Cowboy Butter Lemon Bowtie Chicken (Printable)
Tender chicken and crisp broccoli in zesty lemon-garlic cowboy butter sauce with bowtie pasta.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
→ Pasta & Vegetables
02 - 12 oz bowtie (farfalle) pasta
03 - 3 cups broccoli florets
04 - 1 small red onion, thinly sliced
→ Cowboy Butter Lemon Sauce
05 - 6 tbsp unsalted butter
06 - 3 cloves garlic, minced
07 - 1 lemon, zested and juiced
08 - 1 tbsp Dijon mustard
09 - 1 tsp smoked paprika
10 - 1/2 tsp cayenne pepper
11 - 1/2 tsp crushed red pepper flakes
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp chopped fresh chives
14 - Salt and black pepper, to taste
→ Finish
15 - 1/2 cup grated Parmesan cheese
16 - Lemon wedges, for serving
# How To Make It:
01 - Cook the bowtie pasta in a large pot of salted boiling water according to package instructions. Add broccoli florets during the last 3 minutes of cooking. Drain and set aside, reserving 1/2 cup pasta water.
02 - While the pasta cooks, heat 2 tbsp butter in a large skillet over medium-high heat. Add chicken pieces, season with salt and black pepper, and cook until golden brown and cooked through, about 6-7 minutes. Remove chicken from the skillet and set aside.
03 - In the same skillet, add remaining butter. Sauté red onion and garlic for 2 minutes until soft and fragrant.
04 - Stir in lemon zest, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, and red pepper flakes. Cook for 1 minute, stirring constantly.
05 - Return cooked chicken, pasta, and broccoli to the skillet. Toss everything to coat in the cowboy butter lemon sauce. Add reserved pasta water as needed for a silky sauce.
06 - Stir in chopped parsley, chives, and half the Parmesan. Season with additional salt and pepper to taste.
07 - Serve immediately, garnished with remaining Parmesan, extra herbs, and lemon wedges.
# Expert Tips:
01 -
- The sauce hits every receptor, tangy and creamy with just enough heat to make you sit up straight
- Everything cooks in one skillet besides the pasta, meaning cleanup is almost suspiciously easy
02 -
- Reserving that pasta water is not optional, the starchy liquid is what transforms melted butter into a silky sauce that actually clings to the pasta
- The garlic and spices can burn quickly once added to the hot butter, keep things moving and do not walk away
03 -
- Room temperature butter melts more evenly and emulsifies better into a cohesive sauce
- Grate your lemon before juicing it, much easier to handle the whole fruit while it is still firm