Cowboy Butter Chicken Pasta Recipe – Rich Herb and Butter Dish
There’s a special kind of satisfaction that comes from creating a meal that feels both comforting and a little bit fancy, especially on a weeknight. This Cowboy Butter Chicken Pasta recipe is exactly that. It’s the dish I turn to when I want something that tastes like I’ve spent hours in the kitchen, but in reality, comes together in about 30 minutes. It’s a glorious tumble of tender pasta, juicy chicken, and a sauce so vibrant and flavourful it will have you scraping the bowl clean.
What makes this chicken pasta recipe truly stand out is the “cowboy butter.” If you haven’t heard of it, you’re in for a treat. It’s not just a simple garlic butter pasta; it’s a powerhouse sauce made from melted butter infused with garlic, fresh herbs like parsley and chives, a bright kick of lemon juice, and a gentle warmth from red pepper flakes. When we toss this rich, zesty sauce with golden-brown chicken and perfectly cooked pasta, the result is absolutely sublime. The sauce clings to every single piece, ensuring each mouthful is packed with flavour.
This recipe works beautifully for a speedy family dinner, but it’s also special enough to serve when you have friends over for a relaxed meal. It’s hearty, satisfying, and everyone seems to love the unique combination of fresh, zesty, and savoury notes. It has a rustic charm that feels both indulgent and wonderfully down-to-earth.
Recipe Overview
This Cowboy Butter Chicken Pasta recipe transforms simple ingredients into an exceptionally tasty meal. The star is the cowboy butter sauce – a rich, tangy, and herby creation that beautifully coats the chicken and pasta. I’ve tested this with both chicken breast and thighs, and while both are delicious, I find thighs offer a slightly juicier result. Expect a dish that’s savoury with a bright, zesty finish and a gentle background heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Cowboy Butter Chicken Pasta Recipe
- Genuine Flavour: The sauce is a wonderful balance of rich butter, sharp garlic, zesty fresh lemon, and a medley of herbs like parsley and chives. The Dijon mustard and Worcestershire sauce add a deep, savoury undertone that makes it so much more than a standard garlic butter pasta.
- Ready in 30 Minutes: From chopping the chicken to sitting down at the table, this entire meal is ready in about half an hour. It’s a brilliant solution for those evenings when time is short but you’re craving something substantial.
- Flexible Recipe: This recipe is wonderfully adaptable. You can swap the chicken for prawns or even stir-fry steak strips. For a bit of green, wilt a large handful of fresh spinach into the sauce at the very end. You can also dial the red pepper flakes up or down to suit your preference for heat.
- Great for a Casual Dinner: It works beautifully for a satisfying family meal during the week, but it’s also impressive enough for a casual Saturday night get-together with friends. It feels a bit special without any of the stress.
- Family Tested: I make this at least once a week – it’s become a family favourite. Everyone from my partner to my fussy youngest clears their plate, which is always the best compliment a home cook can receive!
Ingredients You’ll Need
The magic of this cowboy butter pasta comes from using fresh, good-quality ingredients. For the butter, I always try to use a good Irish unsalted butter, like Kerrygold, as its high-fat content creates an incredibly rich and creamy sauce. The full recipe with measurements is in the recipe card below.
- For the Pasta and Chicken:
- 400g dried pasta (linguine, fettuccine, or penne work well)
- 2 large chicken breasts (about 500g), diced into 2-3 cm pieces
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- For the Cowboy Butter Sauce:
- 120g unsalted butter
- 6 cloves garlic, finely minced
- 1 shallot, finely diced
- 60ml fresh lemon juice (from about 1 large lemon)
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp red pepper flakes (or more, to your taste)
- A large handful of fresh flat-leaf parsley, finely chopped (about 30g)
- A small handful of fresh chives, finely chopped (about 15g)
- 50g grated Parmesan cheese, plus extra for serving
Sara’s Tip: Don’t be tempted to use bottled lemon juice! The fresh stuff makes all the difference here, giving the sauce a bright, clean zest that cuts through the richness of the butter and prevents the dish from feeling heavy.
How to Make Cowboy Butter Chicken Pasta
This recipe is straightforward to make. The key is to have your ingredients prepped and ready to go before you start cooking, as the sauce comes together very quickly once you begin.
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.
- Prepare and Cook the Chicken: While the pasta is cooking, pat the diced chicken dry with a paper towel. In a bowl, toss the chicken with olive oil, paprika, salt, and pepper until evenly coated.
- Sear the Chicken: Heat a large, heavy-bottomed frying pan or skillet over medium-high heat. Add the seasoned chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Start the Sauce: Reduce the heat to medium-low. In the same pan, add the 120g of unsalted butter. Once it’s melted and foaming, add the minced garlic and diced shallot. Sauté for 1-2 minutes until fragrant and softened, but be careful not to let the garlic burn.
