Cowboy Butter Chicken Pasta

Creamy Pasta Tossed in a Bold, Zesty Cowboy Butter Sauce with Juicy Chicken and Fresh Herbs

Ingredients:

For the Cowboy Butter:

1/2 cup unsalted butter

4 garlic cloves, minced

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 teaspoon smoked paprika

1/2 teaspoon crushed red pepper flakes

1 teaspoon Worcestershire sauce

1 tablespoon freshly chopped parsley

Salt and black pepper, to taste

For the Chicken Pasta:

2 tablespoons olive oil

2 boneless, skinless chicken breasts, cut into strips

Salt and black pepper, to taste

8 oz penne or rotini pasta

1/4 cup grated Parmesan cheese

1/4 cup heavy cream (optional, for extra creaminess)

Fresh parsley, for garnish

Directions:

Cook the pasta:

Boil a large pot of salted water and cook the pasta until al dente according to package directions. Drain and set aside.

Cook the chicken:

In a large skillet, heat olive oil over medium-high heat. Season chicken strips with salt and pepper. Cook for 5–7 minutes or until golden and fully cooked through. Remove from skillet and set aside.

Make the cowboy butter sauce:

In the same skillet, melt the butter. Add garlic and cook until fragrant (about 30 seconds). Stir in Dijon mustard, lemon juice, smoked paprika, red pepper flakes, and Worcestershire sauce. Let it simmer for 1–2 minutes. Add chopped parsley, salt, and black pepper to taste.

Combine everything:

Add the cooked chicken and pasta into the skillet with the cowboy butter. Toss to coat well. Stir in grated Parmesan and heavy cream (if using), and cook for another 1–2 minutes until everything is warmed through and creamy.

Serve:

Plate the pasta and garnish with extra parsley and a sprinkle of Parmesan cheese.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Kcal: 620 kcal per serving | Servings: 3–4 servings