Cowboy Butter Lemon Bowtie Chicken
Bright, buttery, and satisfying, Cowboy Butter Lemon Bowtie Chicken combines juicy chicken, al dente bowtie pasta, and crisp broccoli in a flavorful lemon-butter sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- to taste Salt and black pepper
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional) Adjust to taste
- 1 teaspoon Dijon mustard
- 1 each Juice and zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 2 cups broccoli florets
- 12 ounces bowtie (farfalle) pasta
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese (plus extra for topping)
Instructions
Cooking the Pasta
- Cook the bowtie pasta according to the package instructions. During the last 2-3 minutes of cooking, toss in the broccoli florets to quick blanch them.
- Drain the pasta and broccoli, reserving 1/2 cup of the pasta water, and set them aside.
Cooking the Chicken
- In a large skillet, heat the olive oil over medium-high heat. Season the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Cook the chicken until it’s golden and cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and set it aside.
Making the Sauce
- In the same skillet, melt the butter over medium heat. Add the garlic and red pepper flakes and sauté for 1 minute until fragrant.
- Stir in the Dijon mustard, lemon juice, and zest. Let it cook for another 1-2 minutes, and then season with salt and pepper.
- Return the cooked chicken to the skillet, then add the cooked pasta and broccoli. Toss everything together, adding the reserved pasta water a little at a time until the sauce coats the pasta evenly.
- Finally, stir in the Parmesan cheese, along with the chopped parsley and chives. Serve hot, with extra Parmesan on top if desired.
Notes
Don't overcook the pasta; aim for al dente. Make-ahead by keeping the sauce and cooked chicken separate from the pasta, refrigerate up to 3 days. For reheating, use low heat on the stove with a splash of water or olive oil.