If you love pasta that tastes like it came from a restaurant but still works on a busy weeknight, Cowboy Butter Chicken Pasta is about to be your new favorite. It’s buttery, garlicky, lemony, a little herby, and just spicy enough to wake up the whole pan but you stay in control of the heat. The chicken gets golden and juicy, the pasta gets coated in a glossy cowboy butter sauce, and every bite has that bold “one more forkful” vibe.
This is also one of those recipes that’s super flexible. Make it creamy, keep it bright with no cream, swap the pasta shape, or use chicken thighs instead of breasts. And if you want the full cowboy butter flavor foundation, you can link it to your base sauce here: Cowboy Butter
Table of Contents
What Is Cowboy Butter Chicken Pasta?
Cowboy Butter Chicken Pasta is pasta tossed in a bold, buttery sauce inspired by “cowboy butter” a mix of melted butter, garlic, lemon, herbs, and a little heat (usually chili flakes or cayenne). In this version, you cook seasoned chicken until golden, build the cowboy butter sauce in the same pan, then toss everything together with pasta and a splash of pasta water to create a silky, glossy coating.
Think of it like garlic butter pasta’s louder, more flavorful cousin with lemon brightness, herb freshness, and a warm kick that makes it taste special.
Why You’ll Love This
- Big flavor, fast: tastes fancy but is totally weeknight-friendly.
- Glossy, buttery sauce: that restaurant-style finish without complicated steps.
- Adjustable spice level: keep it mild or crank it up.
- Works with any pasta: linguine, spaghetti, penne, rotini all great.
- Easy to customize: creamy version, no-cream version, extra spicy version.
- Perfect for meal prep: reheats well with one simple trick.
If you’re building a weeknight dinner rotation, this also pairs perfectly with other comfort-food favorites like:
Ingredients You’ll Need
For the chicken + pasta
- Pasta (linguine, spaghetti, penne, or rotini)
- Chicken breast or chicken thighs (boneless/skinless)
- Olive oil
- Salt + black pepper
- Paprika (optional but great for color)
- Parmesan (optional, for finishing)
For the cowboy butter sauce
- Butter (the star)
- Garlic (fresh minced = best)
- Lemon juice + lemon zest
- Dijon mustard (small amount, big flavor boost)
- Fresh parsley
- Optional heat: red pepper flakes or cayenne
- Optional add-ins: a splash of cream, or extra parmesan for richness
How to Make Cowboy Butter Chicken Pasta
Quick Overview
Cook pasta. Sear chicken. Build cowboy butter sauce in the same skillet. Toss pasta + chicken with sauce and a splash of pasta water until glossy. Finish with herbs and parmesan.
Step-by-Step
- Boil the pasta
Cook pasta in salted water until al dente. Before draining, reserve ¾ cup pasta water. - Season the chicken
Pat chicken dry. Season with salt, pepper, and paprika (optional). Cut into bite-size pieces for faster cooking. - Sear until golden
Heat olive oil in a large skillet. Add chicken and cook until browned and cooked through. Remove to a plate. - Build the cowboy butter sauce
Lower heat. Add butter to the skillet. Once melted, stir in garlic and cook briefly until fragrant. Add lemon juice, zest, Dijon, and red pepper flakes. Stir until glossy. - Toss everything together
Add pasta back into the skillet, along with chicken. Add a splash of reserved pasta water and toss until the sauce clings and turns silky. - Finish and serve
Turn off heat. Add parsley and parmesan if using. Taste and adjust lemon/salt/heat.
Easy Variations (Creamy / No Cream / Spicy)
1) Creamy Cowboy Butter Chicken Pasta
Want it richer? Add ½ cup heavy cream (or evaporated milk) after the garlic, then simmer gently for 1–2 minutes before tossing pasta. Parmesan makes it even silkier.
2) No-Cream (Bright + Buttery)
Keep it classic: butter + lemon + herbs + pasta water. The pasta water helps emulsify the sauce so it coats beautifully without dairy.
