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cowboy butter chicken pasta recipe featured
Avatar photoJohnson Maya

cowboy butter chicken pasta recipe – Cowboy Butter Chicken Bowti

A rich and creamy cowboy butter chicken pasta recipe that brings bold Texas flavors to your table in under 40 minutes. Featuring seared chicken, farfalle pasta, and a smoky garlic butter sauce seasoned with paprika and herbs—this one-pan wonder is perfect for weeknights or entertaining.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 530
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 8 oz (225g) bowtie pasta (farfalle)
  • 4 tbsp (60g) unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • 1 tbsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • ½ tsp garlic powder
  • ½ tsp crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon
  • Tongs
  • Measuring cups and spoons
  • Colander

Method
 

  1. cowboy butter chicken pasta recipe recipeCard1
  2. Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente, about 9–11 minutes. Drain, reserving ½ cup of pasta water, and set aside.
  3. Pat chicken cubes dry and season with salt, black pepper, smoked paprika, garlic powder, and onion powder. Heat 2 tbsp butter in a large skillet over medium-high heat. Sear chicken in a single layer for 5–6 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
  4. In the same skillet, melt remaining 2 tbsp butter over medium heat. Add minced garlic and cook 30 seconds until fragrant. Stir in smoked paprika, dried parsley, red pepper flakes, salt, and pepper; bloom spices for 15 seconds.
  5. Pour in heavy cream, whisking continuously. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened. Gradually stir in Parmesan cheese until smooth.
  6. Return chicken and juices to the skillet. Add cooked pasta and toss to coat. Simmer 2–3 minutes to meld flavors, adding reserved pasta water as needed for desired consistency.
  7. Remove from heat, garnish with fresh parsley, and serve immediately in warmed bowls.

Nutrition

Calories: 530 | Carbohydrates: 42 | Protein: 34 | Fat: 25 | Fiber: 2 | Sugar: 4

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk or broth to restore creaminess. Freezing not recommended due to dairy separation.
MAKE AHEAD: Cook components separately—sear chicken, cook pasta al dente, make sauce base (without cheese)—and assemble when ready to serve.
SUBSTITUTIONS: Use heavy cream substitute or half-and-half for lighter version. Gluten-free pasta works well; use nutritional yeast instead of Parmesan for dairy-free option.
PRO TIPS: Bloom spices in butter to maximize flavor. Undercook pasta by 1 minute to prevent mushiness when finishing in sauce. Warm serving plates to keep dish hot longer.
SERVING SUGGESTIONS: Pair with crusty bread, grilled corn on the cob, or a fresh watermelon feta salad for a balanced meal.
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