I cook this on busy nights and the pan does the work. The pasta swirls in a rich beef and tomato sauce, corn pops with sweetness, and beans add soft bite. I scrape the spoon along the bottom and it smells like campfire comfort made for a weeknight. We keep it simple here. One Pan Pasta Recipes fit real life. Water goes in once. Dinner comes out once. No juggling pots. No sink full of dishes. The sauce clings to every curve and each bite tastes bold but calm. I call it cowboy because it feels hearty and unrushed. We get tender noodles, gentle heat from chili, and a creamy finish from cheese that melts right in. This recipe plays well with swaps and it welcomes your pantry. It speaks to one pot pasta recipes, instant pot pasta recipes, pasta recipes, one pot pasta meals, chicken pasta recipes, and easy pasta recipes.
Table of Contents
- 1 Key Takeaways
- 2 Easy Cowboy Pasta Skillet Recipe
- 3 Ingredients for Cowboy Pasta Skillet
- 4 How to Make Cowboy Pasta Skillet
- 5 Tips for Making Cowboy Pasta Skillet
- 6 Making Cowboy Pasta Skillet Ahead of Time
- 7 Storing Leftover Cowboy Pasta Skillet
- 8 Try these Main Course next
- 9 Cowboy Pasta Skillet
- 10 Nutrition
1 Key Takeaways
I am Lila from Lila Cooks at https//www.lilacooks.com and I love a skillet that earns its keep. This dish cooks the pasta in its sauce so flavor moves into every curl. Cleanup stays small and weeknights feel calmer.
The pot stays on the stove and we add pantry stars like tomatoes beans and corn. The sauce turns creamy with cheese at the end. The bowl tastes big yet friendly.
Swap ground beef for chicken with no fuss. Add a pinch of chili for a warm nudge. The method fits busy cooks and hungry people.
2 Easy Cowboy Pasta Skillet Recipe
On tough days I lean on One Pan Pasta Recipes and I mean it. One Pan Pasta Recipes save time and headspace. I pour the dry noodles right in and let the sauce carry them home.
I watch steam rise and I give the pot a small stir. The pasta softens as the sauce thickens so every bite feels steady and rich. The skillet looks a bit wild at first then it settles and turns glossy.
This easy path suits new cooks and old pros. It reads like single pan pasta ideas and it behaves like pan pasta dinners with strong flavor and light cleanup. I plate it with a squeeze of lime and a smile I can trust.
3 Ingredients for Cowboy Pasta Skillet
Short pasta I reach for rotini or penne since ridges grab sauce and the bite holds shape.
Olive oil A spoon coats the pan and lets onion soften without sticking.
Onion One medium onion diced turns sweet and builds the base.
Garlic Two cloves minced bring a warm edge that lifts the sauce.
Ground beef or chicken One pound browns fast and adds meaty depth and tender bits.
Chili powder A teaspoon adds glow and a soft hum.
Smoked paprika A teaspoon brings gentle smoke like a camp cookout.
Dried oregano A teaspoon threads a green note that keeps things bright.
Salt and black pepper Season in pinches and taste near the end.
Corn One cup canned and drained adds sweet pop with color.
Black beans One cup rinsed brings soft bite and a cozy feel.
Diced tomatoes A fourteen ounce can sets the tomato base and balances spice.
Low sodium broth or water Three cups move starch into the sauce and keep the simmer steady.
Milk or cream A half cup softens the edges and rounds the finish.
Shredded cheddar One and a half cups melt in and turn the sauce silky and bold.
Parsley or chives Two tablespoons chopped add a clean fresh note.
Lime wedges A squeeze over the bowl wakes everything up.
4 How to Make Cowboy Pasta Skillet
Step one Set a wide deep skillet over medium heat and warm the oil. Add onion and cook until soft then add garlic for one minute.
Step two Add the meat and cook until browned. Spoon off extra fat if the pan holds too much.
Step three Stir in chili powder smoked paprika oregano salt and pepper. Let the mix bloom for one minute.
Step four Add dry pasta corn beans tomatoes and broth. Stir well and bring to a steady simmer.
Step five Cover and cook for about twelve minutes. Stir now and then until the pasta turns tender and most liquid pulls into the sauce.
Step six Pour in milk and simmer two minutes. Take off the heat and fold in cheddar so it melts and the sauce looks glossy.
Step seven Taste for salt. Scatter herbs and add a squeeze of lime. Serve warm.
5 Tips for Making Cowboy Pasta Skillet
Keep a gentle simmer not a hard boil so the pasta cooks even and the sauce stays smooth. If the pan looks dry splash in a bit of hot water and stir.
Use one pot pasta recipes style thinking and let starch from the noodles thicken the sauce. Stir near the edges where bits like to rest.
For a lighter take use ground chicken and a touch more herbs. For cozy heat add a pinch of red flakes. This method echoes skillet pasta methods that give big flavor with little stress.
6 Making Cowboy Pasta Skillet Ahead of Time
I cook the base in the morning and hold back the cheese and milk. At dinner I warm the skillet add the dairy and stir until the sauce turns smooth.
This plan fits instant pot pasta recipes energy since make ahead steps trim time at night. The dish keeps its body and the pasta stays tender.
If the sauce looks tight add a spoon of warm broth. Give it a slow stir and let the heat bring it back.
7 Storing Leftover Cowboy Pasta Skillet
Spoon leftovers into a sealed container and chill for up to four days. The sauce will thicken as it rests.
Reheat on low with a splash of water or milk and stir until creamy again. The seasoning may relax so add a small pinch of salt.
This plan nods to one pot pasta meals that hold up for lunches. Pack with lime wedges for that fresh lift.
8 Try these Main Course next
9 Cowboy Pasta Skillet
Cowboy Pasta Skillet One Pan Pasta Recipes
Ingredients
- 10 ounces short pasta such as penne or rotini
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound ground beef or chicken
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt plus more to taste
- 0.5 teaspoon black pepper
- 1 cup canned corn drained
- 1 cup canned black beans rinsed and drained
- 14 ounces canned diced tomatoes
- 3 cups low sodium broth or water
- 0.5 cup milk or cream
- 1.5 cups shredded cheddar
- 2 tablespoons chopped parsley or chives
- Lime wedges for serving optional
Instructions
- Warm oil in a wide deep skillet over medium heat. Add onion and cook until soft then add garlic for one minute.
- Add beef or chicken and cook until browned. Spoon off extra fat if needed.
- Stir in chili powder paprika oregano salt and pepper. Cook for one minute to wake the spices.
- Add pasta corn beans tomatoes and broth. Stir well and bring to a steady simmer.
- Cover and cook for 10 to 12 minutes stirring now and then until pasta is just tender and most liquid is absorbed.
- Pour in milk. Stir and simmer for two minutes to thicken.
- Remove from heat and fold in cheddar. Cover for one minute so the cheese melts and turns the sauce silky.
- Taste and add more salt if needed. Sprinkle with herbs and serve with lime wedges.
10 Nutrition
Serving size one cup. Calories five twenty. Sugar six grams. Sodium seven forty milligrams. Fat twenty three grams. Saturated fat ten grams. Carbohydrates fifty two grams. Fiber six grams. Protein twenty eight grams. Cholesterol seventy milligrams. Values are estimates and will vary with swaps.
I write and test for Lila Cooks and I value clear steps and clean flavor. This recipe fits easy pasta recipes and wider pasta recipes lists on our site. Visit us at https//www.lilacooks.com for more calm weeknight ideas.
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