One-Pan Creamy Cowboy Butter Chicken Pasta

A delightful one-pan dish combining rich flavors and comforting textures, perfect for busy weeknights.

Servings 4 servings

Prep Time 10

Cook Time 30

Total Time 40

2 tablespoons butter
4 pieces boneless and skinless chicken thighs
4 cloves garlic, minced
1 cup heavy cream can substitute with half-and-half or milk for a lighter option
1 cup chicken broth
8 ounces pasta (such as fettuccine or penne)
1 cup cherry tomatoes, halved
1 teaspoon Italian seasoning
to taste Salt and pepper
Fresh parsley, chopped (for garnish) add just before serving

In a large skillet, melt the butter over medium heat. Add the chicken thighs and cook until browned and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and chicken broth, and bring to a simmer.
Add the pasta to the skillet and cook according to package instructions, stirring occasionally.
Once the pasta is al dente, stir in the cherry tomatoes and Italian seasoning.
Slice the cooked chicken and return it to the skillet, mixing everything together.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

Store leftover pasta in an airtight container in the fridge for up to 3-4 days. Reheat with a splash of chicken broth or more cream if it looks dry.

Calories: 650kcal

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Keyword: Cowboy Butter Chicken, Creamy Chicken Pasta, One-Pan Pasta