Why Make This Recipe
Cowboy Butter Lemon Bowtie Chicken with Broccoli is a delicious dish that perfectly combines flavors and textures. The creamy butter sauce with the hint of lemon gives the chicken and pasta a zesty twist, while the broccoli adds a pop of color and nutrition. This recipe is simple, quick, and ideal for a weeknight dinner, making it a great choice for any home cook looking for a hearty meal.
How to Make Cowboy Butter Lemon Bowtie Chicken with Broccoli
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1 tsp Cajun seasoning (Adjust according to spice preference)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt to taste
- Black pepper to taste
- 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
- 2 tbsp olive oil (For cooking chicken)
- 6 tbsp unsalted butter (For the sauce)
- 1/2 cup grated Parmesan cheese (Plus extra for topping)
- 1/2 cup reserved pasta water (To adjust sauce consistency)
Directions:
Preparation: Start by boiling a large pot of salted water. Once boiling, add the bowtie pasta and cook according to package instructions. In the last 3 minutes of cooking, add the broccoli florets. When done, drain the pasta and broccoli, reserving ½ cup of the pasta water.
Cooking Chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-6 minutes.
Making the Sauce: Once the chicken is cooked, reduce the heat to medium-low. Add the butter to the skillet and let it melt. Stir in the Dijon mustard, lemon juice, lemon zest, parsley, chives, and red pepper flakes if using. Mix well.
Combining Ingredients: Add the cooked bowtie pasta and broccoli to the skillet. Toss everything in the sauce to combine. If the sauce is too thick, add some reserved pasta water to reach your desired consistency. Finally, stir in the grated Parmesan cheese until melted and well combined.
How to Serve Cowboy Butter Lemon Bowtie Chicken with Broccoli
Serve this delightful dish warm. You can sprinkle extra Parmesan cheese on top and garnish with fresh parsley or chives for added flavor and presentation. It pairs wonderfully with a side salad or crusty bread if you want something extra.
How to Store Cowboy Butter Lemon Bowtie Chicken with Broccoli
To store leftovers, place them in an airtight container in the refrigerator. This dish will stay fresh for about 3-4 days. When you’re ready to reheat, simply warm it in a skillet over low heat or in the microwave until heated through.
Tips to Make Cowboy Butter Lemon Bowtie Chicken with Broccoli
- Make sure not to overcook the pasta and broccoli; they should both be tender but still have a slight bite to them.
- Adjust the Cajun seasoning and crushed red pepper flakes to fit your spice preference.
- For a creamier sauce, you can add a splash of heavy cream or a little more butter.
Variation
You can easily switch things up by using different types of pasta such as penne or fusilli. For a vegetarian option, replace the chicken with chickpeas or tofu.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. Just make sure to thaw and drain any excess water before adding it to the pasta.
2. What can I serve with this dish?
This dish goes great with a fresh green salad, garlic bread, or even some roasted vegetables on the side.
3. How can I make this dish healthier?
You can use whole wheat pasta for more fiber and protein. You can also reduce the amount of butter and cheese to lighten the sauce.
Cowboy Butter Lemon Bowtie Chicken with Broccoli
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1 tsp Cajun seasoning Adjust according to spice preference
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- to taste Salt
- to taste Black pepper
- 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
- 2 tbsp olive oil For cooking chicken
- 6 tbsp unsalted butter For the sauce
- 1/2 cup grated Parmesan cheese Plus extra for topping
- 1/2 cup reserved pasta water To adjust sauce consistency
Instructions
Preparation
- Start by boiling a large pot of salted water. Once boiling, add the bowtie pasta and cook according to package instructions.
- In the last 3 minutes of cooking, add the broccoli florets.
- When done, drain the pasta and broccoli, reserving ½ cup of the pasta water.
Cooking Chicken
- In a large skillet, heat olive oil over medium-high heat.
- Season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
- Add the chicken to the skillet and cook until golden brown and cooked through, about 5-6 minutes.
Making the Sauce
- Once the chicken is cooked, reduce the heat to medium-low.
- Add the butter to the skillet and let it melt.
- Stir in the Dijon mustard, lemon juice, lemon zest, parsley, chives, and red pepper flakes if using. Mix well.
Combining Ingredients
- Add the cooked bowtie pasta and broccoli to the skillet.
- Toss everything in the sauce to combine.
- If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Finally, stir in the grated Parmesan cheese until melted and well combined.