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Cowboy Butter Lemon Bowtie Chicken with Broccoli Bliss

A vibrant, flavor-packed dish featuring tender chicken in a buttery lemon sauce, served with bowtie pasta and fresh broccoli, perfect for busy families!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 530
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Boneless, Skinless Chicken Breasts Provides lean protein.
  • 2 tablespoons Cajun Seasoning Adds a warm, spicy kick.
  • 2 tablespoons Olive Oil For cooking and enhancing flavor.
  • 4 tablespoons Unsalted Butter Creates a rich, creamy sauce.
  • 3 cloves Garlic Freshly minced for aromatic depth.
  • 1/4 teaspoon Crushed Red Pepper Flakes Optional, for an extra kick.
  • 2 tablespoons Dijon Mustard Brings tanginess and complexity.
  • 2 tablespoons Lemon Juice Adds brightness and freshness.
  • 1 tablespoon Lemon Zest Enhances lemon flavor.
  • 12 ounces Bowtie (Farfalle) Pasta A fun shape that holds sauce beautifully.
  • 2 cups Broccoli Florets Adds color, texture, and nutrition.
  • 1 teaspoon Salt Essential for flavor balance.
  • 1/2 teaspoon Black Pepper Essential for flavor balance.
  • 1/2 cup Grated Parmesan Cheese Finishing touch that adds richness.
  • 2 tablespoons Fresh Parsley For garnish and vibrant touch.
  • 2 tablespoons Chives For garnish and vibrant touch.

Method
 

Preparation
  1. Boil a large pot of salted water for the pasta.
  2. Trim and cut the chicken into bite-sized pieces.
  3. In a bowl, combine Cajun seasoning, salt, and black pepper and sprinkle it over the chicken. Toss to coat.
  4. Gather minced garlic, lemon juice, and zest for sautéing later.
  5. Cut broccoli into uniform-sized florets.
Cooking/Assembling
  1. Cook the bowtie pasta in boiling water according to package instructions (10-12 minutes) until al dente.
  2. In a large skillet over medium heat, add olive oil and 2 tablespoons of butter. Once melted and bubbly, add seasoned chicken.
  3. Sauté chicken for about 5-7 minutes, turning occasionally until golden brown and cooked through.
  4. Add minced garlic and crushed red pepper flakes; cook for an additional 1-2 minutes until fragrant.
  5. Add broccoli and sauté until bright green and tender-crisp, about 2-3 minutes.
Serving
  1. Drain pasta, reserving a cup of pasta water.
  2. Add the pasta to the skillet with chicken and broccoli.
  3. Pour in the remaining butter, Dijon mustard, lemon juice, and a bit of reserved pasta water to create a creamy sauce.
  4. Sprinkle grated Parmesan cheese and stir to combine, adjusting consistency with reserved pasta water as needed.
  5. Cook for an additional minute to warm through. Serve immediately, garnished with fresh parsley and chives.

Notes

For extra flavor, let chicken marinate in Cajun seasoning for 30 minutes. You can substitute bowtie pasta for spiral or penne. Store leftovers in airtight containers in the fridge for up to 3 days.