Zesty Cowboy Butter Chicken with Pasta (Print Version)
Juicy spice-rubbed chicken topped with zesty cowboy butter, served over lemony bowtie pasta with crisp broccoli.
# What You'll 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 salt
07 - 1/2 teaspoon 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 black pepper to taste
→ Pasta and Broccoli
18 - 12 ounces farfalle (bowtie) pasta
19 - 1 large lemon, for zest and juice
20 - 10 ounces broccoli florets
21 - 2 tablespoons olive oil
22 - Salt and pepper to taste
→ Garnish
23 - Fresh parsley, chopped
24 - Lemon wedges
# How-To Steps:
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 plate and let rest for 5 minutes before slicing thickly.
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 pepper. Stir until smooth and fully incorporated.
04 - Bring a large saucepan of salted water to a boil. Cook farfalle according to package directions. During the last 2 to 3 minutes of cooking, add broccoli florets to the pot. Drain together, reserving 1/4 cup of the pasta cooking water.
05 - Return drained pasta and broccoli to the pot. Add olive oil, lemon zest, lemon juice, reserved pasta water, and season with salt and pepper. Toss until evenly coated.
06 - Return sliced chicken to the warm skillet. Dollop generous spoonfuls of cowboy butter over the chicken and let it melt, basting the slices in the seasoned butter.
07 - Divide lemony bowtie pasta and crisp broccoli among plates. Top with cowboy butter chicken slices and spoon any remaining melted butter from the skillet over the top. Garnish with chopped parsley and lemon wedges if desired.
# Expert Tips:
01 -
- That compound butter is honestly good enough to eat straight off a spoon, and it transforms plain chicken into something restaurant worthy.
- Everything cooks in roughly the same timeframe, so you are not juggling five pans and a nervous breakdown at 6:30 on a Tuesday.
02 -
- The cowboy butter will look lumpy and sad if your butter is even slightly cold, so plan ahead and set it out for at least thirty minutes before mixing.
- Do not skip resting the chicken after searing, because slicing immediately means all those juices end up on your cutting board instead of inside the meat.
03 -
- Make a double batch of the cowboy butter and freeze half in a tight container, because you will absolutely want it on grilled steak, roasted vegetables, or simply smeared on warm crusty bread.
- Reserved pasta water is liquid gold in this recipe, so do not forget to scoop some out before draining because it helps the lemon and oil cling to every noodle instead of pooling at the bottom of the bowl.