Cowboy Butter Chicken Pasta Recipe -

This indulgent fusion dish combines tender, savory chicken and hearty penne pasta with a rich, velvety cream sauce.

Infused with bold cowboy butter seasoning, smoky paprika, zesty lemon, and a subtle kick of red pepper flakes, this recipe delivers restaurant-quality flavor right to your kitchen table in under an hour.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

Pasta: 1 box (12 ounces) penne pasta
Butter: 5 tablespoons salted butter, divided
Chicken: 2 skinless, boneless chicken breasts, chopped into bite-sized pieces
Seasoning: 1 tablespoon cowboy butter seasoning (such as Kinder’s)
Dairy: 1 1/2 cups heavy cream
Flavor Enhancers: 1 tablespoon Dijon mustard, juice and zest of 1/2 lemon
Spices & Herbs: 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes (plus extra for garnish), 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon salt, 1 teaspoon fresh thyme leaves
Cheese: 1 cup freshly grated Parmesan cheese, plus extra for finishing
Garnish: 1 tablespoon dried or fresh parsley, plus extra for serving

Step-by-Step Instructions

1. Boil the Pasta

Fill a large stockpot with water, salt generously, and bring to a rolling boil over high heat.
Add the penne pasta and cook, stirring occasionally to prevent sticking, until it reaches an al dente texture (firm to the bite), approximately 11 minutes.
Drain the pasta thoroughly in a colander and set aside.

2. Sear the Chicken

Place a large, deep skillet over medium-high heat and melt 1 tablespoon of the salted butter.
Toss the bite-sized chicken pieces with the cowboy butter seasoning until evenly coated.
Add the seasoned chicken to the hot skillet and sauté until golden brown on the outside and thoroughly cooked through, about 6 to 8 minutes.
Remove the cooked chicken from the skillet with a slotted spoon and transfer to a clean plate.

3. Build the Cream Sauce

In the same skillet, melt the remaining 4 tablespoons of butter over medium-high heat.
Whisk in the heavy cream, Dijon mustard, fresh lemon juice, lemon zest, onion powder, garlic powder, smoked paprika, red pepper flakes, salt, black pepper, and thyme leaves.
Bring the mixture to a gentle simmer, stirring frequently so the cream incorporates smoothly, and let it thicken slightly for 5 to 6 minutes. Reduce the burner heat to low.

4. Melt the Cheese and Combine

Gradually sprinkle the grated Parmesan cheese into the simmering cream sauce, stirring continuously until completely melted and smooth.
Return the cooked chicken and parsley to the pan, stirring to coat them in the sauce.
Add the drained penne pasta directly into the skillet, tossing gently until every piece of pasta is enveloped in the rich sauce. Let everything warm together on low heat for 2 to 3 minutes.

5. Serve and Garnish

Plate the pasta warm, and top with an extra sprinkle of grated Parmesan cheese, a pinch of red pepper flakes for heat, and a dash of parsley.

Chef’s Cooking Tips

Shortcut Option

If you are pressed for time during a busy weeknight, substitute the raw chicken breasts with 2 cups of shredded rotisserie chicken. Simply stir the pre-cooked chicken into the sauce alongside the parsley to warm through before tossing with the pasta.

Cheese Selection

For the smoothest sauce, grate a block of real Parmesan cheese yourself rather than using pre-bagged shredded cheese, which contains anti-caking agents that can alter the texture of the cream sauce.

Adjusting Heat

Control the spice level by adding more or fewer red pepper flakes depending on your personal preference for heat.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	508	—
Total Fat	39g	50%
Saturated Fat	24g	119%
Cholesterol	129mg	43%
Sodium	733mg	32%
Total Carbohydrate	24g	9%
Dietary Fiber	2g	6%
Total Sugars	3g	—
Protein	17g	33%
Vitamin C	8mg	9%
Calcium	204mg	16%
Iron	1mg	8%
Potassium	217mg	5%