Description
Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful, creamy skillet dish combining tender Cajun-seasoned chicken bites, al dente bowtie pasta, and crisp broccoli florets tossed in a zesty lemon butter sauce enriched with fresh herbs and Parmesan cheese. Perfect for a quick weeknight dinner that’s hearty yet bright with citrus notes.
Ingredients
Scale
Chicken and Pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
Seasoning and Sauce
- 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
Cooking Oils
- 2 tbsp olive oil (for cooking chicken)
- 6 tbsp unsalted butter (for the sauce)
Garnish
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- 1/2 cup reserved pasta water (to adjust sauce consistency)
Instructions
- Preparation: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 10 minutes. During the last 3 minutes, add the broccoli florets to the boiling pasta water. Reserve 1/2 cup of the pasta water before draining all the pasta and broccoli together. Set aside.
- Season the Chicken: In a bowl, combine the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss well to coat each piece evenly with the spices.
- Cooking the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Making the Sauce: In the same skillet on medium heat, melt the unsalted butter. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in crushed red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest to combine. Mix in chopped parsley and chives, and season with salt and pepper to taste.
- Combine Ingredients: Return cooked chicken, pasta, and broccoli to the skillet. Toss everything together to coat well in the lemon butter sauce. Gradually add reserved pasta water as needed to loosen the sauce to your preferred consistency.
- Finish with Cheese: Stir in the grated Parmesan cheese until the sauce is creamy and ingredients are well combined.
- Serve: Serve the Cowboy Butter Lemon Bowtie Chicken warm, garnished with extra Parmesan cheese, fresh parsley, and an optional squeeze of fresh lemon juice for added brightness.
Notes
- For a creamier sauce, increase the amount of butter and Parmesan cheese.
- Use gluten-free pasta if preferred to make the dish gluten-free friendly.
- Toss the pasta and chicken quickly when combining to prevent sticking.
- Adjust Cajun seasoning and red pepper flakes to your preferred spice level.
- Reserve pasta water helps to achieve a smooth sauce consistency when reheating or serving.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
