Spicy Buttery Cowboy Chicken & Pasta

1. To make the buttery cowboy spread, combine 1 stick of I Can’t Believe It’s Not Butter! Extra Creamy Salted Sticks with 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp kosher salt, 1/4 tsp pepper, 1/4 tsp chili powder, 1/4 tsp red pepper flakes, 1/4 tsp cayenne, 1 tbsp fresh parsley, 1 tbsp fresh chives, 1 tbsp lemon zest, 2 tsp lemon juice, and 1 tsp dijon mustard. 2. Thinly slice chicken breasts and season with 1 tsp smoked paprika, 1/4 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp chili powder, and 1/8 tsp cayenne pepper. 3. Bring a pot of salted water to a boil and boil your pasta. Save 1 cup of pasta water before draining. 4. In a pan on medium heat, add 1 tbsp of I Can’t Believe It’s Not Butter! Extra Creamy Salted Sticks. Sauté the seasoned chicken for 2 minutes. Then, add in the sliced shallots, sliced mini peppers, and minced garlic and sauté for another 5 minutes. Add the cooked pasta along with the prepared buttery cowboy spread, 1/4 cup pecorino romano, and 1 cup of reserved pasta water. Cook on medium-low heat for 5 minutes, stirring to combine everything. Add more lemon zest and lemon juice to taste and garnish with fresh parsley before serving.