Cowboy Butter Lemon Bowtie Chicken is the kind of one-pan pasta that makes you look like a restaurant chef but requires minimal effort and simple ingredients. Tender cubes of golden-seared chicken get tossed with bowtie pasta in a rich, tangy cowboy butter sauce—a bold blend of garlic, butter, Dijon mustard, lemon, smoked paprika, and red pepper flakes that’s nothing like your standard garlic butter. The result is zesty, smoky, and absolutely addictive.
This garlic butter lemon chicken pasta works because of the technique: you sear the chicken until it’s golden and caramelized, cook the pasta until just tender, then toss everything together with cowboy butter sauce and a splash of starchy pasta water. The pasta water emulsifies the butter and lemon juice into a glossy, restaurant-quality sauce that clings to every bowtie instead of pooling at the bottom of the bowl. Fresh parsley, Parmesan, and lemon zest finish it off with brightness and freshness.
Perfect for busy weeknights when you need dinner fast but want something that feels special, families who love bold, zesty flavors, and anyone craving 30-minute chicken farfalle that tastes way better than takeout. This is comfort food with a kick.
Why You’ll Love This Cowboy Butter Chicken Pasta
- Ready in 30 minutes – From start to finish, this zesty garlic butter chicken is faster than ordering delivery
- One-pan simplicity – Everything comes together in a single skillet, which means minimal cleanup
- Bold, complex flavors – The cowboy butter sauce has layers of tangy, smoky, garlicky goodness that regular butter sauces can’t match
- Family-friendly with adjustable heat – Dial the red pepper flakes up or down based on who’s eating
- Restaurant-quality results – The pasta water emulsion creates a glossy sauce that looks and tastes professional
- Uses simple, everyday ingredients – No hard-to-find items, just pantry staples and fresh chicken
What Makes Cowboy Butter Different
Here’s the secret: Cowboy butter isn’t just regular garlic butter. It’s a Southern-inspired compound butter that gets its bold, complex flavor from the addition of Dijon mustard, smoked paprika, and red pepper flakes. The Dijon adds a tangy sharpness that balances the richness of the butter, the smoked paprika brings a subtle smokiness, and the red pepper flakes give it a gentle kick. Together, these ingredients create a sauce that’s way more interesting than your standard butter-and-garlic combo.
The other game-changer in this cowboy butter sauce recipe is the pasta water. That starchy water left over from cooking the bowtie pasta is liquid gold—when you add it to the butter and lemon juice, it emulsifies everything into a silky, cohesive sauce that coats the pasta beautifully instead of separating into greasy pools. This is the technique restaurants use, and it makes all the difference.
Key Ingredients
This recipe uses straightforward ingredients, but the combination is what makes it special.
For the Chicken
Boneless, skinless chicken breasts (1.5 lbs, cut into 1-inch cubes) – Cubed chicken cooks fast and gets more surface area for browning, which adds flavor. Swap: Chicken thighs work beautifully and stay even juicier, though they take a minute or two longer to cook.
Salt and black pepper – Season the chicken generously before cooking. This builds flavor from the start.
Olive oil (2 tablespoons) – For searing the chicken. Use a neutral oil with a high smoke point like canola or vegetable oil if you prefer.
For the Pasta
Bowtie pasta (farfalle, 12 oz) – The shape matters here. The pinched center of bowtie pasta holds onto the garlic, herbs, and sauce perfectly, and the “wings” catch the butter. Swap: Penne, rigatoni, or orecchiette work, but bowties are ideal.
Pasta water (½ cup, reserved before draining) – This starchy water is essential for creating the glossy, emulsified sauce. Don’t skip this step.
For the Cowboy Butter Sauce
Salted butter (½ cup, 1 stick) – The base of the sauce. Salted butter adds richness and flavor. Swap: Unsalted butter works—just add an extra pinch of salt to the sauce.
Garlic (4 cloves, minced) – Fresh garlic is key. It adds pungent, savory flavor that mellows as it cooks in the butter.
Dijon mustard (1 tablespoon) – This is what makes it “cowboy” butter. The mustard adds tangy depth and helps emulsify the sauce. Swap: Whole grain mustard works for a slightly different texture, but don’t skip the mustard entirely.
