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Cowboy Butter Lemon Bowtie Chicken

Cowboy butter lemon bowtie chicken in a skillet topped with Parmesan and fresh parsley
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Creamy, tangy, and bold – this Cowboy Butter Lemon Bowtie Chicken brings together golden seared chicken and bowtie pasta in a rich lemon butter sauce. A satisfying one-pan dinner ready in 30 minutes.

Ingredients

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  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 12 oz bowtie pasta (farfalle)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Cook bowtie pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set pasta aside.
  2. Pat chicken pieces completely dry with paper towels and season all sides generously with salt and black pepper.
  3. In a large skillet over medium-high heat, melt the butter until foaming. Add chicken in a single layer and cook 5 to 7 minutes, turning once, until golden brown and cooked through to an internal temperature of 165 degrees F. Remove chicken to a plate and set aside.
  4. Without wiping the pan, reduce heat to medium. Add minced garlic and cook 30 seconds, stirring constantly, until fragrant and just golden. Do not let it burn.
  5. Add chicken broth, heavy cream, lemon juice, oregano, and red pepper flakes if using. Stir to combine and bring to a gentle simmer. Cook 2 to 3 minutes until slightly thickened.
  6. Return chicken to the skillet with the drained bowtie pasta. Toss to coat everything evenly. Add reserved pasta water one tablespoon at a time if sauce is too thick.
  7. Remove from heat. Stir in Parmesan cheese and fresh parsley until cheese melts and sauce is glossy and creamy.
  8. Taste and adjust salt and pepper as needed. Serve immediately.

Notes

  • Pat chicken dry before searing for the best golden crust – wet chicken will steam instead of brown.
  • Always use freshly squeezed lemon juice and freshly grated Parmesan for the best flavor and sauce texture.
  • Keep the cream sauce at a gentle simmer only – hard boiling can cause the sauce to break and turn greasy.
  • Reserve pasta water before draining – add it a tablespoon at a time to loosen the sauce without losing flavor.

Nutrition

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