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Photo-style overhead three-quarter view of finished creamy cowboy butter chicken pasta served in a wide white shallow…

Creamy Cowboy Butter Chicken Pasta

Creamy Cowboy Butter Chicken Pasta brings golden chicken, tender penne, and a buttery garlic sauce together in one comforting skillet. Lemon, Dijon, herbs, hot sauce, and Parmesan give the cream sauce a layered, smooth finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 12 ounces penne pasta
  • 1 1/4 pounds boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter divided
  • 6 cloves garlic finely minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon hot sauce plus more to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon zest finely grated
  • 1 tablespoon fresh lemon juice
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese finely grated
  • 2 cups baby spinach
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Plan for 15 minutes of prep and about 30 minutes of cooking time. This recipe makes 4 generous servings. Bring a large pot of salted water to a boil. Cook the penne for 1 minute less than the package directions suggest, so it is still firm in the center. Scoop out 1 cup of pasta water, then drain the pasta.
  2. While the pasta cooks, pat the chicken dry with paper towels. Toss it with the smoked paprika, garlic powder, 1/2 teaspoon of the salt, and the black pepper. Dry chicken browns better, so don't skip that quick step.
  3. Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the chicken in a single layer. Cook for 3 to 4 minutes per side, turning once, until the pieces are browned and the thickest pieces reach 165°F. Move the chicken to a plate. The bottom of the skillet should have browned bits left behind.
  4. Reduce the heat to medium. Add 4 tablespoons of butter to the skillet. When it melts and starts to foam, add the garlic. Cook for 30 to 45 seconds, stirring constantly. It should smell fragrant, not toasted. Burnt garlic will make the sauce bitter.
  5. Whisk in the Dijon mustard, hot sauce, Worcestershire sauce, lemon zest, lemon juice, and the remaining 1/2 teaspoon salt. Pour in the chicken broth and scrape the browned bits from the pan. Let it bubble for 2 minutes.
  6. Pour in the heavy cream and bring the sauce to a gentle simmer. Don't let it boil hard. Stir in the remaining 2 tablespoons of butter, then add the Parmesan a little at a time. Keep stirring until the cheese melts and the sauce looks smooth.
  7. Add the drained pasta and baby spinach to the skillet. Toss for 1 to 2 minutes, adding reserved pasta water 2 tablespoons at a time until the sauce coats the pasta. The spinach should wilt, and the sauce should look glossy rather than thick and pasty.
  8. Return the chicken and any juices from the plate to the skillet. Toss gently to coat. Turn off the heat, scatter the parsley over the top, and let the pasta rest for 2 minutes before serving.

Notes

Use a large skillet so the chicken browns instead of steaming. Save the pasta water to help the sauce cling to the penne, keep the cream at a gentle simmer, and grate Parmesan from a wedge when possible. Add the spinach with the pasta, check the thickest chicken piece reaches 165°F, and let the finished pasta rest for 2 minutes before serving.