Cowboy Butter Lemon Bowtie Chicken with Broccoli
A vibrant and flavorful dish combining juicy chicken and colorful bowtie pasta, all coated in a buttery, zesty sauce.
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1 tsp Cajun seasoning Adjust according to spice preference
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- to taste Salt
- to taste Black pepper
- 1/2 tsp crushed red pepper flakes optional
- 1 tsp Dijon mustard
- 1 each Juice and zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 2 tbsp olive oil For cooking chicken
- 6 tbsp unsalted butter For the sauce
- 1/2 cup grated Parmesan cheese Plus extra for topping
- 1/2 cup reserved pasta water To adjust sauce consistency
Instructions
Cooking
- Cook the bowtie pasta in a large pot of salted boiling water according to package instructions until al dente, and then drain, reserving some pasta water.
- In the same pot, steam or blanch the broccoli for 2-3 minutes until vibrant and just tender, then set aside.
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Cook until golden and cooked through, about 5-7 minutes.
- Lower the heat and add butter, Dijon mustard, lemon juice, and lemon zest to the skillet with the chicken. Stir until the butter melts and the sauce thickens slightly.
- Add the cooked pasta and broccoli to the skillet, tossing everything together. Use the reserved pasta water to achieve your desired sauce consistency.
- Stir in the chopped parsley, chives, and Parmesan cheese, mixing until everything is well combined. Adjust seasoning as necessary.
- Serve immediately, topping with extra Parmesan cheese and red pepper flakes if desired.
Notes
For added flavor, consider roasting garlic or adding capers to the sauce. Customize the veggies by incorporating bell peppers or spinach for a different twist. Serve with lemon wedges on the side for an extra zing!