Description
A quick, comforting skillet meal with juicy chicken, pasta, and a creamy ‘cowboy butter’ twist featuring garlic, lemon, and herbs.
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
Instructions
- Pat the chicken dry and toss with smoked paprika, cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
- Heat 2 tbsp olive oil and 2 tbsp butter in a large deep skillet over medium-high heat until shimmering.
- 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.
- Reduce heat to medium, add diced onion and bell pepper to the skillet. Cook 4–5 minutes until softened.
- Add 2 minced garlic cloves and cook 30 seconds until fragrant.
- Pour in 1 1/2 cups chicken broth and scrape up browned bits. Stir in the dried pasta, pushing it into the liquid.
- Bring to a simmer, cover, and cook according to the pasta package time minus 2 minutes, stirring occasionally.
- Whisk cream, softened cream cheese, Parmesan, Dijon, and lemon juice in a small bowl until mostly smooth.
- Return the seared chicken to the skillet when pasta is almost tender. Pour the cream mixture over the pasta and chicken.
- Cook uncovered over low heat, stirring gently, until the sauce is glossy and chicken reaches 165°F (74°C), about 2–3 minutes.
- 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.
- 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