Cowboy Butter Lemon Bowtie Chicken
This dish combines tender chicken, bowtie pasta, and a flavorful butter sauce with a hint of lemon.
Equipment
- Pot
- Skillet
Ingredients
For the Pasta
- 12 oz bowtie (farfalle) pasta
For the Chicken
- 2 tablespoons olive oil
- 2 large boneless, skinless chicken breasts, cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 lemon zest of
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
For the Vegetables
- 2 cups broccoli florets
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the bowtie pasta according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the cubed chicken, salt, black pepper, paprika, and red pepper flakes. Cook until the chicken is browned and cooked through.
- Add the butter, garlic, lemon zest, lemon juice, Dijon mustard, dried parsley, and dried thyme to the skillet. Stir to combine.
- Mix in the broccoli florets and cooked pasta. Toss to coat everything in the sauce.
- Serve the pasta topped with freshly grated Parmesan cheese and chopped parsley.
Notes
You can add other vegetables or substitute chicken with shrimp for variation.