This creamy cowboy butter chicken pasta is taking off online

Garlicky, buttery and loaded with tender chicken, this easy pasta dish puts a delicious twist on a comfort food favourite. Best of all, you can have it on the table in around 30 minutes.

Cowboy butter has been making waves on social media, and it’s easy to see why. The combination of melted butter, garlic, herbs, lemon and a little spice turns even the simplest meal into something worth getting excited about.

Originally popular as a dipping sauce for steak, cowboy butter has found its way into all sorts of dishes, including chicken, seafood and pasta.

One tempting variation combines the buttery sauce with juicy chicken, cream and parmesan to create a rich, silky pasta that’s been attracting plenty of attention online.

Our version keeps things simple, using ingredients you can pick up at your local supermarket. We’ve also made the chilli optional, so you can dial the heat up or down to suit your taste.

It’s a terrific option for a quick family dinner, and the leftovers make a lovely lunch the following day.

Creamy cowboy butter chicken pasta

Ingredients

• 350g fettuccine or your favourite pasta

• 500g boneless chicken breast or thigh fillets, cut into bite-sized pieces

• 60g butter

• 4 garlic cloves, finely chopped

• 1 teaspoon smoked paprika

• 1 teaspoon Dijon mustard

• ½ teaspoon dried oregano

• ¼ teaspoon chilli flakes (optional)

• 200ml thickened cream

• ½ cup freshly grated parmesan cheese, plus extra to serve

• 1 tablespoon lemon juice

• 1 teaspoon finely grated lemon zest

• 2 tablespoons chopped fresh parsley

• 1 tablespoon olive oil

• Salt and freshly cracked black pepper, to taste

Method

1. Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions until al dente. Before draining, reserve about one cup of the pasta cooking water.

2. While the pasta cooks, season the chicken with salt, pepper and half the smoked paprika.

3. Heat the olive oil and 15g of the butter in a large frying pan over medium-high heat. Add the chicken and cook for 5–7 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.

4. Reduce the heat to medium-low. Add the remaining butter to the same pan, followed by the garlic, remaining smoked paprika, Dijon mustard, oregano and chilli flakes, if using. Stir for about 30 seconds until fragrant, taking care not to burn the garlic.

5. Pour in the thickened cream and stir gently, scraping up any golden bits from the bottom of the pan. Simmer for 2–3 minutes until slightly thickened.

6. Stir in the parmesan, lemon zest and lemon juice. Add a splash of reserved pasta water to loosen the sauce if needed.

7. Return the chicken and any resting juices to the pan. Add the drained pasta and toss gently until everything is coated in the creamy sauce.

8. Sprinkle over the chopped parsley and season with additional black pepper. Serve immediately with a little extra parmesan.

A few handy tips

Chicken thighs work beautifully: They’re usually a little more forgiving than chicken breast and stay tender when cooked in the sauce.

Don’t skip the pasta water: A splash of the starchy cooking water helps the sauce cling to the pasta without becoming too thick.

Make it lighter: Replace half the cream with milk, although the finished sauce will be less rich. Keep the heat gentle to prevent splitting.

Add some vegetables: Baby spinach, mushrooms or steamed broccoli work well. Stir them through towards the end of cooking.

Prefer a little heat? Add extra chilli flakes or a pinch of cayenne pepper.

Leftovers: Refrigerate promptly in an airtight container and eat within two days. Reheat thoroughly with a splash of milk to loosen the sauce.