Garlic Cowboy Butter Bowtie Pasta with Chicken

Introduction
This Garlic Cowboy Butter Bowtie Pasta with Chicken is a weeknight star that marries bold, buttery flavors with comforting pasta. Tender bite-sized pieces of chicken, seared until golden and seasoned with Cajun spices, meet a garlicky cowboy butter sauce that is brightened with lemon and rounded with Parmesan. The dish offers a pleasing mix of textures: chewy bowtie pasta, crisped edges on the chicken, and a silky, glossy sauce that clings to each piece. Aromas of garlic, smoked paprika, and fresh herbs fill the kitchen as it cooks, making it ideal for family dinners, casual entertaining, or any night you want something satisfying but quick. If you enjoy other creamy comfort pastas, try it alongside a lighter side or compare flavors with my creamy rotisserie chicken broccoli pasta for another twist on chicken and pasta.

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces — Lean protein, cut small so it cooks quickly and evenly.
1 ½ tsp Cajun seasoning — Adds a warm, smoky, and slightly spicy profile to the chicken.
½ tsp garlic powder — Boosts garlic flavor without burning during searing.
½ tsp smoked paprika — Brings a subtle smokiness and color to the chicken.
Salt & black pepper to taste — Simple seasoning to balance the spices.
2 tbsp olive oil — For searing the chicken and achieving a golden crust.
6 tbsp unsalted butter — Forms the base of the cowboy butter sauce, giving richness and silkiness.
4 cloves garlic, minced — Fresh garlic for bright, pungent aroma and flavor.
½ tsp red pepper flakes (adjust to taste) — Adds heat; increase or decrease to suit your preference.
1 tsp Dijon mustard — Gives a touch of tang and helps emulsify the sauce.
Juice of 1 lemon — Brightens the sauce and cuts through the richness.
2 tbsp fresh parsley, chopped — Fresh herb for color and a mild herbaceous note.
1 tbsp fresh chives, chopped — Mild onion-like finish and visual contrast.
12 oz bowtie (farfalle) pasta — The pasta shape holds sauce well and adds a fun texture.
½ cup reserved pasta water — Starchy water helps loosen and finish the sauce without watering it down.
½ cup grated Parmesan cheese (plus more for topping) — Adds savory, nutty depth and helps create a creamy sauce.

Step-by-Step Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the 12 oz bowtie pasta and cook until al dente according to package directions. Before draining, scoop out and reserve ½ cup of the pasta water. Drain the pasta and set it aside. Tip: Reserve slightly more pasta water if your sauce seems too thick later.
Season the Chicken: In a bowl, combine the 1 lb bite-sized chicken pieces with 1 ½ tsp Cajun seasoning, ½ tsp garlic powder, ½ tsp smoked paprika, and salt and black pepper to taste. Toss until the chicken is evenly coated.
Cook the Chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6 to 8 minutes, stirring or turning as needed, until the pieces are golden brown and cooked through. Remove the chicken from the skillet and keep it warm. Tip: Do not overcrowd the pan to ensure good browning.
Make the Cowboy Butter Sauce: Reduce the skillet heat to medium and add 6 tbsp unsalted butter. Scrape any browned bits from the bottom of the pan into the butter with a spatula. Add the 4 cloves minced garlic and cook until fragrant, about 30 to 60 seconds. Stir in ½ tsp red pepper flakes, 1 tsp Dijon mustard, and the juice of 1 lemon. Add 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh chives, then season with salt and black pepper to taste.
Combine Everything: Return the cooked chicken and the drained pasta to the skillet. Toss everything to coat evenly in the sauce, adding the reserved ½ cup pasta water a little at a time as needed to reach a silky consistency. Stir in ½ cup grated Parmesan cheese until the sauce turns creamy and clings to the pasta and chicken. Tip: Add pasta water slowly to avoid making the sauce too thin.
Serve: Divide the pasta and chicken among bowls, and garnish with extra grated Parmesan and chopped parsley. Serve hot with garlic bread or a fresh salad.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 730 kcal per serving

