Zesty Cowboy Butter Chicken With Lemony Bowtie Pasta (Printable)
Savory chicken meets zesty cowboy butter with fresh herbs, paired with lemony bowtie pasta and crisp broccoli for a satisfying meal.
# 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 and Broccoli
18 - 12 oz bowtie (farfalle) pasta
19 - 1 large lemon, zest and juice
20 - 10 oz broccoli florets
21 - 2 tablespoons olive oil
22 - Kosher salt and freshly ground black pepper, to taste
→ Garnish
23 - Fresh parsley, chopped
24 - Lemon wedges
# How to Make It:
01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper to create the spice blend. Drizzle the chicken breasts with olive oil and rub the spice mixture evenly over both sides of each breast, ensuring full coverage.
02 - Heat a large skillet over medium-high heat. Place the seasoned chicken breasts in the hot skillet 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 of salt and pepper. Blend with a fork or spatula until all ingredients are fully incorporated and the butter 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 package directions. During the last 2 to 3 minutes of cooking, add the broccoli florets directly to the boiling pasta water. Drain everything together through a colander, reserving 1/4 cup of the starchy pasta water.
05 - Return the drained pasta and broccoli to the saucepan. Add the olive oil, lemon zest, lemon juice, and the reserved pasta water. Toss thoroughly to coat everything evenly, then 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 hot chicken pieces and allow the butter to melt and coat each slice, creating a rich, flavorful glaze.
07 - Divide the lemony bowtie pasta and crisp broccoli among plates. Top each portion with the zesty cowboy butter chicken. Finish with a scattering of fresh parsley and lemon wedges on the side if desired. Serve immediately.
# Expert Suggestions:
01 -
- The cowboy butter is the kind of thing you will want to smear on everything from crusty bread to scrambled eggs once you taste it.
- It looks like you spent all day cooking but the whole thing comes together in under an hour on a single weeknight.
02 -
- Let the chicken rest at least five minutes before slicing or all those beautiful juices will run out onto your cutting board instead of staying in the meat where they belong.
- The pasta water you reserve is liquid gold because its starch helps the lemon and oil cling to the bowties instead of pooling at the bottom of the bowl.
03 -
- Take the butter out of the fridge an hour before you need it because cold butter will not blend into a smooth compound and you will end up with chunks of garlic floating in unmixed fat.
- Sear the chicken in a cast iron skillet if you have one because the even heat and slight char make the cowboy butter taste like it was made over a campfire.