Description

Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful and hearty one-pan dish combining tender Cajun-seasoned chicken, al dente bowtie pasta, and fresh broccoli florets, all enveloped in a rich lemon butter sauce with hints of smoked paprika, garlic, and fresh herbs. This recipe delivers a perfect balance of zest and creaminess for a comforting yet vibrant meal, ideal for family dinners or casual gatherings.

Ingredients

Scale

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 tsp Cajun seasoning (adjust according to spice preference)
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt to taste
Black pepper to taste
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

Cooking Oils

2 tbsp olive oil (for cooking chicken)
6 tbsp unsalted butter (for the sauce)

Garnish

1/2 cup grated Parmesan cheese (plus extra for topping)
1/2 cup reserved pasta water (to adjust sauce consistency)

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Instructions

Preparation: Bring a large pot of salted water to a boil and add the bowtie pasta. Cook until al dente according to package instructions. In the last 3 minutes of pasta cooking, add the broccoli florets. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and broccoli together and set aside.
Seasoning the Chicken: In a bowl, combine the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper, ensuring all pieces are evenly coated.
Cooking the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6-7 minutes, turning occasionally, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Making the Sauce: In the same skillet, reduce the heat to medium and melt the 6 tablespoons of unsalted butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in crushed red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Mix in the fresh parsley and chives. Adjust seasoning with salt and black pepper to taste.
Combining Ingredients: Return the cooked chicken, pasta, and broccoli to the skillet with the sauce. Toss everything gently to coat in the buttery lemon sauce. Add reserved pasta water a little at a time to loosen the sauce and achieve a creamy consistency.
Finishing Touches: Stir in the grated Parmesan cheese until the sauce is creamy and well combined with the pasta and chicken. Serve the dish warm, garnished with extra Parmesan, fresh parsley, and an additional squeeze of lemon juice as desired.

Notes

For a creamier sauce, increase the amount of butter and Parmesan cheese.
Use gluten-free pasta for a gluten-free version of the dish.
Toss the ingredients quickly once combined to prevent the pasta from sticking together.
Adjust Cajun seasoning and crushed red pepper flakes to control the spice level according to preference.
Reserve pasta water is key for adjusting the sauce consistency without thinning the flavors.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 3.5 g
Sodium: 480 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 0.3 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 110 mg