Cowboy Butter Chicken Pasta
This Cowboy Butter Chicken Pasta is a creamy, smoky, and flavor-packed dish that brings a touch of the Wild West to your dinner table! Juicy chicken, buttery garlic sauce, and al dente pasta come together in just 30 minutes. Perfect for weeknights or impressing your hungry crew!
Ingredients
For the Chicken & Pasta:
- 1 lb chicken breasts or thighs
- 12 oz pasta linguine, penne, or your choice
- ½ cup unsalted butter divided
- 4 garlic cloves minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp dried thyme
- ½ tsp cayenne pepper optional
- Salt & pepper to taste
Garnishes:
- ½ cup Parmesan cheese grated
- Fresh parsley chopped
- Lemon wedges
Instructions
- Cook the chicken: Season chicken with salt, pepper, and smoked paprika. Melt 2 tbsp butter in a skillet and sear chicken for 5-6 minutes per side until golden. Remove, let rest, then slice.
- Boil the pasta: Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Make the sauce: In the same skillet, melt remaining butter and sauté garlic until fragrant. Add smoked paprika, chili powder, thyme, and cayenne. Cook for 1 minute, then deglaze with chicken broth.
- Simmer: Stir in heavy cream and let simmer for 5 minutes until slightly thickened. Taste and adjust seasoning if needed.
- Combine: Add pasta and sliced chicken to the sauce, tossing to coat. Use reserved pasta water to adjust consistency if needed.
- Serve: Garnish with Parmesan, parsley, and a squeeze of lemon. Enjoy immediately!
Notes
- For extra richness, swap chicken broth with white wine.
- To make it spicier, increase the cayenne or add a splash of hot sauce.
- Leftovers? Store in an airtight container for up to 3 days. Reheat with a splash of cream or broth.