Description
Creamy Cowboy Butter Lemon Chicken with bowtie pasta and broccoli tossed in a rich garlic butter lemon sauce and finished with Parmesan cheese.
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
- For the Cowboy Butter Lemon Sauce
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Salt and black pepper, to taste
- For the Pasta & Veggies
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Bring a large pot of salted water to a boil and cook bowtie pasta until al dente.
- Add broccoli in the last 3 minutes of cooking. Reserve 1/2 cup pasta water, then drain.
- Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and cook chicken until golden and fully cooked. Remove and set aside.
- Reduce heat to medium and melt butter in the same skillet. Add garlic and cook until fragrant.
- Stir in red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season to taste.
- Return chicken, pasta, and broccoli to the skillet and toss to combine.
- Add reserved pasta water as needed to loosen sauce.
- Stir in Parmesan cheese until melted and creamy.
- Serve warm topped with extra Parmesan and fresh herbs.
Notes
- Do not overcook broccoli to keep it slightly crisp.
- Fresh lemon juice gives the best flavor in the cowboy butter sauce.
- Add extra Parmesan for a richer, creamier texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: American