Dinner

Creamy Cowboy Butter Chicken Pasta Recipe

ByElla Hart January 31, 2026January 31, 2026

Introduction

This Creamy Cowboy Butter Chicken Pasta is a delicious and hearty dish that combines tender chicken with a rich, garlicky sauce. Perfect for a comforting weeknight dinner, it’s easy to prepare and sure to satisfy your cravings.

A close-up of a round white plate filled with fettuccine pasta coated in creamy light beige sauce, topped with several pieces of golden brown grilled chicken with a slightly crisp texture. The chicken pieces are scattered evenly over the pasta and garnished with small green herbs. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs)
8 oz fettuccine or penne pasta
3 tbsp unsalted butter
1 cup heavy cream
4 cloves fresh garlic, minced
2 tsp Italian seasoning
Salt and pepper to taste

Instructions

Step 1: Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
Step 2: In a skillet over medium heat, melt 2 tbsp of butter. Season the chicken with salt, pepper, and Italian seasoning. Cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest.
Step 3: In the same skillet, add the remaining butter and minced garlic; sauté until fragrant.
Step 4: Pour in the heavy cream and stir until the sauce thickens slightly.
Step 5: Slice the chicken into bite-sized pieces and return it to the skillet along with the drained pasta. Toss gently in the creamy sauce until well coated.
Step 6: Serve hot, garnished with extra Italian seasoning or Parmesan cheese if desired.

Tips & Variations

Use a mix of Italian herbs like oregano and basil for added depth of flavor.
Swap heavy cream for half-and-half for a lighter sauce, though it may be less thick.
Add a pinch of red pepper flakes to the garlic sauté for a subtle kick.
For extra veggies, toss in sautéed mushrooms or spinach at the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if it has thickened.