Easy Cowboy Butter Chicken Pasta with a Rich Sauce
A hearty American dish featuring tender chicken in a buttery garlic-lemon sauce with herbs, served over pasta. Perfect for quick weeknight or game-day dinners without pork or alcohol.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 to 6 servings
- Category: Easy Chicken Recipes
- Method: Stovetop
- Cuisine: American
- Diet: Non-vegetarian
Ingredients
12 ounces penne, rotini, or fettuccine pasta
1 1/4 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon onion powder
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, finely minced
1 tablespoon prepared yellow mustard
1/2 teaspoon crushed red pepper flakes, optional
1 cup low-sodium chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1/2 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Set aside 1/2 cup pasta water before draining
Season chicken with 1/2 tsp salt, pepper, smoked paprika, and onion powder. Pat dry
Heat olive oil and 2 tbsp butter in a skillet. Cook chicken in a single layer for 5-7 minutes, stirring until golden
Add garlic, mustard, and red pepper flakes. Cook for 1-2 minutes
Pour in chicken broth and heavy cream, stirring until slightly thickened
Stir in Parmesan, lemon juice, and zest
Mix parsley and chives into sauce. Combine pasta with sauce, adding pasta water as needed to coat
Notes
Use chicken thighs for juicier results
Adjust red pepper flakes to control heat level
Omit chicken to make vegetarian (add mushrooms)
Serve with steamed vegetables or garlic bread
Make sauce ahead and reheat gently before adding pasta