Cowboy Butter Lemon Bowtie Chicken with Broccoli
This dish features tender chicken pieces coated in a flavorful cowboy butter lemon sauce, served with bowtie pasta and broccoli.
Equipment
- Skillet
- Pot
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoon olive oil
For the Cowboy Butter Lemon Sauce
- 6 tablespoon unsalted butter
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon Dijon mustard
- 1 lemon Juice and zest
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt and black pepper, to taste
For the Pasta & Veggies
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- ½ cup reserved pasta water
- ½ cup grated Parmesan cheese (plus extra for topping)
Instructions
- Season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- In a skillet, heat olive oil over medium heat. Add the chicken and cook until golden brown and cooked through, about 7-10 minutes.
- In the same skillet, add butter and minced garlic. Cook until garlic is fragrant, then add crushed red pepper flakes, Dijon mustard, lemon juice, zest, parsley, chives, and salt and pepper. Stir to combine.
- Meanwhile, cook the bowtie pasta according to package instructions. Add broccoli florets during the last 3 minutes of cooking.
- Drain the pasta and broccoli, reserving some pasta water. Add them to the skillet with the chicken and sauce. Toss to combine, adding reserved pasta water as needed.
- Serve with grated Parmesan cheese on top.
Notes
You can adjust the spice level by adding more or less red pepper flakes. Fresh herbs enhance the flavor.