Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe
This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful and creamy one-pan pasta dish featuring tender Cajun-spiced chicken, fresh broccoli, and bowtie pasta tossed in a zesty lemon butter sauce with Parmesan cheese. It’s a perfect weeknight dinner that combines bold spices, fresh herbs, and a creamy texture to create a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
Sauce
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 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
Pasta and Vegetables
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese (plus extra for topping)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 9 minutes. In the last 3 minutes of cooking, add the broccoli florets to the pot. Reserve 1/2 cup of pasta water, then drain pasta and broccoli together and set aside.
- Season and Cook Chicken: In a bowl, season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6–7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Make the Sauce: In the same skillet over medium heat, melt the unsalted butter. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in the crushed red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Mix in the chopped parsley and chives, and season the sauce with salt and pepper to taste.
- Combine and Finish: Return the cooked pasta, broccoli, and chicken to the skillet. Toss everything together to coat in the lemon butter sauce, adding reserved pasta water a little at a time if needed to create a creamy consistency. Stir in the grated Parmesan cheese until the sauce is well combined and creamy.
- Serve: Serve the dish warm topped with extra Parmesan cheese, fresh parsley, and a squeeze of lemon juice for added brightness.
Notes
- Adjust the amount of crushed red pepper flakes according to your preferred spice level or omit for a milder dish.
- Reserved pasta water is key for loosening the sauce and helping it cling to the pasta.
- Use fresh herbs like parsley and chives for the best flavor, but dried herbs can be substituted in a pinch (use about 1 tsp each).
- To cut calories, reduce the amount of butter and Parmesan or substitute with a lighter cheese option.
- This dish pairs well with a crisp green salad or crusty bread.
Keywords: Chicken pasta, lemon butter sauce, Cajun chicken, broccoli pasta, one-pan meal, bowtie pasta recipe, quick dinner, creamy pasta
