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Cowboy Butter Lemon Bowtie Chicken

Seared paprika-seasoned chicken and bowtie pasta tossed in a bold cowboy butter sauce with garlic, Dijon mustard, lemon zest, red pepper flakes, and fresh herbs in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz bowtie (farfalle) pasta cooked al dente, reserve 1/2 cup pasta water before draining
  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp paprika for the chicken
  • 0.5 tsp garlic salt
  • 0.25 tsp black pepper for the chicken
  • 0.5 cup unsalted butter 1 stick, softened
  • 4 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tsp lemon zest from about 1 lemon
  • 2 tbsp fresh lemon juice
  • 1 tsp paprika for the sauce
  • 0.5 tsp red pepper flakes adjust to taste
  • 0.25 tsp cayenne pepper optional
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh chives snipped
  • 0.5 cup heavy cream optional, for a creamier sauce
  • 0.5 cup grated Parmesan cheese
  • lemon wedges for serving

Equipment

  • Large pot for pasta
  • large skillet
  • whisk
  • Instant read thermometer

Method
 

  1. Cook the bowtie pasta in generously salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
  2. Toss the chicken pieces with olive oil, paprika, garlic salt, and pepper. Sear in a large skillet over medium-high heat for 5 to 7 minutes until golden and cooked through to 165°F. Remove to a plate. Do not wipe the skillet.
  3. Reduce the heat to medium. Add the butter, minced garlic, and red pepper flakes to the skillet. Sauté for 1 minute until the garlic is fragrant.
  4. Stir in the Dijon mustard, lemon zest, lemon juice, paprika, and cayenne if using. Whisk for 30 seconds until the sauce is smooth and emulsified.
  5. If using, pour in the heavy cream and a splash of pasta water. Simmer for 2 minutes until slightly thickened.
  6. Return the chicken to the skillet. Add the drained pasta and toss to coat. Add pasta water a tablespoon at a time if the sauce looks too tight.
  7. Remove from heat. Stir in the fresh parsley, chives, and Parmesan until combined. Serve immediately with lemon wedges on the side.

Notes

Emulsion Secret: If the butter sauce separates or looks oily, add a tablespoon of pasta water and toss vigorously. The starch re-emulsifies the sauce immediately. Reserve Pasta Water: Keep at least 1/2 cup before draining. It is essential for sauce consistency. Make-Ahead Cowboy Butter: Mix the compound butter ingredients, roll in plastic wrap, and refrigerate for up to 1 week or freeze for up to 2 months. Chicken Thighs: Work as a direct substitute and stay juicier than breasts in a high-heat skillet. Storage: Refrigerate for up to 3 days. Reheat gently on the stovetop with a pat of butter and a splash of water. Does not freeze well.