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Cowboy Butter Chicken Pasta: Easy One-Pan Weeknight Dinner

This one-pan cowboy butter chicken pasta combines tender chicken and al dente pasta in a flavorful garlic butter sauce with herbs and spices. Perfect for busy weeknights, it delivers maximum flavor with minimal cleanup in a single skillet.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb chicken breast, cubed
  • 8 oz pasta (penne or fusilli work great)
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes (adjust to taste)
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped

Method
 

Instructions
  1. Season cubed chicken with salt, pepper, and Italian seasoning. In a large skillet, cook chicken over medium-high heat until golden brown and cooked through (about 6-8 minutes). Remove from skillet and set aside.
  2. In the same skillet, add pasta and chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes until pasta is al dente and most liquid is absorbed.
  3. Add butter and minced garlic to the skillet. Cook for 1 minute until fragrant. Stir in heavy cream, Parmesan cheese, and red pepper flakes. Cook for 2-3 minutes until sauce thickens slightly.
  4. Return the cooked chicken to the skillet. Stir everything together until well coated. Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.

Notes

Short pasta shapes like penne or rigatoni work best as they hold the sauce beautifully. Cook pasta just until al dente since it will continue cooking in the sauce. Adjust red pepper flakes to your preference - use less for mild, more for extra heat.