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Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe

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4 from 9 reviews

Cowboy Butter Lemon Bowtie Chicken with Broccoli is a creamy and zesty pasta dish featuring tender chicken pieces, fresh broccoli florets, and a rich lemon butter sauce infused with garlic and herbs. This balanced and flavorful meal is perfect for busy weeknights, delivering comforting flavors and a satisfying combination of protein, veggies, and pasta.

Ingredients

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

  1. 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 pasta water. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and broccoli and set aside.
  2. Season Chicken: In a bowl, season the bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper to taste, ensuring the chicken is evenly coated with the spices.
  3. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 6 to 7 minutes. Remove the cooked chicken from the skillet and set aside.
  4. Make the Sauce: Reduce the skillet heat to medium and add the unsalted butter. Once the butter is 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 with salt and black pepper to taste.
  5. Combine Ingredients: Return the cooked chicken, drained pasta, and broccoli to the skillet with the lemon butter sauce. Toss everything to coat evenly. Gradually add the reserved pasta water as needed to loosen and create a silky sauce.
  6. Add Cheese and Herbs: Stir in the grated Parmesan cheese until it melts into the sauce and becomes creamy. Mix in the chopped fresh parsley and chives for added freshness.
  7. Serve: Serve the Cowboy Butter Lemon Bowtie Chicken with Broccoli warm, garnished with extra Parmesan cheese and fresh herbs if desired.

Notes

  • Adjust the amount of crushed red pepper flakes to control the spice level in the dish.
  • The reserved pasta water helps to create a silky, cohesive sauce; add it slowly to reach the desired consistency.
  • Leftovers reheat best with a splash of water or broth to prevent drying out.
  • Feel free to swap broccoli florets for other vegetables like asparagus or spinach based on preference or seasonality.

Find it online: https://lauracooks.com/cowboy-butter-lemon-bowtie-chicken-with-broccoli-recipe/