Cowboy Butter Lemon Bowtie Chicken with Broccoli
This Cowboy Butter Lemon Bowtie Chicken with broccoli blends juicy chicken, bright lemon, and a rich buttery garlic sauce tossed with bowtie pasta for an easy family dinner.
Equipment
- Large pot
- large deep skillet
- Tongs
- Colander
Ingredients
- 8 ounce bowtie pasta (farfalle)
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon Cajun seasoning or Italian seasoning
- 0.5 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 3 cups broccoli florets, fresh or frozen
- 0.5 cup unsalted butter, cut into pieces
- 4 cloves garlic, minced
- 0.25 teaspoon red pepper flakes optional
- 2 tablespoons Dijon mustard
- 1 large lemon, juice and zest
- 1 cup chicken broth
- 0.75 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh parsley, chopped
- Extra lemon wedges and Parmesan for serving, optional
Instructions
- Bring a large pot of salted water to a boil and add the bowtie pasta. Cook until al dente according to package directions. In the last 2–3 minutes of cooking, add the broccoli florets. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season the chicken with Cajun seasoning, garlic powder, salt, and pepper. Heat the olive oil in a large deep skillet over medium-high heat, add the chicken, and cook until browned and cooked through. Transfer the chicken to a plate.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook for 1–2 minutes until fragrant. Add the red pepper flakes if using.
- Whisk in the Dijon mustard, lemon juice, and lemon zest, then pour in the chicken broth. Let the mixture simmer for a few minutes until slightly reduced and flavorful.
- Stir in the heavy cream and Parmesan cheese until the cowboy butter lemon sauce is smooth and lightly thickened.
- Add the cooked pasta, broccoli, and reserved chicken to the skillet. Toss gently, adding splashes of pasta water as needed until everything is coated in the sauce.
- Sprinkle in the chopped parsley, taste, and adjust seasoning with more salt, pepper, or lemon juice. Serve warm with extra Parmesan and lemon wedges.
Notes
- For extra flavor, brown the butter slightly before adding the garlic.
- Use chicken thighs instead of breasts if you prefer richer meat.
- Leftovers reheat well with a splash of broth or water to loosen the sauce.