Cowboy Butter Chicken Pasta (Printable)

Tender chicken and pasta in a zesty herb-butter sauce with vegetables

# What You 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
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 It:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté until golden and cooked through, about 5-6 minutes. Remove chicken to a plate and set aside.
03 - In the same skillet, add red and yellow bell peppers, and red onion. Sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Reduce heat to medium. Add remaining butter, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, crushed red pepper flakes, oregano, parsley, and chives. Stir until melted and aromatic.
05 - Pour in the heavy cream and Parmesan cheese. Stir until the sauce is smooth and creamy.
06 - Return the cooked chicken to the skillet, add spinach, and cook until wilted, about 1 minute.
07 - Add the drained pasta, tossing to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
08 - Taste and adjust seasoning with salt, pepper, and extra lemon juice if desired. Serve hot, garnished with extra herbs and Parmesan cheese if desired.

# Expert Tips:

01 -
  • The cowboy butter sauce hits every single flavor note, creamy, tangy, spicy, and savory all at once
  • It comes together in under 40 minutes but tastes like something that simmered all afternoon
  • The vegetables add fresh crunch and color that balance out the rich sauce perfectly
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the sauce adhere to every piece of pasta
  • The sauce will thicken as it cools slightly, so do not worry if it seems a bit loose right off the stove
  • Minced fresh garlic is non negotiable here, garlic powder would disappear in such a bold sauce
03 -
  • Room temperature cream incorporates more smoothly into the hot butter mixture
  • Grate your own Parmesan fresh from a wedge, pre grated cheese has anti caking agents that prevent proper melting

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