- Build the Flavours: Stir in the fresh lemon juice, Dijon mustard, Worcestershire sauce, and red pepper flakes. Let it bubble gently for a minute to allow the flavours to meld together.
- Add the Herbs: Turn off the heat and stir in the chopped fresh parsley and chives. The residual heat will be enough to release their aroma without them losing their vibrant colour.
- Combine Everything: Return the cooked chicken to the pan. Add the drained pasta and the grated Parmesan cheese. Toss everything together to coat. Now, start adding the reserved pasta water, a splash at a time, tossing continuously until the sauce becomes glossy and creamy, and clings perfectly to the pasta. What works best for me is adding about 120ml first, then more if needed.
- Serve Immediately: Divide the cowboy butter chicken pasta among four bowls. Garnish with a little extra Parmesan cheese, a sprinkle of fresh parsley, and a good crack of black pepper. Serve straight away.
Tips From My Kitchen
- Temperature Control: It’s vital to keep the heat on medium-low when you’re making the sauce. If the pan is too hot, the garlic will scorch and taste bitter, and the butter solids can burn. A gentle, consistent heat is your friend here.
- The Secret Step: The real secret to a silky, restaurant-quality sauce is using that starchy pasta water. I learned that this liquid gold is full of starch, which helps the butter and other liquids emulsify properly. This creates a creamy sauce that coats the pasta, rather than a greasy one that pools at the bottom of the bowl.
- Make-Ahead: To get ahead, you can make the entire cowboy butter sauce (steps 4-6) up to a day in advance and store it in an airtight jar in the fridge. You can also dice the chicken and chop all your herbs and garlic. When you’re ready to eat, just cook the pasta and chicken, then gently reheat the sauce before combining everything.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a pan over low heat with a splash of water or milk. This will help loosen the sauce and bring it back to its creamy consistency without it splitting.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just some standard kitchen kit.
- Large pot for boiling the pasta
- Colander
- Large, heavy-bottomed frying pan or skillet
- Tongs or a pasta fork for tossing
What to Serve With Cowboy Butter Chicken Pasta
This dish is quite complete on its own, but a couple of simple sides can round out the meal beautifully.
- Green Salad: A simple salad of mixed greens, cucumber, and cherry tomatoes with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the richness of the pasta sauce.
- Crusty Bread: Some warm, crusty garlic bread is non-negotiable in our house. It’s ideal for mopping up every last delicious drop of that cowboy butter sauce from the plate. If you like bold flavours, our Bacon Brown Sugar Chicken Tenders would also make a fantastic, if indulgent, side.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works wonderfully. Its acidity complements the lemon in the sauce and balances the buttery richness.
Frequently Asked Questions
Cowboy Butter Chicken Pasta Recipe
Ingredients
Method
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.
- Prepare and Cook the Chicken: While the pasta is cooking, pat the diced chicken dry with a paper towel. In a bowl, toss the chicken with olive oil, paprika, salt, and pepper until evenly coated.
- Sear the Chicken: Heat a large, heavy-bottomed frying pan or skillet over medium-high heat. Add the seasoned chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Start the Sauce: Reduce the heat to medium-low. In the same pan, add the 120g of unsalted butter. Once it's melted and foaming, add the minced garlic and diced shallot. Sauté for 1-2 minutes until fragrant and softened, but be careful not to let the garlic burn.
- Build the Flavours: Stir in the fresh lemon juice, Dijon mustard, Worcestershire sauce, and red pepper flakes. Let it bubble gently for a minute to allow the flavours to meld together.
- Add the Herbs: Turn off the heat and stir in the chopped fresh parsley and chives. The residual heat will be enough to release their aroma without them losing their vibrant colour.
- Combine Everything: Return the cooked chicken to the pan. Add the drained pasta and the grated Parmesan cheese. Toss everything together to coat. Now, start adding the reserved pasta water, a splash at a time, tossing continuously until the sauce becomes glossy and creamy, and clings perfectly to the pasta. What works best for me is adding about 120ml first, then more if needed.
- Serve Immediately: Divide the cowboy butter chicken pasta among four bowls. Garnish with a little extra Parmesan cheese, a sprinkle of fresh parsley, and a good crack of black pepper. Serve straight away.
Notes
I really hope you enjoy making and eating this Cowboy Butter Chicken Pasta as much as my family and I do. It’s one of those recipes that brings so much flavour to the table with minimal fuss, and it always gets compliments. I’d love to know how you get on in the comments below – tell me if you made any tweaks or additions! For a sweet treat to finish your meal, why not try my easy Biscoff Truffles?
Happy cooking,
Sara
