Zesty Cowboy Butter Chicken With Lemony Bowtie Pasta (Print version)
Juicy spice-rubbed chicken smothered in zesty cowboy butter, served over lemony bowtie pasta with crisp-tender broccoli florets for a satisfying American fusion meal.
# What you'll 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 crushed 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 - Zest and juice of 1 large lemon
20 - 10 oz broccoli florets, trimmed into bite-sized pieces
21 - 2 tablespoons olive oil
22 - Kosher salt and freshly ground black pepper, to taste
→ Garnish
23 - Fresh parsley, finely chopped
24 - Lemon wedges
# Method:
01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, kosher 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 pan 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 into thick strips.
03 - While the chicken rests, combine softened butter, minced garlic, Dijon mustard, fresh lemon juice, Worcestershire sauce, red pepper flakes, chopped parsley, lemon zest, and a pinch each of salt and pepper in a mixing bowl. Stir vigorously until fully blended and smooth.
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 final 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 together in a colander.
05 - Return the drained pasta and broccoli to the warm saucepan. Add olive oil, lemon zest, lemon juice, the reserved pasta water, and season with salt and pepper. Toss gently until everything is well coated and the liquid is absorbed.
06 - Return the sliced chicken to the warm skillet and spoon generous dollops of cowboy butter over the top. Let the residual heat melt the butter, basting the chicken pieces as it runs down.
07 - Divide the lemony bowtie pasta and crisp broccoli among plates. Arrange the cowboy butter chicken on top, spooning any remaining melted butter from the skillet over each portion. Finish with a sprinkle of fresh parsley and lemon wedges on the side.
# Expert advice:
01 -
- The cowboy butter is the kind of condiment you will start putting on everything from grilled bread to scrambled eggs once you taste it.
- It comes together in under an hour but eats like a weekend project you spent all afternoon on.
- The lemony pasta and broccoli balance the richness so nothing feels heavy, just deeply satisfying.
02 -
- Letting the chicken rest for at least five minutes before slicing keeps the juices inside where they belong instead of running all over your cutting board.
- The cowboy butter can be made up to three days ahead and stored in the refrigerator, which actually improves the flavor as everything melds together.
- Reserving that quarter cup of pasta water is not optional because the starch helps the lemon and oil cling to the farfalle instead of pooling at the bottom of the bowl.
03 -
- Use a cast iron skillet for the chicken if you have one because it holds heat evenly and creates a much better crust than a nonstick pan.
- Taste the cowboy butter before you put it on the chicken and adjust the salt and lemon juice until it makes your mouth water, because that is exactly how bold it should be.