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Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe

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★★★★★

5 from 108 reviews

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful one-pan dish combining tender Cajun-seasoned chicken, al dente bowtie pasta, and vibrant broccoli florets, all tossed in a creamy, zesty lemon butter sauce infused with garlic, herbs, and Parmesan cheese. Perfectly balanced with a touch of spice and fresh citrus, it’s an easy and comforting meal ideal for weeknight dinners.

Ingredients

Scale

Chicken

  • 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)

Pasta and Vegetables

  • 12 oz bowtie (farfalle) pasta
  • 2 cups broccoli florets

Sauce

  • 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)

Instructions

  1. Preparation: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package instructions. In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water. Reserve 1/2 cup of the pasta cooking water before draining the pasta and broccoli. Set aside.
  2. Season the Chicken: In a bowl, combine the bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Mix well to evenly coat the chicken.
  3. Cook 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 from skillet and set aside.
  4. Make the Sauce: In the same skillet over medium heat, melt the unsalted butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in crushed red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Mix in the chopped parsley and chives. Season with additional salt and pepper to taste.
  5. Combine Pasta and Chicken: Add the cooked pasta, broccoli, and chicken back into the skillet with the sauce. Toss everything together to coat well. Gradually add the reserved pasta water as needed to loosen the sauce and achieve desired consistency.
  6. Finish with Cheese: Stir in the grated Parmesan cheese until the sauce becomes creamy and well combined with the pasta and other ingredients.
  7. Serve: Serve the Cowboy Butter Lemon Bowtie Chicken warm, topped with extra Parmesan cheese, fresh parsley, and an optional squeeze of lemon juice for added brightness.

Notes

  • Adjust Cajun seasoning based on your preferred spice level.
  • If you prefer a milder dish, omit the crushed red pepper flakes.
  • Use freshly grated Parmesan for best flavor and texture.
  • Reserve pasta water is key to adjusting sauce thickness and helping it cling to the pasta.
  • Chicken breasts can be substituted with thighs for a juicier alternative.
  • For a gluten-free version, substitute pasta with gluten-free bowtie pasta.
  • Make sure not to overcook the broccoli; adding them during last 3 minutes keeps them crisp-tender.

Keywords: cowboy butter chicken, lemon chicken pasta, bowtie pasta recipe, Cajun chicken, broccoli pasta, creamy lemon sauce, quick weeknight dinner

Find it online: https://recipeswithmia.com/cowboy-butter-lemon-bowtie-chicken-with-broccoli-recipe/