Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe
This dish brings together golden Cajun-seasoned chicken, tender bowtie pasta, and crisp broccoli, all coated in a bright and flavorful cowboy butter lemon sauce. It’s a wholesome, comforting meal that’s quick enough for busy weeknights yet elegant enough to serve when entertaining.
Ingredients
- 1 lbboneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tspcajun seasoning
- ½ tspgarlic powder
- ½ tspsmoked paprika
- salt and black pepper, to taste
- 2 tbspolive oil
- 6 tbspunsalted butter
- 4 clovesgarlic, minced
- ½ tspcrushed red pepper flakes (optional)
- 1 tspdijon mustard
- 1juice and zest of lemon
- 2 tbspfresh parsley, chopped
- 1 tbspfresh chives, chopped
- salt and black pepper, to taste
- 12 ozbowtie (farfalle) pasta
- 2 cupsbroccoli florets
- ½ cupreserved pasta water
- ½ cupgrated parmesan cheese (plus extra for topping)
Directions
- 1
Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente. In the last 3 minutes, add broccoli florets. Reserve 1/2 cup pasta water, then drain and set aside.
- 2
In a bowl, season chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6–7 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
- 3
In the same skillet over medium heat, melt butter. Add garlic and sauté for 1–2 minutes until fragrant. Stir in red pepper flakes, Dijon mustard, lemon juice, and zest. Mix in parsley and chives, seasoning with salt and pepper.
- 4
Add pasta, broccoli, and chicken back to the skillet. Toss to coat in the sauce, adding reserved pasta water as needed. Stir in Parmesan cheese until creamy and well combined.
- 5
Serve warm with extra Parmesan, fresh parsley, and a squeeze of lemon juice.