Cowboy Butter Lemon Bowtie Chicken with Broccoli
A quick, protein-packed pasta dish with tangy butter sauce, juicy chicken, vibrant broccoli, and bowtie pasta, ready in under 30 minutes.
Ingredients
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Can substitute with chicken thighs for juicier meat.
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste Adjust according to preference.
Sauce
- 2 tbsp olive oil
- 6 tbsp unsalted butter For a lighter option, reduce butter slightly.
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional) Omit for a milder flavor.
- 1 tsp Dijon mustard
- 1 each zest and juice of 1 lemon Adds brightness to the dish.
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Salt and black pepper, to taste Adjust according to preference.
Pasta and Vegetables
- 12 oz bowtie (farfalle) pasta Can substitute with penne or rotini.
- 2 cups broccoli florets Add during the last few minutes of pasta cooking.
- 1/2 cup reserved pasta water Use as needed for sauce consistency.
- 1/2 cup grated Parmesan cheese, plus more for serving For a dairy-free option, use vegan Parmesan or nutritional yeast.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Cook bowtie pasta according to package directions until al dente. Add broccoli florets during the last 3 minutes of cooking.
- Reserve 1/2 cup pasta water, then drain and set aside.
Cooking Chicken
- Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-7 minutes.
- Remove and set aside.
Making the Sauce
- Lower heat to medium and add butter to the skillet.
- Once melted, add garlic and cook until fragrant.
- Stir in red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper.
Combining Ingredients
- Return chicken, pasta, and broccoli to the skillet. Toss to coat.
- Add reserved pasta water as needed — start with a few tablespoons, more if you want it saucier.
- Stir in Parmesan cheese until melted and creamy.
- Serve warm with extra Parmesan and fresh herbs.
Notes
Keep it organized with mise en place. For meal prep, cook chicken and pasta a day ahead and combine with sauce when ready to serve. Store in an airtight container for 3-4 days. Can be frozen for best texture. Adjust the recipe for kids by omitting red pepper and cutting chicken into smaller bites.