Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta (penne, rotini, or your favorite shape)
- 1/2 cup butter, salted
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon red pepper flakes
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes.
- Step 3: Add the garlic to the skillet and cook for 1 minute more, until fragrant.
- Step 4: Stir in the Dijon mustard, lemon juice, parsley, and red pepper flakes. Cook for another minute, stirring constantly, until the sauce is combined and heated through.
- Step 5: Add the cooked pasta to the skillet with the chicken and sauce. Toss to coat well.
- Step 6: Serve immediately and garnish with extra parsley, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of chicken broth or water to prevent the pasta from drying out.
- Serve this dish with a simple side salad or some garlic bread to soak up all that delicious Cowboy Butter sauce.
- For an extra kick, use chili garlic sauce instead of red pepper flakes to customize the heat level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American