Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe
Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful, creamy one-skillet dish combining tender Cajun-spiced chicken, al dente bowtie pasta, and nutritious broccoli florets. Tossed in a luscious lemon butter sauce with garlic, fresh herbs, and Parmesan, this recipe delivers a perfect balance of zesty, savory, and slightly spicy flavors, making it an easy and satisfying meal for weeknights or casual dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Protein and Seasoning
- 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
Butter Sauce
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- Juice and zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
Pasta and Vegetables
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1/2 cup reserved pasta water
Cheese
- 1/2 cup grated Parmesan cheese, plus extra for topping
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package instructions. During the last 3 minutes of cooking, add the broccoli florets to the boiling pasta. Reserve 1/2 cup of the pasta cooking water before draining the pasta and broccoli. Set aside.
- Season and Cook Chicken: In a mixing bowl, toss the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper to evenly coat. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Lemon Butter Sauce: Using the same skillet, lower heat to medium and melt the butter. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Stir in the crushed red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Mix in the chopped fresh parsley and chives, then adjust seasoning with additional salt and black pepper as needed.
- Toss Pasta with Sauce and Chicken: Return the cooked pasta, broccoli, and chicken to the skillet. Toss everything together to coat evenly in the lemon butter sauce. Add the reserved pasta water gradually as needed to loosen the sauce and achieve a creamy consistency. Stir in the grated Parmesan cheese until thoroughly combined and the sauce is creamy.
- Serve: Serve the Cowboy Butter Lemon Bowtie Chicken warm. Garnish with extra Parmesan cheese, fresh parsley, and an additional squeeze of lemon juice if desired for added brightness and flavor.
Notes
- For a milder dish, omit the crushed red pepper flakes.
- Use gluten-free pasta if you want to make this recipe gluten-free.
- Fresh herbs like parsley and chives add a bright flavor; feel free to substitute with basil or cilantro for a different twist.
- Reserved pasta water helps to create a smooth and creamy sauce; don’t skip this step.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Cowboy Butter Chicken, Bowtie Pasta, Lemon Butter Sauce, One Skillet Dinner, Cajun Chicken, Broccoli Pasta
