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Cowboy Butter Chicken Pasta

Cowboy Butter Chicken Pasta

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: American, Indian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Large pot
  • Large, deep skillet or Dutch oven
  • Paper towels

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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.
  10. 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

Notes

This dish can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium-low heat with a splash of water or milk, or in the microwave on medium power using 30-second intervals, stirring between each.