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Cowboy butter chicken pasta with lemon-garlic butter sauce, parsley, and parmesan
Linda

Cowboy Butter Chicken Pasta

Cowboy Butter Chicken Pasta is a bold, buttery weeknight dinner made with juicy pan-seared chicken, pasta, and a garlicky lemon-butter sauce with herbs and a touch of heat. It’s easy to customize (creamy or no-cream) and finishes glossy and restaurant-style with a splash of pasta water.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

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

Equipment

  • Large pot (for pasta)
  • Large Skillet
  • Tongs or large spoon
  • Microplane (for zest)

Method
 

    1. Cook pasta in salted water until al dente. Reserve 3/4–1 cup pasta water, then drain.
    2. 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.
    3. 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).
    4. Stir in lemon zest, lemon juice, Dijon mustard, and red pepper flakes (optional). Mix until glossy.
    5. Add pasta and chicken back to the skillet. Toss, adding splashes of reserved pasta water until the sauce coats the pasta and looks silky.
    6. Turn off heat. Stir in parsley and top with parmesan if using. Taste and adjust salt, lemon, and heat before serving.

Notes

Tips: Lower the heat before adding butter and garlic to avoid bitterness. Pasta water is the key for a glossy, restaurant-style finish. For a creamy version, stir in 1/2 cup heavy cream after the garlic and simmer gently for 1–2 minutes before tossing.
Storage: Refrigerate leftovers up to 4 days. Reheat gently with a splash of water/broth (or cream) to loosen the sauce.