Zesty Cowboy Butter Chicken With Lemony Bowtie Pasta (Printable View)
Juicy spiced chicken with zesty cowboy butter, served over lemony bowtie pasta with crisp broccoli florets.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
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 to room temperature
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, finely chopped
16 - Zest of 1 lemon
17 - Kosher salt and freshly ground black pepper, to taste
→ Pasta & Broccoli
18 - 12 ounces bowtie (farfalle) pasta
19 - 1 large lemon, zest and juice
20 - 10 ounces broccoli florets
21 - 2 tablespoons olive oil
22 - Kosher salt and freshly ground black pepper, to taste
→ Garnish
23 - Fresh parsley, finely chopped
24 - Lemon wedges
# How To Make It:
01 - In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. Coat the chicken breasts evenly with olive oil, then rub the spice mixture over all surfaces of each breast until well covered.
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 for 5 minutes before slicing into thick strips.
03 - In a mixing bowl, combine the softened butter, minced garlic, Dijon mustard, fresh lemon juice, Worcestershire sauce, red pepper flakes, chopped parsley, lemon zest, and a pinch each of salt and pepper. Stir vigorously until all ingredients are fully incorporated and the mixture is smooth and creamy.
04 - Bring a large saucepan of generously salted water to a rolling boil. Add the farfalle pasta and cook according to the package directions. During the final 2 to 3 minutes of cooking, add the broccoli florets to the pot. Drain everything together, reserving 1/4 cup of the starchy pasta water.
05 - Return the drained pasta and broccoli to the warm pot. Drizzle with olive oil, then add the lemon zest, lemon juice, and the reserved pasta water. Season with salt and pepper to taste, tossing gently until everything is evenly coated.
06 - Return the sliced chicken to the warm skillet. Dollop generous spoonfuls of the cowboy butter over the top and allow it to melt slowly, basting the chicken in the seasoned butter as it runs down the sides.
07 - Divide the lemony bowtie pasta and crisp broccoli among plates. Arrange the cowboy butter chicken on top, spooning any remaining butter from the skillet over each portion. Finish with a sprinkle of chopped parsley and a lemon wedge on the side if desired.
# Expert Advice:
01 -
- The cowboy butter melts into the chicken and drips down into the pasta, so every single bite carries that garlicky, smoky heat without any extra effort.
- Cooking the broccoli right in the pasta water means fewer dishes and perfectly crisp tender florets that still have a bright snap.
- It feels like a restaurant dish but comes together with pantry staples you probably already have on hand.
02 -
- Letting the chicken rest at least 5 minutes before slicing keeps the juices inside the meat instead of running all over your cutting board.
- The cowboy butter can be made up to 3 days ahead and refrigerated, just bring it back to room temperature before using so it melts evenly.
- Reserving that pasta water is not optional, the starch is what transforms oil and lemon juice into an actual sauce rather than a greasy puddle.
03 -
- Take the chicken out of the fridge 15 minutes before cooking so it comes closer to room temperature, cold chicken hits the pan and steams instead of searing.
- Taste the cowboy butter before adding it to the chicken and adjust the salt and lemon juice until it makes you close your eyes, that is when it is ready.