Low Carb Cowboy Butter Lemon Bowtie Chicken (Printable)

Tender chicken and low-carb pasta in zesty lemon cowboy butter sauce with herbs and gentle heat.

# What You 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

# 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 Advice:

01 -
  • The sauce comes together in minutes but tastes like something from a restaurant
  • Low-carb pasta has come so far that you wont feel like youre missing anything
  • The leftovers reheat beautifully for next-day lunches
02 -
  • Low-carb pasta releases more starch than regular pasta, so your sauce will naturally thicken as it sits
  • The sauce tastes best when freshly made but keeps well for up to 3 days in the refrigerator
  • Room temperature ingredients help the sauce emulsify more smoothly
03 -
  • Grate your lemon zest before juicing so you do not accidentally lose any of those precious oils
  • Warm your serving bowls in the oven for a few minutes to keep everything hotter longer

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