Print

Cowboy Butter Lemon Bowtie Chicken

Cowboy Butter Lemon Bowtie Chicken in a skillet with fresh parsley and lemon wedges
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender chicken and bowtie pasta tossed in a rich, zesty cowboy butter sauce with fresh lemon, garlic, and herbs. A creamy, flavorful family dinner that comes together on the stovetop with simple ingredients.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 12 ounces bowtie pasta
  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated

Instructions

  1. Season chicken pieces with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5 to 7 minutes, turning once, until golden brown and cooked through. Remove and set aside on a plate.
  2. Bring a large pot of salted water to a boil. Cook bowtie pasta according to package directions until al dente. Reserve 1/4 cup pasta water before draining. Drain pasta but do not rinse.
  3. Reduce skillet heat to medium. Melt butter, then add garlic, lemon juice, lemon zest, paprika, and red pepper flakes. Stir and cook for 1 to 2 minutes until fragrant. Watch closely so garlic does not burn.
  4. Pour in chicken broth and heavy cream. Stir to combine and bring to a gentle simmer. Cook uncovered for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly and coats a spoon.
  5. Add cooked chicken, drained pasta, parsley, chives, and Parmesan cheese to the skillet. Toss until fully coated in the sauce. Add a splash of reserved pasta water if the sauce is too thick.
  6. Taste and adjust with salt, pepper, or extra lemon juice as needed. Serve hot, garnished with fresh herbs and lemon wedges.

Notes

  • Do not overcook the chicken in Step 1. Pull it from the heat as soon as it is cooked through to keep it juicy and tender.
  • Reserve pasta water before draining. It is the best way to loosen the sauce if it gets too thick after tossing.
  • For a lighter sauce, substitute half-and-half or whole milk for the heavy cream.
  • Add bell peppers, baby spinach, or cherry tomatoes in Step 3 for extra color and nutrition.
  • Freshly grated Parmesan melts more smoothly than pre-shredded. It is worth the extra minute.
  • This dish does not freeze well. Enjoy fresh or refrigerate in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.benefitiany.com/easy-cowboy-butter-lemon-bowtie-chicken/