Description
This Cowboy Butter Lemon Bowtie Chicken is a weeknight meal that combines succulent chicken and bowtie pasta in a rich, herby butter sauce. With a zesty burst of lemon, it’s a comforting dish that promises to delight your taste buds.
Ingredients
- Boneless, skinless chicken breasts (or thighs)
- Bowtie Pasta (Farfalle)
- Unsalted Butter
- Fresh Garlic
- Fresh Rosemary
- Fresh Thyme
- Fresh Parsley
- Fresh Chives
- Smoked Paprika
- Cayenne Pepper (optional)
- Dijon Mustard
- Coconut Aminos
- Lemons (for zest and juice)
- Low-sodium Chicken Broth
- Heavy Cream (optional)
- Freshly grated Parmesan Cheese
Instructions
- Prepare Your Ingredients: Dice your chicken into uniform, bite-sized pieces. Finely mince your garlic and chop all your fresh herbs. Zest and juice your lemons. Have your chicken broth, coconut aminos, and Dijon mustard measured out.
- Make the Cowboy Butter: In a medium saucepan or a microwave-safe bowl, melt the unsalted butter over low heat or in short bursts in the microwave. Once melted, stir in the minced garlic, chopped rosemary, thyme, parsley, chives, smoked paprika, cayenne pepper (if using), Dijon mustard, coconut aminos, and half of the lemon zest and juice. Stir well to combine all these incredible flavors.
- Cook the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil, or a tablespoon of your prepared cowboy butter, to the pan. Once hot, add the diced chicken in a single layer, seasoning lightly with salt and pepper. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Cook the Bowtie Pasta: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta cooking water. Drain the pasta and set it aside.
- Build the Cowboy Butter Lemon Sauce: Return the same skillet to medium heat. If the pan looks dry, add another tablespoon of olive oil or cowboy butter. Pour in about 1/2 cup of chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
- Finish the Sauce: Reduce the heat to low. Stir in the remaining cowboy butter mixture, the rest of the fresh lemon juice and zest, and the remaining chicken broth. If using heavy cream, stir it in now. Let the sauce gently simmer for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken. Adjust the consistency with reserved pasta water if needed.
- Combine and Serve: Add the cooked chicken and drained bowtie pasta back into the skillet with the sauce. Toss everything gently to ensure the chicken and pasta are thoroughly coated.
- Garnish and Enjoy: Serve immediately, garnished with freshly grated Parmesan cheese, a little extra fresh parsley, and a lemon wedge on the side.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Don't overcook the chicken to prevent dryness. Reserve pasta water for a silky sauce. Fresh herbs are key for flavor, and adjust the spice level to your preference.