Zesty Cowboy Butter Chicken Bowtie Pasta (Printable)
Juicy spiced chicken with zesty cowboy butter over lemony bowtie pasta and crisp broccoli for a bold, satisfying meal.
# What goes in:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon smoked paprika
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon cayenne pepper
06 - 1/2 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 2 tablespoons olive oil
→ Cowboy Butter
09 - 6 tablespoons unsalted butter, softened
10 - 2 cloves garlic, minced
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon fresh lemon juice
13 - 1 teaspoon Worcestershire sauce
14 - 1/2 teaspoon red pepper flakes
15 - 2 tablespoons fresh parsley, chopped
16 - Zest of 1 lemon
17 - Salt and freshly ground black pepper, to taste
→ Pasta and Broccoli
18 - 12 ounces bowtie (farfalle) pasta
19 - 1 large lemon, for zest and juice
20 - 10 ounces broccoli florets
21 - 2 tablespoons olive oil
22 - Salt and freshly ground black pepper, to taste
→ Garnish
23 - Fresh parsley, chopped
24 - Lemon wedges
# Directions:
01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Coat the chicken breasts with olive oil, then generously rub the spice blend over both sides of each breast.
02 - Heat a large skillet over medium-high heat. Place the seasoned chicken breasts in the pan and sear for 5 to 6 minutes per side until a golden crust forms and the internal temperature reaches 165°F. Transfer to a cutting board and let rest before slicing into thick pieces.
03 - In a mixing bowl, blend the softened butter with minced garlic, Dijon mustard, lemon juice, Worcestershire sauce, red pepper flakes, chopped parsley, lemon zest, and a pinch each of salt and pepper. Stir until fully combined and smooth.
04 - Bring a large saucepan of generously salted water to a rolling boil. Cook the farfalle pasta according to package directions. During the final 2 to 3 minutes of cooking, add the broccoli florets to the pot. Drain well, reserving 1/4 cup of the pasta cooking water.
05 - Return the drained pasta and broccoli to the saucepan. Drizzle with olive oil, add the lemon zest and lemon juice, and splash in the reserved pasta water. Toss everything together and season with salt and pepper to taste.
06 - Return the sliced chicken to the warm skillet. Dollop generous spoonfuls of the cowboy butter over the top and allow it to melt into a rich, glossy coating over the chicken.
07 - Spoon the lemony bowtie pasta and crisp broccoli onto plates. Top with the cowboy butter chicken and finish with a sprinkle of fresh parsley and lemon wedges alongside.
# Expert Advice:
01 -
- The cowboy butter is the kind of condiment you will want to smear on literally everything once you taste it.
- Bowtie pasta holds the lemony sauce in its little folds, making every forkful unexpectedly perfect.
- It feels like a restaurant dish but comes together with everyday pantry spices and honest ingredients.
02 -
- Take the butter out of the fridge at least 30 minutes before making cowboy butter because cold butter will leave you with a lumpy, broken mixture.
- Reserving that pasta water is not optional because the starch is what binds the lemon juice and oil into a light sauce rather than a greasy puddle.
03 -
- Let the chicken rest sliced side down in the buttery skillet juices so every exposed surface soaks up flavor before plating.
- Double the cowboy butter recipe and freeze half in a log shape because you will absolutely want it for steak, corn on the cob, or crusty bread later.