Cowboy Butter Chicken Pasta (Printable Version)

Tender chicken and vegetables in a zesty herb-butter sauce over penne pasta.

# 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:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, add to the skillet, and sauté until golden 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 continue cooking for 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 sprinkle Parmesan cheese into the skillet. Stir constantly until sauce achieves a smooth, creamy consistency and cheese is fully incorporated.
06 - Return cooked chicken to the skillet along with baby spinach. Cook for approximately 1 minute until spinach just begins to wilt.
07 - Add drained pasta to the skillet, tossing thoroughly to coat all pieces in sauce. If consistency is too thick, gradually add reserved pasta water until desired creaminess is achieved.
08 - Taste the dish and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately while hot, optionally garnished with extra fresh herbs and Parmesan cheese.

# Expert Advice:

01 -
  • The cowboy butter sauce creates this incredible depth of flavor that somehow manages to be rich, zesty, and comforting all at once
  • Everything cooks in one skillet so you get maximum flavor with minimum cleanup
  • The vegetables stay vibrant and tender while absorbing all that herby buttery goodness
02 -
  • The sauce will thicken as it sits so do not be afraid to add more pasta water than you think you need
  • Taste before serving because cowboy butter needs enough salt to really shine
  • The red pepper flakes will continue to release heat as the dish sits so start with less
03 -
  • Have all your ingredients measured and prepped before you start cooking because everything moves quickly once the sauce starts
  • Room temperature cream incorporates more smoothly into the sauce without risking separation

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