If there’s one thing I love about cowboy-style cooking, it’s bold flavor and hearty satisfaction—and this Cowboy Chicken Pasta delivers both in one creamy skillet. It’s packed with juicy chicken, a rich Parmesan sauce, a kick of red pepper, and a smoky depth from Italian seasoning that makes every bite taste like comfort food with a Southern twist.
Table of Contents
Why You’ll Love This Cowboy Chicken Pasta
This pasta takes everyday ingredients and turns them into something special.
- Creamy, cheesy, and smoky all at once
- Comes together in under 30 minutes
- Comfort food that feels fancy
- Uses just one skillet for easy cleanup
- Customizable with veggies or spice levels
- Kid-friendly but bold enough for adults
Growing up, my dad used to call anything rich and hearty “cowboy food.” One night, I turned leftover chicken and pasta into this smoky, creamy skillet meal—and it instantly became a family favorite. It’s the kind of recipe that makes your kitchen smell amazing and fills every bowl with warmth.
Ingredients You’ll Need
This pasta combines everyday pantry staples into a dish that tastes restaurant-quality.
Main Ingredients
- 12 ounces pasta of your choice (penne or fettuccine work great)
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 4 tablespoons butter (unsalted recommended for flavor control)
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup heavy cream (or coconut milk for a lighter version)
- 1 cup chicken broth (low sodium preferred)
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Optional Add-Ons or Substitutes
- Add cooked bacon bits for smoky crunch (optional for non-pork diets)
- Substitute shrimp or sausage for the chicken
- Stir in spinach, mushrooms, or sun-dried tomatoes
- Use half-and-half instead of heavy cream for a lighter sauce
- Add a squeeze of lemon juice to brighten the flavors
- Swap Parmesan for mozzarella for extra meltiness
Step-by-Step Instructions
You’ll love how simple this creamy skillet pasta is from start to finish.
- Cook the pasta. Bring salted water to a boil and cook pasta until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Cook the chicken. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown and cooked through. Remove and set aside.
- Sauté the aromatics. In the same skillet, add remaining butter, onion, and garlic. Cook until fragrant and lightly caramelized, about 2–3 minutes. (This builds your flavor base.)
- Build the sauce. Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer. Add Italian seasoning, red pepper flakes, and Parmesan cheese. Stir until smooth and creamy.
- Combine everything. Return chicken to the skillet. Add cooked pasta and toss until coated. Adjust thickness with a splash of reserved pasta water if needed.
- Season and serve. Taste and adjust salt, pepper, or spice. Garnish with parsley and extra Parmesan before serving.
Quick Reminders:
- Don’t boil the sauce—gentle heat keeps it creamy
- Use fresh Parmesan, not pre-shredded—it melts better
- Adjust red pepper flakes for your spice level
- Save pasta water—it’s liquid gold for creamy sauces
Expert Tips for Success
To take your Cowboy Chicken Pasta from good to unforgettable:
- Cook chicken in batches for even browning
- Deglaze the skillet with a splash of broth after searing for extra flavor
- Let the sauce thicken before adding pasta—it should coat the spoon
- Use freshly minced garlic for the best aroma
- Add a pinch of smoked paprika for extra cowboy-style depth
- Garnish with green onions for a pop of freshness
- Pair with crusty bread to soak up the sauce
If you love spicy, creamy dishes, you’ll also enjoy my Chicken Chipotle Pasta—it brings that same smoky heat in a Tex-Mex-inspired twist.
Serving Suggestions
This pasta stands beautifully on its own but can also shine in a complete meal.
- Serve with garlic bread or cheesy rolls
- Pair with a crisp green salad for balance
- Add roasted vegetables on the side
- Try it with Rattlesnake Pasta for a creamy dinner duo
- Sprinkle extra Parmesan and chili flakes for garnish
- Serve family-style for a comforting weeknight dinner
I love plating this in a big skillet right on the table—everyone digs in, and the conversation starts flowing.
Storing and Reheating
This creamy pasta keeps and reheats beautifully for leftovers.
How to Store It
- Store in an airtight container in the fridge up to 4 days
- Let cool before sealing to prevent condensation
- Add a splash of broth before reheating to refresh the sauce
- Avoid freezing—it can change the texture of the cream sauce
How to Reheat It
- Reheat gently in a skillet over medium-low heat
- Add a splash of milk, cream, or pasta water to loosen the sauce
- Stir frequently to prevent sticking
- Microwave in 30-second intervals if needed, stirring in between
Even reheated, the flavors deepen, and the sauce stays creamy—perfect for next-day lunches.
Nutrition Facts (per serving)
- Calories: 580
- Fat: 32g
- Carbohydrates: 40g
- Protein: 35g
- Sodium: 680mg
- Fiber: 2g
Frequently Asked Questions
Can I make this pasta spicy?
Yes! Increase the red pepper flakes or add a touch of cayenne for extra heat.
Can I use milk instead of cream?
You can, but the sauce will be thinner. For richness, add a bit more Parmesan.
Can I use pre-cooked chicken?
Definitely—just add it to the sauce toward the end to warm through.
Final Thoughts
This Cowboy Chicken Pasta is the kind of recipe that never disappoints—creamy, smoky, and full of comfort. It’s that perfect middle ground between rustic and refined, the kind of meal that feels homemade yet indulgent.
- Let the sauce simmer low and slow for perfect texture.
- Always season to taste—it’s the heart of cowboy cooking.
- Serve fresh, with laughter and seconds on standby.
For more creamy inspiration, check out my Crockpot Lemon Garlic Chicken or Butternut Squash Pasta—they’re cozy, flavorful, and made for weeknight comfort.
Cowboy Chicken Pasta
Ingredients
Equipment
Method
- Bring salted water to a boil and cook pasta until al dente. Drain and reserve ½ cup of pasta water.
- In a large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
- Add remaining butter, onion, and garlic to the skillet. Cook for 2–3 minutes until fragrant and lightly caramelized.
- Stir in chicken broth and heavy cream. Bring to a gentle simmer. Add Italian seasoning, red pepper flakes, and Parmesan. Stir until smooth.
- Return chicken to skillet. Add cooked pasta and toss to coat. Adjust sauce thickness with pasta water as needed.
- Season to taste. Garnish with fresh parsley and extra Parmesan if desired. Serve warm.
Nutrition
Notes
- Red pepper flakes offer heat—adjust to taste.
- Substitute heavy cream with coconut milk or half-and-half for a lighter version.
- Parmesan can be swapped with mozzarella for a gooier texture.
- Great with added veggies like spinach or mushrooms.
