Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe
This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful, one-pan pasta dish combining tender Cajun-seasoned chicken, fresh broccoli, and al dente bowtie pasta tossed in a rich, garlicky lemon butter sauce enhanced with fresh herbs and Parmesan cheese. Perfect for a quick yet impressive weeknight dinner, this recipe balances bold Cajun spices with bright citrus notes and creamy textures.
- 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
- 2 tbsp olive oil
Sauce
- 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
- Salt and black pepper, to taste
Pasta and Vegetables
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese (plus extra for topping)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 10-12 minutes. During the last 3 minutes of cooking, add the broccoli florets to the pot. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and broccoli and set aside.
- Season and Cook Chicken: In a bowl, toss the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 7 minutes, turning occasionally until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
- Prepare Lemon Butter Sauce: Using the same skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 to 2 minutes, stirring frequently, until fragrant but not browned. Stir in the crushed red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Mix in the chopped parsley and chives, seasoning with salt and black pepper to taste.
- Combine Pasta, Chicken, and Broccoli: Return the cooked pasta, broccoli, and chicken to the skillet with the lemon butter sauce. Toss everything together to coat evenly, adding the reserved pasta water gradually as needed to loosen the sauce and achieve a creamy consistency. Stir in the grated Parmesan cheese until melted and fully incorporated.
- Serve: Serve the Cowboy Butter Lemon Bowtie Chicken warm, topped with extra grated Parmesan cheese, fresh parsley, and an additional squeeze of lemon juice if desired.
Notes
- Be careful not to overcook the garlic when making the sauce to avoid bitterness.
- If you prefer milder heat, omit the crushed red pepper flakes.
- Using fresh herbs like parsley and chives brightens the flavors; dried herbs are not recommended for this recipe.
- You can substitute chicken thighs for chicken breasts if preferred, adjusting cooking time accordingly.
- Reserve pasta water is key to creating a silky sauce that clings well to the pasta and chicken.
Keywords: bowtie pasta, Cajun chicken, lemon butter sauce, broccoli, one-pan dinner, quick chicken pasta
