Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe
Cowboy Butter Lemon Bowtie Chicken with Broccoli is a vibrant and flavorful one-pan meal featuring tender pieces of Cajun-seasoned chicken, al dente bowtie pasta, and crisp broccoli florets tossed in a rich, lemony butter sauce enhanced with fresh herbs and Parmesan cheese. This easy-to-make dish balances spicy, tangy, and creamy notes, making it a perfect weeknight dinner that’s both comforting and sophisticated.
- 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 (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 and Garnish
- 6 tbsp unsalted butter (For the sauce)
- 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
- Preparation: Gather and prep all ingredients. Cut chicken into bite-sized pieces. Bring a large pot of salted water to a boil.
- Cook Pasta and Broccoli: Add bowtie pasta to boiling water and cook until al dente. In the last 3 minutes of cooking, add the broccoli florets. Reserve 1/2 cup of pasta water before draining the pasta and broccoli. Set aside.
- Season Chicken: In a bowl, combine chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Mix well to evenly coat.
- Cook Chicken: Heat olive oil in a skillet over medium-high heat. Cook the seasoned chicken pieces for 6-7 minutes, turning occasionally, until golden brown and fully cooked. Remove chicken from skillet and set aside.
- Make the Sauce: In the same skillet, reduce heat to medium and melt the butter. Add 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 chopped parsley and chives. Season the sauce with salt and pepper to taste.
- Combine Ingredients: Return pasta, broccoli, and cooked chicken to the skillet with the sauce. Toss everything well to coat evenly. Gradually add reserved pasta water as needed to loosen the sauce.
- Finish with Cheese: Stir in grated Parmesan cheese until the sauce becomes creamy and clings to all ingredients.
- Serve: Plate the dish warm, topping with extra Parmesan cheese, fresh parsley, and an optional squeeze of fresh lemon juice for brightness.
Notes
- Adjust Cajun seasoning and red pepper flakes according to your preferred spice level.
- Reserve pasta water is important to adjust sauce consistency and help it adhere to pasta and chicken.
- Fresh herbs like parsley and chives brighten the dish and provide fresh flavor contrast to the rich butter sauce.
- Use freshly grated Parmesan cheese for best melting and flavor.
- This dish can be made gluten-free by substituting the bowtie pasta with a gluten-free alternative.
- For a dairy-free version, substitute butter and Parmesan with plant-based alternatives.
Keywords: Chicken, bowtie pasta, broccoli, lemon butter sauce, Cajun seasoning, quick dinner, stovetop recipe, creamy pasta dish
