Cowboy Butter Lemon Bowtie Chicken with Broccoli
A delightful dish bursting with flavor and color, featuring lemon, butter, and bowtie pasta, complemented by vibrant broccoli.
Ingredients
Main Protein
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Chicken is lean and absorbs flavors well. Alternative: turkey or firm tofu.
Starch/Pasta
- 12 oz bowtie (farfalle) pasta Cook al dente. Alternative: any pasta shape.
Seasoning/Spice Blend
- 1 tsp Cajun seasoning Feel free to use Italian seasoning or omit for a milder flavor.
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- to taste salt and black pepper
Liquids/Dairy
- 6 tbsp unsalted butter Creates a rich, silky sauce. Alternative: olive oil.
- 1/2 cup grated Parmesan cheese Adds nuttiness to the sauce.
Aromatics & Vegetables
- 1 tbsp fresh chives
- 2 tbsp fresh parsley
- 2 cups broccoli florets Try asparagus or spinach instead.
Optional Finishing Ingredients
- 1 tsp Dijon mustard
- 1 juice and zest of 1 lemon Or use bottled lemon juice.
Instructions
Cooking
- Start by bringing a large pot of salted water to a boil. Add bowtie pasta and cook until al dente, reserving 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces seasoned with salt and pepper and cook until golden and no longer pink inside.
- Once the chicken is done, add broccoli florets to the skillet and sauté until tender and bright green.
- Reduce heat to medium-low and add unsalted butter. After it melts, stir in Dijon mustard, lemon juice, and zest.
- Add the cooked pasta to the skillet along with grated Parmesan cheese and reserved pasta water, mixing until well combined and heated through.
- Sprinkle in fresh chives and parsley, mixing gently.
- Serve hot, garnished with extra Parmesan if desired.
Notes
Customize spice levels and use your favorite vegetables. Serve with garlic bread or a light salad.