Cowboy Butter Lemon Bowtie Chicken
Cowboy Butter Lemon Bowtie Chicken is a bold, flavor-packed pasta dinner featuring juicy seared chicken tossed with bowtie pasta in a rich garlic-herb lemon butter sauce. Seasoned with smoked paprika, red pepper flakes, Dijon mustard, and fresh lemon, it comes together in about 35 minutes for a restaurant-quality meal any night of the week.
Equipment
- Large skillet (12-inch)
- Large pot
- Colander
- Tongs
- Zester or microplane
Ingredients
- 12 oz bowtie pasta (farfalle) cooked al dente, 1/2 cup pasta water reserved
- 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
- 6 tablespoons unsalted butter
- 5 cloves garlic minced
- 1 large lemon zested and juiced
- 1 teaspoon crushed red pepper flakes adjust to taste
- 1 teaspoon Dijon mustard
- 3 tablespoons fresh parsley chopped
- 1 teaspoon smoked paprika
- 1/2 cup chicken broth low sodium
- 2 cups broccoli florets optional
- 1 tablespoon olive oil
- 1 teaspoon kosher salt plus more for pasta water
- 1/2 teaspoon black pepper freshly ground
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the bowtie pasta according to package directions until just al dente, about 9 to 11 minutes. If using broccoli florets, add them to the boiling water during the last 3 minutes of cooking. Before draining, scoop out and reserve 1/2 cup of the starchy pasta water. Drain the pasta and broccoli and set aside.
- Pat the chicken pieces completely dry with paper towels, then toss them in a bowl with the smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated. Dry, well-seasoned chicken sears much more effectively than wet chicken.
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat until the oil is shimmering. Add the seasoned chicken pieces in a single layer, making sure not to crowd the pan. Sear undisturbed for 3 to 4 minutes until a golden brown crust forms, then flip and cook another 3 to 4 minutes until cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and tent loosely with foil to rest.
- Reduce the heat to medium. Add the butter to the same skillet and let it melt, then add the minced garlic. Cook, stirring constantly, for about 60 seconds until the garlic is fragrant but not browned. Add the red pepper flakes, Dijon mustard, lemon zest, and fresh lemon juice. Stir everything together and let it sizzle for 30 seconds.
- Pour the chicken broth into the skillet and stir, scraping up any browned bits stuck to the bottom of the pan. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, until it reduces slightly and has a glossy, cohesive consistency.
- Add the drained pasta, broccoli, and rested chicken back into the skillet. Toss everything together over low heat to combine. Add the reserved pasta water a splash at a time as needed to loosen the sauce and help it coat every piece of pasta evenly. Fold in the fresh parsley, taste, and adjust salt and pepper as needed.
- Divide among plates or serve family style directly from the skillet. Garnish with extra chopped parsley, a pinch of red pepper flakes, and lemon wedges on the side for squeezing. Serve immediately while the sauce is glossy and hot.
Notes
For best results, salt your pasta water generously until it tastes like mild seawater. Always reserve pasta water before draining as the starch is essential for a glossy sauce. Sear chicken in batches if your skillet is smaller than 12 inches to avoid steaming. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat with a splash of broth. The chicken and sauce can be frozen separately for up to 2 months; cook fresh pasta when serving from frozen.