Cowboy Butter Chicken Pasta

One weekend I was craving pasta but also wanted the bold flavors of something rich and slightly spicy so I decided to merge those cravings into what is now my Cowboy Butter Chicken Pasta. The first time I made it the buttery garlicky sauce coated every strand of spaghetti while the tender chicken soaked up all that smoky herb goodness and it was love at first bite.

Since then this dish has become my comfort-meal superstar especially when I need something hearty yet bursting with flavor. The cowboy butter gives the pasta a warm kick with hints of paprika and herbs while the chicken makes it filling enough to satisfy even the hungriest appetite. It’s the kind of meal that makes the kitchen smell incredible and disappears from plates fast.

Ingredients

Here’s what I use for this recipe and you can always make substitutions if you prefer!

• Spaghetti – Perfect for holding onto the buttery sauce
• Chicken breast – Tender protein that cooks quickly and absorbs the spices well
• Butter – The heart of cowboy butter bringing richness and depth
• Garlic – For that irresistible aromatic base
• Paprika – Adds smokiness and color
• Red pepper flakes – Gives a gentle spicy kick
• Fresh parsley – Brightens the flavors and adds freshness
• Lemon juice – A splash to cut through the richness
• Salt and pepper – Essential for balancing flavors
• Tools You’ll Need
• Large pot – For boiling the pasta evenly
• Large skillet – To cook the chicken and sauce together
• Tongs – Perfect for tossing pasta in the sauce
• Cutting board – For prepping the chicken and herbs
• Sharp knife – To cut chicken into bite-sized pieces
• Measuring spoons – For precise seasoning ratios

Instructions

Step 1

I start by cooking the spaghetti in salted boiling water until al dente then I drain it and set it aside while reserving a little pasta water.

Step 2

In a large skillet I melt butter and sauté minced garlic until fragrant then I add paprika and red pepper flakes to release their flavors.

Step 3

I add bite-sized pieces of chicken to the skillet seasoning them with salt and pepper and cooking until golden and fully cooked through.

Step 4

Once the chicken is ready I return the pasta to the skillet tossing everything together with a splash of pasta water so the sauce coats each strand.

Step 5

I finish with a squeeze of lemon juice and plenty of chopped fresh parsley for brightness.

Step 6

I plate the pasta right away making sure to scoop extra buttery chicken on top for maximum flavor.

Tips

If I want it creamier I add a splash of heavy cream before tossing in the pasta. For extra heat I increase the red pepper flakes or add a pinch of cayenne.

Ways to Serve

This Cowboy Butter Chicken Pasta is great on its own but also pairs wonderfully with garlic bread or a crisp side salad. Leftovers reheat well with just a splash of water or broth.

Frequently Asked Questions

Can I use a different pasta for Cowboy Butter Chicken Pasta?

Yes fettuccine or penne work well since they hold onto the sauce nicely.

Can I make it less spicy?

Absolutely just reduce or omit the red pepper flakes.

Can I make it ahead of time?

Yes but it’s best served fresh — store in the fridge and reheat gently with a little extra butter.

See You in the Kitchen

I hope you try this Cowboy Butter Chicken Pasta and enjoy its bold buttery flavors as much as I do because it’s a real crowd-pleaser that’s quick to make and fun to eat.

Happy Cooking!

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