Low Carb Cowboy Butter Lemon Chicken (Printer-friendly)
Tender chicken and low-carb pasta in zesty lemon-herb butter sauce with a touch of 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
# How to Make It:
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, ensuring even coating.
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.
08 - Serve hot, garnished with fresh parsley and lemon wedges.
# Expert Tips:
01 -
- The cowboy butter sauce comes together in minutes but tastes like something you'd order at a restaurant and then try to recreate for weeks afterward
- Low-carb pasta has come such a long way that even my pasta-purist friend didn't realize she wasn't eating wheat until I told her afterward
02 -
- The first time I made this, I added all the butter at once and ended up with separated sauce and disappointed expectations—add it in two stages like the recipe says
- Low-carb pasta can turn gummy if overcooked, so set a timer for the minimum recommended cooking time and check early
03 -
- Room temperature butter melts more evenly and emulsifies better with the lemon juice and mustard
- Zest your lemon before juicing it—it's much harder to zest a lemon that's already been squeezed