A simple, tasty pasta with garlic-butter chicken and veggies.
introduction
This Cowboy Butter Chicken Pasta is easy to make and good for weeknights. It uses simple ingredients and cooks fast. If you like using cooked chicken for quick meals, see one idea here: 25 genius ways to use rotisserie chicken.
why make this recipe
- It cooks quickly.
- It uses few ingredients.
- It tastes rich and buttery but still fresh from tomatoes and spinach.
- You can change it with things you have on hand.
how to make Cowboy Butter Chicken Pasta
- Cook the pasta first so it is ready when the chicken is done.
- Melt the cowboy butter in a large skillet over medium heat.
- Add diced chicken and cook, stirring, until the pieces are brown and no longer pink inside.
- Add cherry tomatoes and cook until they soften.
- Add spinach and stir until it wilts.
- Toss the cooked linguine into the skillet with the chicken and veggies. Mix well so the butter coats the pasta.
- Taste and add salt and pepper as needed.
- Serve with grated Parmesan on top.
If you want more quick chicken meal ideas to vary this dish, check out this list: 7 quick easy chicken meals.
Ingredients :
- 8 oz linguine pasta
- 1 lb chicken breast, diced
- 4 tbsp cowboy butter (or garlic herb butter)
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Directions :
Cook the linguine pasta according to package instructions. Drain and set aside. In a large skillet, melt the cowboy butter over medium heat. Add the diced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Stir in the cherry tomatoes and spinach, cooking until the spinach is wilted. Add the cooked linguine to the skillet, tossing to combine with the chicken and vegetables. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese.
how to serve Cowboy Butter Chicken Pasta
- Serve hot on plates and add extra Parmesan.
- Pair with a simple green salad or garlic bread.
- For a crunchy side, try an air fryer chicken side or crispy veggies: air fryer chicken tips.
- Offer lemon wedges for a bright finish.
how to store Cowboy Butter Chicken Pasta
- Cool the pasta to room temperature before storing.
- Put it in an airtight container and keep in the fridge for up to 3 days.
- Reheat in a pan over low heat, adding a splash of water or broth if it seems dry.
- You can freeze it, but texture may change. Freeze in a tight container for up to 2 months. Thaw in the fridge before reheating.
tips to make Cowboy Butter Chicken Pasta
- Cut the chicken into even pieces so it cooks evenly.
- Use pasta water (a few tablespoons) to loosen the sauce if needed.
- Don’t overcook the spinach—add it last so it wilts quickly.
- Swap cowboy butter for garlic herb butter if you like a milder taste.
- Let the butter brown slightly for a deeper flavor, but watch it so it does not burn.
variation (if any)
- Use shrimp instead of chicken.
- Add cooked bacon or pancetta for extra smokiness.
- Use penne or fettuccine instead of linguine.
- Add a splash of cream for a creamier sauce.
- Toss in roasted bell peppers or mushrooms for more veggies.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw it first and pat dry before cooking so it browns well.
Q: Can I make this vegetarian?
A: Yes. Skip the chicken and add extra vegetables or use plant-based chicken.
Q: Do I need cowboy butter?
A: You can use garlic herb butter or regular butter with added garlic and herbs.
Q: How do I keep the pasta from sticking when I store it?
A: Toss the pasta with a little butter or olive oil before storing.
Q: Can I make this ahead for meal prep?
A: Yes. Store in the fridge and reheat within 3 days. Add a little water when reheating if dry.
Conclusion
For another similar take on this rich, buttery chicken pasta, see Cowboy Butter Chicken Linguine – I Am Homesteader: Cowboy Butter Chicken Linguine – I Am Homesteader
Print
Cowboy Butter Chicken Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A simple, tasty pasta with garlic-butter chicken and veggies, perfect for quick weeknight meals.
Ingredients
- 8 oz linguine pasta
- 1 lb chicken breast, diced
- 4 tbsp cowboy butter (or garlic herb butter)
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook the linguine pasta according to package instructions. Drain and set aside.
- In a large skillet, melt the cowboy butter over medium heat.
- Add the diced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
- Stir in the cherry tomatoes and spinach, cooking until the spinach is wilted.
- Add the cooked linguine to the skillet, tossing to combine with the chicken and vegetables.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese.
Notes
For a creamier sauce, add a splash of cream. To prevent sticking when storing, toss with a little butter or olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: pasta, chicken, quick meal, weeknight dinner, buttery