Cowboy Butter Lemon Bowtie Chicken with Broccoli
A dazzling dish that combines chicken, bowtie pasta, and broccoli in a rich, buttery lemon sauce.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Crispy and tender.
- 2 tbsp olive oil For cooking chicken.
- 1 tsp Cajun seasoning Adjust according to spice preference.
For the Pasta and Broccoli
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
For the Sauce
- 6 tbsp unsalted butter For the sauce.
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp Dijon mustard
- 1/2 cup grated Parmesan cheese Plus extra for topping.
- 1/2 cup reserved pasta water To adjust sauce consistency.
- 1/2 tsp crushed red pepper flakes Optional.
For Garnish
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
Instructions
Preparation
- Cook the bowtie pasta according to package instructions in salted water. Add broccoli florets in the last 3 minutes of cooking. Save 1/2 cup of pasta water before draining.
Cooking Chicken
- In a large skillet over medium-high heat, heat 2 tbsp of olive oil. Season chicken pieces with salt, black pepper, and Cajun seasoning. Sauté until the chicken is golden brown and cooked through, about 6-8 minutes.
Making the Sauce
- Lower the heat to medium. Add butter to the skillet, followed by garlic powder, smoked paprika, Dijon mustard, lemon juice, and lemon zest. Stir to combine and let it bubble lightly for a minute.
Combining Ingredients
- Add the cooked pasta and broccoli to the skillet. Toss to coat everything in the buttery sauce. If the sauce is too thick, gradually stir in some reserved pasta water until you reach the desired consistency. Stir in parsley, chives, and Parmesan cheese.
Notes
Serve in shallow bowls, topping with extra Parmesan and fresh herbs. Pair with a light salad or garlic bread.