Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe
Cowboy Butter Lemon Bowtie Chicken with Broccoli is a vibrant, flavorful one-skillet dish featuring tender Cajun-seasoned chicken, al dente bowtie pasta, and crisp broccoli florets all tossed in a rich lemon butter sauce with garlic, fresh herbs, and Parmesan cheese. This recipe balances spicy, tangy, and creamy elements to create a comforting yet fresh meal perfect for any weeknight dinner.
- 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
Chicken and Seasoning
- 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
Sauce and Garnishes
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- Juice and zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1/2 cup grated Parmesan cheese (plus extra for topping)
Pasta and Vegetables
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1/2 cup reserved pasta water
- 2 tbsp olive oil
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water. Reserve 1/2 cup of the starchy pasta water before draining the pasta and broccoli, then set them aside.
- Season and Cook Chicken: In a bowl, combine the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 7 minutes, turning occasionally until golden and cooked through. Remove the chicken from the skillet and set aside.
- Prepare Cowboy Butter Sauce: Using the same skillet, reduce heat to medium and melt the unsalted butter. Add the minced garlic and sauté for 1 to 2 minutes until fragrant. Stir in the crushed red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Mix in chopped fresh parsley and chives, and adjust seasoning with salt and black pepper to taste.
- Combine Ingredients: Return the cooked pasta, broccoli, and chicken to the skillet with the sauce. Toss everything together to coat in the lemon butter sauce thoroughly. Add the reserved pasta water a little at a time to loosen the sauce as needed. Stir in the grated Parmesan cheese until the sauce is creamy and all ingredients are well combined.
- Serve: Serve the Cowboy Butter Lemon Bowtie Chicken warm. Top with extra Parmesan cheese, additional parsley, and a squeeze of fresh lemon juice for a bright, fresh finish.
Notes
- For extra heat, increase the amount of crushed red pepper flakes or use spicy Cajun seasoning.
- Gluten-free pasta can be substituted to make this recipe gluten-free.
- Reserve pasta water is essential to achieve the creamy sauce texture without adding cream.
- Chicken should be cooked thoroughly but not overcooked to remain juicy and tender.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
Keywords: Chicken pasta, lemon butter chicken, Cajun chicken, bowtie pasta recipe, broccoli pasta, one skillet dinner, easy weeknight meal
