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Cowboy Butter Chicken Pasta brings together the rich, comforting flavors of butter chicken with the satisfying texture of pasta. This dish is perfect for busy weeknights when you want something delicious without spending too much time in the kitchen. With a creamy sauce filled with spices and tender chicken, it’s sure to please your family or guests.
Why make this recipe
This recipe is quick and easy, making it a great option for those who want to enjoy a home-cooked meal but are short on time. The simple ingredients create a wonderful flavor combination that makes every bite enjoyable. Plus, it’s a one-pan dish, which means less cleanup for you!
How to make Cowboy Butter Chicken Pasta
Ingredients:
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 6 tablespoons butter
- 6 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons parsley
- 1 tablespoon chives
- 1 cup heavy cream
- ¾ cup Parmesan cheese
- 12 ounces penne or rotini pasta
Directions:
- Cook pasta according to package directions. Reserve ½ cup of pasta water and then drain the rest.
- Season the chicken with paprika, garlic powder, onion powder, salt, and pepper.
- In a skillet, heat olive oil over medium heat. Cook the chicken until it is golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds.
- Stir in Dijon mustard, lemon juice, paprika, Italian seasoning, and crushed red pepper flakes.
- Add the heavy cream and Parmesan cheese, stirring until the mixture is smooth.
- Return the chicken to the skillet and add the cooked pasta. If the dish seems dry, add reserved pasta water as needed.
- Finally, stir in the chopped parsley and chives. Serve hot, topped with extra Parmesan and cracked black pepper if desired.
How to serve Cowboy Butter Chicken Pasta
Serve the Cowboy Butter Chicken Pasta warm, garnished with extra Parmesan cheese and a sprinkle of fresh herbs like parsley and chives. This dish pairs well with a simple side salad or some crusty bread.
How to store Cowboy Butter Chicken Pasta
Store any leftovers in an airtight container in the refrigerator. The pasta will stay good for about 3-4 days. To reheat, warm it gently in the microwave or on the stove, adding a splash of water or cream if it seems dry.
Tips to make Cowboy Butter Chicken Pasta
- For extra flavor, let the chicken marinate in the spices for 30 minutes before cooking.
- Feel free to add vegetables like spinach or bell peppers to make the dish even heartier.
- If you like a little more heat, increase the amount of crushed red pepper flakes.
Variation
You can substitute the chicken for shrimp or vegetables if you prefer a lighter dish. You can also use different types of pasta such as spaghetti or fettuccine.
FAQs
-
Can I use frozen chicken breasts?
Yes, but make sure to fully thaw the chicken before cooking for even cooking. -
Is there a vegetarian version of this recipe?
Yes! You can replace the chicken with firm tofu and use vegetable broth instead of chicken broth. -
What should I do if the sauce is too thick?
Simply add a little more pasta water or cream to thin out the sauce to your desired consistency.
Cowboy Butter Chicken Pasta
Ingredients
For the Chicken
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
For the Sauce
- 6 tablespoons butter
- 6 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- ¾ cup Parmesan cheese
For the Pasta
- 12 ounces penne or rotini pasta
- 2 tablespoons parsley, chopped
- 1 tablespoon chives, chopped
Instructions
Preparation
- Cook pasta according to package directions. Reserve ½ cup of pasta water and then drain the rest.
- Season the chicken with paprika, garlic powder, onion powder, salt, and pepper.
Cooking
- In a skillet, heat olive oil over medium heat. Cook the chicken until it is golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds.
- Stir in Dijon mustard, lemon juice, paprika, Italian seasoning, and crushed red pepper flakes.
- Add the heavy cream and Parmesan cheese, stirring until the mixture is smooth.
- Return the chicken to the skillet and add the cooked pasta. If the dish seems dry, add reserved pasta water as needed.
- Finally, stir in the chopped parsley and chives. Serve hot, topped with extra Parmesan and cracked black pepper if desired.