Cowboy Butter Lemon Bowtie Chicken with Broccoli
A bright, comforting weeknight meal combining tangy lemon, silky butter sauce, and tender chicken with bowtie pasta and crisp-tender broccoli.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tsp Cajun seasoning
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- 1 lemon Juice and zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- ½ cup reserved pasta water
- ½ cup grated Parmesan cheese (plus extra for topping)
Instructions
Preparation
- Bring a large pot of generously salted water to a rolling boil.
- Add 12 oz bowtie pasta and cook according to package until al dente.
- In the last 3 minutes of the pasta cook time, add 2 cups broccoli florets directly to the pot to blanch them until just tender-crisp.
- Before draining, scoop out and reserve 1/2 cup of the starchy pasta water. Drain pasta and broccoli in a colander and set aside.
Cook the Chicken
- In a medium bowl, toss 1 lb bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, and salt and black pepper to taste.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken in a single layer and cook 6-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C).
- Remove cooked chicken to a plate and tent loosely with foil.
Make the Sauce
- In the same skillet, melt unsalted butter over medium heat.
- Add minced garlic and sauté 1-2 minutes until fragrant — don’t let the garlic brown.
- Stir in crushed red pepper flakes, Dijon mustard, and the juice and zest of one lemon. Let mixture come together and bubble gently for 30-45 seconds.
- Stir in fresh parsley and chives, and season with salt and black pepper to taste.
Combine
- Add the reserved pasta and broccoli back into the skillet with the lemon butter sauce, followed by the cooked chicken.
- Toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Stir in grated Parmesan cheese until the sauce becomes creamy and clings to the pasta and chicken.
Serve
- Serve warm, topped with extra grated Parmesan, parsley, chives, and a squeeze of lemon juice.
Notes
For a fully halal-friendly meal, use halal-certified chicken and halal-friendly Parmesan. For dairy-free, use a high-quality plant-based spread and nutritional yeast instead of Parmesan.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 53gProtein: 34gFat: 24gSaturated Fat: 12gSodium: 800mgFiber: 2gSugar: 2g
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