Description
A flavorful and creamy one-pan meal featuring tender sautéed chicken breasts and bowtie pasta tossed in a zesty cowboy butter lemon sauce, served with crisp-tender broccoli florets for a balanced and satisfying dinner.
Ingredients
Scale
Protein & Vegetables
- 1 lb boneless, skinless chicken breasts
- 4 cups broccoli florets (about 1 lb)
Pasta
- 12 oz farfalle (bowtie) pasta
Sauce & Seasonings
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 large shallot, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp black pepper
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Cook Pasta: Prepare the farfalle pasta according to package instructions until al dente. Drain and set aside to keep warm.
- Blanch Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- Sauté Chicken: Heat 2 tablespoons of butter in a skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side or until golden brown and cooked through. Season with black pepper during cooking. Remove chicken from the pan and keep warm.
- Prepare Cowboy Butter Sauce: In the same skillet, add the remaining butter, minced garlic, and shallot. Sauté until fragrant and softened. Then stir in chopped parsley, chives, smoked paprika, red pepper flakes, and cayenne pepper if using.
- Simmer Sauce: Let the sauce simmer gently for 5-7 minutes, allowing it to thicken and the flavors to meld together.
- Add Lemon & Pasta: Stir in fresh lemon juice and lemon zest to brighten the sauce. Then, add the cooked bowtie pasta to the skillet, tossing to evenly coat the pasta with the sauce.
- Return Chicken & Serve: Place the cooked chicken breasts back into the skillet, spoon sauce over the top to coat nicely. Serve immediately with the blanched broccoli on the side for a complete meal.
Notes
- For even cooking, pound the chicken breasts to an even thickness before sautéing.
- Adjust the heat level by omitting cayenne pepper for a milder dish or increasing red pepper flakes for extra spice.
- Use fresh herbs for the best flavor, but dried can be substituted if needed (reduce quantity by half).
- Leftovers store well refrigerated for up to 3 days; reheat gently to avoid overcooking the chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: chicken pasta recipe, cowboy butter chicken, lemon butter sauce, bowtie pasta, broccoli side dish, quick dinner, one pan meal, easy chicken dinner