Fresh lemon juice (1 tablespoon) + lemon zest (1 teaspoon) – The juice goes into the sauce for acidity and brightness. The zest gets added at the very end for a burst of fresh citrus aroma without bitterness.
Red pepper flakes (½ teaspoon) – Adds a gentle kick of heat. Adjust to taste—use ¼ teaspoon for mild, or up to 1 teaspoon if you like it spicy. Swap: Cayenne pepper works, but use less (â…› teaspoon) since it’s more concentrated.
Smoked paprika (½ teaspoon) – Gives the sauce a subtle smoky flavor that sets it apart from regular garlic butter. Swap: Regular paprika works, but you’ll lose some of that depth.
Fresh parsley (¼ cup, chopped) – Adds color, freshness, and a slight peppery note. Swap: Fresh basil or cilantro work, though they change the flavor profile.
Parmesan cheese (¼ cup, freshly grated) – Adds salty, nutty richness and helps thicken the sauce slightly. Swap: Pecorino Romano for a sharper, saltier flavor.
Step-by-Step Instructions
This recipe moves quickly, so have all your ingredients prepped and ready before you start cooking.
1. Cook the pasta. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente (usually 10-12 minutes). Before draining, scoop out and reserve ½ cup of the starchy pasta water. Drain the pasta and set it aside.
2. Prep and sear the chicken. While the pasta cooks, cut the chicken breasts into 1-inch cubes. Pat them completely dry with paper towels—this is crucial for getting a good sear. Season the chicken generously with salt and black pepper on all sides. Heat a large skillet (at least 12 inches) over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is shimmering, add the chicken cubes in a single layer. Don’t overcrowd the pan—work in batches if necessary. Let the chicken sear without moving it for 3-4 minutes until the bottom is golden brown. Flip the pieces and cook for another 3-4 minutes until cooked through and golden on all sides. Transfer the cooked chicken to a plate and set aside.
3. Make the cowboy butter sauce. Reduce the heat to medium. Add the butter to the same skillet (don’t wipe it out—all that flavor stays). Once the butter is melted, add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Don’t let the garlic burn. Stir in the Dijon mustard, lemon juice, red pepper flakes, and smoked paprika. Mix well until the mustard is incorporated and the sauce is smooth.
4. Add the pasta water. Pour in the reserved ½ cup of pasta water and stir. The sauce will bubble and emulsify, becoming glossy and slightly thickened. Let it simmer for 1-2 minutes.
5. Toss the pasta and chicken. Add the cooked bowtie pasta and seared chicken (along with any juices from the plate) to the skillet. Toss everything together using tongs or two forks until the pasta and chicken are evenly coated in the cowboy butter sauce. The sauce should cling to the bowties and chicken, not pool at the bottom.
6. Finish with Parmesan, parsley, and lemon zest. Remove the skillet from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley. Sprinkle the lemon zest over the top and give it one final toss. The zest goes in last to preserve its fresh, bright aroma.
7. Taste and adjust. Taste the pasta and adjust the seasoning if needed. Add more salt, pepper, lemon juice, or red pepper flakes to suit your preference.
8. Serve immediately. Transfer the bowtie chicken pasta with lemon to bowls or plates and serve hot. Garnish with extra Parmesan, parsley, and lemon wedges if desired.
Timing, Yield & Skill Level
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 4-6 servings
- Skill level: Beginner-friendly
Tips for Best Results
- Pat the chicken completely dry before searing – Moisture prevents browning. Dry chicken = golden, caramelized edges. Wet chicken = steamed and pale.
- Don’t move the chicken while it’s searing – Let it sit undisturbed for 3-4 minutes so the bottom gets a nice golden crust. Moving it too early prevents proper browning.
- Reserve the pasta water before draining – This starchy water is what creates the glossy, restaurant-quality sauce. Don’t forget to scoop some out before you drain the pasta.
- Use farfalle (bowtie) pasta for best results – The shape holds onto the sauce, garlic, and herbs better than other shapes. The pinched center traps flavor in every bite.
- Add lemon zest at the very end – Cooking lemon zest for too long makes it bitter. Toss it in right before serving for a burst of fresh citrus aroma.
- Adjust the heat to your family’s preference – Start with ¼ teaspoon of red pepper flakes for mild heat, or go up to 1 teaspoon if you love spice. You can also serve the flakes on the side so everyone can customize their own bowl.
