Cowboy Butter Lemon Bowtie Chicken

Juicy chicken, tender bowtie pasta, garlic, lemon, herbs, and a rich buttery cowboy-butter sauce come together in this comforting, flavorful dinner. It’s creamy and zesty with just enough heat to keep every bite interesting.

Ingredients

Servings: 4–6

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper, optional
For the pasta
12 oz (340 g) bowtie/farfalle pasta
½ cup reserved pasta water
For the Cowboy Butter Lemon Sauce
6 tbsp unsalted butter
4 cloves garlic, finely minced
1 tbsp Dijon mustard
1½ tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1 tsp dried oregano
½ tsp smoked paprika
¼ tsp cayenne pepper
¼ tsp red pepper flakes, optional
½ tsp black pepper
¼ tsp salt, or to taste
¼ cup grated Parmesan cheese
2 tbsp heavy cream, optional, for a creamier sauce
Optional garnish
Fresh parsley
Extra Parmesan
Lemon wedges
Red pepper flakes
Extra lemon zest
How to Make It
1. Cook the pasta

Bring a large pot of salted water to a boil.

Cook the bowtie pasta according to the package directions until al dente.

Before draining, reserve ½ cup of pasta water.

Drain the pasta and set aside.

2. Season the chicken

Pat the chicken breasts dry with paper towels.

If they are very thick, gently pound them to an even thickness.

Season both sides with:

Paprika
Garlic powder
Onion powder
Italian seasoning
Salt
Black pepper
Cayenne

Rub the seasonings into the chicken.

3. Cook the chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness.

Cook until the chicken reaches an internal temperature of 165°F (74°C).

Transfer to a cutting board and rest for 5 minutes.

Then slice into strips or bite-size pieces.

4. Make the Cowboy Butter

Reduce the skillet heat to medium-low.

Add the butter and allow it to melt.

Add the minced garlic and cook for about 30–60 seconds, just until fragrant. Don’t let the garlic burn.

Add:

Dijon mustard
Lemon juice
Lemon zest
Parsley
Chives
Oregano
Smoked paprika
Cayenne
Red pepper flakes
Black pepper
Salt

Stir well.

5. Make it creamy

If using heavy cream, stir in the 2 tablespoons now.

Add the Parmesan and stir until melted into the sauce.

If the sauce becomes too thick, add a splash of the reserved pasta water.

6. Combine Everything

Add the cooked bowtie pasta directly to the skillet.

Toss gently until the pasta is coated in the lemon cowboy butter sauce.

Add the sliced chicken.

Toss again until everything is hot and evenly coated.

If needed, add another splash of pasta water to loosen the sauce.

7. Finish & Serve

Remove from the heat.

Taste and adjust the seasoning.

For extra brightness, squeeze fresh lemon juice over the top.

Garnish with:

Fresh parsley
Parmesan
Lemon zest
Red pepper flakes

Serve immediately.

Tips for the Best Cowboy Butter Chicken
Don’t burn the garlic

Garlic only needs about 30–60 seconds. Burnt garlic can make the entire sauce bitter.

Use fresh lemon

Fresh lemon juice and zest give the sauce much more flavor than bottled lemon juice.

Don’t overcook the chicken

Use a thermometer if possible. Chicken breast is best when cooked just to 165°F/74°C.

Save pasta water

The starchy pasta water helps loosen the sauce while also helping it cling to the pasta.

Control the spice

Cowboy butter can be mild or spicy. Start with less cayenne and red pepper flakes and increase to taste.

Optional Add-Ins

You can easily turn this into a loaded one-pan pasta.

Try adding:

Broccoli
Baby spinach
Mushrooms
Cherry tomatoes
Bell peppers
Asparagus
Zucchini
Sun-dried tomatoes

For extra protein, add shrimp or use additional chicken.

Serving Suggestions

Serve with:

Garlic bread
Caesar salad
Cucumber tomato salad
Roasted broccoli
Steamed asparagus
Green beans
Simple mixed greens
Roasted vegetables

For a lighter meal, serve smaller portions with a large green salad or roasted vegetables.

Approximate Nutrition

Estimated per serving, assuming 6 servings and using the ingredients above:

Calories: ~650–700
Protein: ~48–52 g
Carbohydrates: ~55–60 g
Fat: ~28–32 g
Fiber: ~2–3 g
Sugar: ~2–4 g
Sodium: ~700–900 mg

Nutrition is approximate and will vary depending on pasta, Parmesan, butter, chicken size, and portion size.

Allergy & Dietary Information
Nut-free

Yes, as written. There are no peanuts or tree nuts in the recipe.

If you’re preparing this for someone with a severe nut allergy, check packaged ingredients such as Parmesan, mustard, pasta, and seasonings for allergen statements or cross-contact warnings.

Gluten-free

Not as written because regular bowtie pasta contains wheat.

For a gluten-free version, use certified gluten-free farfalle or another gluten-free pasta.

Dairy-free

Not as written. Butter, Parmesan, and optional heavy cream contain dairy.

For dairy-free, use plant-based butter and a dairy-free Parmesan alternative.

Egg-free

The sauce itself is egg-free, but some pasta varieties may contain egg. Check the pasta label.

Low-carb/Keto

Traditional bowtie pasta makes this not keto-friendly. For a low-carb version, use zucchini noodles, shirataki noodles, spaghetti squash, or another low-carb pasta alternative.

Q&A
Can I use chicken thighs?

Absolutely. Boneless, skinless chicken thighs work beautifully and stay especially juicy. Cook until they reach 165°F/74°C internally.

Can I use shrimp instead of chicken?

Yes! Shrimp cooks quickly. Season and sauté for about 2–3 minutes per side, depending on size.

Can I make this without heavy cream?

Yes. The cream is optional. The butter, Parmesan, lemon, and pasta water create a flavorful sauce without it.

Can I use salted butter?

Yes, but reduce the added salt and taste the sauce before adding more.

Why is my sauce oily?

Cowboy butter is naturally butter-based. If it looks too oily, add a little reserved pasta water and toss vigorously. The starch helps emulsify the sauce.

Can I make it less spicy?

Definitely. Leave out the cayenne and red pepper flakes for a mild lemon-garlic butter sauce.

Can I make it extra spicy?

Yes. Add more cayenne, red pepper flakes, or a little hot sauce.

Can I use bottled lemon juice?

You can, but fresh lemon juice is strongly recommended. Fresh zest also adds a lot of flavor.

Can I prepare this ahead of time?

Yes. Cook the chicken and pasta separately and refrigerate them. Make the sauce when you’re ready to serve for the best texture.

How long do leftovers last?

Store leftovers in an airtight container in the refrigerator for 3–4 days.

How should I reheat it?

Reheat gently in a skillet over medium-low heat. Add a splash of water, milk, or broth to loosen the sauce. Avoid overheating because the chicken can become dry.

Can I freeze it?

You can freeze it, but creamy butter-based pasta may change texture after thawing. For the best results, freeze the cooked chicken separately and make fresh pasta and sauce when possible.

Can I add vegetables?

Absolutely. Broccoli, spinach, mushrooms, zucchini, asparagus, and cherry tomatoes are especially good with the lemon-butter sauce.

Can I make it without Parmesan?

Yes. Simply omit it. The sauce will still be delicious, although slightly less creamy and savory.

Is this a good meal-prep recipe?

Yes. Divide into individual containers and refrigerate. When reheating, add a small splash of water or broth to loosen the sauce.

Quick Recipe Card

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Difficulty: Easy
Cuisine: American-inspired / Italian-inspired
Best for: Family dinner, meal prep, weeknight dinner