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Cowboy Butter Lemon Bowtie Chicken: Flavorful & Easy Dinner!

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Indulge in the rich and zesty flavors of Cowboy Butter Lemon Bowtie Chicken, a dish that combines tender chicken and perfectly cooked bowtie pasta in a luxurious, garlicky sauce. This easy-to-make recipe is sure to become a favorite in your kitchen!

Ingredients

  • Boneless, skinless chicken breasts or thighs
  • Bowtie pasta (farfalle)
  • Unsalted butter
  • Fresh garlic, minced
  • Fresh parsley, chopped
  • Fresh chives, chopped
  • Fresh thyme, chopped
  • Smoked paprika
  • Cayenne pepper or chili flakes
  • Dijon mustard
  • Worcestershire sauce or alternative
  • Onion powder
  • Fresh lemon, zest and juice
  • Chicken broth
  • Olive oil
  • Salt
  • Black pepper

Instructions

  1. Prep Your Ingredients: Start by patting your chicken pieces dry with paper towels. Season them generously with salt and black pepper. Finely mince your garlic and chop all your fresh herbs. Zest and juice your lemon. Get all your other cowboy butter ingredients ready to go, as things move quickly once you start cooking.
  2. Sear the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil. Once shimmering, add the seasoned chicken pieces in a single layer, making sure not to overcrowd the pan (you may need to do this in batches). Sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  3. Cook the Bowtie Pasta: While the chicken is searing or resting, cook your bowtie pasta according to package directions in a separate pot of salted boiling water. You want it al dente, firm to the bite. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
  4. Make the Cowboy Butter Sauce: Reduce the heat in your skillet to medium. Add the unsalted butter to the pan, letting it melt and scrape up any browned bits from the chicken. Once melted, add the minced garlic, smoked paprika, cayenne pepper (or chili flakes), onion powder, and the finely chopped fresh herbs (parsley, chives, thyme). Sauté for 1-2 minutes until fragrant.
  5. Build the Sauce: Stir in the Dijon mustard and Worcestershire sauce (or your chosen non-alcohol alternative). Pour in the chicken broth and add the fresh lemon zest and lemon juice. Bring the sauce to a gentle simmer, stirring continuously, allowing it to reduce slightly and thicken for about 3-5 minutes. Taste the sauce and adjust seasonings (salt and pepper) as needed.
  6. Combine and Serve: Add the cooked bowtie pasta and the seared chicken pieces back into the skillet with the cowboy butter sauce. Toss everything together thoroughly, making sure the pasta and chicken are beautifully coated in that luscious sauce. Let it simmer for another minute or two.
  7. Garnish and Enjoy: Serve immediately, perhaps with an extra sprinkle of fresh parsley or chives, and a little extra lemon zest for garnish if you like.

Nutrition

Keywords: Don't overcook the pasta; al dente is key. Fresh herbs make a difference in flavor. Always taste and adjust the seasoning to your preference. Reserve pasta water to help emulsify the sauce.

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