Zesty Cowboy Butter Chicken with Lemon Bowtie Pasta and Broccoli
A deliciously tangy and buttery chicken dish served with bowtie pasta and broccoli, perfect for busy weeknights and special gatherings.
Ingredients
Main Ingredients
- 1.5 pounds Boneless, skinless chicken breasts (Cut into bite-sized pieces or thin cutlets.)
- 12 ounces Bowtie pasta (Farfalle) (Holds sauce well and is fun for kids.)
- 2 cups Fresh broccoli florets (Cut into small, even florets.)
- 4 tablespoons Unsalted butter (Use real butter for the best flavor.)
- 4 cloves Freshly minced garlic (Mince fine so it melts into the sauce.)
- 1 medium Finely minced shallot (Adds sweetness and depth.)
- 1 teaspoon Fresh rosemary (Finely chopped for even flavor.)
- 1 teaspoon Fresh thyme leaves (Pairs beautifully with lemon and butter.)
- 1/4 cup Fresh parsley (Chop roughly; save some for garnish.)
- 1 teaspoon Smoked paprika (Adds a warm, smoky note.)
- 1 pinch Red pepper flakes (optional) (For mild kick. Leave out for kids.)
- 1 tablespoon Lemon zest (Zest before juicing for best flavor.)
- 2 tablespoons Lemon juice (Fresh juice preferred, from one medium lemon.)
- 1 teaspoon Dijon mustard (Adds subtle tang and helps emulsify sauce.)
- 1 tablespoon Worcestershire sauce (Use sparingly for savory depth.)
- 1 cup Low-sodium chicken broth (Loosens sauce and adds body.)
- to taste Salt (Season in layers.)
- to taste Black pepper (Freshly cracked is best.)
Instructions
Preparation
- Cut chicken into uniform bite-sized pieces or thin cutlets.
- Chop broccoli into small florets.
- Finely mince garlic and shallots.
- Zest and juice the lemon.
- Roughly chop parsley, rosemary, and thyme.
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil. Add bowtie pasta and cook according to package directions until al dente.
- Reserve about 1 to 1.5 cups of starchy pasta water before draining.
Searing the Chicken
- Pat chicken dry and season with salt and black pepper.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat.
- Add chicken in a single layer and cook for 3-4 minutes per side until golden brown and cooked through.
- Remove chicken and set aside.
Building the Cowboy Butter Sauce
- Reduce heat to medium and add remaining unsalted butter to the skillet.
- Once melted, add minced shallots and cook for 2-3 minutes until softened.
- Stir in garlic, chopped rosemary, and thyme, cooking for another minute.
Finishing the Sauce
- Stir in smoked paprika and red pepper flakes; cook for about 30 seconds.
- Pour in chicken broth and scrape up any browned bits from the pan, bringing to a simmer.
- Stir in Dijon mustard, Worcestershire sauce, lemon zest, and lemon juice, then let the sauce simmer gently for 2-3 minutes.
Combining Everything
- Add broccoli florets to the sauce, cooking until crisp-tender.
- Return chicken to the skillet with sauce and broccoli. Add drained bowtie pasta and toss gently to coat.
Serving
- Garnish with fresh chopped parsley and serve hot.
Notes
For creamier sauce, add a splash of heavy cream at the end. If using different pasta, most short shapes work well.