Cowboy Butter Chicken Pasta is a hearty and irresistible dish that brings together the comforting flavors of creamy butter chicken with the satisfying bite of pasta, perfect for any weeknight meal. This recipe is your shortcut to a restaurant-quality experience at home, delivering maximum flavor with minimal effort.
Key Ingredients for Cowboy Butter Chicken Pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon garam masala
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 (15-ounce) can crushed tomatoes
- ½ cup heavy cream
- ¼ cup unsalted butter, cut into cubes
- 1 tablespoon fresh lemon juice
- 1 pound pasta of your choice (penne, rotini, or fettuccine work well)
- Fresh cilantro and/or parsley, chopped, for garnish
- Naan or crusty bread, for serving (optional)
How to Make Cowboy Butter Chicken Pasta
Whip up this Cowboy Butter Chicken Pasta in under an hour for a meal that’s incredibly easy to make, bursting with rich, savory flavors, and wonderfully satisfying. Its simplicity allows busy home cooks to enjoy a creamy sauce and tender chicken without the fuss, making it perfect for a quick yet decadent dinner.
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. Drain the pasta, reserving about 1 cup of the starchy pasta water, and set aside.
- Sear the Chicken: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Spices: 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. Stir in the cumin, turmeric, garam masala, and cayenne pepper (if using) and cook for 30 seconds, until the spices are fragrant.
- Simmer the Sauce: Pour in the crushed tomatoes and bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 5-10 minutes to allow the flavors to meld.
- Enrich the Sauce: Stir in the heavy cream and the cubed butter. Whisk gently until the butter has melted and the sauce is smooth and creamy. Return the cooked chicken to the skillet.
- Combine and Finish: Add the cooked and drained pasta to the skillet with the sauce and chicken. Toss everything together until the pasta is well-coated. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Garnish generously with fresh chopped cilantro and/or parsley. Serve immediately with warm naan or crusty bread for dipping into the delicious sauce.
Why You’ll Love This Cowboy Butter Chicken Pasta
You’ll adore this Cowboy Butter Chicken Pasta for its incredibly rich, creamy sauce that coats every bite of tender chicken and perfectly cooked pasta. It’s a fantastic cost-saver compared to dining out, allowing you to recreate that indulgent restaurant experience right in your own kitchen for a fraction of the price. The intoxicating blend of Indian-inspired spices, combined with the comforting familiarity of pasta and a touch of tangy lemon, creates a symphony of flavors that will have you coming back for more.
Forget bland, boring weeknight dinners; this Cowboy Butter Chicken Pasta is your new go-to for a meal that’s both exciting and effortlessly comforting, rivaling any take-out order in its deliciousness. It’s a dish that promises a truly satisfying culinary adventure without any of the fuss. So, gather your ingredients and get ready to impress yourself and your loved ones with this exceptionally delightful pasta creation – you won’t regret it!
Storing and Reheating Tips
To store leftovers of your delicious Cowboy Butter Chicken Pasta, allow the dish to cool completely before transferring it to an airtight container. Refrigerate promptly. The pasta will stay fresh in the refrigerator for up to 3-4 days.
When you’re ready to reheat, you have a couple of excellent options for optimal taste and texture. For stovetop reheating, place the desired portion in a skillet over medium-low heat. Add a splash of water, milk, or broth to help loosen the sauce and prevent it from drying out. Stir gently until heated through. Alternatively, you can reheat it in the microwave on 50% power, stirring at intervals, until thoroughly warmed. If you find yourself with too much to eat within a few days, Cowboy Butter Chicken Pasta also freezes beautifully. Portion the cooled pasta into freezer-safe containers or bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Cowboy Butter Chicken Pasta is a true crowd-pleaser, offering a wonderfully satisfying blend of comforting, bold flavors that are surprisingly simple to achieve. We encourage you to give this recipe a try; it’s a culinary adventure that’s both accessible and incredibly rewarding for any home cook.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
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. Drain the pasta, reserving about 1 cup of the starchy pasta water, and set aside.1 pound pasta of your choice
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs, 1 teaspoon salt, ½ teaspoon black pepper
- 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. Stir in the cumin, turmeric, garam masala, and cayenne pepper (if using) and cook for 30 seconds, until the spices are fragrant.1 medium yellow onion, 2 cloves garlic, 1 tablespoon grated fresh ginger, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, ½ teaspoon garam masala, ¼ teaspoon cayenne pepper
- Pour in the crushed tomatoes and bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 5-10 minutes to allow the flavors to meld.1 (15-ounce) can crushed tomatoes
- Stir in the heavy cream and the cubed butter. Whisk gently until the butter has melted and the sauce is smooth and creamy. Return the cooked chicken to the skillet.½ cup heavy cream, ¼ cup unsalted butter, 1 pound boneless, skinless chicken thighs
- Add the cooked and drained pasta to the skillet with the sauce and chicken. Toss everything together until the pasta is well-coated. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.1 pound pasta of your choice, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon fresh lemon juice
- Garnish generously with fresh chopped cilantro and/or parsley. Serve immediately with warm naan or crusty bread for dipping into the delicious sauce.Fresh cilantro and/or parsley, Naan or crusty bread