Description
This vibrant dish features tender chicken bathed in a zesty, garlicky, and herby cowboy butter sauce, perfectly tossed with al dente bowtie pasta. It’s a flavor-packed meal that’s surprisingly easy to make and perfect for any night of the week.
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch thick cutlets
- Salt and freshly ground black pepper, to taste
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, adjust to taste)
- 1 large lemon, zested and juiced
- 8 oz bowtie pasta (farfalle)
- 1 tbsp olive oil
- Reserved pasta water (about 1 cup)
- Extra fresh herbs for garnish (optional)
Instructions
- 1. Prepare Chicken: Pat chicken cutlets dry, season generously with salt and pepper.
- 2. Make Cowboy Butter: In a small bowl, combine softened butter, minced garlic, chopped parsley, chives, smoked paprika, and cayenne pepper. Mix well.
- 3. Cook Pasta: Boil salted water, cook bowtie pasta to al dente. Reserve 1 cup pasta water, then drain pasta.
- 4. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown and cooked through (165°F/74°C). Remove chicken and set aside.
- 5. Finish Sauce & Combine: Reduce heat to medium. Add cowboy butter to the skillet, melt for 1 minute, scraping up browned bits. Stir in lemon zest and juice. Add cooked pasta, tossing to coat. Add reserved pasta water as needed for desired sauce consistency. Slice chicken and return to skillet, tossing gently. Serve immediately, garnished with fresh herbs.
- Prep Time: 15 mins
- Cook Time: 25 mins