One Pan Cowboy Butter Chicken Pasta – Easy Weeknight Dinner
One Pan Cowboy Butter Chicken Pasta – Easy Weeknight Dinner
Looking for a quick, flavorful, and family-friendly dinner? This One Pan Cowboy Butter Chicken Pasta is the ultimate solution! Packed with tender chicken, creamy butter sauce, and a hint of spice, this dish comes together in just 30 minutes. It’s the perfect comfort food for busy weeknights, and cleanup is a breeze since everything cooks in one skillet.
If you love easy skillet meals, you might also enjoy this Cajun Sausage Rice Skillet or this Comfort Chicken Pasta with Smoky Garlic Butter Flavors.
Ingredients
- 12 oz (340g) pasta (penne or fusilli work best)
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (adjust for spice preference)
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/2 cup (15g) fresh parsley, chopped
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. Sauté the Chicken
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
3. Prepare the Sauce
In the same skillet, add the remaining butter. Sauté the onion and garlic until softened and fragrant, about 3 minutes. Stir in the smoked paprika, cayenne pepper, and dried thyme, cooking for another 30 seconds.
4. Combine Everything
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until slightly thickened. Stir in the Parmesan cheese until melted and smooth.
5. Finish the Dish
Add the cooked pasta and chicken back into the skillet, tossing everything together until well coated in the creamy sauce. Garnish with fresh parsley and serve immediately.
Expert Tips
- Adjust the Spice: If you prefer a milder dish, reduce the cayenne pepper or omit it entirely. For extra heat, add a pinch of red pepper flakes.
- Use Leftover Chicken: This recipe works great with leftover cooked chicken. Simply skip the sautéing step and add the chicken directly to the sauce.
- Add Veggies: For a more balanced meal, stir in some sautéed bell peppers, mushrooms, or spinach.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream.
FAQ
Can I use a different type of pasta?
Absolutely! While penne or fusilli work best, you can use any short pasta like rigatoni, farfalle, or even spaghetti if you prefer.
Is this dish kid-friendly?
Yes! The spice level can be easily adjusted to suit your family’s taste. Serve with a side of garlic bread or a simple salad for a complete meal.
Can I make this ahead of time?
While this dish is best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator. Cook the pasta and chicken just before serving to ensure the best texture.
For more delicious pasta recipes, check out this Marry Me Chicken Pasta or this Creamy Salmon Spinach Pasta.
One Pan Cowboy Butter Chicken Pasta – Easy Weeknight Dinner
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining butter. Sauté the onion and garlic until softened and fragrant, about 3 minutes. Stir in the smoked paprika, cayenne pepper, and dried thyme, cooking for another 30 seconds.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until slightly thickened. Stir in the Parmesan cheese until melted and smooth.
- Add the cooked pasta and chicken back into the skillet, tossing everything together until well coated in the creamy sauce. Garnish with fresh parsley and serve immediately.
