why make this recipe
Cowboy Butter Lemon Bowtie Chicken with Broccoli is a delightful dish that combines flavors and textures perfectly. The vibrant freshness from the lemon and herbs complements the creamy butter sauce, while the bowtie pasta, tender chicken, and crunchy broccoli make every bite satisfying. This recipe is not only delicious but also quick and easy to prepare, making it great for busy weeknights. Plus, it’s a one-pan meal, meaning less cleanup for you!
how to make Cowboy Butter Lemon Bowtie Chicken with Broccoli
Ingredients:
- 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
- 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
- Salt and black pepper, to taste
- 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)
Directions:
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Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente. In the last 3 minutes of cooking, toss in the broccoli florets. Reserve 1/2 cup of the pasta water, then drain the pasta and broccoli and set them aside.
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In a bowl, season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6–7 minutes, turning occasionally until gold and cooked through. Remove the chicken from the skillet and set aside.
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In the same skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant. Stir in the red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Mix in the parsley and chives, seasoning with salt and black pepper.
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Add the cooked pasta, broccoli, and chicken back to the skillet. Toss everything in the sauce, adding reserved pasta water as needed for creaminess. Stir in the grated Parmesan cheese until everything is well combined and creamy.
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Serve warm, topped with extra Parmesan cheese, fresh parsley, and a squeeze of lemon juice for an extra zing.
how to serve Cowboy Butter Lemon Bowtie Chicken with Broccoli
Serve this dish warm in bowls, garnished with extra Parmesan cheese and fresh herbs. A slice of crusty bread or a simple green salad pairs wonderfully to make a complete meal.
how to store Cowboy Butter Lemon Bowtie Chicken with Broccoli
Allow any leftovers to cool down before transferring them into an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm it in a skillet over low heat, adding a bit of water or chicken broth to loosen the sauce.
tips to make Cowboy Butter Lemon Bowtie Chicken with Broccoli
- Make sure not to overcook the pasta, as it will continue to cook a bit when mixed with the hot sauce.
- Adjust the level of Cajun seasoning for more or less spice according to your taste.
- Use fresh lemon juice and zest for the best flavor.
variation (if any)
You can substitute chicken with shrimp or tofu for a different protein option. Adding other vegetables like bell peppers or spinach can also enhance the dish’s color and nutrition.
FAQs
1. Can I use whole wheat pasta instead of bowtie pasta?
Yes, whole wheat pasta will work well in this recipe and will add extra nutrition.
2. Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta and ensure the other ingredients are certified gluten-free.
3. How can I make this dish dairy-free?
To make this dish dairy-free, substitute the butter with a plant-based alternative and omit the Parmesan cheese or use a dairy-free cheese substitute.
Cowboy Butter Lemon Bowtie Chicken with Broccoli
Ingredients
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 sauce
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- 1 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 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
Preparation
- Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente. In the last 3 minutes of cooking, toss in the broccoli florets. Reserve 1/2 cup of the pasta water, then drain the pasta and broccoli and set them aside.
- In a bowl, season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
Cooking
- Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6–7 minutes, turning occasionally until golden and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Stir in the red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Mix in the parsley and chives, seasoning with salt and black pepper.
Combining
- Add the cooked pasta, broccoli, and chicken back to the skillet. Toss everything in the sauce, adding reserved pasta water as needed for creaminess.
- Stir in the grated Parmesan cheese until everything is well combined and creamy.
Serving
- Serve warm, topped with extra Parmesan cheese, fresh parsley, and a squeeze of lemon juice for an extra zing.
