Cowboy Butter Lemon Bowtie Chicken

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 1 tablespoon olive oil
• ½ cup unsalted butter, melted
• 2 tablespoons garlic, minced (about 4 cloves)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon lemon zest
• 2 teaspoons fresh parsley, chopped (or 1 teaspoon dried parsley)
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for heat)
• 8 oz bowtie pasta
• 1 cup cherry tomatoes, halved
• 1 cup spinach, roughly chopped (optional)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve ½ cup of pasta water, then drain the pasta in a colander and set aside.
2. Prepare the Chicken: Season the chicken pieces generously with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken to the skillet and sauté for about 5-7 minutes or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
3. Create the Cowboy Butter Sauce: In the same skillet, reduce the heat to medium. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the melted butter, then add the lemon juice, lemon zest, smoked paprika, and cayenne pepper (if using). Stir to combine, allowing the flavors to meld for about 2 minutes.
4. Combine Ingredients: Return the cooked chicken to the skillet with the butter sauce. Add the drained bowtie pasta, cherry tomatoes, and spinach (if using). Toss everything together, adding reserved pasta water until you achieve your desired sauce consistency. Cook for an additional 2-3 minutes until heated through.
5. Garnish and Serve: Remove from heat and stir in fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.