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Cowboy Butter Lemon Bowtie Chicken with Broccoli: Easy Weeknight Pasta Dinner

A skillet of Cowboy Butter Lemon Bowtie Chicken with Broccoli served as a flavorful Chicken Dinner Recipes idea with tender pasta, juicy chicken, and bright lemon butter sauce.
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This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a bright, buttery pasta dinner with tender chicken, broccoli, and a silky lemon sauce that comes together fast and tastes like a restaurant-style comfort meal.

Ingredients

Scale

For the Chicken

  • 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

For the Cowboy Butter Lemon Sauce

  • 6 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes, optional
  • 1 tsp Dijon mustard
  • Zest and juice of 1 lemon
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • Salt and black pepper, to taste

For the Pasta and Broccoli

  • 12 oz bowtie pasta
  • 2 cups broccoli florets
  • 1/2 cup reserved pasta water
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook it according to the package directions until it reaches al dente texture.
  2. During the final 3 minutes of pasta cooking time, add the broccoli florets to the same pot. This helps the broccoli cook quickly while staying bright and tender.
  3. Before draining, scoop out about 1/2 cup of the pasta water and set it aside. Drain the pasta and broccoli well, then keep them nearby while you finish the sauce.
  4. Place the chicken pieces in a bowl. Sprinkle on the Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss everything together until the chicken is evenly coated.
  5. Warm the olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Let it cook undisturbed for a few minutes so it can brown properly. Stir and continue cooking until the chicken is golden and cooked through, about 6 to 7 minutes total. Remove the chicken from the skillet and set it aside.
  6. Reduce the heat to medium and add the butter to the same skillet. Let it melt, then stir with a spatula to loosen the browned bits from the bottom of the pan.
  7. Add the minced garlic and cook it for about a minute, just until it becomes fragrant. Stir in the red pepper flakes if you are using them, followed by the Dijon mustard, lemon juice, and lemon zest.
  8. Season the sauce with chopped parsley, chives, salt, and black pepper. Stir well so the flavors blend into the butter mixture.
  9. Return the cooked chicken to the skillet. Add the drained pasta and broccoli, then toss everything gently so the sauce coats it evenly.
  10. If the sauce feels too thick, add some of the reserved pasta water a little at a time until it loosens and clings nicely to the pasta.
  11. Stir in the Parmesan cheese and keep tossing until it melts into the sauce and turns the whole dish creamy.
  12. Serve the pasta warm with extra Parmesan and fresh herbs on top.

Notes

  • Adjust the heat to your preference. Use less red pepper flakes for a milder dish or add more for extra kick.
  • Add pasta water slowly. It helps create a silky sauce, but a little goes a long way.
  • Leftovers reheat best with a splash of water or broth. That helps the sauce loosen back up.
  • You can swap the broccoli for asparagus, spinach, or peas if you want a different vegetable.

Find it online: https://irmacooks.com/cowboy-butter-lemon-bowtie-chicken-with-broccoli/