Tips, Storage & Variations

Practical Tips: Pat the chicken dry before seasoning to help it brown. Use medium heat for the sauce so the butter does not brown too quickly. If the sauce separates, whisk in a splash of reserved pasta water to bring it back together.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce.
Freezing: This dish freezes, but texture may change slightly. Cool completely, then freeze in a shallow airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove with a little water.
Flavor Variations Using Existing Ingredients Only: Increase the ½ tsp red pepper flakes for more heat, or omit them for a milder dish. Add an extra squeeze of the juice of 1 lemon to brighten the sauce further. Stir in a little more Parmesan for an extra creamy finish. For a fresher herb note, double the parsley and chives amounts.

Internal resources you might enjoy: my take on cowboy butter chicken pasta offers a similar flavor profile, and for a different protein try the garlic butter beef cheesy bowtie pasta for another comforting bowtie variation. If you like a spicy twist, compare this to my buffalo chicken alfredo pasta, or wrap leftovers in warm tortillas using ideas from the cheesy garlic chicken wraps post. For a lighter, vegetable-forward option, pair similar sauce techniques with the creamy rotisserie chicken broccoli pasta.

FAQ

Can I use thighs instead of chicken breasts?
Yes, boneless skinless thighs work well and add a bit more richness. Adjust cooking time until pieces are fully cooked.
How do I prevent the sauce from becoming greasy?
Add reserved pasta water gradually to emulsify the butter and cheese into a silky sauce rather than a separated oily one.
What is cowboy butter?
Cowboy butter is a savory compound butter with garlic, herbs, and spices that melts into a rich sauce, similar to what is made in this recipe.
Can I make this recipe gluten free?
Yes, use a gluten-free bowtie pasta and ensure your Cajun seasoning or Dijon mustard has no gluten-containing ingredients.
How spicy is this dish?
Mild to moderate by default because of the Cajun seasoning and ½ tsp red pepper flakes. Adjust the red pepper flakes to make it milder or spicier.

Conclusion

Give this Garlic Cowboy Butter Bowtie Pasta with Chicken a try when you want a quick, comforting meal that feels a little special. The balance of garlic, lemon, herbs, and cheesy butter sauce makes it a reliable favorite for family dinners and casual gatherings. For more cowboy butter inspiration, check this version at Cowboy Butter Chicken Linguine and another take at Cowboy Butter Chicken Pasta. If you make it, please share how it turned out and any tweaks you loved. Enjoy the cozy, buttery goodness.

Garlic Cowboy Butter Bowtie Pasta with Chicken

Print Recipe

A quick and comforting dish featuring bowtie pasta, seasoned chicken, and a rich cowboy butter sauce with garlic and lemon.

Author: hannah-reed
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Searing
Cuisine: Italian
Diet: Paleo

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 ½ tsp Cajun seasoning
½ tsp garlic powder
½ tsp smoked paprika
Salt & black pepper to taste
2 tbsp olive oil
6 tbsp unsalted butter
4 cloves garlic, minced
½ tsp red pepper flakes (adjust to taste)
1 tsp Dijon mustard
Juice of 1 lemon
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
12 oz bowtie (farfalle) pasta
½ cup reserved pasta water
½ cup grated Parmesan cheese (plus more for topping)

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package directions. Before draining, reserve ½ cup of the pasta water. Drain the pasta and set it aside.
Season the chicken: In a bowl, combine the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, and salt and black pepper to taste. Toss until evenly coated.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6 to 8 minutes, until golden brown and cooked through. Remove from the skillet and keep warm.
Make the cowboy butter sauce: Reduce heat to medium and add unsalted butter. Scrape any browned bits into the butter. Add minced garlic and cook until fragrant. Stir in red pepper flakes, Dijon mustard, and lemon juice. Add parsley and chives, then season to taste.
Combine everything: Return the cooked chicken and drained pasta to the skillet. Toss to coat in the sauce, adding reserved pasta water gradually to reach a silky consistency. Stir in grated Parmesan until creamy.
Serve: Divide among bowls, garnish with extra Parmesan and parsley. Enjoy hot with garlic bread or a fresh salad.