Cowboy Butter Chicken Pasta (Print View)

Creamy pasta with tender chicken, peppers, and zesty herb butter sauce

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces

→ Pasta

02 - 12 oz penne or rigatoni

→ Vegetables

03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 3 cloves garlic, minced
07 - 2 cups baby spinach

→ Cowboy Butter Sauce

08 - 1/2 cup unsalted butter
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Worcestershire sauce
12 - 1 teaspoon hot sauce (optional)
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon crushed red pepper flakes
15 - 1 teaspoon dried oregano
16 - 1 tablespoon fresh parsley, chopped
17 - 1 tablespoon fresh chives, chopped
18 - Salt and black pepper, to taste

→ Creamy Finish

19 - 1/2 cup heavy cream
20 - 1/2 cup grated Parmesan cheese

# How to Make:

01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Sauté until golden brown and cooked through, approximately 5-6 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add red and yellow bell peppers with red onion. Cook for 3-4 minutes until softened. Add garlic and cook 1 minute until fragrant.
04 - Reduce heat to medium. Add remaining butter, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, red pepper flakes, oregano, parsley, and chives. Stir continuously until butter melts and mixture becomes aromatic.
05 - Pour in heavy cream and add Parmesan cheese. Stir constantly until cheese melts completely and sauce achieves smooth, creamy consistency.
06 - Return cooked chicken to skillet. Add spinach and cook for 1 minute until just wilted.
07 - Add drained pasta to skillet, tossing thoroughly to coat all components in sauce. Thin with reserved pasta water if needed. Adjust seasoning with salt, pepper, or additional lemon juice to taste. Serve immediately, garnished with extra herbs and Parmesan if desired.

# Expert Suggestions:

01 -
  • The cowboy butter sauce is insanely versatile and you will want to put it on everything from vegetables to steak
  • Everything happens in one skillet so cleanup is practically nonexistent
  • The fresh herbs and bright lemon juice cut through the rich cream creating the most perfect balanced sauce
02 -
  • Do not skip the pasta water because the starch helps bind the sauce to the pasta
  • The sauce will thicken as it stands so have that extra pasta water ready before serving
  • Cowboy butter keeps in the fridge for weeks and is amazing on grilled vegetables
03 -
  • Mince your garlic finely so it melts into the sauce rather than leaving chunks
  • Taste your sauce before adding the hot sauce because the red pepper flakes already bring heat

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