Zesty Cowboy Butter Chicken With Lemony Pasta (Print)
Juicy spiced chicken with zesty cowboy butter over lemony bowtie pasta and crisp broccoli.
# What You 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 kosher salt
07 - 1/2 teaspoon freshly ground 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 freshly ground black pepper, to taste
→ Pasta & Broccoli
18 - 12 ounces bowtie (farfalle) pasta
19 - 1 large lemon, zest and juice
20 - 10 ounces broccoli florets
21 - 2 tablespoons olive oil
22 - Salt and freshly ground black pepper, to taste
→ Garnish
23 - Fresh parsley, chopped
24 - Lemon wedges
# How to Make:
01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, kosher 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 cutting board, rest for 5 minutes, then slice 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 well incorporated.
04 - Bring a large saucepan of salted water to a boil. Cook the farfalle pasta according to package instructions. During the last 2 to 3 minutes of cooking, add the broccoli florets to the pot. Drain, reserving 1/4 cup of the pasta cooking water.
05 - Return the drained pasta and broccoli to the saucepan. Toss with olive oil, lemon zest, lemon juice, reserved pasta water, and season with salt and pepper to taste.
06 - Return the sliced chicken to the warm skillet. Dollop generous spoonfuls of cowboy butter over the chicken and allow it to melt, basting the slices in the seasoned butter.
07 - Spoon the lemony bowtie pasta and crisp broccoli onto plates. Top with the cowboy butter chicken slices and spoon any remaining melted butter from the skillet over the top. Garnish with chopped parsley and lemon wedges.
# Expert Advice:
01 -
- The cowboy butter is the kind of condiment you will want to smear on everything from crusty bread to grilled corn.
- It looks like you spent all day cooking but the whole thing comes together in under an hour.
- The lemon pasta and broccoli soak up every bit of flavor from the butter and spices left behind in the pan.
02 -
- Let the chicken rest for at least five minutes before slicing or all those beautiful juices will run out onto your cutting board.
- The cowboy butter can be made ahead and kept in the refrigerator for up to a week, which actually lets the flavors deepen and meld beautifully.
- Save that pasta water because the starch is what helps the lemon and olive oil cling to the farfalle instead of pooling at the bottom of the bowl.
03 -
- Take the butter out of the refrigerator at least thirty minutes before making cowboy butter because cold butter will not blend smoothly and you will end up with uneven chunks.
- Baste the chicken with a spoonful of cowboy butter during the last minute of searing for an extra layer of flavor that caramelizes right onto the crust.