3) Extra Spicy Version
Add ½ to 1 teaspoon cayenne (or increase red pepper flakes). A pinch of smoked paprika also adds extra depth.
What to Serve With It
Cowboy Butter Chicken Pasta is bold and buttery, so it pairs best with fresh, crisp sides:
- Simple green salad with lemon vinaigrette
- Roasted broccoli or asparagus
- Garlic bread or toasted baguette
- A crunchy cucumber salad to balance the richness
And if you want a second dinner idea on the table (same comfort vibe):
Top Tips for Perfect Results
- Use pasta water: it’s the secret to that glossy, clingy sauce.
- Lower heat before butter + garlic: high heat can make garlic bitter.
- Don’t overcook chicken: golden outside, juicy inside — remove when done.
- Taste at the end: lemon and salt make the flavor “pop.”
- Add herbs last: keeps them fresh and vibrant.
Storing and Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 4 days. For an official reference on safe cold storage times, use FoodSafety.gov’s cold food storage chart
- Reheat (best way): Warm gently in a skillet with 1–2 tablespoons water or broth (or a splash of cream if you made it creamy). Stir until silky again.
- Microwave tip: Add a tiny splash of water, cover, and heat in short bursts so it doesn’t dry out.
- Freezer: You can freeze it, but pasta texture softens. If freezing, cool completely and store up to 2 months. Thaw overnight and reheat gently with liquid.
FAQs
Is Cowboy Butter Chicken Pasta spicy?
It can be, but you control it. Keep the red pepper flakes low or skip them for a mild version.
Can I use chicken thighs?
Yes — thighs stay extra juicy and work perfectly here.
What pasta works best?
Linguine and spaghetti are classic, but penne and rotini hold sauce really well too.
Can I make it ahead?
Yes. For best texture, keep a little extra sauce (or save pasta water) to loosen it when reheating.
Conclusion
Cowboy Butter Chicken Pasta is the kind of dinner that feels exciting without being complicated. You get buttery garlic flavor, lemon brightness, herbs, and a little heat all wrapped around juicy chicken and pasta that’s glossy and satisfying. Make it once, and it becomes one of those recipes you keep coming back to anytime you want “big flavor fast.”
Cowboy Butter Chicken Pasta
Equipment
- Large pot (for pasta)
- Large Skillet
- Tongs or large spoon
- Microplane (for zest)
Ingredients
Chicken + Pasta
- 12 oz pasta (linguine, spaghetti, penne, or rotini)
- 1 lb boneless skinless chicken breast (or thighs) cut into bite-size pieces
- 1 tbsp olive oil
- 1 tsp salt plus more for pasta water
- 1 tsp black pepper
- 1 tsp paprika optional
Cowboy Butter Sauce
- 6 tbsp unsalted butter
- 4 cloves garlic minced
- 1 tbsp lemon zest about 1 lemon
- 3 tbsp lemon juice fresh
- 1 tsp Dijon mustard
- 1 tsp red pepper flakes adjust to taste, optional
- 3 tbsp fresh parsley chopped
- 1 cup reserved pasta water use as needed for tossing
- parmesan cheese optional for serving
Optional (Creamy Version)
- 1/2 cup heavy cream optional, for creamy sauce
Instructions
- Cook pasta in salted water until al dente. Reserve 3/4–1 cup pasta water, then drain.
- Season chicken with salt, pepper, and paprika (optional). Heat olive oil in a large skillet over medium-high heat and sear chicken until browned and cooked through. Transfer chicken to a plate.
- Reduce heat to medium-low. Add butter to the skillet. Once melted, stir in garlic and cook 20–30 seconds until fragrant (do not brown).
- Stir in lemon zest, lemon juice, Dijon mustard, and red pepper flakes (optional). Mix until glossy.
- Add pasta and chicken back to the skillet. Toss, adding splashes of reserved pasta water until the sauce coats the pasta and looks silky.
- Turn off heat. Stir in parsley and top with parmesan if using. Taste and adjust salt, lemon, and heat before serving.