Cowboy Butter Chicken Pasta
Creamy cowboy butter chicken pasta made with tender chicken, rich buttery seasoning, and cozy noodles. An easy weeknight supper that even picky eaters will love.
Servings: 4 People
Calories: 540kcal
Ingredients
- 2 large boneless, skinless chicken breasts cut into bite-size pieces
- 12 ounces pasta egg noodles, rotini, or bowtie work great
- 4 tablespoons butter divided
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- 1 tablespoon Dijon mustard
Cowboy Butter Seasoning Mix
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- Pinch of cajun season optional
Optional add-ins
- ¼ teaspoon red pepper flakes spiced to your preference
- Fresh parsley for garnish
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through. Remove chicken and set aside.
- In the same skillet, melt remaining butter and add minced garlic. Cook briefly until fragrant.
- Stir in chicken broth and Dijon mustard, scraping up any browned bits from the pan. Let simmer for 1–2 minutes.
- Add heavy cream, garlic powder, paprika, parsley, black pepper, salt, and cayenne if using. Simmer gently until slightly thickened.
- Add Parmesan cheese and stir until the sauce is smooth and creamy.
- Return chicken to the skillet and stir to coat.
- Add cooked pasta and toss until everything is evenly coated in the sauce.
- Taste and adjust seasoning as needed. Serve warm.
Notes
- Using both broth and cream keeps the sauce rich without being too heavy.
- Dijon mustard adds depth without a strong mustard flavor.
- Calories may vary depending on pasta type, portion size, and exact amounts of butter, cheese, and cream used.
- Leftovers reheat well with a splash of broth or cream.