Zesty Cowboy Butter Chicken Pasta (Printable Version)
Juicy spiced chicken meets zesty cowboy butter, served alongside lemony farfalle and crisp broccoli for a bold, satisfying meal.
# What You Need:
→ 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 olive oil
→ Cowboy Butter
09 - 6 tablespoons unsalted butter, softened
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, chopped
16 - Zest of 1 lemon
17 - Salt and freshly ground black pepper, to taste
→ Pasta & Broccoli
18 - 12 ounces bowtie (farfalle) pasta
19 - 1 large lemon, for zest and juice
20 - 10 ounces broccoli florets
21 - 2 tablespoons olive oil
22 - Salt and freshly ground black pepper, to taste
→ Garnish
23 - Fresh parsley, chopped
24 - Lemon wedges
# How to Make It:
01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub the chicken breasts with olive oil, then coat evenly with the spice mixture on all sides.
02 - Heat a large skillet over medium-high heat. Sear the chicken breasts for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into thick pieces.
03 - In a mixing bowl, combine softened butter, minced garlic, Dijon mustard, lemon juice, Worcestershire sauce, red pepper flakes, chopped parsley, lemon zest, and a pinch of salt and black pepper. Stir until fully incorporated 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. Add olive oil, lemon zest, lemon juice, the reserved pasta water, and season with salt and pepper to taste. Toss gently until evenly coated.
06 - Return the sliced chicken to the warm skillet and dollop generous spoonfuls of cowboy butter over the top. Allow the butter to melt and coat the chicken pieces in the residual heat.
07 - Divide the lemony bowtie pasta and crisp broccoli among plates. Top each portion with the cowboy butter chicken and spoon any remaining melted butter from the skillet over the top. Garnish with fresh parsley and lemon wedges if desired. Serve immediately.
# Expert Advice:
01 -
- The cowboy butter is the kind of condiment you will want to smear on everything from grilled bread to scrambled eggs.
- It looks like you spent hours but comes together in under an hour with mostly pantry staples.
- The lemony pasta balances the richness of the butter so perfectly that even picky eaters come back for seconds.
02 -
- Do not rush the chicken sear because a proper golden crust is what makes the cowboy butter pool into a sauce rather than slide right off.
- Reserving pasta water is not optional since that starchy liquid is what binds the lemon juice and oil into a cohesive coating instead of a greasy puddle.
03 -
- Let the butter sit out for at least an hour before mixing because cold butter will leave ugly lumps and not blend evenly with the herbs and mustard.
- The chicken tastes even better if you season it the night before and let it sit uncovered in the fridge so the spice rub forms a dry brine.