Description
Cowboy butter chicken pasta brings together juicy pan-seared chicken, perfectly cooked pasta, and a bold garlic-herb butter sauce in about 30 minutes. This dish delivers rich, restaurant-quality flavor with creamy, garlicky bites and a gentle kick of heat. Fresh herbs brighten every forkful while the irresistible glossy sauce coats everything just right. For more satisfying pasta dishes, explore our pasta recipes collection.
Ingredients
- 1 lb boneless skinless chicken breasts
- 12 oz penne or linguine pasta
- 6 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup reserved pasta water
- Fresh parsley for garnish
Instructions
- Prepare the cowboy butter by combining softened butter, minced garlic, parsley, chives, Dijon mustard, Worcestershire sauce, lemon juice, lemon zest, red pepper flakes, and smoked paprika in a small bowl. Mix until fully combined and set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, season chicken breasts on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken breasts to the hot skillet and cook without moving for 5-6 minutes until golden brown on the bottom. Flip and cook another 5-6 minutes until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes.
- Reduce heat to medium-low in the same skillet. Add the cowboy butter and allow it to melt, scraping up any browned bits from the chicken for extra flavor.
- Add drained pasta to the skillet and toss to coat evenly in the butter sauce. Add reserved pasta water a splash at a time if needed to loosen the sauce and create a glossy coating.
- Slice the rested chicken into strips. Serve pasta in bowls topped with sliced chicken, additional fresh parsley, and extra red pepper flakes if desired.
Notes
- Pound chicken breasts to even thickness for faster, more uniform cooking.
- Let the butter soften at room temperature for easier mixing.
- Adjust red pepper flakes to your heat preference or omit entirely for a milder dish.
- Use fresh herbs for the best flavor; dried herbs can be substituted at half the quantity.
Nutrition
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