One-Pan Cowboy Butter Chicken Pasta

I’ve been making this one-pan creamy cowboy butter chicken pasta for busy weeknights and casual dinners for years. It’s a quick, comforting skillet meal that sears juicy chicken, cooks the pasta right in the same pan, and finishes with a bright, herby “cowboy butter” twist — garlic, lemon, parsley, and a little Dijon — folded into a silky cheese-and-cream sauce. It’s ideal when you want big flavor without ten dishes, and it stretches to feed hungry families or deliver satisfying leftovers the next day. If you like quick, creamy pasta dinners, try this and our cottage cheese pasta for another weeknight winner.

Why you’ll love this dish

• One pan from stove to table: fewer dishes, less fuss.
• Fast: roughly 30–35 minutes from start to finish.
• Crowd-pleasing: creamy, savory sauce with a bright herb finish that kids and adults both enjoy.
• Flexible: swap pasta shapes, make it lighter or richer, or turn it into a freezer-friendly meal.

Blockquote “My family asked for seconds before I’d even plated the first bowl — the buttery herb kick makes this more than a basic cream sauce.”

How this recipe comes together

Overview of the process:

1. Season and sear the chicken in a hot skillet to get a golden crust. This builds flavor.
2. Sauté aromatics (onion, garlic, bell pepper) in the same pan and deglaze with a splash of chicken broth.
3. Add dry pasta and simmer in the broth until pasta is almost done. This one-pan method infuses pasta with sauce flavor.
4. Stir in cream, cream cheese, and Parmesan until smooth.
5. Finish with a quick cowboy butter (butter mixed with garlic, parsley, lemon, and Dijon) folded into the hot pasta for a glossy, bright finish.

What you’ll need

• 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 12 oz (340 g) dried pasta (penne, linguine, or fusilli)
• 2 tbsp olive oil
• 2 tbsp unsalted butter (for searing)
• 1 small yellow onion, finely diced
• 1 red bell pepper, diced (or 1 cup mixed peppers)
• 3 cloves garlic, minced (divided)
• 1 tsp smoked paprika
• 1/2 tsp chili powder (optional for mild heat)
• 1/2 tsp ground cumin
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 1/2 cups low-sodium chicken broth (plus extra if needed)
• 1 cup heavy cream or half-and-half (heavy cream yields silkier sauce)
• 4 oz (115 g) cream cheese, softened
• 1/2 cup finely grated Parmesan cheese
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 3 tbsp unsalted butter (for cowboy butter)
• 2 tbsp finely chopped fresh parsley
• Green onions or chopped parsley for garnish Notes: For a lighter version use half-and-half and reduce cream cheese by half; for gluten-free, use GF pasta and check labels.

Step-by-step instructions

1. Pat the chicken dry and toss with smoked paprika, cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil and 2 tbsp butter in a large deep skillet over medium-high heat until shimmering.
3. Add chicken in a single layer and sear until golden on both sides, about 3–4 minutes per side. Chicken will not be fully cooked. Transfer to a plate and set aside.
4. Reduce heat to medium. Add diced onion and bell pepper to the skillet. Cook 4–5 minutes until softened.
5. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
6. Pour in 1 1/2 cups chicken broth and scrape up browned bits from the pan. Stir in the dried pasta, pushing it into the liquid if needed.
7. Bring to a simmer, cover, and cook according to the pasta package time minus 2 minutes, stirring once or twice so pasta cooks evenly. Add a splash more broth if the pan looks dry.
8. While pasta cooks, whisk together cream, softened cream cheese, Parmesan, Dijon, and lemon juice in a small bowl until mostly smooth.
9. Return the seared chicken to the skillet when pasta is almost tender. Pour the cream mixture over the pasta and chicken.
10. Cook uncovered over low heat, stirring gently, until the sauce is glossy and the chicken reaches 165°F (74°C) and pasta is al dente, about 2–3 minutes.
11. Make the cowboy butter: mash 3 tbsp butter with 1 minced garlic clove, parsley, and a pinch of salt and lemon juice. Stir it into the skillet off the heat so the butter melts into the sauce.
12. Taste and adjust seasoning with salt, pepper, and a squeeze more lemon if desired.
13. Serve immediately, garnished with extra Parmesan and chopped green onions.
14. 

Best ways to enjoy it

• Serve with a crisp mixed-green salad dressed with lemon vinaigrette to cut the richness.
• A side of steamed green beans or roasted broccoli adds color and texture.
• For a more casual meal, spoon over a bed of sautéed spinach or halved roasted tomatoes.
• Sprinkle chopped chives or extra parsley on top for freshness and color.

Storage and reheating tips

• Cool leftovers within 2 hours and store in an airtight container in the refrigerator for up to 3–4 days.
• To reheat: warm gently in a skillet over low heat with a splash of chicken broth or cream to revive the sauce. Stir occasionally until heated through.
• To freeze: place cooled pasta in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating; the texture of the pasta can soften slightly after freezing.
• Food safety note: reheat to at least 165°F (74°C) before serving.

