Cowboy Butter Chicken Pasta (Printable)

Tender chicken and vegetables in a creamy, zesty butter sauce with herbs and spices.

# 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.
09 - Serve hot, garnished with extra herbs and Parmesan cheese if desired.

# Expert Tips:

01 -
  • The sauce clings to every curve of pasta, coating each bite in a zesty, creamy embrace that makes you want to lick your plate
  • Its a complete meal that comes together in under an hour but tastes like it simmered all afternoon
02 -
  • The sauce will thicken as it cools, so serve immediately or have extra pasta water ready to loosen it up if needed
  • Fresh herbs make a massive difference here—dried parsley and chives cannot provide the same bright, fresh flavor
03 -
  • Let the butter mixture cool slightly before adding the heavy cream to prevent the cream from separating
  • Grate your own Parmesan from a block—pre-grated cheese often has anti-caking agents that prevent smooth melting

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