Cowboy Butter Lemon Bowtie Chicken with Broccoli
This dish features tender chicken and bowtie pasta, tossed with a flavorful lemon butter sauce and fresh broccoli.
Equipment
- large pot
- Skillet
Ingredients
Chicken and Pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
Seasoning and Sauce
- 1 teaspoon Cajun seasoning Adjust according to spice preference
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
- 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
Cooking Oils
- 2 tablespoon olive oil For cooking chicken
- 6 tablespoon unsalted butter For the sauce
Garnish
- ½ cup grated Parmesan cheese Plus extra for topping
- ½ cup reserved pasta water To adjust sauce consistency
Instructions
- Cook the pasta according to package instructions. Add broccoli during the last 3 minutes of cooking.
- In a skillet, heat olive oil over medium heat. Add chicken pieces, season with salt, pepper, Cajun seasoning, garlic powder, smoked paprika, and cook until golden brown and cooked through.
- Reduce heat and add butter, Dijon mustard, lemon juice, lemon zest, parsley, chives, and reserved pasta water. Stir until combined.
- Drain the pasta and broccoli, then add to the skillet. Toss to coat everything in the sauce. Adjust seasoning as needed.
- Serve hot, garnished with grated Parmesan cheese.
Notes
Feel free to adjust the spices to your liking. You can add more vegetables for extra nutrition.