Cowboy Butter Lemon Bowtie Chicken

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup unsalted butter, melted
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust for spice preference)
• 8 ounces bowtie pasta
• Salt (for boiling water)

Instructions

1. Start by bringing a large pot of salted water to a boil. Use approximately 1 tablespoon of salt for every 4 quarts of water. Once boiling, add the bowtie pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking. Drain and set aside.
2. While the pasta cooks, prepare the chicken. Season both sides of the chicken breasts generously with salt and pepper. Allow the seasoned chicken to sit for about 10 minutes.
3. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and let rest for a few minutes before slicing.
4. In a mixing bowl, combine the melted butter, Dijon mustard, lemon juice, lemon zest, minced garlic, parsley, smoked paprika, and cayenne pepper. Whisk until well blended to create the cowboy butter sauce.
5. Add the drained pasta to the skillet. Pour the cowboy butter sauce over the pasta and toss to coat thoroughly. Let it warm through for about 1-2 minutes.
6. Slice the chicken breasts against the grain and arrange them on top of the pasta. Garnish with additional parsley and lemon zest if desired.
7. Serve immediately and enjoy your Cowboy Butter Lemon Bowtie Chicken!

Nutrition