Cowboy Butter Lemon Bowtie Chicken (Printable)

Buttery lemon chicken and bowtie pasta brightened with garlic, Dijon, smoked paprika, and fresh herbs.

# What You Need:

→ Protein & Pasta

01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 12 oz bowtie pasta (farfalle)

→ Cowboy Butter Sauce

03 - 7 tbsp unsalted butter
04 - 5 cloves garlic, minced
05 - 2 tbsp fresh lemon juice
06 - Zest of 1 lemon
07 - 1 tbsp Dijon mustard
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp crushed red pepper flakes
10 - 1 tbsp fresh parsley, chopped
11 - 1 tbsp fresh chives, chopped
12 - 1 tbsp fresh thyme leaves, chopped
13 - Salt and black pepper, to taste

→ Optional Additions

14 - 1/4 cup grated Parmesan cheese
15 - Lemon wedges, for serving

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook bowtie pasta according to package directions until al dente. Drain well and set aside.
02 - Season the chicken pieces generously with salt and black pepper. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken in an even layer and sauté until golden brown and cooked through, approximately 7 to 8 minutes. Remove the chicken from the skillet and set aside.
03 - Reduce the heat to medium. Add the remaining butter to the skillet. Once melted, stir in the minced garlic and sauté until fragrant, about 1 minute. Add the lemon juice, lemon zest, Dijon mustard, smoked paprika, and crushed red pepper flakes. Stir well until the sauce comes together and is smooth.
04 - Return the cooked chicken to the skillet. Add the chopped parsley, chives, and thyme. Toss to coat the chicken evenly in the cowboy butter sauce.
05 - Add the drained bowtie pasta to the skillet and toss everything together until the pasta is well coated. Sprinkle with Parmesan cheese if desired.
06 - Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately, garnished with extra fresh herbs and lemon wedges on the side.

# Expert Advice:

01 -
  • The cowboy butter sauce comes together in the same pan you cook the chicken in, so every bit of flavor gets locked right into the pasta.
  • It feels like a restaurant dish but honestly comes together in under an hour on a random Tuesday.
02 -
  • Do not rush the chicken searing step because those golden brown bits on the bottom of the pan are where the deepest flavor lives.
  • If the butter starts browning too fast or smoking, pull the skillet off the heat for a few seconds to regain control before moving forward.
03 -
  • Save a splash of the starchy pasta water before you drain it because a tablespoon or two can loosen the sauce if it gets too thick when you toss everything together.
  • Let the chicken rest for a couple of minutes after searing before returning it to the pan so it holds onto its juices instead of bleeding them into the sauce.

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