I don’t know why they call this Cowboy Butter. To me that sounds like the name of an intimacy product marketed at men (Giddyup!), but I digress. This recipe features chicken and pasta in a flavorful seasoned butter sauce. Enjoy it, pardner.

Ingredients

• 1 chicken breast, cut into small cubes
• 12 ounces pasta (We use spaghetti; others use linguine; use what you like)
• 1 tablespoon olive oil
• 1/2 cup plus 1 tablespoon butter, separated
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (sub a squirt of hot sauce if you like)
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• 1 tablespoon minced garlic
• 1/4 cup grated Parmesan cheese
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• 1/2 teaspoon crushed red pepper flakes

Process

1. Toss the cut-up chicken into a bowl with the garlic powder, onion powder, paprika, cayenne, and salt and pepper. Toss and mix well so the chicken is thoroughly rubbed with the spices. Set aside.
2. Cook your pasta as per package directions. If your pasta is cooked before you’re done with the sauce, drain it and toss it with a drizzle of olive oil.
3. While the pasta cooks, put a skillet on medium heat and drizzle the olive oil over the bottom. Once the skillet is hot, add 1 tablespoon of the butter (not all of it!) and the chicken. Cook 3-4 minutes, then flip. Once all the chicken is cooked, remove it from the skillet and set it aside in a bowl.
4. In the same skillet over medium-low heat, add the 1/2 cup of butter and let it melt.
5. Once the butter is melted, add the minced garlic. Sauté for about 30 seconds, then add the chicken broth, lemon juice, and Dijon mustard. Whisk to combine and let simmer for about two minutes.
6. Whisk in the heavy cream, red pepper flakes, and Parmesan. Let thicken for 2-3 minutes. Fold the chicken into the sauce.
7. Add the drained pasta to the sauce. Let it cook for 2-3 minutes, gently folding and tossing with tongs.
8. Serve!