Cowboy Butter Lemon Bowtie Chicken with Broccoli
A quick and family-friendly meal featuring tender chicken, bowtie pasta, and vibrant broccoli in a bright lemony cowboy butter sauce, all prepared in under 30 minutes.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (Trim extra fat and slice pieces the same size for even cooking.)
- 2 tbsp olive oil (Use a neutral extra virgin olive oil or light olive oil for higher smoke point.)
- 1 tsp Cajun seasoning (Adjust according to spice preference.)
- 1/2 tsp garlic powder (Blends into the sauce without leaving raw garlic bits.)
- 1/2 tsp smoked paprika (Adds warmth and smokiness; pairs well with cowboy butter.)
- 1/2 tsp crushed red pepper flakes (optional) (Keep them on the side for kids.)
For the Pasta and Broccoli
- 12 oz bowtie (farfalle) pasta (Use a high-quality pasta and salt the water well.)
- 2 cups broccoli florets (Cut florets small for kids and use thinly sliced stems for extra texture.)
For the Sauce
- 6 tbsp unsalted butter (Use unsalted butter for better salt control.)
- 1 tsp Dijon mustard (Helps the butter emulsify with the pasta water.)
- 1/2 cup grated Parmesan cheese (Freshly grated melts better than pre-grated.)
- 1/2 cup reserved pasta water (Helps adjust sauce consistency.)
- 2 tbsp fresh parsley, chopped (Stir in at the end to preserve freshness.)
- 1 tbsp fresh chives, chopped (Adds a mild onion note.)
Instructions
Preparation
- Fill a large pot with water and bring to a rolling boil. Salt it generously.
- Cut the chicken into even bite-sized pieces and pat dry with paper towels.
- Zest and juice the lemon. Chop parsley and chives, then set aside.
- Measure out the butter, olive oil, and spices so everything is ready.
Cooking the Pasta and Broccoli
- Add the bowtie pasta to boiling water and cook according to package instructions until al dente.
- About 3 minutes before the pasta is done, add the broccoli florets to the same pot.
- Reserve 1/2 cup to 3/4 cup of pasta water, then drain the pasta and broccoli together.
Cooking the Chicken
- Heat a large skillet over medium-high heat. Add 2 tbsp olive oil.
- Toss the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
- Add the chicken to the hot skillet in a single layer. Do not crowd the pan.
- Cook for 3 to 4 minutes without moving to get a golden sear, then stir and cook another 2 to 3 minutes until cooked through.
- If using crushed red pepper flakes, add them in the last minute of cooking.
Making the Sauce
- Reduce the heat to medium. Push the chicken to one side of the pan.
- Add the butter to the empty side, letting it melt slowly.
- Stir in Dijon mustard, lemon zest, and lemon juice. Allow the sauce to simmer for 1 minute.
- Mix in the grated Parmesan cheese, stirring until it melts and the sauce becomes silky.
- Slowly add reserved pasta water until the sauce reaches your desired consistency.
Combining Ingredients
- Add the drained pasta and broccoli into the skillet with the sauce and chicken.
- Toss gently to coat everything. Add more reserved pasta water if needed.
- Stir in the chopped parsley and chives. Remove from heat and let it sit for one minute.
- Finish with an extra sprinkle of Parmesan on top.
Notes
For a crisped chicken finish, pairing with crunchy air fryer mozzarella wraps can elevate pasta nights. Store leftovers in an airtight container for up to 3 days. Gently reheat while adding a splash of water to maintain quality.