Description
Cowboy Butter Lemon Bowtie Chicken with Broccoli is a vibrant, creamy pasta dish featuring tender bite-sized chicken breast pieces seasoned with Cajun spices, sautéed to golden perfection, and combined with al dente bowtie pasta and fresh broccoli florets. The dish is finished with a rich buttery lemon sauce infused with garlic, Dijon mustard, fresh herbs, and Parmesan cheese for a perfectly balanced, flavorful meal ready in just 35 minutes.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp Cajun seasoning (adjust 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)
- Salt and pepper, to taste
Instructions
- Preparation: Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente, about 10-12 minutes. In the last 3 minutes of cooking, add broccoli florets to the boiling water. Reserve 1/2 cup of the pasta water before draining the pasta and broccoli. Set them aside.
- Season Chicken: In a medium bowl, season the bite-sized chicken pieces thoroughly with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper to infuse bold flavor.
- Cook 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.
- Make the Sauce: In the same skillet, reduce heat to medium and add unsalted butter. Melt the butter and sauté minced garlic for 1-2 minutes until fragrant. Stir in crushed red pepper flakes (if using), Dijon mustard, lemon juice, and zest, blending well.
- Add Herbs and Season: Mix in chopped fresh parsley and chives. Season the sauce with additional salt and black pepper to taste, allowing flavors to meld together.
- Combine Ingredients: Return the cooked pasta, broccoli, and chicken to the skillet. Toss everything to coat evenly in the lemon butter sauce, adding reserved pasta water as needed to loosen the sauce and achieve a creamy consistency.
- Finish with Cheese: Stir in grated Parmesan cheese until it melts smoothly into the sauce, creating a rich and creamy texture.
- Serve: Serve the Cowboy Butter Lemon Bowtie Chicken warm. Top with extra Parmesan cheese, a sprinkle of fresh parsley, and an optional squeeze of lemon juice for added brightness.
Notes
- Adjust the Cajun seasoning and crushed red pepper flakes according to your preferred spice level.
- Reserve pasta water is essential for achieving the perfect sauce consistency without making it too thick or too runny.
- Use fresh lemon zest and juice for the most vibrant and fresh flavor.
- This dish pairs well with a crisp green salad or crusty bread.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
