Go Back

Cowboy Butter Lemon Bowtie Chicken

A rich, zesty, and savory pasta dish featuring golden-seared chicken tossed with bowtie pasta in a luscious, herb-packed compound cowboy butter sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Pasta
  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 12 oz bowtie pasta (farfalle)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
Cowboy Butter Sauce
  • 6 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh chives finely chopped
  • 1 tsp crushed red pepper flakes adjust to taste
  • 0.5 tsp dried thyme
  • 0.25 cup reserved pasta water plus more if needed

Equipment

  • Large skillet
  • Large Pot
  • Colander
  • Cutting Board

Method
 

  1. Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
  2. In a bowl, toss the chicken pieces with salt, black pepper, garlic powder, and smoked paprika until evenly coated.
  3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden and cooked through. Remove chicken and set aside.
  4. Reduce heat to medium-low. Add 4 tablespoons of butter to the skillet. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
  5. Whisk in the Dijon mustard, lemon juice, lemon zest, red pepper flakes, and dried thyme.
  6. Pour in 1/4 cup of the reserved pasta water and let simmer for 1-2 minutes until the sauce slightly thickens.
  7. Add the cooked chicken and pasta back to the skillet. Toss well to coat everything in the sauce.
  8. Remove from heat. Stir in the remaining 2 tablespoons of butter, fresh parsley, and fresh chives. Serve immediately.

Notes

Do not skip reserving the pasta water; the starch is crucial for emulsifying the butter sauce so it coats the pasta evenly.