Description

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful one-pan dish featuring tender chicken seasoned with Cajun spices, tossed with al dente bowtie pasta, fresh broccoli, and a zesty lemon butter sauce enriched with Parmesan cheese and fresh herbs. It’s a perfect balance of spicy, tangy, and creamy flavors, ideal for a hearty yet easy weeknight dinner.

Ingredients

Scale

Chicken

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp Cajun seasoning (Adjust according to spice preference)
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt to taste
Black pepper to taste

Pasta & Vegetables

12 oz bowtie (farfalle) pasta
2 cups broccoli florets

Sauce

1 tbsp fresh chives, chopped
2 tbsp fresh parsley, chopped
2 tbsp olive oil (For cooking chicken)
6 tbsp unsalted butter
1/2 tsp crushed red pepper flakes (optional)
1 tsp Dijon mustard
Juice and zest of 1 lemon
1/2 cup grated Parmesan cheese (Plus extra for topping)
1/2 cup reserved pasta water (To adjust sauce consistency)

Instructions

Preparation: Gather all ingredients and prepare the chicken by cutting it into bite-sized pieces. Chop fresh parsley and chives, zest and juice the lemon, and have your seasonings ready.
Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package instructions. In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water. Before draining, reserve 1/2 cup of pasta water, then drain the pasta and broccoli and set aside.
Season Chicken: In a bowl, combine the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce: In the same skillet, reduce heat to medium and melt the unsalted butter. Add minced garlic (if desired or omitted if not listed) and sauté for 1-2 minutes until fragrant. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Add the chopped parsley and chives, season with additional salt and pepper to taste, then stir to combine.
Combine Ingredients: Return the cooked pasta, broccoli, and chicken to the skillet. Toss everything together to coat in the lemon butter sauce, adding some of the reserved pasta water as needed to reach a creamy consistency.
Add Cheese and Finish: Stir in the grated Parmesan cheese until the sauce is creamy and well combined. Adjust seasoning if necessary.
Serve: Serve the dish warm, garnished with extra Parmesan cheese, fresh parsley, and a squeeze of lemon juice for brightness.

Notes

You can adjust the Cajun seasoning and crushed red pepper flakes according to your preferred spice level.
Reserve pasta water is essential to adjust the sauce consistency for a creamy finish.
If fresh garlic is preferred, add 1-2 minced cloves during the butter melting step for extra flavor.
Substitute bowtie pasta with any short pasta like penne or rotini if desired.
Leftover Cowboy Butter Lemon Bowtie Chicken can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: Cowboy Butter, Lemon Chicken, Bowtie Pasta, Cajun Chicken, Broccoli Pasta, One-Pan Dinner, Creamy Lemon Butter Sauce