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Cowboy Butter Lemon Bowtie Chicken with Broccoli in a large skillet garnished with fresh parsley and lemon

Cowboy Butter Lemon Bowtie Chicken with Broccoli

A bold one-skillet dinner featuring juicy Cajun-seasoned chicken, bowtie pasta, and broccoli tossed in a rich garlic cowboy butter lemon sauce with Parmesan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tsp Cajun seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • salt and black pepper to taste
  • 2 tbsp olive oil
  • 6 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1/2 tsp crushed red pepper flakes optional
  • 1 tsp Dijon mustard
  • 1 lemon juice and zest
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 12 oz bowtie (farfalle) pasta
  • 2 cups broccoli florets
  • 1/2 cup reserved pasta water
  • 1/2 cup grated Parmesan cheese plus extra for topping

Equipment

  • Large pot
  • Large skillet
  • Mixing bowl

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook bowtie pasta until al dente. In the last 3 minutes, add broccoli florets. Reserve 1/2 cup pasta water, then drain and set aside.
  2. Season chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6 to 7 minutes, turning occasionally, until golden and cooked through to 165 degrees F. Remove and set aside.
  3. In the same skillet over medium heat, melt butter. Add minced garlic and cook for 1 to 2 minutes until fragrant. Stir in red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Mix in parsley and chives. Season with salt and pepper.
  4. Return chicken, pasta, and broccoli to the skillet. Toss to coat evenly in the sauce, adding reserved pasta water a splash at a time until the sauce is silky. Stir in Parmesan cheese until fully melted.
  5. Serve warm garnished with extra Parmesan, fresh parsley, and a squeeze of lemon juice.

Notes

For best results, use fresh lemon juice and real unsalted butter. Chicken is done when internal temperature reaches 165 degrees F. Leftovers keep in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth to loosen the sauce.