Cowboy Butter Lemon Bowtie Chicken with Broccoli
A delicious dish that combines creamy butter sauce, zesty lemon, tender chicken, and vibrant broccoli, perfect for a weeknight dinner.
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.
Notes
Serve this delightful dish warm, sprinkle extra Parmesan cheese on top, and garnish with fresh parsley or chives. It pairs wonderfully with a side salad or crusty bread.