Cowboy Butter Chicken Pasta is a creamy, slightly spicy skillet pasta tossed with golden-browned chicken and plenty of Parmesan — a weeknight hero when you want something fast, comforting, and a little special without a lot of fuss. It comes together in one pan after the pasta is cooked, which keeps cleanup simple and gives you a silky sauce when you finish with a splash of reserved pasta water. If you like bold, skillet-style chicken dishes, you might also enjoy the flavor-packed buffalo chicken bombs as another crowd-pleasing option.
Why you’ll love this dish
This is the kind of recipe that checks several boxes at once: it’s quick, budget-friendly, adaptable, and crowd-pleasing. The butter-forward sauce carries garlic and red pepper flakes, while Parmesan and a little pasta water give the sauce body without needing a roux. It’s perfect for nights when you want a gourmet-feeling meal with minimal effort.
"Comfort food with a kick — rich sauce, tender chicken, and a simple technique that turns pantry staples into something special."
Good for weeknight dinners, small family gatherings, or when you want to use up a leftover chicken breast. It also scales well and reheats without falling apart.
The cooking process explained
This recipe follows a straightforward sequence: cook pasta, sear chicken, build the sauce in the same skillet, then bring everything together. The key moments are getting a golden sear on the chicken (for flavor), sautéing the onion and garlic gently (for sweetness and aroma), and using reserved pasta water to marry the cream, broth, and Parmesan into a silky coating for the pasta.
Timing tip: while the sauce simmers and thickens (about 5 minutes), your drained pasta should be ready to return to the pan so ingredients finish together. Reserve that pasta water — it’s your secret emulsifier.
What you’ll need
- 12 ounces pasta (penne or fettuccine recommended)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup heavy cream (or substitute coconut milk for a lighter option)
- 1 cup low-sodium chicken broth
- 1 cup grated Parmesan cheese (reserve a little for finishing)
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Ingredient notes: use freshly grated Parmesan for best melting and flavor. If you need lower-fat options, use half-and-half plus a teaspoon of cornstarch to thicken, or choose light coconut milk for a dairy-free twist.
Step-by-step instructions
- Cook the pasta: Boil pasta according to package directions until al dente. Before draining, scoop out and reserve 1 cup of pasta water. Drain and set pasta aside.
- Sear the chicken: Heat 2 tablespoons butter in a large skillet over medium heat. Season chicken pieces with salt and pepper. Add to skillet in a single layer and cook, without moving too much, until golden and cooked through, about 6–8 minutes total depending on piece size. Remove chicken to a plate.
- Sauté aromatics: In the same skillet, add remaining 2 tablespoons butter. Add the diced onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook 30–60 seconds until fragrant — don’t let it burn.
- Build the sauce: Pour in the heavy cream and chicken broth. Stir in Italian seasoning and red pepper flakes. Bring to a gentle simmer and let cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine pasta and chicken: Return cooked chicken and drained pasta to the skillet. Add a splash of reserved pasta water as needed to loosen the sauce to your desired consistency. Stir in grated Parmesan until melted and sauce clings to the pasta. Taste and adjust with salt and pepper.
- Finish and serve: Serve warm, topped with extra Parmesan and chopped fresh parsley if desired.
Keep the heat moderate when adding the cheese so it melts smoothly without clumping. If sauce seems thin, reduce a couple more minutes; if too thick, add more reserved pasta water.
What to serve it with
Best ways to enjoy this dish include simple, bright sides to balance the richness: a crisp green salad with lemon vinaigrette, roasted asparagus, or garlic bread for sopping up sauce. For a sweet finish, pair with a nostalgic treat — try the chewy, buttery butterscotch randy recipe to contrast the savory skillet flavors.
Wine pairing: a medium-bodied Chardonnay or a fruit-forward Zinfandel complements the cream and spice. Non-alcoholic: iced tea with lemon or sparkling water with a citrus twist.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container within 2 hours of cooking. Keep for up to 3–4 days.
- Freezing: You can freeze portions, but cream-based sauces change texture after thawing. For best results, undercook pasta slightly and freeze the sauce and chicken separately if possible. Freeze up to 2 months.
