Cowboy Butter Lemon Bowtie Chicken with Broccoli

An easy one-pan dinner featuring juicy Cajun chicken, tender bowtie pasta, and crisp broccoli tossed in a bold cowboy butter lemon sauce. Ready in just 25 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 580

Ingredients Equipment Method Notes

Ingredients

1 lb boneless skinless chicken breasts cut into bite-sized pieces
1 tsp Cajun seasoning
0.5 tsp garlic powder
0.5 tsp smoked paprika
salt and black pepper to taste
2 tbsp olive oil
6 tbsp unsalted butter
4 cloves garlic minced
0.5 tsp crushed red pepper flakes optional, adjust to taste
1 tsp Dijon mustard
1 lemon juice and zest
2 tbsp fresh parsley chopped
1 tbsp fresh chives chopped
12 oz bowtie (farfalle) pasta
2 cups broccoli florets
0.5 cup reserved pasta water
0.5 cup grated Parmesan cheese plus extra for serving

Equipment

large skillet
large pot
colander

Method

Bring a large pot of well-salted water to a boil. Cook bowtie pasta according to package directions. During the last 2 to 3 minutes, add broccoli florets to the pot. Reserve 1/2 cup pasta water before draining. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Do not crowd the pan. Cook 5 to 7 minutes, turning once, until golden brown and cooked through to 165 degrees F. Remove and set aside.
Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and red pepper flakes. Saute for 1 minute until fragrant and garlic smells nutty. Stir in Dijon mustard, lemon juice, and lemon zest. Cook 1 to 2 minutes more. Season with salt and pepper.
Return chicken to skillet. Add drained pasta and broccoli. Toss together, adding reserved pasta water a splash at a time until the sauce evenly coats everything.
Remove from heat. Stir in Parmesan cheese, parsley, and chives. Serve immediately with extra Parmesan on top.

Notes

Do not crowd the pan when searing chicken. Work in batches if needed for a proper golden sear. Always reserve pasta water before draining as the starch helps the sauce cling. For a low-carb option, substitute spiralized zucchini for the pasta. Substitute bowtie pasta with penne, fusilli, or rotini if needed.