Description
This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a creamy, zesty pasta dinner made with tender chicken, bright broccoli, bowtie pasta, garlic, lemon, and Parmesan. It is rich enough for comfort food cravings but easy enough for a weeknight meal.
Ingredients
Scale
- 12 oz bowtie pasta
- 2 medium chicken breasts, cut into bite-sized pieces
- 3 cups broccoli florets
- 2 tbsp olive oil
- 5 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp smoked paprika
- 1/2 tsp Cajun seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp chopped parsley
- 1 tbsp chopped chives (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta until almost al dente.
- Add the broccoli during the last 2 minutes of cooking. Reserve 1/2 cup pasta water, then drain.
- Season the chicken with Cajun seasoning, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden and fully cooked, then remove to a plate.
- Reduce heat to medium. Melt the butter in the same skillet and sauté the garlic for 30 seconds.
- Stir in Dijon mustard, lemon juice, lemon zest, and red pepper flakes.
- Pour in chicken broth and simmer for 1 to 2 minutes.
- Stir in heavy cream and Parmesan until smooth.
- Return the chicken to the skillet and add the cooked pasta and broccoli.
- Toss to coat, adding a splash of reserved pasta water if needed.
- Finish with parsley and chives, then serve warm.
Notes
- Use fresh lemon juice for the brightest flavor.
- Do not overcook the broccoli if you want it to stay vibrant and slightly crisp.
- Add more pasta water for a silkier sauce.
- Swap chicken breast for chicken thighs for a richer version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American