Description

A flavorful and hearty one-pan meal featuring tender bite-sized chicken pieces sautéed with Cajun spices, tossed with al dente bowtie pasta and fresh broccoli. Finished with a zesty lemon butter sauce enriched by Parmesan cheese and fresh herbs, this Cowboy Butter Lemon Bowtie Chicken with Broccoli is a delicious weeknight dinner that balances spice, freshness, and creaminess.

Ingredients

Protein and Vegetables

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups broccoli florets

Pasta

12 oz bowtie (farfalle) pasta

Seasonings and Spices

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
1/2 tsp crushed red pepper flakes (optional)

Sauce Ingredients

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

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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, add the broccoli florets to the pot. Reserve 1/2 cup of the pasta cooking water before draining the pasta and broccoli, then set aside.
Season the Chicken: In a bowl, combine the bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Mix well to ensure the chicken is fully coated in seasonings.
Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken pieces 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: Using the same skillet, melt the unsalted butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Mix in freshly chopped parsley and chives, then season the sauce with salt and pepper to taste.
Combine Pasta, Broccoli, and Chicken: Return the cooked pasta, broccoli, and chicken back to the skillet with the lemon butter sauce. Toss everything together to evenly coat all ingredients. Add reserved pasta water as needed to adjust the sauce consistency and create a creamy texture.
Finish with Cheese: Stir in grated Parmesan cheese until the sauce is creamy and well combined with the pasta and chicken. Heat through for another minute if needed.
Serve: Dish out the pasta warm, topping with extra Parmesan cheese, fresh parsley, and an optional squeeze of lemon juice for added brightness.

Notes

Adjust Cajun seasoning and crushed red pepper flakes to control the spice level according to preference.
Reserve pasta water is key for loosening the sauce and helping it cling to the pasta.
Use fresh lemon juice and zest for the brightest, freshest flavor in the sauce.
For a lower-fat version, reduce butter and substitute with additional olive oil, but it will change the richness of the sauce.
Bowtie pasta can be substituted with any other short pasta like penne or rotini.
Ensure chicken is cooked fully to 165°F (74°C) internal temperature for food safety.