Cowboy Butter Chicken Pasta
This Cowboy Butter Chicken Pasta is a flavor explosion! Tender chicken and pasta are tossed in a zesty, herby, and slightly spicy butter sauce that comes together in one pan in 30 minutes. For more easy, flavorful skillet dinners, try our Beef Stir Fry or our Creamy Baked Asiago Chicken.
Servings: 4 servings
Calories: 620kcal
Equipment
- Large Skillet
- Tongs For easily tossing the pasta.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into strips
- 8 oz fettuccine or linguine
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp crushed red pepper flakes (adjust to taste)
- 0.5 tsp freshly cracked black pepper
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- Lemon zest (optional)
Instructions
- Boil pasta in salted water until al dente. Drain, reserving 1 cup pasta water. Season chicken strips. Heat oil in a skillet and sear chicken until golden and cooked. Transfer to a plate.
- In the same skillet over medium-low heat, melt butter. Add garlic and sauté for 1 minute until fragrant.
- Whisk lemon juice, smoked paprika, garlic powder, onion powder, red pepper flakes, and black pepper into the butter. Cook for 30 seconds.
- Whisk in ¼ cup of reserved pasta water vigorously to emulsify the sauce until it thickens slightly.
- Add cooked pasta and chicken (with juices) back to skillet. Toss for 1-2 minutes to coat and heat through. Add more pasta water if too thick.
- Remove from heat. Stir in fresh parsley, thyme, and lemon zest. Season to taste. Serve immediately.
Notes
Pro Tips: For a silky, non-greasy sauce, whisk in a ¼ cup of reserved starchy pasta water—it's the secret to perfect emulsification. Use smoked paprika for authentic "cowboy" flavor; sweet paprika won't deliver the same depth. Pat the chicken strips dry before cooking for the best golden sear.