Zesty Cowboy Butter Chicken With Lemony Bowtie Pasta And Crisp Broccoli (Printable)
Juicy spiced chicken topped with zesty garlic-herb butter, served over lemony bowtie pasta with crisp broccoli florets.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tsp smoked paprika
03 - 1/2 tsp garlic powder
04 - 1/2 tsp onion powder
05 - 1/2 tsp cayenne pepper
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper
08 - 2 tbsp olive oil
→ Cowboy Butter
09 - 6 tbsp unsalted butter, softened
10 - 2 cloves garlic, minced
11 - 1 tbsp Dijon mustard
12 - 1 tbsp fresh lemon juice
13 - 1 tsp Worcestershire sauce
14 - 1/2 tsp red pepper flakes
15 - 2 tbsp fresh parsley, chopped
16 - Zest of 1 lemon
17 - Salt and black pepper, to taste
→ Pasta & Broccoli
18 - 12 oz bowtie (farfalle) pasta
19 - 1 large lemon, for zest and juice
20 - 10 oz broccoli florets
21 - 2 tbsp olive oil
22 - Salt and pepper, to taste
→ Garnish
23 - Fresh parsley, chopped
24 - Lemon wedges
# How-to Steps:
01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Coat the chicken breasts with olive oil, then rub the spice blend evenly over both sides of each breast.
02 - Heat a large skillet over medium-high heat. Place the seasoned chicken in the skillet and sear for 5 to 6 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into thick strips.
03 - In a mixing bowl, blend the softened butter with minced garlic, Dijon mustard, lemon juice, Worcestershire sauce, red pepper flakes, chopped parsley, lemon zest, and a pinch of salt and pepper. Stir until fully combined and smooth.
04 - Bring a large saucepan of salted water to a rolling boil. Cook the farfalle pasta according to package directions. During the last 2 to 3 minutes of cooking, add the broccoli florets to the pot. Drain well, reserving 1/4 cup of the pasta cooking water.
05 - Return the drained pasta and broccoli to the saucepan. Drizzle with olive oil, add the lemon zest and lemon juice, and splash in the reserved pasta water. Season with salt and pepper, then toss everything together 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 across the chicken, basting the pieces in the flavored butter.
07 - Spoon the lemony bowtie pasta and crisp broccoli onto plates. Arrange the cowboy butter chicken on top, spooning any remaining butter from the skillet over the dish. Finish with a sprinkle of chopped parsley and lemon wedges on the side.
# Expert Advice:
01 -
- The cowboy butter is essentially a compound butter you will want to smear on everything from steak to crusty bread once you try it.
- It looks like you spent hours but the whole thing comes together in under an hour with mostly pantry staples.
02 -
- The butter must be truly softened or you will end up with lumpy chunks of cold butter that never incorporate properly.
- Reserving pasta water is not optional because that starchy liquid is what makes the lemon sauce cling to the bowties instead of pooling at the bottom of the bowl.
03 -
- Make a double batch of the cowboy butter and roll it into a log in plastic wrap then freeze it for instant flavor on steaks, roasted vegetables, or crusty bread.
- Let the chicken rest at least five minutes before slicing so the juices redistribute instead of running out onto your cutting board.