Cowboy Butter Chicken Pasta (Printable)

Creamy pasta with tender chicken, peppers, and zesty herb butter sauce

# What You'll Need:

→ Proteins

01 - 2 large boneless skinless chicken breasts cut into bite-sized pieces

→ Pasta

02 - 12 oz penne or rigatoni pasta

→ 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
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

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add penne or rigatoni and cook until al dente according to package directions. Drain thoroughly, reserving 1/2 cup of starchy pasta water for sauce adjustment.
02 - Melt 1 tablespoon butter in a large skillet over medium-high heat. Season chicken pieces generously with salt and pepper. Add to hot pan in a single layer and sauté until golden brown on all sides and cooked through, approximately 5-6 minutes. Transfer to a clean plate.
03 - In the same skillet, add sliced red and yellow bell peppers with red onion. Sauté for 3-4 minutes until vegetables begin to soften and develop slight char. Add minced garlic and stir constantly for 1 minute until fragrant, being careful not to burn.
04 - Reduce heat to medium. Add remaining butter, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, red pepper flakes, and dried oregano. Stir continuously until butter melts completely and spices become aromatic, approximately 2 minutes.
05 - Pour heavy cream into the skillet while stirring constantly. Add grated Parmesan cheese and continue stirring until fully melted and incorporated. The sauce should thicken slightly and coat the back of a spoon.
06 - Return seared chicken to the skillet along with any accumulated juices. Add baby spinach and cook for 1 minute until just wilted. Add cooked pasta and toss vigorously to coat every piece evenly in the creamy cowboy butter sauce.
07 - If sauce appears too thick, gradually add reserved pasta water a splash at a time until desired consistency is achieved. Taste final dish and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately while hot.

# Expert Tips:

01 -
  • The cowboy butter sauce hits every flavor note—creamy, tangy, slightly spicy, and impossibly rich
  • Everything cooks in one skillet, meaning maximum flavor with minimum cleanup
  • This recipe scales effortlessly for weeknight dinners or feeding a hungry crowd
02 -
  • Reserving pasta water is not optional here—it is the difference between sauce that clings beautifully and sauce that slides off your pasta
  • Do not be alarmed if the sauce looks loose when you first add the cream—it will thicken as it sits and as it coats the pasta
  • Fresh herbs really do matter in this recipe, especially for the finishing touch that cuts through the richness
03 -
  • Let your chicken rest at room temperature for 15 minutes before cooking—it will sear more evenly and stay juicier
  • Prep all your vegetables and measure your sauce ingredients before you start cooking, since everything happens quickly once the pan is hot
  • If the sauce separates, do not panic—whisk in another teaspoon of cold butter and it will come back together beautifully

Go back