Cowboy Butter Lemon Bowtie Chicken with Broccoli
This dish features tender chicken cooked in a flavorful Cowboy Butter Lemon sauce, served over bowtie pasta with 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
- Zest and juice of 1 lemon
- 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 more for serving
Instructions
- In a skillet, heat the olive oil over medium heat. Add the chicken pieces, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Cook until the chicken is browned and cooked through, about 8-10 minutes.
- In a separate pot, cook the bowtie pasta according to package instructions. Add broccoli florets in the last 3 minutes of cooking. Reserve ½ cup of pasta water, then drain the pasta and broccoli.
- In the same skillet with the chicken, melt the unsalted butter. Add minced garlic and crushed red pepper flakes. Cook for 1-2 minutes until fragrant. Stir in Dijon mustard, lemon zest, lemon juice, parsley, chives, and reserved pasta water. Adjust seasoning with salt and black pepper.
- Toss the cooked pasta and broccoli with the sauce in the skillet. Stir in grated Parmesan cheese. Serve immediately with extra Parmesan cheese on top.
Notes
You can adjust the level of spiciness by adding or omitting the crushed red pepper flakes. Fresh herbs enhance the flavor.