Name: Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 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); 2 tbsp olive oil (for cooking chicken); 12 oz bowtie (farfalle) pasta; 2 cups broccoli florets; 6 tbsp unsalted butter; 1 tsp Dijon mustard; Juice and zest of 1 lemon; 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, chopped; 1/2 cup reserved pasta water (to adjust sauce consistency); 1/2 cup grated Parmesan cheese (plus extra for topping)

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Introduction

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful and comforting dish that combines tender chicken, al dente pasta, and fresh broccoli in a creamy, zesty sauce. It’s perfect for a quick weeknight dinner packed with bold Cajun spices and bright lemon notes.

A white plate holds two golden-brown grilled chicken breasts on top of a bed of creamy yellow bowtie pasta mixed with bright green broccoli florets. The chicken breasts have a light sprinkle of finely chopped parsley and a dusting of grated cheese, adding a fresh green and white contrast. The bowtie pasta looks soft and saucy, while the broccoli adds a crisp texture. The dish sits on a wooden table with a fork and knife beside a light-colored napkin. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente. In the last 3 minutes of cooking, add the broccoli florets. Reserve 1/2 cup of pasta water, then drain the pasta and broccoli and set aside.
Step 2: In a bowl, season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
Step 3: Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes, turning occasionally, until golden and cooked through. Remove from the skillet and set aside.
Step 4: In the same skillet over medium heat, melt the butter. Add garlic and sauté for 1-2 minutes until fragrant.
Step 5: Stir in crushed red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Mix in the chopped parsley and chives, then season with salt and pepper to taste.
Step 6: Add the cooked pasta, broccoli, and chicken back into the skillet. Toss everything to coat evenly with the sauce, adding reserved pasta water as needed to adjust the sauce consistency.
Step 7: Stir in the grated Parmesan cheese until the sauce is creamy and well combined.
Step 8: Serve warm topped with extra Parmesan, fresh parsley, and a squeeze of lemon juice if desired.

Tips & Variations

For a milder dish, reduce or omit the crushed red pepper flakes and Cajun seasoning.
Swap bowtie pasta for penne or rotini if preferred.
Add a splash of white wine to the sauce for extra depth of flavor before adding lemon juice.
Use fresh garlic instead of garlic powder for a more pronounced garlic taste.
Include cherry tomatoes or roasted red peppers to add color and sweetness.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if it thickens.

How to Serve

The image shows a white cutting board placed on a white marbled surface with fresh cooking ingredients arranged neatly on it. On the top left, there is a pile of uncooked farfalle pasta with a light yellow color and a bow-tie shape. Next to the pasta is a clear glass bottle filled with golden olive oil. To the right side of the bottle, there are two small white bowls; one contains two pale yellow butter squares resting on a bed of grated cheese, and the other holds a mixture of chopped green herbs and grated cheese. Below these bowls, a bunch of fresh green parsley is placed. In the center of the board, two raw chicken breasts are positioned side by side, garnished lightly with green herbs. On the bottom left corner, there are several clusters of bright green broccoli florets with a dense texture. At the bottom right, a halved lemon displays its yellow pulp, and beside it sits a whole garlic bulb with white papery skin and one garlic clove placed just above the chicken breasts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well; just add it during the last few minutes of pasta cooking to thaw and cook through.

How can I make this dish dairy-free?

Omit the Parmesan cheese and use a dairy-free butter alternative. You can also add nutritional yeast for a cheesy flavor without dairy.