introduction
Cowboy Butter Lemon Bowtie Chicken with Broccoli is a quick, bright, and creamy pasta meal. It mixes seared chicken, lemony butter sauce, bowtie pasta, and broccoli. The flavors are bold but easy to make. For a close take on the original cowboy butter method, see the original cowboy butter chicken recipe with simple steps.
why make this recipe
You can make this dish on a weeknight. It cooks fast and fills the whole family. It has protein, pasta, and vegetables in one pan. The lemon and butter give a fresh, rich taste. The Cajun spice adds a nice kick if you like heat.
how to make Cowboy Butter Lemon Bowtie Chicken with Broccoli
- Bring a large pot of salted water to a boil for the pasta. Toss the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Zest and juice the lemon and set aside.
- Add the farfalle to boiling water and cook until al dente according to package instructions. In the last 3 minutes of cooking, add the broccoli. Reserve 1/2 cup of pasta water, then drain the pasta and broccoli together.
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear undisturbed for 2-3 minutes, then stir and cook until golden and cooked through, about 4-6 minutes. Transfer the chicken to a plate.
- In the same skillet, reduce heat to medium and melt 6 tbsp of butter. Scrape up any browned bits, then stir in Dijon mustard, lemon zest, lemon juice, and chives and parsley. Let the sauce simmer for 1 minute.
- Return the chicken to the pan, add the drained pasta and broccoli, and toss to coat. Add Parmesan and reserved pasta water gradually until you achieve a silky sauce. Taste and adjust seasoning.
- Sprinkle with extra Parmesan and parsley before serving. Serve hot.
For another take on cowboy butter flavors and tips, you can view a related classic cowboy butter chicken guide.
Ingredients :
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1 tsp Cajun seasoning (adjust to taste)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt to taste
- Black pepper to taste
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- Juice and zest of 1 lemon
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tbsp fresh chives, chopped
- 2 tbsp olive oil (for cooking chicken)
- 6 tbsp unsalted butter (for the sauce)
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- 1/2 cup reserved pasta water (to adjust sauce consistency)
Directions :
- Bring a large pot of salted water to a boil for the pasta. Toss the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Zest and juice the lemon and set aside.
- Add the farfalle to boiling water and cook until al dente according to package instructions. In the last 3 minutes of cooking, add the broccoli. Reserve 1/2 cup of pasta water, then drain the pasta and broccoli together.
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear undisturbed for 2-3 minutes, then stir and cook until golden and cooked through, about 4-6 minutes. Transfer the chicken to a plate.
- In the same skillet, reduce heat to medium and melt 6 tbsp of butter. Scrape up any browned bits, then stir in Dijon mustard, lemon zest, lemon juice, and chives and parsley. Let the sauce simmer for 1 minute.
- Return the chicken to the pan, add the drained pasta and broccoli, and toss to coat. Add Parmesan and reserved pasta water gradually until you achieve a silky sauce. Taste and adjust seasoning.
- Sprinkle with extra Parmesan and parsley before serving. Serve hot.
how to serve Cowboy Butter Lemon Bowtie Chicken with Broccoli
Serve hot on plates or in a large bowl. Add extra grated Parmesan and fresh parsley on top. Offer lemon wedges and crushed red pepper on the side. This goes well with a simple green salad or garlic bread.
how to store Cowboy Butter Lemon Bowtie Chicken with Broccoli
Cool the meal to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or reserved pasta water to loosen the sauce. Do not freeze the pasta; the texture will change.
tips to make Cowboy Butter Lemon Bowtie Chicken with Broccoli
- Cook the pasta al dente so it keeps shape when you toss with sauce.
- Save the pasta water; it helps make a smooth sauce.
- Don’t crowd the pan when searing chicken. Work in batches if needed.
- Use fresh lemon zest and juice for the best bright flavor.
- If the sauce is too thick, add small amounts of the reserved pasta water until you reach the right texture.
variation (if any)
- Make it spicy: add more crushed red pepper or cayenne.
- Make it lighter: use olive oil instead of some butter and add a splash of chicken broth.
- Add mushrooms or sun-dried tomatoes for extra flavor.
- Swap chicken for shrimp and cook shrimp 2-3 minutes per side until pink.
FAQs
Q: Can I use another pasta shape?
A: Yes. Use penne, rigatoni, or shells if you do not have bowtie pasta.
Q: Can I use frozen broccoli?
A: Yes. Add it in the last 1-2 minutes of pasta cooking. Thaw and drain extra water first if needed.
Q: How do I make the sauce creamy without extra cream?
A: The butter, Parmesan, and pasta water make a silky sauce. Add pasta water slowly until you get the texture you like.
Q: Can I make this ahead for meal prep?
A: You can cook chicken and pasta ahead and store separately. Reheat and toss with fresh sauce before serving.
Q: Can I use pre-grated Parmesan?
A: Yes, but freshly grated melts better and gives a richer taste.
Cowboy Butter Lemon Bowtie Chicken with Broccoli
Ingredients
Method
- Bring a large pot of salted water to a boil for the pasta.
- Toss the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Zest and juice the lemon and set aside.
- Add the farfalle to boiling water and cook until al dente according to package instructions. In the last 3 minutes of cooking, add the broccoli.
- Reserve 1/2 cup of pasta water, then drain the pasta and broccoli together.
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken and sear undisturbed for 2-3 minutes, then stir and cook until golden and cooked through, about 4-6 minutes. Transfer the chicken to a plate.
- In the same skillet, reduce heat to medium and melt 6 tbsp of butter.
- Scrape up any browned bits, then stir in Dijon mustard, lemon zest, lemon juice, and chives and parsley. Let the sauce simmer for 1 minute.
- Return the chicken to the pan, add the drained pasta and broccoli, and toss to coat.
- Add Parmesan and reserved pasta water gradually until you achieve a silky sauce. Taste and adjust seasoning.
- Sprinkle with extra Parmesan and parsley before serving.
- Serve hot on plates or in a large bowl. Add extra grated Parmesan and fresh parsley on top. Offer lemon wedges and crushed red pepper on the side.
