Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe
Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful one-pan meal combining tender Cajun-spiced chicken, al dente bowtie pasta, and vibrant broccoli florets all coated in a zesty lemon butter sauce enriched with garlic, fresh herbs, and Parmesan cheese. Perfect for a quick, satisfying weeknight dinner that balances spice, citrus brightness, and creamy richness.
- 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 and Seasoning
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
Sauce
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- Juice and zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
Pasta and Vegetables
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese (plus extra for topping)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, approximately 10-12 minutes. During the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water. Once cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta and broccoli and set aside.
- Season and Cook Chicken: In a medium bowl, season the bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, reduce heat to medium and melt the unsalted butter. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden. Stir in the crushed red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Mix in the chopped fresh parsley and chives. Season the sauce with salt and black pepper to taste.
- Combine Pasta, Broccoli, and Chicken: Return the cooked pasta, broccoli, and chicken to the skillet with the sauce. Toss everything together to coat evenly. If the sauce seems dry or thick, gradually add the reserved pasta water to loosen the sauce to a creamy consistency. Stir in the grated Parmesan cheese until the mixture is creamy and well combined.
- Serve: Serve the dish warm, topped with additional Parmesan cheese, extra fresh parsley, and an optional squeeze of lemon juice for added brightness.
Notes
- For a milder dish, omit the crushed red pepper flakes.
- You can swap bowtie pasta with penne or rotini if preferred.
- Make sure to reserve pasta water as it helps create a creamy sauce without adding cream.
- Fresh herbs like parsley and chives add brightness; substitute with basil or cilantro for a different flavor profile.
- Use freshly grated Parmesan for best melting and flavor results.
Keywords: cowboy butter chicken, lemon chicken pasta, bowtie pasta recipe, Cajun chicken, broccoli pasta skillet, quick dinner, one pan chicken pasta
