Cowboy Butter Chicken Pasta (Print View)

Tender chicken and vegetables in a rich, zesty cowboy butter sauce with herbs and creamy finish.

# 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 Steps:

01 - Bring a large pot of salted water to boil. Cook penne or rigatoni according to package directions until al dente. Drain, reserving 1/2 cup 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. Cook until golden brown and cooked through, about 5-6 minutes. Transfer to plate and set aside.
03 - In same skillet, add red and yellow bell peppers with red onion. Sauté 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 until butter melts and mixture becomes aromatic.
05 - Pour in heavy cream and add Parmesan cheese. Stir continuously until sauce is smooth, creamy, and cheese has melted completely.
06 - Return cooked chicken to skillet. Add spinach and cook 1 minute until just wilted.
07 - Add drained pasta to skillet, tossing thoroughly to coat in sauce. If consistency is too thick, add reserved pasta water as needed. Adjust seasoning with salt, pepper, or lemon juice. Serve hot, garnished with extra herbs and Parmesan.

# Expert Hints:

01 -
  • The cowboy butter sauce hits every single flavor note: tangy mustard, bright lemon, smoky paprika, and just enough heat to keep things interesting
  • Everything cooks in one skillet while the pasta boils, making this perfect for those weeknights when you want something spectacular but have zero energy for complicated techniques
  • The vegetables stay vibrant and tender, adding fresh crunch that balances the rich, creamy sauce beautifully
02 -
  • Reserve that pasta water even if you think you won't need it, because it's the secret to fixing a sauce that's become too thick or separated
  • Don't overcrowd your chicken when searing, or it'll steam instead of develop that gorgeous golden crust that adds so much flavor
  • The cowboy butter sauce can be made ahead and kept in the refrigerator for up to a week, transforming quick weeknight meals into something special
03 -
  • Let your chicken come to room temperature for about 15 minutes before cooking, which helps it sear more evenly and stay tender
  • Grate your Parmesan fresh from a wedge if possible, because pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly into the sauce

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