Pro chef tips

• Cut the chicken into uniform pieces so everything cooks evenly.
• Don’t overcrowd the pan when searing; do it in batches if necessary for better browning.
• Use room-temperature cream cheese so it blends smoothly into the warm sauce.
• If the sauce is too thick, thin with up to 1/2 cup more warm chicken broth.
• For deeper flavor, let the sauce sit for 5 minutes off the heat before serving so the flavors meld.

In case you want bold, tangy sides, try a flavor-packed spread like a buffalo-style dip for gatherings — it pairs nicely with simple pasta mains. Check out this hearty option in our collection: buffalo chicken dip with cottage cheese.

Flavor swaps

• Vegetarian: replace chicken with roasted cauliflower florets or chickpeas and use vegetable broth.
• Dairy-free: swap butter for vegan butter, use full-fat coconut milk or unsweetened oat cream, and omit cream cheese (blend in roasted cashews for creaminess).
• Spicy: add sliced jalapeño or a pinch of red pepper flakes when sautéing aromatics.
• Herb-forward: stir in chopped cilantro or basil instead of parsley for a different bright note.
• Lighter: use half the cream and add extra broth, then boost flavor with more Dijon and lemon.

Helpful answers

Q: How long does this take start to finish? A: Plan on about 30–35 minutes: 10 minutes prep and 20–25 minutes cooking.

Q: Can I use pre-cooked chicken or rotisserie chicken? A: Yes. Add cooked chicken during the final simmer just to warm through. Cut back on total simmer time so the pasta doesn’t overcook.

Q: What’s the best pasta shape for this? A: Penne, rigatoni, fusilli, or linguine all work. Shorter shapes catch the sauce; long shapes make it feel more like a saucy noodle dish.

Q: Can I make this ahead for meal prep? A: Partially. Cook through step 9 (before adding cowboy butter). Cool and refrigerate up to 24 hours. Reheat with a splash of broth and finish with the butter so it tastes fresh.

Q: Is there a low-calorie way to keep it creamy? A: Use half-and-half or a blend of low-fat milk and an ounce of cream cheese for richness with fewer calories. Increase lemon and Dijon to enhance perceived richness.

Q: How do I prevent the pasta from sticking in the one-pan method? A: Stir occasionally and keep the liquid level just covering the pasta. Use medium heat and add small splashes of broth if it absorbs too fast.

Conclusion

If you want another take on cowboy butter paired with pasta, this Cowboy Butter Chicken Linguine – I Am Homesteader recipe offers a similar buttery-herb flavor profile with slightly different techniques and noodle choices.

One-Pan Creamy Cowboy Butter Chicken Pasta

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• Author: amir_hassan
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Non-Vegetarian

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Description

A quick, comforting skillet meal with juicy chicken, pasta, and a creamy ‘cowboy butter’ twist featuring garlic, lemon, and herbs.

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Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 12 oz (340 g) dried pasta (penne, linguine, or fusilli)
• 2 tbsp olive oil
• 2 tbsp unsalted butter (for searing)
• 1 small yellow onion, finely diced
• 1 red bell pepper, diced (or 1 cup mixed peppers)
• 3 cloves garlic, minced (divided)
• 1 tsp smoked paprika
• 1/2 tsp chili powder (optional for mild heat)
• 1/2 tsp ground cumin
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 1/2 cups low-sodium chicken broth (plus extra if needed)
• 1 cup heavy cream or half-and-half
• 4 oz (115 g) cream cheese, softened
• 1/2 cup finely grated Parmesan cheese
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 3 tbsp unsalted butter (for cowboy butter)
• 2 tbsp finely chopped fresh parsley
• Green onions or chopped parsley for garnish

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Instructions

1. Pat the chicken dry and toss with smoked paprika, cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil and 2 tbsp butter in a large deep skillet over medium-high heat until shimmering.
3. Add chicken in a single layer and sear until golden on both sides, about 3–4 minutes per side. Transfer to a plate and set aside.
4. Reduce heat to medium, add diced onion and bell pepper to the skillet. Cook 4–5 minutes until softened.
5. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
6. Pour in 1 1/2 cups chicken broth and scrape up browned bits. Stir in the dried pasta, pushing it into the liquid.
7. Bring to a simmer, cover, and cook according to the pasta package time minus 2 minutes, stirring occasionally.
8. Whisk cream, softened cream cheese, Parmesan, Dijon, and lemon juice in a small bowl until mostly smooth.
9. Return the seared chicken to the skillet when pasta is almost tender. Pour the cream mixture over the pasta and chicken.
10. Cook uncovered over low heat, stirring gently, until the sauce is glossy and chicken reaches 165°F (74°C), about 2–3 minutes.
11. Make cowboy butter: mash 3 tbsp butter with 1 minced garlic clove, parsley, and a pinch of salt and lemon juice. Stir into the skillet off the heat.
12. Taste and adjust seasoning with salt, pepper, and a squeeze more lemon if desired. Serve immediately, garnished with extra Parmesan and chopped green onions.

Notes

For a lighter version use half-and-half and reduce cream cheese. For gluten-free, use GF pasta and check labels.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Skillet cooking
• Cuisine: American