Cowboy Butter Chicken Pasta (Printable View)

Creamy pasta with chicken in zesty herb butter sauce

# Ingredient List:

→ 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 for sauce adjustment.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then 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 butter is melted and mixture is aromatic.
05 - Pour in the heavy cream and Parmesan cheese. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
06 - Return the cooked chicken to the skillet, add spinach, and cook until spinach wilts, about 1 minute.
07 - Add the drained pasta to the skillet, tossing thoroughly to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached. 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 Suggestions:

01 -
  • The cowboy butter sauce comes together in minutes but tastes like it simmered all day
  • Everything cooks in one skillet so cleanup is almost nonexistent
  • The balance of creamy, tangy, and just-right heat keeps everyone coming back for seconds
02 -
  • Reserve that pasta water even if you think you will not need it—the starch helps the sauce cling to every piece of pasta
  • Do not let the garlic brown or it will turn bitter, just cook until you can smell it
  • The sauce thickens quickly off the heat, so remove from heat a moment before it looks perfect
03 -
  • Room temperature cream incorporates more smoothly into the sauce without any risk of curdling
  • Grate your own Parmesan instead of buying pre-grated—the texture and melting quality make a noticeable difference

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