Cowboy Butter Lemon Bowtie Chicken with Broccoli
A vibrant and flavorful one-skillet dish featuring chicken, pasta, and broccoli, all coated in a rich butter and lemon sauce, perfect for busy family dinners.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- 1 each zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
Cooking the Pasta and Broccoli
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to the package directions until al dente.
- Add broccoli florets during the last 3 minutes of cooking. Reserve 1/2 cup of pasta water, then drain the pasta and broccoli, and set aside.
Cooking the Chicken
- Season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden and cooked through, about 6–7 minutes. Remove the chicken and set aside.
Making the Sauce
- Lower the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook until fragrant.
- Stir in the red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper.
Combining Ingredients
- Return the chicken, pasta, and broccoli to the skillet. Toss everything together to coat. Add reserved pasta water as needed for moisture.
- Stir in Parmesan cheese until it’s melted and creamy.
Serving
- Serve warm, topped with extra Parmesan and fresh herbs.
Notes
To save time, cut your chicken into smaller pieces ahead of time. Use pre-chopped garlic to make the prep even quicker. Feel free to adjust the level of spice by adding or omitting the red pepper flakes. Have fun with the herbs; fresh basil or thyme can work wonders too! This dish holds up well in the fridge for leftovers.