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Cowboy Butter Lemon Bowtie Chicken served with fresh broccoli

Cowboy Butter Lemon Bowtie Chicken with Broccoli

A vibrant and flavorful one-skillet dish featuring chicken, pasta, and broccoli, all coated in a rich butter and lemon sauce, perfect for busy family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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
  • 6 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 tsp Dijon mustard
  • 1 each zest and juice of 1 lemon
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • 12 oz bowtie (farfalle) pasta
  • 2 cups broccoli florets
  • 1/2 cup reserved pasta water
  • 1/2 cup grated Parmesan cheese, plus more for serving

Method
 

Cooking the Pasta and Broccoli
  1. Bring a large pot of salted water to a boil. Cook the bowtie pasta according to the package directions until al dente.
  2. Add broccoli florets during the last 3 minutes of cooking. Reserve 1/2 cup of pasta water, then drain the pasta and broccoli, and set aside.
Cooking the Chicken
  1. Season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden and cooked through, about 6–7 minutes. Remove the chicken and set aside.
Making the Sauce
  1. Lower the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook until fragrant.
  2. Stir in the red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper.
Combining Ingredients
  1. Return the chicken, pasta, and broccoli to the skillet. Toss everything together to coat. Add reserved pasta water as needed for moisture.
  2. Stir in Parmesan cheese until it’s melted and creamy.
Serving
  1. Serve warm, topped with extra Parmesan and fresh herbs.

Notes

To save time, cut your chicken into smaller pieces ahead of time. Use pre-chopped garlic to make the prep even quicker. Feel free to adjust the level of spice by adding or omitting the red pepper flakes. Have fun with the herbs; fresh basil or thyme can work wonders too! This dish holds up well in the fridge for leftovers.