Bring a large pot of salted water to a boil. Cook the bowtie pasta according to the package directions until al dente. Reserve about ½ cup of pasta water, then drain and set aside.

Pat the chicken breasts dry and season both sides with salt and freshly ground black pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for approximately 6–7 minutes per side, adjusting the time according to thickness, until golden and cooked through. Chicken should reach an internal temperature of 165°F (74°C).

Transfer the chicken to a cutting board and let it rest while you prepare the cowboy butter.

In a bowl, combine the softened butter, minced garlic, lemon juice, lemon zest, chopped parsley, smoked paprika, and optional red pepper flakes. Mix until evenly combined.

Slice the rested chicken into strips.

Reduce the skillet to medium-low heat. Add the drained bowtie pasta followed by the cowboy butter mixture. Toss gently as the butter melts and coats the pasta. Add a splash of reserved pasta water if you want a silkier sauce.

Return the sliced chicken to the skillet and gently toss everything together until warmed through.

Finish the Cowboy Butter Lemon Bowtie Chicken with grated Parmesan and additional parsley. Serve warm.