Low Carb Cowboy Butter Lemon Bowtie Chicken (Printable Version)

Tender chicken and low-carb bowtie pasta tossed in zesty cowboy butter with lemon, herbs, and spice.

# 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

# Method:

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.

# Chef's Tips:

01 -
  • The cowboy butter sauce comes together in minutes but tastes like something from a fancy restaurant
  • You get all the comfort of pasta while staying completely keto-friendly
  • The leftovers reheat beautifully for tomorrow's lunch
02 -
  • Different low-carb pasta brands vary wildly in texture—shirataki needs rinsing well, while lupin flour pasta cooks more like traditional wheat pasta
  • The sauce will thicken slightly as it cools, so dont reduce it too much on the stove
  • Low-carb pasta doesnt absorb sauce the same way—toss everything thoroughly right before serving
03 -
  • Room temperature butter melts more smoothly and incorporates faster into the sauce
  • Grate your lemon zest before juicing—its much harder to zest a squeezed lemon
  • If the sauce seems too thin, let it simmer for an extra minute—natural reduction works better than thickeners

Go Back