If you’re looking for a weeknight dinner that’s buttery, garlicky, a little spicy, and downright irresistible, this Cowboy Butter Chicken Pasta is about to become your go-to. Juicy seared chicken, sautéed peppers, and linguine all get tossed in a rich, herby cowboy butter sauce with a splash of cream and a generous handful of Parmesan. It’s comfort food at its finest — and it’s on the table in under 30 minutes.
This easy chicken pasta recipe combines the bold, tangy flavor of cowboy butter (think garlic, Dijon, herbs, and a kick of red pepper flakes) with a creamy, cheesy pasta sauce. It’s the kind of meal that tastes like it took hours but comes together in one skillet and one pot.
Why You’ll Love This Cowboy Butter Chicken Pasta
- Ready in 25 minutes — perfect for busy weeknights
- Bold, buttery flavor — garlic, Dijon, herbs, and a touch of heat
- Creamy and comforting — Parmesan and cream make it irresistibly rich
- One skillet, big flavor — minimal cleanup, maximum taste
- Customizable spice level — adjust the red pepper flakes to your liking
Ingredients
Cowboy Butter
- 1/2 cup (115g) unsalted butter, softened
- 1 tbsp Dijon mustard
- 2 cloves garlic, finely minced
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 2 tsp fresh thyme leaves
- 1 tsp sweet paprika
- 1 tsp salt
- Pinch red pepper flakes
- 1/2 lemon, juice and zest
Pasta
- 12 oz (340g) pasta (linguine recommended)
- 2 tsp salt
Chicken
- 6 chicken thighs, skinless and boneless
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp olive oil, or as needed
Sauce
- 1 large shallot, finely diced
- 1 cup (150g) sliced bell peppers (mix of red, yellow, and orange)
- 4 cloves garlic, sliced
- 4 tbsp cowboy butter, or more to taste
- 1/2 cup (120ml) heavy/double cream
- 4 tbsp freshly grated Parmesan
- 2 tbsp finely chopped parsley
How to Make Cowboy Butter Chicken Pasta
- Make the cowboy butter. Combine all the cowboy butter ingredients in a small bowl and set aside. This can be made in advance and kept in the fridge until needed — you’ll only use about half of it in this recipe.
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve some pasta water before draining.
- Prep the chicken. While the pasta cooks, cut the chicken thighs into strips or bite-sized pieces. Season with paprika, garlic powder, salt, and pepper.
- Sear the chicken. Heat olive oil in a large skillet over medium-high heat and quickly sear the chicken for about 4 minutes — it doesn’t need to cook through completely yet.
- Add the vegetables. Lower the heat slightly. Add the shallots, garlic, and sliced peppers, cooking and stirring frequently until softened and the chicken is fully cooked through.
- Combine with butter and pasta. Stir in the cowboy butter, then add the cooked linguine, tossing everything to coat in the buttery sauce.
- Finish the sauce. Add the cream, grated Parmesan, and chopped parsley, stirring well to combine. Taste and adjust seasoning as needed.
- Serve. Serve immediately with lemon wedges on the side, extra Parmesan, and maybe some garlic bread. Serious comfort food vibes!
Tips for the Best Cowboy Butter Chicken Pasta
- Make the cowboy butter ahead — it keeps well in the fridge and saves time on busy nights.
- Reserve pasta water — a splash helps loosen the sauce if it gets too thick.
- Don’t overcook the chicken during searing — it finishes cooking with the vegetables, keeping it juicy.
- Adjust the heat by adding more or less red pepper flakes to the cowboy butter.
- Use freshly grated Parmesan for the smoothest, creamiest sauce.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, chicken breast works well too — just be careful not to overcook it, as it can dry out faster than thighs.
What can I use instead of linguine? Any long pasta like fettuccine or spaghetti works great, or use a short pasta like penne if that’s what you have on hand.
Can I make the cowboy butter ahead of time? Absolutely — it stores well in the fridge for up to a week, making meal prep even faster.
Is this recipe very spicy? It has a mild kick from the red pepper flakes. Adjust the amount up or down based on your spice preference.
Pin this recipe now and add Cowboy Butter Chicken Pasta to your weeknight dinner rotation!
Cowboy Butter Chicken Pasta
Buttery, spicy, and packed with flavor—this Cowboy Butter Chicken Pasta is your new weeknight favorite. Ready in under 30 minutes!
Ingredients
- 0.5 cups unsalted butter softened (115g)
- 1 tablespoons Dijon mustard
- 2 garlic cloves finely minced
- 1 tablespoons chopped parsley
- 1 tablespoons chopped chives
- 2 teaspoons fresh thyme leaves
- 1 teaspoons sweet paprika
- 1 teaspoons salt for cowboy butter
- 1 pinch red pepper flakes
- 0.5 lemon juice and zest
- 12 ounces pasta linguine recommended (340g)
- 2 teaspoons salt for pasta water
- 6 chicken thighs skinless and boneless
- 1 teaspoons salt for chicken
- 1 teaspoons paprika for chicken
- 1 teaspoons garlic powder
- 0.5 teaspoons black pepper
- 1 tablespoons olive oil or as needed
- 1 large shallot finely diced
- 1 cups sliced bell peppers mix of red, yellow and orange (150g)
- 4 garlic cloves sliced
- 4 tablespoons cowboy butter or more to taste
- 0.5 cups heavy/double cream 120ml
- 4 tablespoons freshly grated Parmesan
- 2 tablespoons finely chopped parsley
Instructions
- Make the cowboy butter: Combine 0.5 cups unsalted butter, softened (115g), 1 tablespoons Dijon mustard, 2 garlic cloves, finely minced, 1 tablespoons chopped parsley, 1 tablespoons chopped chives, 2 teaspoons fresh thyme leaves, 1 teaspoons sweet paprika, 1 teaspoons salt (for cowboy butter), 1 pinch red pepper flakes, and 0.5 lemon, juice and zest in a small bowl and set aside. This can be made in advance and kept in the fridge until needed.
- Cook the pasta: Bring a large pot of salted water (2 teaspoons salt (for pasta water)) to the boil. Add 12 ounces pasta, linguine recommended (340g) and cook according to pack instructions until al dente. Reserve some pasta water before draining.
- Prep the chicken: Cut 6 chicken thighs, skinless and boneless into strips or bite-sized pieces. Season with 1 teaspoons paprika (for chicken), 1 teaspoons garlic powder, 1 teaspoons salt (for chicken), and 0.5 teaspoons black pepper.
- Sear the chicken: Heat 1 tablespoons olive oil, or as needed in a large skillet over medium-high heat and quickly sear the chicken. It doesn’t need to cook through completely yet.
- Add the vegetables: Lower the heat slightly. Add 1 large shallot, finely diced, 4 garlic cloves, sliced, and 1 cups sliced bell peppers, mix of red, yellow and orange (150g), cooking and stirring frequently until softened and the chicken is cooked through.
- Combine with butter and pasta: Stir in 4 tablespoons cowboy butter, or more to taste, then add the cooked linguine, tossing to coat in the buttery sauce.
- Finish the sauce: Add 0.5 cups heavy/double cream (120ml), 4 tablespoons freshly grated Parmesan, and 2 tablespoons finely chopped parsley, stirring well to combine. Taste and adjust seasoning as needed.
- Serve: Serve immediately with lemon wedges on the side, extra Parmesan, and maybe some garlic bread.
Notes
Cowboy butter can be made ahead and kept in the fridge for up to a week — you’ll only use about half of it in this recipe. Reserve some pasta water to loosen the sauce if needed.
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