- Don’t skip the Dijon mustard – It’s what makes this cowboy butter instead of regular garlic butter. The tangy depth it adds is essential.
- Use freshly grated Parmesan – Pre-grated Parmesan contains anti-caking agents that prevent smooth melting. Grate it yourself from a block for the creamiest sauce.
Variations & Substitutions
Shrimp version: Replace the chicken with 1.5 lbs of peeled, deveined shrimp. Sear them for 2-3 minutes per side until pink and cooked through, then proceed with the recipe.
Vegetarian cowboy butter pasta: Skip the chicken and add 2 cups of sautéed mushrooms, 1 cup of cherry tomatoes (halved), and 2 cups of fresh spinach. Toss everything with the cowboy butter sauce and pasta.
Spicy cajun twist: Add 1 teaspoon of Cajun seasoning to the chicken before searing, and increase the red pepper flakes to 1 teaspoon. Top with sliced scallions instead of parsley.
Creamy version: Stir in ¼ cup of heavy cream or half-and-half along with the pasta water for a richer, creamier sauce.
Low-carb option: Replace the bowtie pasta with 4 cups of cooked cauliflower florets or zucchini noodles. The cowboy butter sauce works beautifully with vegetables.
Sun-dried tomato addition: Add ½ cup of chopped sun-dried tomatoes (oil-packed and drained) to the cowboy butter sauce for extra tangy, savory flavor.
Serving Suggestions
This Cowboy Butter Lemon Bowtie Chicken is a complete meal on its own, but a few simple sides make it feel like a full dinner spread.
- Simple green salad with balsamic vinaigrette to balance the richness
- Garlic bread or crusty sourdough for soaking up the extra sauce
- Roasted asparagus or green beans for a fresh vegetable side
- Caesar salad for a classic Italian-American pairing
- Steamed broccoli for extra vegetables and color
- Grilled corn on the cob for a Southern-style touch
This dish is perfect for busy weeknight dinners when you need something fast and satisfying, date nights at home when you want to impress without spending hours in the kitchen, casual family gatherings where everyone loves pasta, meal prep for the week (it reheats beautifully), and any time you’re craving bold, zesty comfort food.
Storage, Freezing & Reheating
Refrigerator storage: Let the pasta cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 4 days. The pasta will absorb some of the sauce as it sits, so it might look a bit drier the next day.
Freezing: This pasta doesn’t freeze particularly well because the butter sauce can separate when thawed. If you must freeze it, do so for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat on the stovetop over medium-low heat with a splash of chicken broth, pasta water, or milk to loosen the sauce. Stir frequently until warmed through, about 5-7 minutes. You can also microwave individual portions for 2-3 minutes on 70% power, adding a tablespoon of water or broth before microwaving to prevent drying out.
Troubleshooting & FAQs
Why is my sauce greasy instead of glossy?
You didn’t use the pasta water to emulsify the sauce. The starchy pasta water is what binds the butter, lemon juice, and mustard together into a cohesive, glossy sauce. Without it, the fat separates and looks greasy.
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs are juicier and more forgiving than breasts. Cut them into 1-inch cubes and cook them the same way, though they might take an extra 1-2 minutes to cook through.
Why does my cowboy butter taste flat?
You either didn’t use enough lemon juice, skipped the Dijon mustard, or forgot to season the chicken with salt and pepper. Taste the sauce and adjust—add more lemon juice, a pinch of salt, or an extra squeeze of Dijon.
Can I make this ahead of time?
You can prep the ingredients ahead (cut the chicken, mince the garlic, measure the spices), but this dish is best cooked fresh. The pasta absorbs the sauce as it sits, so it won’t be as saucy and glossy if made ahead. If you must make it ahead, cook it fully, refrigerate, and reheat gently with added liquid.
What if I don’t have fresh parsley?
You can skip it or use dried parsley (1 tablespoon), though fresh is much brighter. Fresh basil or cilantro also work as substitutes, though they change the flavor profile.
Can I make this less spicy for kids?
Absolutely. Reduce the red pepper flakes to â…› teaspoon or skip them entirely. You can also serve them on the side so adults can add heat to their own portions without making the whole dish spicy.
