Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe
Cowboy Butter Lemon Bowtie Chicken with Broccoli is a vibrant, flavorful one-pan dish featuring tender Cajun-seasoned chicken, al dente bowtie pasta, and fresh broccoli, all tossed in a luscious lemon garlic butter sauce infused with herbs and Parmesan cheese. This recipe combines bold spices with creamy textures for a hearty, comforting meal perfect for weeknight dinners or casual gatherings.
- 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
Chicken
- 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
Sauce
- 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, about 10-12 minutes. In the last 3 minutes of cooking, add the broccoli florets to the boiling water. Reserve 1/2 cup of the pasta cooking water before draining the pasta and broccoli; then set aside.
- Season and Cook Chicken: In a bowl, season the bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 6 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Prepare Lemon Butter Sauce: In the same skillet, reduce heat to medium and melt the unsalted butter. Add minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to burn the garlic. Stir in crushed red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Add chopped parsley and chives, season with salt and pepper to taste, and mix well to combine all the flavors.
- Toss Pasta, Chicken, and Broccoli: Return the cooked bowtie pasta, broccoli florets, and chicken to the skillet with the lemon butter sauce. Toss everything together to evenly coat in the sauce. Gradually add reserved pasta water as needed to loosen the sauce and create a creamy consistency. Stir in grated Parmesan cheese until the sauce is smooth and creamy.
- Serve: Serve the Cowboy Butter Lemon Bowtie Chicken warm, garnished with extra Parmesan cheese, fresh parsley, and an additional squeeze of lemon juice if desired. This dish pairs well with a simple green salad or crusty bread.
Notes
- For a spicier kick, increase the crushed red pepper flakes or include a dash of hot sauce in the butter sauce.
- To make this dish gluten-free, substitute the bowtie pasta with gluten-free pasta.
- Fresh herbs brighten the flavor of the sauce; if unavailable, dried parsley and chives can be used, but reduce quantities accordingly.
- Reserve pasta water is important to adjust the sauce consistency and help emulsify the sauce to better coat the ingredients.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
Keywords: Cowboy Butter, Lemon Chicken, Bowtie Pasta, Broccoli, Cajun Chicken, Garlic Butter Sauce, One Pan Dinner, Easy Weeknight Meal
