tender chicken, creamy sauce, and pasta that stays slightly firm instead of mushy.

What Type Of Pasta Works Best For Cowboy Butter Chicken Pasta?

This sauce loves pasta shapes that can hold onto creamy sauces. Long, flat noodles work best because they trap the butter sauce instead of letting it slide off. You’ll get the best results with:

Fettuccine or tagliatelle for maximum sauce coverage.
Linguine if you want a slightly lighter bite.
Penne or rigatoni if you prefer shorter pasta that holds sauce inside.

Avoid very thin pasta like angel hair, as it can get overwhelmed by the rich sauce.

How Do You Keep The Chicken Juicy And Not Dry?

Dry chicken is usually the result of cooking it too long or over very high heat. This recipe is designed to keep the chicken moist while still giving it a golden crust. Follow these tips:

Cut evenly: slice the chicken into similar-sized pieces so they cook at the same speed.

Don’t overcrowd the pan: give each piece space so it browns instead of steaming.
Remove early: take the chicken out as soon as it’s cooked through, then add it back at the end.

Because the chicken finishes in the sauce, it stays tender instead of drying out.

Can You Make Cowboy Butter Chicken Pasta Less Spicy?

Yes, and it’s very easy to control the heat level in this recipe. The spice comes mainly from chili flakes, which you can adjust without affecting the rest of the flavor. Here’s how to manage it:

Skip the chili flakes entirely if you want zero heat.
Use just a pinch for warmth without spice.
Add extra at the end if you like a stronger kick.

The garlic and herbs will still give you plenty of flavor even with no spice at all.

Can You Make Cowboy Butter Chicken Pasta Ahead Of Time?

You can make this dish ahead, but it’s best prepared close to serving for the creamiest texture. Pasta naturally absorbs sauce as it sits. If you need to prep ahead:

Cook the chicken and sauce separately.
Store the pasta and sauce apart if possible.
Combine everything and reheat gently just before serving.

This keeps the pasta from soaking up too much sauce and turning dry.

How Do You Store Leftover Cowboy Butter Chicken Pasta?

Proper storage keeps the pasta safe to eat and helps maintain its texture. Always let it cool slightly before storing. For best results:

Refrigerator: store the leftovers in an airtight container for up to 3 days.
Container type: use shallow containers so the pasta cools evenly.

Reheating tip: add a splash of cream or water before reheating to loosen the sauce.

Avoid leaving it at room temperature for long periods, as creamy sauces spoil faster.

Can You Freeze Cowboy Butter Chicken Pasta?

You can freeze it, but creamy pasta dishes do change texture slightly after thawing. Knowing what to expect helps you decide if freezing is right for you. Here’s how to freeze it properly:

Cooling: let the pasta cool completely before freezing.
Storage: use freezer-safe airtight containers.
Freezer life: freeze for up to 2 months.

When reheating, thaw overnight in the refrigerator and reheat slowly with added liquid to bring the sauce back together.

Why Did My Sauce Break Or Look Oily?

A broken sauce usually happens when heat is too high or the cheese is added too quickly. Butter-based sauces are gentle and need patience. To avoid this:

Keep the heat medium or lower when adding cream and cheese.

Add cheese gradually while stirring.
Don’t boil the sauce after the cheese is added.

If it starts to separate, remove it from heat and stir in a small splash of warm pasta water.

How Can You Adjust The Sauce Thickness?

This recipe gives you control over how thick or loose the sauce feels. Pasta water is your best tool.

If the sauce is too thick:

Add reserved pasta water a little at a time.
Stir gently until it loosens and coats the pasta smoothly.

If the sauce is too thin:

Let it simmer gently for another minute.
Stir constantly so it thickens evenly.

Is Cowboy Butter Chicken Pasta Good For Meal Prep?

This dish works well for short-term meal prep, especially for lunches or busy weeknights. It holds flavor beautifully, even after reheating. For meal prep success:

Store in individual portions.
Reheat gently instead of blasting with high heat.
Refresh with a splash of liquid before serving.

It’s best eaten within a few days rather than freezing for long-term prep.

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Cowboy Butter Chicken Pasta

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 620

Ingredients Method

Ingredients

450 g boneless chicken breast sliced into thick strips
340 g fettuccine or tagliatelle pasta
60 g unsalted butter
1 tablespoon olive oil
6 cloves garlic finely minced
1 teaspoon paprika
½ teaspoon chili flakes adjust to taste
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon onion powder
¾ teaspoon salt plus more for pasta water
½ teaspoon black pepper
120 ml heavy cream
60 g grated parmesan cheese
1 tablespoon lemon juice
2 tablespoons fresh parsley finely chopped
120 ml reserved pasta water as needed

Method

Bring a large pot of water to a rolling boil. Add a generous amount of salt, then cook the pasta according to package instructions until al dente. Reserve 120 ml of pasta water before draining.

Season the chicken strips evenly with paprika, onion powder, salt, and black pepper, pressing the seasoning lightly into the surface.
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes per side until deeply golden and fully cooked. Remove the chicken from the pan and set aside.
Reduce the heat to medium. Add the butter to the same skillet and let it melt slowly, scraping up the browned bits from the pan.

Add the minced garlic and chili flakes, stirring constantly for about 30 seconds until fragrant but not browned.
Stir in dried oregano and dried parsley, allowing the herbs to bloom gently in the butter.
Pour in the heavy cream and stir to combine. Let the sauce simmer for 2–3 minutes until slightly thickened.

Add the parmesan cheese gradually, stirring until fully melted and the sauce becomes smooth and creamy.
Stir in lemon juice to balance the richness of the butter and cream.
Add the cooked pasta directly into the sauce, tossing to coat evenly. Use reserved pasta water a little at a time to loosen the sauce until it clings perfectly to the noodles.

Return the cooked chicken to the pan and gently fold everything together, allowing the flavors to meld for 1–2 minutes.
Finish with freshly chopped parsley, adjust salt if needed, and serve immediately while hot and glossy.