- Reheating: Reheat gently on the stove over low heat with a splash of water or broth to loosen the sauce, or microwave in 30-second bursts, stirring between intervals. Avoid high heat to prevent the sauce from breaking.
Food safety: always reheat until the dish reaches 165°F (74°C) if storing and reheating leftovers.
Helpful cooking tips
- Don’t overcrowd the pan when searing chicken — do it in batches if needed. Crowding creates steam instead of a brown crust.
- Use room-temperature chicken for more even cooking.
- Freshly grate your Parmesan (don’t use pre-shredded) for a silkier sauce.
- If your sauce doesn’t thicken, simmer a bit longer or add a small slurry of cornstarch and water (start with 1 tsp cornstarch mixed with cold water).
- Taste as you go: salt at multiple stages (when searing chicken, then again at the end) because the pasta and cheese will affect final seasoning.
- If you want more heat, finish with a few dashes of hot sauce or double the red pepper flakes.
Recipe variations
- Spicy Southwest: Add a teaspoon smoked paprika and swap Italian seasoning for taco seasoning. Finish with chopped cilantro and lime.
- Mushroom & spinach: Sauté sliced cremini mushrooms until brown and wilt in a couple of handfuls of spinach when adding the cream. Omit red pepper flakes for a milder version.
- Seafood swap: Use shrimp (3–4 minutes per side) instead of chicken for a quick seafood pasta.
- Vegetarian: Replace chicken with roasted cauliflower or chickpeas and use vegetable broth.
- Dairy-free: Use full-fat coconut milk and nutritional yeast instead of Parmesan for a dairy-free, slightly tropical twist.
Common questions
Q: How long does this take from start to table?
A: Active time is about 25–30 minutes once your water is boiling. Prep (cutting chicken and onion) adds another 5–10 minutes.
Q: Can I make this ahead for meal prep?
A: Yes — cook and cool completely, then store in meal-sized containers. Reheat with a splash of broth. For best texture, consume within 3 days.
Q: Is there a gluten-free option?
A: Absolutely. Use a gluten-free pasta (chickpea, brown rice, or corn-based) and verify your chicken broth is gluten-free.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicier and add richness. Cut into similar-size pieces and adjust searing time until cooked through.
Q: My sauce separated — how do I fix it?
A: Gently whisk in a tablespoon of cold water or a splash of reserved pasta water over low heat to bring it back together. Avoid high heat and rapid boiling after adding cheese or cream.
Q: Will the red pepper flakes make it very spicy?
A: Not necessarily — 1 teaspoon gives a noticeable but controllable warmth. Start with 1/4–1/2 teaspoon if you prefer mild and adjust to taste.
Cowboy Butter Chicken Pasta
Ingredients
Pasta
- 12 ounces pasta (penne or fettuccine recommended)
Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Sauce
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup heavy cream (or substitute coconut milk for a lighter option)
- 1 cup low-sodium chicken broth
- 1 cup grated Parmesan cheese (reserve a little for finishing) Use freshly grated for best melting and flavor.
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust to taste) Start with less if you prefer mild.
- to taste Salt and black pepper
- Fresh parsley for garnish (optional)
Instructions
Cooking the Pasta
- Boil pasta according to package directions until al dente. Before draining, scoop out and reserve 1 cup of pasta water. Drain and set pasta aside.
Searing the Chicken
- Heat 2 tablespoons butter in a large skillet over medium heat. Season chicken pieces with salt and pepper. Add to skillet in a single layer and cook, undisturbed, until golden and cooked through, about 6-8 minutes. Remove chicken to a plate.
Sautéing Aromatics
- In the same skillet, add remaining 2 tablespoons of butter. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 30-60 seconds until fragrant.
Building the Sauce
- Pour in the heavy cream and chicken broth. Stir in Italian seasoning and red pepper flakes. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Combining Ingredients
- Return cooked chicken and drained pasta to the skillet. Add a splash of reserved pasta water as needed to loosen the sauce. Stir in grated Parmesan until melted and sauce clings to the pasta. Taste and adjust seasoning.
Finishing and Serving
- Serve warm, topped with extra Parmesan and chopped fresh parsley if desired.