Cowboy Butter Chicken Pasta (Printable version)

Creamy pasta with tender chicken, peppers, and 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 (optional, adjust to taste)
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 penne or rigatoni in a large pot of salted boiling water until al dente according to package directions. Drain thoroughly, reserving 1/2 cup pasta water for later use.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Season chicken pieces generously with salt and pepper, then sauté until golden brown 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 sliced red onion. Sauté for 3-4 minutes until vegetables begin to soften. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Reduce heat to medium. Add remaining butter, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce if using, smoked paprika, red pepper flakes, oregano, parsley, and chives. Stir continuously until butter melts and spices become aromatic.
05 - Pour heavy cream into the skillet and sprinkle Parmesan cheese over the surface. Stir gently until cheese melts completely and sauce achieves a smooth, creamy consistency.
06 - Return cooked chicken to the skillet and add baby spinach. Cook for 1 minute just until spinach begins to wilt, maintaining texture and bright color.
07 - Add drained pasta to the skillet, tossing thoroughly to coat every piece with sauce. If consistency appears too thick, incorporate reserved pasta water a splash at a time until desired creaminess is achieved.
08 - Taste 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 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 vegetables add brightness while still feeling indulgent
02 -
  • Reserving pasta water is crucial because the starchy liquid helps bind the sauce to the pasta
  • The sauce thickens quickly as it cools, so add a little more pasta water when reheating leftovers
  • Don't rush searing the chicken, those golden bits add depth to the final dish
03 -
  • Mince your garlic finely so it melts into the sauce instead of staying in chunks
  • Room temperature cream incorporates more smoothly than cold
  • Grate your own Parmesan instead of using pre-shredded for better melting

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