Creamy cowboy butter chicken pasta is seared chicken tossed with pasta in a butter-based sauce built from garlic, lemon juice, Dijon mustard, and chili flakes, finished with cream and Parmesan, ready in about 30 minutes. Building the cowboy butter sauce in the same pan the chicken was cooked in, rather than as a separate compound butter, lets it pick up flavor from the seared chicken.
Creamy Cowboy Butter Chicken Pasta
Ingredients
- For the Chicken:
- 2 chicken breasts (sliced)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon paprika
- For the Pasta:
- 200 g pasta (penne or fettuccine)
- For the Cowboy Butter Sauce:
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chili flakes
- 1/2 teaspoon dried parsley
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- Optional:
- Fresh parsley
- Extra parmesan
Instructions
- Cook pasta according to package instructions, then drain and set aside.
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in a pan and cook chicken until golden and cooked through. Remove and set aside.
- In the same pan, melt butter and sauté garlic for 1 minute.
- Add lemon juice, Dijon mustard, paprika, chili flakes, and parsley.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in parmesan cheese until melted and creamy.
- Return chicken to the pan.
- Add cooked pasta and toss everything together.
- Garnish with parsley and extra parmesan, then serve.
Recipe Notes
- Adjust chili flakes for spice level.
- Use freshly grated parmesan for best texture.
- Do not overcook cream sauce.
- Serve immediately for best flavor.
Nutrition
- Serving Size
- 1 serving
- Calories
- 580
- Sugar
- 3 g
- Sodium
- 520 mg
- Fat
- 32 g
- Saturated Fat
- 15 g
- Unsaturated Fat
- 14 g
- Trans Fat
- 0 g
- Carbohydrates
- 48 g
- Fiber
- 2 g
- Protein
- 36 g
- Cholesterol
- 115 mg
Why you'll love this
- Combining tangy ingredients like lemon juice and Dijon mustard with rich ones like butter and cream is what gives cowboy butter its distinct sharp-but-creamy character, rather than tasting like a plain Alfredo.
- Adding the chili flakes to the butter base before the cream goes in lets their heat infuse into the fat first, distributing more evenly through the sauce than if added at the very end.
Tips for the best result
- Melt the butter and bloom the garlic for only about a minute, as the instructions specify, since garlic can turn bitter if it browns too much before the liquid ingredients go in.
- Simmer the cream gently rather than at a hard boil, per the recipe's own caution against overcooking the sauce, to keep it smooth.
Troubleshooting
The sauce tastes too sharp or tangy.
Balance it with an extra splash of cream or a little more parmesan, since the lemon juice and Dijon mustard are meant to be noticeable but can taste unbalanced if the dairy hasn't fully mellowed them.
The sauce separates or looks oily.
This usually happens if the cream sauce is overcooked. Lower the heat and avoid a hard simmer once the cream and parmesan are added, per the recipe's own notes.
Sauce breaks or appears curdled.
don’t panic! Lower the heat immediately and whisk in a tablespoon of cold butter to re-emulsify everything.
Store covered in the refrigerator. Reheat gently over low heat, since this is a butter-and-cream sauce that can separate if reheated too quickly.
The recipe's own notes suggest garnishing with fresh parsley and extra parmesan for serving.
Frequently asked questions
Can I make Creamy Cowboy Butter Chicken Pasta ahead of time?
Yes! Prepare everything except the pasta up to 2 days ahead. Cook pasta fresh when ready to serve, then combine with the reheated sauce for best results.
What pasta shapes work best with this recipe?
Fettuccine, penne, or rigatoni work wonderfully. These shapes hold the creamy cowboy butter sauce exceptionally well in their ridges and curves.
Can I freeze leftovers?
While possible, cream-based sauces can separate when frozen and thawed. If freezing, reheat gently with additional cream to restore the texture.
What’s the best way to reheat this dish?
Reheat gently on the stovetop over medium-low heat with a splash of cream or milk, stirring frequently to prevent sticking.
Is there a dairy-free version of this recipe?
Absolutely! Substitute vegan butter, coconut cream, and your favorite plant-based milk. Add nutritional yeast for that cheesy flavor depth.
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