Why Make This Recipe
Cowboy Butter Lemon Bowtie Chicken is a delightful dish that brings together juicy chicken, fresh lemon, and a creamy butter sauce, all tossed with pasta and vibrant broccoli. It’s easy to make and perfect for a weeknight dinner. The combination of flavors is bold and comforting, making it a hit with both family and friends. Plus, it’s a fun way to elevate your usual chicken and pasta dinner!
How to Make Cowboy Butter Lemon Bowtie Chicken
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoon olive oil
- 6 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
- 1 teaspoon Dijon mustard
- Juice and zest of 1 lemon
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 2 cup broccoli florets
- 12 ounce bowtie (farfalle) pasta
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese (plus extra for topping)
Directions:
- Cook the bowtie pasta according to the package instructions. During the last 2-3 minutes of cooking, toss in the broccoli florets. Drain the pasta and broccoli, reserving 1/2 cup of the pasta water, and set them aside.
- In a large skillet, heat the olive oil over medium-high heat. Season the chicken with the Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Cook the chicken until it’s golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, melt the butter over medium heat. Add the garlic and red pepper flakes (if you’re feelin’ a little spice) 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.
How to Serve Cowboy Butter Lemon Bowtie Chicken
This dish is best served warm, straight from the skillet. You can garnish it with more Parmesan cheese and some fresh herbs for extra flavor. It pairs wonderfully with a simple salad or garlic bread for a complete meal.
How to Store Cowboy Butter Lemon Bowtie Chicken
To store leftovers, place them in an airtight container in the refrigerator. The dish can last for about 3-4 days. To reheat, simply warm it up on the stove or in the microwave until heated through.
Tips to Make Cowboy Butter Lemon Bowtie Chicken
- Make sure not to overcook the chicken so it stays juicy.
- Adjust the amount of crushed red pepper flakes to control the heat.
- Add more or less lemon juice based on your taste preference.
- You can use other types of pasta if bowtie is not available.
Variation
For a twist, try adding different vegetables like asparagus or bell peppers. You can also swap the chicken for shrimp or even chickpeas for a vegetarian option.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and combine everything just before serving for the best taste.
What can I substitute for Cajun seasoning?
You can use any spice blend you like or create your own by mixing paprika, onion powder, and a pinch of cayenne.
Is it possible to make this dish dairy-free?
Yes, you can substitute the butter with a dairy-free alternative and omit the Parmesan or use a dairy-free cheese.
Cowboy Butter Lemon Bowtie Chicken
Ingredients
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Cooking Ingredients
- 2 tablespoon olive oil
- 6 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional) Adjust to taste
- 1 teaspoon Dijon mustard
- Juice and zest of 1 lemon
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
Pasta and Vegetables
- 2 cup broccoli florets
- 12 ounce bowtie (farfalle) pasta
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese (plus extra for topping)
Instructions
Preparation
- Cook the bowtie pasta according to the package instructions. Add the broccoli florets in the last 2-3 minutes of cooking. Drain and reserve 1/2 cup of pasta water.
- Season the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
Cooking
- In a large skillet, heat olive oil over medium-high heat and cook the chicken until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, melt the butter over medium heat. Add garlic and optional red pepper flakes, sauté for 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice and zest, seasoning with salt and pepper. Cook for another 1-2 minutes.
- Return the cooked chicken to the skillet, add the pasta and broccoli, tossing everything and adding reserved pasta water until the sauce coats the pasta evenly.
- Stir in parmesan cheese, parsley, and chives. Serve hot with extra parmesan on top.
