Saddle up for a flavor adventure with this incredible Cowboy Butter Chicken Pasta! This recipe is your shortcut to a deeply satisfying, restaurant-quality meal that’s surprisingly simple to whip up, making it the perfect solution for busy weeknights or when you crave a touch of comfort food without the fuss.
Key Ingredients for Cowboy Butter Chicken Pasta
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- ¼ teaspoon cayenne pepper (or to taste)
- 1 (15-ounce) can crushed tomatoes
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 1 pound pasta of your choice (penne, fettuccine, or rotini work well)
- Fresh cilantro, chopped, for garnish
- Sour cream or Greek yogurt, for serving (optional)
- Red pepper flakes, for garnish (optional)
How to Make Cowboy Butter Chicken Pasta
Get ready for a burst of hearty, comforting flavors with this Cowboy Butter Chicken Pasta! It’s incredibly easy to make, delivering a creamy, rich sauce that perfectly coats tender chicken and your favorite pasta, all in under 45 minutes. This dish is a guaranteed crowd-pleaser, offering a satisfying and delicious meal with minimal effort.
H3: Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta and setting it aside.
- Prepare the Chicken: While the pasta cooks, pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper.
- Sauté Aromatics: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides and mostly cooked through, about 5–7 minutes. Remove the chicken from the skillet and set it aside on a plate.
- Build the Flavor Base: Reduce the heat to medium. Add the chopped onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Introduce the Spices: Stir in the ground cumin, coriander, turmeric, garam masala, and cayenne pepper. Cook for 1 minute more, stirring constantly, until the spices are fragrant. This toasting step really unlocks their aromatic potential.
- Simmer the Sauce: Pour in the crushed tomatoes and tomato paste. Stir to combine everything. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10–15 minutes to allow the flavors to meld.
- Make it Creamy and Rich: Stir in the heavy cream and butter. Continue to cook, stirring, until the butter has melted and the sauce is smooth and creamy. If using, stir in the sugar to balance any tartness from the tomatoes. Taste and season with additional salt and pepper if needed.
- Combine and Finish: Return the cooked chicken to the skillet with the sauce. Stir to coat the chicken evenly. Add the drained pasta to the skillet with the sauce and chicken.
- Achieve Perfect Consistency: Toss everything together to ensure the pasta is well-coated with the creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency.
- Serve: Serve the Cowboy Butter Chicken Pasta immediately, garnished generously with fresh chopped cilantro, a dollop of sour cream or Greek yogurt (if desired), and a sprinkle of red pepper flakes for an extra kick.
H2: Why You’ll Love This Cowboy Butter Chicken Pasta
This Cowboy Butter Chicken Pasta is an absolute triumph of comfort and flavor, boasting a lusciously creamy, aromatic sauce that hugs every piece of tender chicken and pasta. It’s an incredibly cost-effective way to enjoy a dish that rivals your favorite takeout or restaurant versions, proving that delicious homemade meals don’t have to break the bank. The perfect blend of warm spices, rich butter, and tangy tomatoes, finished with vibrant cilantro, elevates this pasta to something truly special, making it a weeknight lifesaver that feels like a gourmet indulgence.
Unlike a traditional butter chicken which often involves more complex techniques, this Cowboy Butter Chicken Pasta streamlines the process, delivering all the beloved flavors with remarkable ease and speed, perfect for busy nights. It transforms simple, pantry-staple ingredients into an unforgettable meal that’s both satisfying and incredibly approachable. So why not ditch the takeout menus and surprise your taste buds with this delightful creation? Give this Cowboy Butter Chicken Pasta a try this week – your dinner table will thank you!
H2: Storing and Reheating Tips
- Refrigeration: Allow the Cowboy Butter Chicken Pasta to cool completely before storing. Transfer any leftovers to an airtight container. It will keep well in the refrigerator for up to 3–4 days.
- Reheating on the Stovetop: The best way to reheat this dish is on the stovetop. Place the desired portion in a skillet over medium-low heat. Add a splash of water or milk to help loosen the sauce and prevent it from drying out. Stir gently until heated through.
- Reheating in the Microwave: For a quicker option, place leftovers in a microwave-safe dish. Cover loosely and microwave on medium power in 30-second intervals, stirring in between, until heated through. Be mindful that the sauce can sometimes thicken more when microwaved.
- Freezing: If you want to freeze portions for future meals, consider separating the pasta from the sauce and chicken if possible to prevent the pasta from becoming too mushy upon thawing. However, freezing the entire dish is also an option. Store in freezer-safe containers or heavy-duty freezer bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
H2: Final Thoughts
This Cowboy Butter Chicken Pasta is a delightful blend of savory spices and creamy comfort that’s perfect for any occasion. It’s a fantastic way to bring a touch of warmth and deliciousness to your table with minimal effort, so don’t hesitate to whip up this wonderfully satisfying dish!
Cowboy Butter Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta and setting it aside.1 pound pasta of your choice
- While the pasta cooks, pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper.1 pound boneless, skinless chicken thighs or breasts, Salt and freshly ground black pepper
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides and mostly cooked through, about 5–7 minutes. Remove the chicken from the skillet and set it aside on a plate.1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs or breasts
- Reduce the heat to medium. Add the chopped onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.1 large onion, 3 cloves garlic, 1 teaspoon grated fresh ginger
- Stir in the ground cumin, coriander, turmeric, garam masala, and cayenne pepper. Cook for 1 minute more, stirring constantly, until the spices are fragrant. This toasting step really unlocks their aromatic potential.1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon turmeric powder, ½ teaspoon garam masala, ¼ teaspoon cayenne pepper
- Pour in the crushed tomatoes and tomato paste. Stir to combine everything. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10–15 minutes to allow the flavors to meld.1 (15-ounce) can crushed tomatoes, 1 tablespoon tomato paste
- Stir in the heavy cream and butter. Continue to cook, stirring, until the butter has melted and the sauce is smooth and creamy. If using, stir in the sugar to balance any tartness from the tomatoes. Taste and season with additional salt and pepper if needed.½ cup heavy cream, 3 tablespoons unsalted butter, 1 teaspoon sugar, Salt and freshly ground black pepper
- Return the cooked chicken to the skillet with the sauce. Stir to coat the chicken evenly. Add the drained pasta to the skillet with the sauce and chicken.1 pound boneless, skinless chicken thighs or breasts, 1 pound pasta of your choice
- Toss everything together to ensure the pasta is well-coated with the creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency.
- Serve the Cowboy Butter Chicken Pasta immediately, garnished generously with fresh chopped cilantro, a dollop of sour cream or Greek yogurt (if desired), and a sprinkle of red pepper flakes for an extra kick.Fresh cilantro, Sour cream or Greek yogurt, Red pepper flakes