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Easy Cowboy Butter Lemon Bowtie Chicken Everyone Will Ask You to Make Again

Creamy one-pan comfort · Weeknight chicken pasta · Brightlemon + savory cowboy butter flavor
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner
Cuisine: American-style comfort food
Ingredients Method

Ingredients
  

  • Chicken + Seasoning
  • 1 lb 450 g boneless, skinless chicken breasts or thighs
  • 1 1/2 teaspoons salt adjust to taste
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika optional but great for color
  • 1 tablespoon olive oil or as needed
  • Pasta + Liquid
  • 10 –12 oz 280–340 g bowtie pasta (farfalle)
  • 2 1/2 cups chicken broth low-sodium preferred
  • 1/2 cup water optional, if needed for sauce consistency
  • Cowboy Butter Lemon Sauce
  • 4 tablespoons butter plus more if desired
  • 3 cloves garlic minced
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried
  • Zest of 1 lemon optional, for extra lemony flavor
  • 1/4 cup fresh lemon juice adjust to taste
  • 1/2 cup grated Parmesan or a little more
  • 1/2 cup heavy cream optional for extra creaminess
  • 1/4 teaspoon red pepper flakes optional
  • Optional Add-Ins Highly Recommended
  • 1 cup baby spinach stir in at the end
  • 1/2 cup sliced mushrooms cook with chicken
  • 1/2 cup cherry tomatoes stir in at the end

Method
 

  1. Slice and season the chicken. Cut chicken into bite-size pieces. Season with salt, pepper, garlic powder, and paprika.
  2. Cook the chicken until golden. Heat olive oil in a large skillet over medium-high heat. Cook chicken in a single layer (work in batches if needed) until browned and cooked through. Transfer to a plate.
  3. Cook the pasta in the same pan. Add bowtie pasta to the skillet. Pour in chicken broth. Bring to a gentle boil, then reduce to a simmer.
  4. Simmer until tender. Cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed (usually 10–12 minutes, depending on pasta).
  5. Make the cowboy butter lemon sauce. Lower heat to medium-low. Add butter and minced garlic. Stir for about 30–60 seconds, just until fragrant. Add lemon zest (if using), lemon juice, Parmesan, and red pepper flakes (if using).
  6. Make it creamy (if desired). Stir in heavy cream for a richer sauce. If the sauce looks too thick, loosen with a splash of water or extra broth.
  7. Combine and finish. Add the cooked chicken back to the pan. Stir in parsley and any add-ins like spinach (until wilted) or tomatoes (until warmed).
  8. Serve right away. Taste and adjust salt, pepper, and lemon to your preference. Serve hot for the best texture.