Cowboy Butter Lemon Bowtie Chicken
This dish combines tender chicken with bowtie pasta, fresh vegetables, and a flavorful cowboy butter lemon sauce.
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
- 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) Adjust to taste
- 1 teaspoon Dijon mustard
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
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-high heat. Season chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Add chicken to the skillet and cook until browned and cooked through, about 7-10 minutes.
- In a separate pot, cook bowtie pasta according to package instructions. During the last 3 minutes of cooking, add broccoli florets. Reserve ½ cup of pasta water before draining.
- In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic, crushed red pepper flakes, Dijon mustard, lemon juice, and zest. Stir to combine.
- Add the cooked chicken, pasta, broccoli, parsley, chives, and reserved pasta water to the skillet. Toss well to combine. Stir in Parmesan cheese and season with salt and black pepper to taste.
Notes
Serve with extra Parmesan cheese on top if desired.