Name: One-Pan Creamy Cowboy Butter Chicken Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; 12 oz 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); 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 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

Description

A savory one-pan pasta dish with creamy sauce and seared chicken, finished with a bright parsley-lemon cowboy butter.

Ingredients

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
12 oz 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)
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 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

Pat the chicken dry and toss it with smoked paprika, cumin, salt, and pepper.
Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 3–4 minutes per side until golden. Transfer chicken to a plate.
Reduce heat to medium, add the diced onion and red bell pepper, sauté for 4–5 minutes. Add 2 minced garlic cloves and cook for 30 seconds.
Pour in 1 1/2 cups chicken broth, stir in the dried pasta, bring to a simmer, cover, and cook according to pasta package time minus 2 minutes, stirring occasionally.
While the pasta cooks, whisk together 1 cup heavy cream, 4 oz softened cream cheese, 1/2 cup grated Parmesan, 2 tbsp Dijon mustard, and 1 tbsp lemon juice until smooth.
When pasta is almost tender, return the seared chicken to the skillet. Pour the cream mixture over and cook uncovered over low heat, stirring gently, until the sauce is glossy and chicken is cooked through.
Make the cowboy butter: mash 3 tbsp unsalted butter with 1 minced garlic clove, 2 tbsp parsley, a pinch of salt, and lemon juice. Stir it into the skillet off the heat.
Serve immediately, garnished with extra Parmesan and sliced green onions or parsley.

Notes

Use half-and-half for a lighter sauce, or full heavy cream for extra richness. Gluten-free pasta works — adjust cook time accordingly.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian