Low Carb Cowboy Butter Lemon Bowtie Chicken (Printable Version)

Tender chicken and low-carb pasta in a zesty lemon cowboy butter sauce with herbs and 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

# Directions:

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 evenly 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.
07 - Taste and adjust seasoning as needed with additional salt and pepper.
08 - Serve hot garnished with fresh parsley and lemon wedges.

# Top Tips:

01 -
  • The cowboy butter sauce comes together in minutes but tastes like something you would order at a restaurant
  • Low-carb pasta means you can have that comforting pasta bowl experience without the carb crash
  • Everything cooks in one pan so cleanup is almost nonexistent
02 -
  • Low-carb pasta releases more starch than regular pasta, so the sauce will thicken as it sits
  • Do not let the garlic brown when you add it to the butter—bitter garlic ruins the whole dish
  • The sauce continues to absorb into the pasta, so serve it immediately while it is glossy and coating everything
03 -
  • Room temperature butter melts more evenly and helps the sauce emulsify properly
  • Grate the lemon zest before you juice the lemon—it is much easier that way

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