Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe
This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful and hearty skillet dish combining tender Cajun-seasoned chicken, al dente bowtie pasta, and fresh broccoli all coated in a rich, zesty lemon butter sauce enriched with garlic, Dijon mustard, and Parmesan cheese. It’s a perfect weeknight meal that’s both comforting and bright with a hint of spice.
- 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
For the 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
For the Cowboy Butter Lemon Sauce
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Salt and black pepper, to taste
For the Pasta & Veggies
- 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
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water. Reserve 1/2 cup of pasta water before draining the pasta and broccoli. Set aside.
- Season the Chicken: In a bowl, season the bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper evenly.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook until they turn golden brown and are cooked through, about 6 to 7 minutes. Remove the chicken from the skillet and set aside.
- Prepare the Cowboy Butter Lemon Sauce: Reduce the skillet heat to medium and add the butter. Once melted, add the minced garlic and cook until fragrant, about 1 minute. Stir in the crushed red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Season the sauce with salt and black pepper to taste.
- Combine Ingredients: Return the cooked chicken, drained pasta, and broccoli to the skillet. Toss everything together to coat well with the sauce. Add reserved pasta water as needed to loosen the sauce and create a creamy texture.
- Finish with Parmesan: Stir in the grated Parmesan cheese until it melts and the sauce becomes creamy, coating all components evenly.
- Serve: Serve the dish warm, garnished with extra Parmesan cheese and fresh parsley or chives if desired.
Notes
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- Use fresh herbs for a more vibrant flavor; dried herbs can also be substituted but use less.
- Reserve pasta water as it helps the sauce adhere better to pasta and adds a silky texture.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Cowboy Butter, Lemon Chicken, Bowtie Pasta, Broccoli, Cajun Chicken, Skillet Dinner, Quick Dinner, Easy Weeknight Meal
