One-Pan Cowboy Butter Chicken Pasta

Overview: What is Cowboy Butter Chicken Pasta?

One-Pan Cowboy Butter Chicken Pasta is a hearty, flavorful weeknight dish that combines tender chicken, buttery cowboy-style seasoning, and pasta cooked together in a single skillet for easy cleanup and big flavor. Cowboy butter refers to a rich, savory butter blend that often includes garlic, smoked paprika, mustard, herbs, and a touch of acid to brighten the sauce. In this recipe, those bold flavors are married to a creamy, tomato-kissed pasta base so every bite is savory, slightly smoky, and satisfyingly rich.
Why choose this recipe?

• One-pan cooking minimizes washing and keeps the process streamlined.
• It’s fast — designed for busy weeknights without sacrificing taste.
• The cowboy butter elevates a simple pasta into a memorable, restaurant-worthy meal.

This dish is highly adaptable: use short pasta like penne or rigatoni, swap chicken thighs for breasts, or add vegetables such as bell peppers, spinach, or corn. The technique focuses on building layers of flavor: searing the chicken to develop Maillard browning, sautéing aromatics to bloom spices, deglazing the pan to capture fond, and finishing with cream and butter to create a silky sauce. Timing is crucial — with prepped ingredients, you can complete the recipe in about 25–35 minutes.
Nutrition-wise, the recipe delivers protein from the chicken, carbohydrates from the pasta, and fat from butter and cream. You can lighten it by using low-fat dairy or increasing vegetables. For a gluten-free option, use gluten-free pasta. Overall, this recipe is a balance of convenience and robust flavor that fits many dietary tweaks while remaining wildly satisfying.

Ingredients — exact measurements and notes

This ingredients list is optimized for 4 servings and tuned for one-pan convenience. Follow the notes for swaps and dietary adjustments.

• 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces — thighs stay juicier; substitute chicken breasts if preferred.
• 2 tbsp olive oil for searing.
• 4 tbsp unsalted butter (this includes the cowboy butter components).
• 4 cloves garlic, minced.
• 1 tsp smoked paprika for that subtle campfire flavor.
• 1 tsp Dijon mustard to add tang and depth.
• 1/2 tsp cayenne, optional, for heat.
• 2 cups (480 ml) chicken broth to cook the pasta and build sauce.
• 8 oz (225 g) penne or rigatoni, uncooked.
• 1 cup cherry tomatoes, halved — they add brightness.
• 1/2 cup heavy cream or half-and-half for lighter options.
• Salt and pepper to taste.
• Fresh parsley or chives for garnish.
• Optional: 1/2 cup shredded Parmesan stirred in at the end for a cheesy finish.

Notes and swaps:

• Gluten-free: use gluten-free pasta and check broth labels.
• Lower fat: replace heavy cream with low-fat milk plus 1 tbsp cornstarch to thicken, or use Greek yogurt off-heat at the end.
• Vegetarian: swap chicken for firm tofu or mushrooms and use vegetable broth.

Measure spices carefully: smoked paprika adds the ‘cowboy’ smokiness but avoid overdoing it. The butter is essential for the signature silky finish; if you must reduce butter, increase cream slightly to maintain texture.

Equipment and kitchen setup

Use these tools to keep the cooking tight and efficient. Having them ready before you begin is crucial for one-pan recipes where timing matters.

• Large heavy skillet (12-inch) with lid — a stainless-steel or cast-iron skillet with good heat retention is ideal for searing and simmering the pasta.
• Tongs or a slotted spoon for turning chicken pieces.
• Measuring cups and spoons for consistent seasoning.
• Wooden spoon or silicone spatula to deglaze and stir without scratching the pan.
• Knife and cutting board for prepping chicken and vegetables.
• Small bowls for mise en place — pre-measure garlic, spices, and liquids to streamline the cook.

Kitchen setup tips: Place the skillet on a mid-high burner and preheat for a couple of minutes before adding oil so you get a proper sear on the chicken. Keep the lid handy — some pasta varieties benefit from a covered simmer to trap steam and finish cooking, but you’ll want to keep the lid off during searing to maintain a crisp exterior on the meat. Have a spatula and tongs within reach to quickly move chicken pieces and fold ingredients without overcooking. Finally, warm your broth slightly in the microwave or a small saucepan; adding warm liquid to the hot pan prevents temperature shock and helps the sauce come together faster.

Prep: chopping, seasoning and mise en place

Good mise en place saves time and helps avoid overcooking. Prepare everything before you heat the skillet.

• Chicken: Pat dry and cut into 1-inch pieces; season with salt, pepper, smoked paprika, and a drizzle of olive oil. Let it sit while you prep aromatics.
• Garlic & herbs: Mince garlic and chop parsley or chives finely. Keep them in a small bowl for quick addition.
• Tomatoes: Halve cherry tomatoes; if using larger tomatoes, dice into 1/2-inch pieces to ensure even cooking.
• Cowboy butter mix: In a small bowl combine softened butter, minced garlic, smoked paprika, Dijon mustard, a pinch of cayenne, and a squeeze of lemon. Mix until smooth so it will melt evenly into the sauce.
• Broth & pasta: Measure chicken broth and keep the pasta at hand. If using long pasta like spaghetti, break it in half so it fits the pan and cooks evenly.

