Low Carb Cowboy Butter Lemon Bowtie Chicken (Printable View)
Savory chicken and low-carb pasta coated in zesty lemon-herb butter sauce with gentle heat
# What You’ll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp smoked paprika
→ Low-Carb Pasta
05 - 8 oz low-carb bowtie pasta (shirataki, lupin flour, or high-protein pasta)
→ Cowboy Butter Sauce
06 - 6 tbsp unsalted butter
07 - 4 cloves garlic, minced
08 - Zest and juice of 1 large lemon
09 - 1 tbsp Dijon mustard
10 - 1/2 tsp crushed red pepper flakes
11 - 1 tsp dried parsley
12 - 1 tsp dried chives
13 - 1/2 tsp dried thyme
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tbsp fresh parsley, chopped
16 - Lemon wedges, for serving
# Cooking Steps:
01 - Bring a large pot of salted water to a boil. Cook low-carb pasta according to package instructions. Drain and set aside.
02 - Season chicken pieces with salt, pepper, and smoked paprika.
03 - In a large skillet over medium-high heat, melt 2 tbsp of the butter. Add the chicken and sauté until golden and cooked through, about 6–8 minutes. Remove chicken and set aside.
04 - In the same skillet, lower heat to medium. Add the remaining 4 tbsp butter and minced garlic. Sauté until fragrant, about 1 minute.
05 - Stir in lemon zest, lemon juice, Dijon mustard, red pepper flakes, parsley, chives, thyme, salt, and pepper. Simmer for 1–2 minutes, stirring frequently.
06 - Return the chicken to the skillet, add the cooked pasta, and toss to coat everything evenly in the cowboy butter sauce. Heat through for 2–3 minutes. Taste and adjust seasoning as needed.
07 - Serve hot, garnished with fresh parsley and lemon wedges.
# Expert Tips:
01 -
- The cowboy butter sauce comes together in minutes but tastes like something from a restaurant
- Low-carb pasta that actually satisfies without that weird spongy texture
- Perfect amount of heat from red pepper flakes that builds gently with each bite
02 -
- Low-carb pasta can release excess water—make sure to drain well before adding to the skillet
- The sauce thickens slightly as it cools, so do not worry if it looks a bit thin in the pan
- Shirataki pasta needs a thorough rinse and quick dry sauté to avoid any rubbery texture
03 -
- Pat the chicken really dry before seasoning to get the best golden sear
- Do not be shy with the lemon zest—it packs way more flavor than just juice alone