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Cowboy Butter Lemon Bowtie Chicken

Delivers restaurant-quality flavor in just 40 minutes using a single skillet and a pasta pot with a bold, garlicky, herby, and citrusy cowboy butter sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 590
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 600 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces About 1.3 lbs
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for searing)
For the Cowboy Butter Sauce
  • 6 tablespoons unsalted butter 85g
  • 5 cloves garlic, finely minced
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon red pepper flakes Adjust to your heat preference
  • 1/2 teaspoon smoked paprika
  • 1 large lemon, zest
  • 3 tablespoons lemon juice About 1 large lemon
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried
  • 1/2 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
Now For the Pasta
  • 350 g bowtie pasta (farfalle) 12 oz
  • 1 tablespoon salt (for pasta water)
  • 120 ml reserved pasta cooking water 1/2 cup
To Finish
  • 35 g freshly grated Parmesan cheese 1/3 cup
  • Extra lemon wedges for serving
  • Extra chopped parsley for garnish

Method
 

Preparation
  1. Start by patting your chicken pieces completely dry with paper towels.
  2. Toss the dried chicken pieces in garlic powder, smoked paprika, onion powder, salt, and black pepper.
  3. Let the seasoned chicken sit at room temperature while you bring your pasta water to a boil.
Cook the Pasta
  1. Bring a large pot of water to a rolling boil and add a tablespoon of salt.
  2. Drop in the bowtie pasta and cook it according to the package directions, stopping 1 minute before the listed time.
  3. Before you drain the pasta, scoop out at least half a cup of the starchy cooking water and set it aside.
  4. Drain the pasta and set it aside.
Sear the Chicken
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. Add the chicken in a single layer and sear for 3-4 minutes without moving the pieces.
  3. Cook the second side for another 3-4 minutes until the chicken is cooked through and golden.
  4. Remove the chicken from the pan and set it aside on a plate—do not clean the pan.
Build the Cowboy Butter Sauce
  1. Reduce the heat and add the butter to the same pan.
  2. Once melted, add the minced garlic and stir constantly for about 60-90 seconds.
  3. Add the Dijon mustard, red pepper flakes, smoked paprika, and Worcestershire sauce, stirring until smooth.
  4. Add the lemon zest and juice, stirring to combine.
Bring It All Together
  1. Add the drained pasta to the skillet with the sauce and toss thoroughly.
  2. Add the cooked chicken back into the skillet and toss everything together gently.
  3. Sprinkle in the fresh herbs and adjust seasoning with salt, pepper, or lemon.
Finish and Serve
  1. Transfer to a serving dish or serve from the skillet.
  2. Grate fresh Parmesan over the top and add extra parsley.
  3. Serve immediately with lemon wedges.

Notes

Make it your own by adding spinach or tomatoes, using white wine in the sauce, or adapting the ingredients for dietary preferences.