Timing notes: Preheating the skillet and having measured ingredients prevents stalls during the cook. If you prefer a deeper sear on the chicken, pat pieces drier and sear in two batches to avoid overcrowding. Keep aromatic additions close by because garlic and spices should go into the pan quickly after the chicken is seared to capture the fond. Finally, if you plan to add a finishing cheese, grate it last so it stays fresh and melts smoothly into the sauce.

Cooking process: sear, simmer, and finish (step-by-step)

Follow these steps carefully to build flavor and achieve a silky jockey of sauce that clings to the pasta. Step 1 — Sear the chicken: Heat 2 tbsp olive oil in a large heavy skillet over medium-high heat. When the oil shimmers, add the seasoned chicken in a single layer. Sear without moving for 2–3 minutes per side until golden-brown. Work in batches if necessary to avoid steaming. Remove chicken to a plate and set aside.
Step 2 — Bloom aromatics and spices: Reduce heat to medium, add 2 tbsp butter to the pan and let it melt. Add minced garlic and a pinch of smoked paprika; sauté for 30–45 seconds until fragrant. Scrape up the browned bits (fond) from the bottom of the pan — they’re flavor gold.
Step 3 — Deglaze and add liquids: Pour in 2 cups warm chicken broth and stir to dissolve the fond. Add the uncooked pasta, halved cherry tomatoes, Dijon mustard, and a pinch of salt and pepper. Bring to a gentle boil, then reduce to a simmer. Cover the skillet and cook according to the pasta package’s time minus 1–2 minutes, stirring occasionally to prevent sticking.
Step 4 — Finish with cream and cowboy butter: Once the pasta is nearly al dente and most liquid has been absorbed, stir in 1/2 cup heavy cream and the remaining 2 tbsp butter or the prepared cowboy butter mixture. Return the seared chicken to the pan and simmer uncovered for 2–3 minutes to thicken the sauce and finish cooking the meat. If the sauce is too thin, simmer a minute longer; if too thick, add a splash of broth.
Step 5 — Add cheese and herbs: Turn off the heat and stir in 1/2 cup freshly grated Parmesan (optional) and chopped parsley. Let the residual heat meld flavors for 1–2 minutes before serving. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon for brightness. Serve hot, garnished with extra herbs and a sprinkle of smoked paprika for color.

Serving suggestions and pairings

Serve this dish hot straight from the skillet for a comforting family-style presentation. The rich, buttery sauce pairs well with bright, acidic, or crisp sides to balance the meal.

• Fresh green salad: A simple mixed green salad with a lemon vinaigrette cuts through the richness and adds crunch.
• Grilled or roasted vegetables: Asparagus, broccoli, or zucchini tossed with olive oil and grilled offer a smoky contrast.
• Crusty bread: A warm baguette or ciabatta is perfect for sopping up the leftover cowboy butter sauce.
• Wine pairing: Choose a bright white like Sauvignon Blanc or a lighter red like Grenache to complement the smoky butter and tomato base.

Portioning tips: This recipe makes about four servings. To serve family-style, transfer the skillet to a heatproof surface and garnish with chopped parsley and grated Parmesan so guests can help themselves. For meal prep, cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce, or microwave covered with a damp paper towel and stir halfway through reheating for even warmth.

Variations, substitutions and expert tips

This recipe is flexible — use these variations to match dietary needs, pantry constraints, or flavor preferences.

• Protein swaps: Substitute shrimp (add in the last 4 minutes), Italian sausage (remove casings and crumble), or firm tofu for a vegetarian twist.
• Spice level: Increase cayenne or add chopped green chiles for heat, or omit the cayenne for a milder profile.
• Dairy-free: Use dairy-free butter and coconut cream or oat cream. Be mindful coconut may add a subtle sweetness.
• Smoky boost: Add a drop of liquid smoke or use smoked sea salt instead of regular salt to intensify cowboy flavors.
• Extra veggies: Stir in fresh spinach at the end, or add bell peppers and corn with the tomatoes for more texture.

Expert tips for perfect results:

• Don’t overcrowd the pan: Searing chicken in batches yields better color and texture.
• Use warm broth: It keeps the temperature steady and reduces cooking time.
• Finish off-heat: Stirring in butter and cheese off the heat prevents separation and gives a glossy sauce.
• Taste as you go: Because pasta absorbs salt as it cooks, adjust seasoning after the final simmer.

FAQs (frequently asked questions)

This final section addresses common questions to help you succeed with the recipe.

• Q: Can I use a different pasta shape?
  A: Yes — penne, rigatoni, farfalle, or fusilli work well because their ridges and tubes hold sauce. If using long pasta like spaghetti, break it to fit and stir more frequently.
• Q: How do I prevent the sauce from becoming too thin?
  A: Simmer uncovered for a few minutes to reduce excess liquid. You can also stir in a bit of grated Parmesan or a slurry of 1 tsp cornstarch mixed with 1 tbsp water to thicken.
• Q: Can I make this ahead?
  A: Yes — store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth to loosen the sauce.
• Q: My chicken dried out — what went wrong?
  A: Likely overcooking or searing at too high heat for too long. Use thighs for more forgiveness, sear to golden (not black), and finish cooking in the sauce to retain moisture.
• Q: How spicy is the recipe?
  A: The base recipe is mildly spicy from a small amount of cayenne and smoked paprika. Adjust cayenne to your preference or omit it for no heat.

If you have a specific pantry item you’d like to substitute or want a lighter version, tell me what you have and I can suggest a tailored swap or technique to keep the dish delicious while meeting your needs.