Zesty Cowboy Butter Chicken Pasta (Printable version)
Juicy chicken with zesty cowboy butter served over lemony bowtie pasta and crisp broccoli for a bold, satisfying meal.
# Ingredient list:
→ Chicken
01 - 4 boneless, skinless chicken breasts
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 extra-virgin 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 crushed red pepper flakes
15 - 2 tablespoons fresh parsley, finely chopped
16 - Zest of 1 lemon
17 - Salt and freshly ground black pepper, to taste
→ Pasta & Broccoli
18 - 12 ounces farfalle (bowtie) pasta
19 - 1 large lemon, zest and juice
20 - 10 ounces broccoli florets
21 - 2 tablespoons extra-virgin olive oil
22 - Salt and freshly ground black pepper, to taste
→ Garnish
23 - Fresh parsley, finely chopped
24 - Lemon wedges
# Directions:
01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Drizzle the chicken breasts with olive oil and rub the spice blend evenly over both sides of each breast.
02 - Heat a large skillet over medium-high heat. Place the seasoned chicken breasts in the 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 thickly.
03 - In a mixing bowl, combine the softened butter, minced garlic, Dijon mustard, lemon juice, Worcestershire sauce, red pepper flakes, chopped parsley, lemon zest, and a pinch of salt and pepper. Stir vigorously until the mixture is smooth and fully incorporated.
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 to the pot. Reserve 1/4 cup of the starchy pasta water, then drain everything through a colander.
05 - Return the drained pasta and broccoli to the saucepan. Drizzle with olive oil, add the lemon zest and lemon juice, and pour in the reserved pasta water. Season with salt and pepper, then toss gently until evenly coated.
06 - Return the sliced chicken to the warm skillet. Dollop generous spoonfuls of the cowboy butter over the top and let it melt over the chicken, basting the slices in the seasoned butter.
07 - Divide the lemony bowtie pasta and crisp broccoli among plates. Top each portion with the cowboy butter chicken slices. Garnish with extra chopped parsley and lemon wedges if desired, and serve immediately.
# Expert Tips:
01 -
- The cowboy butter melts into the chicken like a warm savory glaze that makes every bite taste like a celebration.
- Bowtie pasta catches the lemon butter sauce in its little folds, so no flavor gets left behind on the plate.
02 -
- Do not rush the chicken sear, because a proper golden crust is what locks in the juices and gives the butter something to cling to.
- Reserving pasta water is not optional, since that starchy liquid is what brings the lemon and oil together into a real sauce instead of a greasy puddle.
03 -
- Take the butter out of the refrigerator at least thirty minutes before mixing, because cold butter will leave ugly lumps no matter how hard you stir.
- Let the chicken rest a full five minutes before slicing so the juices redistribute instead of spilling onto the cutting board.