Cowboy Butter Lemon Bowtie Chicken (Print Version)

Seared chicken and bowtie pasta in lemony cowboy butter 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:

01 - Bring a large pot of salted water to a boil. Cook bowtie pasta according to package instructions until al dente. Drain and set aside.
02 - While the pasta cooks, season the chicken pieces generously with salt and black pepper.
03 - In a large skillet over medium-high heat, melt 2 tbsp of butter. Add the seasoned chicken and sauté until golden brown and cooked through, about 7–8 minutes. Remove chicken from the skillet and set aside.
04 - Reduce heat to medium. Add the remaining butter to the skillet. Stir in the minced garlic and sauté until fragrant, about 1 minute.
05 - Mix in lemon juice, lemon zest, Dijon mustard, smoked paprika, and crushed red pepper flakes. Stir well until fully combined into a rich, zesty sauce.
06 - Return the cooked chicken to the skillet. Add parsley, chives, and thyme, tossing to coat the chicken evenly in the sauce.
07 - Add the drained bowtie pasta to the skillet and toss everything together until the pasta is well coated. Sprinkle with Parmesan cheese if desired.
08 - Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately, garnished with extra fresh herbs and lemon wedges.

# Expert Tips:

01 -
  • The cowboy butter sauce comes together in the same pan you cook the chicken in, so every bit of flavor stays right where it belongs.
  • It takes one skillet and one pot, which means cleanup is almost as easy as eating it.
  • The lemon and herb combination makes it taste like you spent three times as long as you actually did.
02 -
  • Do not skip the Dijon mustard because it holds the butter and lemon together in a way nothing else can.
  • Letting the chicken sit undisturbed in the pan is the only way to get that golden crust, so resist the urge to poke and stir.
  • The sauce will look like a lot of butter at first but the pasta absorbs it and it all balances out perfectly.
03 -
  • Zest the lemon before you juice it because trying to zest a spent lemon half is a frustrating and thankless task.
  • Warm your serving bowls in a low oven while you cook because hot food on cold plates loses its appeal too quickly.

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