Cowboy Butter Lemon Bowtie Chicken
A delightful dish featuring juicy chicken, fresh lemon, and creamy butter sauce tossed with pasta and vibrant broccoli, perfect for a weeknight dinner.
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.
Notes
Serve warm and garnish with more parmesan and fresh herbs. Pair with a simple salad or garlic bread. To store, place leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or microwave.