Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe
Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful, creamy pasta dish combining tender Cajun-seasoned chicken, fresh broccoli, and al dente bowtie pasta all tossed in a rich lemon butter sauce with garlic, Dijon mustard, and fresh herbs. This one-pan skillet recipe is perfect for a comforting weeknight dinner bursting with a balance of zesty, spicy, and savory flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
Sauce & Flavorings
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 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
Pasta & Vegetables
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese (plus extra for topping)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, approximately 10-12 minutes. In the last 3 minutes of cooking, add the broccoli florets to blanch. Reserve 1/2 cup of the pasta cooking water, then drain pasta and broccoli together and set aside.
- Season and Cook Chicken: In a bowl, toss the bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6–7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove chicken from skillet and set aside.
- Prepare the Cowboy Butter Sauce: Using the same skillet, reduce heat to medium and melt the unsalted butter. Add minced garlic and sauté for 1–2 minutes until fragrant and lightly golden. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Mix in fresh parsley and chives. Season the sauce with salt and pepper to taste.
- Toss Pasta, Broccoli, and Chicken in Sauce: Return the cooked pasta, broccoli, and chicken to the skillet with the sauce. Toss everything thoroughly to coat with the buttery lemon sauce. Gradually add the reserved pasta water as needed to loosen the sauce and make it creamy. Stir in the grated Parmesan cheese until melted and well combined.
- Serve: Plate the pasta warm, topping with extra grated Parmesan cheese, additional fresh parsley, and a squeeze of fresh lemon juice for brightness.
Notes
- For spicier heat, increase or omit the crushed red pepper flakes according to your preference.
- Use fresh lemon juice and zest for the best citrus flavor; bottled lemon juice will work but is less vibrant.
- Reserve pasta water is key for adjusting sauce texture and ensuring it clings well to the pasta.
- Substitute chicken breasts with thighs for a juicier texture if desired.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
Keywords: Cowboy Butter, Lemon Chicken, Bowtie Pasta, Broccoli Pasta, Cajun Chicken, Creamy Lemon Butter Sauce, One-Pan Meal
