Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe
Cowboy Butter Lemon Bowtie Chicken with Broccoli is a vibrant and hearty skillet meal featuring tender, Cajun-spiced chicken breast pieces, al dente bowtie pasta, and crisp-tender broccoli florets coated in a luscious, zesty cowboy butter sauce made with garlic, lemon, Dijon mustard, and fresh herbs. This flavorful dish balances rich, buttery depth with bright citrus notes, making it perfect for a satisfying weeknight dinner or casual entertaining.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
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, adjust to taste)
- 1 tsp Dijon mustard
- Juice and zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Salt and black pepper, to taste
For the Pasta & Veggies
- 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 the Pasta & Broccoli: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and stir occasionally. When there are 3 minutes left on the pasta’s cooking time, add broccoli florets directly into the boiling water. Reserve 1/2 cup of the starchy pasta water before draining the pasta and broccoli together in a colander. Set aside.
- Cook the Chicken: Toss bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 2–3 minutes. Turn occasionally until golden-brown and cooked through, about 6–7 minutes total. Check for an internal temperature of 165°F (74°C). Transfer cooked chicken to a plate; do not clean skillet.
- Make the Cowboy Butter Lemon Sauce: Reduce skillet heat to medium. Add butter and melt, scraping up browned bits. Add minced garlic and sauté 1–2 minutes until fragrant but not burnt. Stir in crushed red pepper flakes (optional), Dijon mustard, lemon juice, and zest. Add chopped parsley and chives; season with salt and pepper. Stir gently to combine flavors.
- Combine Everything: Return chicken to the skillet, add pasta and broccoli. Toss everything with tongs or spoon to coat with the sauce evenly. Add reserved pasta water as needed to loosen the sauce. Sprinkle grated Parmesan cheese and stir until melted and the mixture is silky and well-coated.
- Serve: Plate the pasta mixture and garnish with extra grated Parmesan, chopped parsley, and a squeeze of fresh lemon juice. Serve immediately while warm.
Notes
- Cut chicken evenly for uniform cooking and to avoid dry or undercooked pieces.
- Be generous with seasoning to build depth of smoky, spicy flavor.
- Save some pasta cooking water to help create a silky, clingy sauce.
- Use both lemon juice and zest to brighten the sauce without overpowering it.
- Add broccoli in the last few minutes of pasta cooking to maintain a crisp-tender texture.
Keywords: cowboy butter, lemon chicken, bowtie pasta, broccoli, Cajun chicken, creamy lemon sauce, skillet dinner, easy weeknight meal
