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Cowboy Butter Lemon Bowtie Chicken with Broccoli

Creamy Cowboy Butter Lemon Bowtie Chicken with Broccoli Bliss

A comforting Cowboy Butter Lemon Bowtie Chicken with Broccoli recipe that combines savory chicken, zesty lemon, and vibrant broccoli in a creamy sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless, Skinless Chicken Breasts Substitute with turkey or tofu for variation.
For the Pasta
  • 12 oz Bowtie Pasta (Farfalle) Opt for gluten-free pasta if needed.
For the Vegetables
  • 2 cups Broccoli Florets Substitute with peas or spinach if desired.
For the Seasoning
  • 1 tsp Cajun Seasoning Adjust based on your taste or swap for Italian seasoning.
  • 1/2 tsp Garlic Powder Fresh garlic can also be used.
  • 1/2 tsp Smoked Paprika Can be replaced with regular paprika if preferred.
  • Salt & Black Pepper To taste.
For the Sauce
  • 1/2 tsp Crushed Red Pepper Flakes Optional; for a kick of heat.
  • 1 tsp Dijon Mustard Adds tanginess.
  • 1 lemon Lemon Juice & Zest Brightens and elevates the dish.
  • 2 tbsp Fresh Parsley
  • 1 tbsp Chives Green onions can work as a substitute.
For Cooking
  • 2 tbsp Olive Oil Vegetable oil is a fine alternative.
  • 6 tbsp Unsalted Butter Creates a creamy sauce.
For Creaminess
  • 1/2 cup Parmesan Cheese Use nutritional yeast for a vegan option.
  • 1/2 cup Reserved Pasta Water Helps adjust sauce consistency.

Equipment

  • Large pot
  • Skillet
  • Mixing bowl

Method
 

Step‑By‑Step Instructions
  1. In a large pot, bring salted water to a boil. Add bowtie pasta and cook until al dente, about 8-10 minutes. In the last 3 minutes, add broccoli florets. Reserve ½ cup pasta water, then drain.
  2. Place chicken in a bowl, season with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Toss well.
  3. In a skillet, heat olive oil over medium-high heat. Add chicken and cook for 6-7 minutes until golden brown. Remove and set aside.
  4. In the same skillet, add butter and let melt. Add minced garlic and sauté for 1 minute. Stir in red pepper flakes, Dijon mustard, lemon juice, and zest. Mix in parsley and chives.
  5. Return pasta, broccoli, and chicken to the skillet. Toss until well coated, adding reserved pasta water as needed. Stir in Parmesan cheese.
  6. Transfer to serving plates. Garnish with extra Parmesan and parsley. Serve warm with lemon juice.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 700IUVitamin C: 70mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days. Freeze in a safe container for up to 1 month. Reheat and add reserved pasta water for creaminess.

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