Zesty Cowboy Butter Chicken Pasta (Printable)
Juicy spiced chicken meets zesty cowboy butter, paired with lemony bowtie pasta and crisp broccoli for a bold, 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
# Directions:
01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Brush the chicken breasts with olive oil, then generously coat both sides with the spice blend, pressing gently to adhere.
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 against the grain.
03 - While the chicken rests, combine softened butter, minced garlic, Dijon mustard, lemon juice, Worcestershire sauce, red pepper flakes, chopped parsley, lemon zest, and a pinch of salt and pepper in a mixing bowl. Stir vigorously until all ingredients are evenly incorporated and the butter is smooth and creamy.
04 - Bring a large saucepan of generously salted water to a rolling boil. Cook the farfalle pasta according to package directions. During the final 2 to 3 minutes of cooking, add the broccoli florets directly to the pasta pot. 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. Drizzle with olive oil, add the lemon zest and lemon juice, and pour in the reserved pasta water. Toss thoroughly to coat, seasoning 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, allowing the butter to melt and form a rich, zesty glaze over each slice.
07 - Divide the lemony bowtie pasta and crisp broccoli among four plates. Top each portion with the cowboy butter chicken slices, spooning any remaining pan sauce over the top. Garnish with extra chopped parsley and lemon wedges if desired. Serve immediately.
# Expert Tips:
01 -
- That cowboy butter is the kind of condiment you will start putting on everything from grilled bread to scrambled eggs once you taste it.
- Everything comes together in under an hour, and the pasta water trick makes the lemon sauce silky without any cream.
02 -
- Do not rush the butter softening step because cold butter will leave lumps and melted butter will separate into an oily mess.
- Reserving that pasta water is the difference between a silky sauce and pasta that tastes dry and disjointed.
03 -
- Let the chicken sit in the spice rub for at least ten minutes if you have the time, because the salt penetrates and seasons from the inside out.
- The cowboy butter can be made up to three days ahead and refrigerated, which actually lets the flavors marry and intensify.