Cowboy Butter Lemon Bowtie Chicken with Broccoli
This dish features tender chicken in a buttery lemon sauce served over bowtie pasta and broccoli.
Equipment
- Skillet
- Pot
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoon olive oil
For the Cowboy Butter Lemon Sauce
- 6 tablespoon unsalted butter
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon Dijon mustard
- Juice and zest of 1 lemon
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt and black pepper, to taste
For the Pasta & Veggies
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- ½ cup reserved pasta water
- ½ cup grated Parmesan cheese plus extra for topping
Instructions
- In a skillet, heat olive oil over medium heat. Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Cook until browned and cooked through, about 6-8 minutes.
- In the same skillet, melt butter and add minced garlic. Cook until fragrant. Stir in red pepper flakes, Dijon mustard, lemon juice, and zest. Add parsley and chives. Season with salt and black pepper.
- Cook pasta according to package instructions. In the last 3 minutes of cooking, add broccoli. Reserve pasta water, then drain. Combine pasta and broccoli with the sauce and chicken. Add reserved pasta water as needed for consistency. Serve with Parmesan cheese on top.
Notes
Adjust the level of spice by modifying the amount of red pepper flakes. Fresh herbs enhance the flavor.