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Delicious zesty cowboy butter chicken served with lemon bowtie pasta and broccoli.

Zesty Cowboy Butter Chicken with Lemon Bowtie Pasta and Broccoli

A deliciously tangy and buttery chicken dish served with bowtie pasta and broccoli, perfect for busy weeknights and special gatherings.
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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
  • 1.5 pounds Boneless, skinless chicken breasts Cut into bite-sized pieces or thin cutlets.
  • 12 ounces Bowtie pasta (Farfalle) Holds sauce well and is fun for kids.
  • 2 cups Fresh broccoli florets Cut into small, even florets.
  • 4 tablespoons Unsalted butter Use real butter for the best flavor.
  • 4 cloves Freshly minced garlic Mince fine so it melts into the sauce.
  • 1 medium Finely minced shallot Adds sweetness and depth.
  • 1 teaspoon Fresh rosemary Finely chopped for even flavor.
  • 1 teaspoon Fresh thyme leaves Pairs beautifully with lemon and butter.
  • 1/4 cup Fresh parsley Chop roughly; save some for garnish.
  • 1 teaspoon Smoked paprika Adds a warm, smoky note.
  • 1 pinch Red pepper flakes (optional) For mild kick. Leave out for kids.
  • 1 tablespoon Lemon zest Zest before juicing for best flavor.
  • 2 tablespoons Lemon juice Fresh juice preferred, from one medium lemon.
  • 1 teaspoon Dijon mustard Adds subtle tang and helps emulsify sauce.
  • 1 tablespoon Worcestershire sauce Use sparingly for savory depth.
  • 1 cup Low-sodium chicken broth Loosens sauce and adds body.
  • to taste Salt Season in layers.
  • to taste Black pepper Freshly cracked is best.

Method
 

Preparation
  1. Cut chicken into uniform bite-sized pieces or thin cutlets.
  2. Chop broccoli into small florets.
  3. Finely mince garlic and shallots.
  4. Zest and juice the lemon.
  5. Roughly chop parsley, rosemary, and thyme.
Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add bowtie pasta and cook according to package directions until al dente.
  2. Reserve about 1 to 1.5 cups of starchy pasta water before draining.
Searing the Chicken
  1. Pat chicken dry and season with salt and black pepper.
  2. In a large skillet, melt 1 tablespoon of butter over medium-high heat.
  3. Add chicken in a single layer and cook for 3-4 minutes per side until golden brown and cooked through.
  4. Remove chicken and set aside.
Building the Cowboy Butter Sauce
  1. Reduce heat to medium and add remaining unsalted butter to the skillet.
  2. Once melted, add minced shallots and cook for 2-3 minutes until softened.
  3. Stir in garlic, chopped rosemary, and thyme, cooking for another minute.
Finishing the Sauce
  1. Stir in smoked paprika and red pepper flakes; cook for about 30 seconds.
  2. Pour in chicken broth and scrape up any browned bits from the pan, bringing to a simmer.
  3. Stir in Dijon mustard, Worcestershire sauce, lemon zest, and lemon juice, then let the sauce simmer gently for 2-3 minutes.
Combining Everything
  1. Add broccoli florets to the sauce, cooking until crisp-tender.
  2. Return chicken to the skillet with sauce and broccoli. Add drained bowtie pasta and toss gently to coat.
Serving
  1. Garnish with fresh chopped parsley and serve hot.

Notes

For creamier sauce, add a splash of heavy cream at the end. If using different pasta, most short shapes work well.