Cowboy Butter Lemon Chicken (Printable)

Tender chicken and bowtie pasta coated in a zesty cowboy butter lemon sauce with garlic and herbs.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts, diced

→ Pasta

02 - 10 oz bowtie (farfalle) pasta

→ Cowboy Butter Sauce

03 - 7 tbsp unsalted butter
04 - 4 cloves garlic, minced
05 - 1 tsp Dijon mustard
06 - 1 tsp hot sauce (e.g., Tabasco)
07 - 1 tbsp fresh parsley, chopped
08 - 1 tbsp fresh chives, chopped (optional)
09 - 1 tsp fresh thyme leaves
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp crushed red pepper flakes
12 - Zest and juice of 1 lemon
13 - Salt and black pepper to taste

→ Additional

14 - 2 tbsp olive oil
15 - 1/3 cup grated Parmesan cheese

# Steps:

01 - Bring a large pot of salted water to a rolling boil. Add bowtie pasta and cook according to package directions until al dente. Drain through a colander and set aside.
02 - While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced chicken, season generously with salt and black pepper, and cook for 7-8 minutes until golden brown and cooked through. Remove from the skillet and set aside.
03 - Reduce heat to medium. Add the remaining olive oil and butter to the same skillet. Once the butter melts, stir in the minced garlic and cook for 1 minute until fragrant.
04 - Stir in Dijon mustard, hot sauce, smoked paprika, crushed red pepper flakes, parsley, chives, and thyme. Mix thoroughly to combine all flavors.
05 - Add the lemon zest and fresh lemon juice to the sauce, stirring well. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together until the chicken and pasta are evenly coated in the cowboy butter lemon sauce.
07 - Sprinkle grated Parmesan cheese over the top and toss once more. Serve immediately, garnished with extra fresh parsley if desired.

# Expert Tips:

01 -
  • That moment when the lemon hits the hot butter and your whole kitchen smells like something you would order at a restaurant but made faster than delivery would arrive
  • The way the sauce clings to every curve of the bowtie pasta so you never get a naked bite
02 -
  • Do not let the garlic brown or it will turn bitter and ruin the fresh flavor of the sauce
  • The pasta will continue absorbing sauce as it sits, so if you are reheating leftovers you might need to splash in a little water or extra lemon juice
03 -
  • Room temperature butter melts more evenly and helps the sauce emulsify better than cold butter straight from the fridge
  • Grate your own Parmesan instead of buying pre grated because it melts into the sauce more smoothly

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