Introduction

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a vibrant, flavorful dish that brings together tender chicken, al dente pasta, and fresh broccoli in a zesty lemon butter sauce. Perfect for a quick weeknight dinner, it combines Cajun spices and fresh herbs to create a deliciously creamy and satisfying meal.

The image shows a white plate filled with three distinct layers. The bottom layer has light yellow farfalle pasta, each piece shaped like a small bowtie with a smooth texture. Mixed in this layer are bright green broccoli florets with a coarse texture, placed evenly around the plate’s edge. The top layer consists of grilled chicken pieces in medium size, golden brown with visible sear marks, coated lightly in a glossy sauce mixed with small bits of green herbs and red pepper flakes. A thin lemon slice rests on the right side of the dish, adding a yellow contrast. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 according to spice preference)

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

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)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente.

Step 2: In the last 3 minutes of pasta cooking, add broccoli florets to the pot. Reserve 1/2 cup of the pasta water, then drain the pasta and broccoli and set aside.

Step 3: In a bowl, season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.

Step 4: Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes, turning occasionally, until golden and cooked through. Remove from the skillet and set aside.

Step 5: In the same skillet over medium heat, melt the butter. Add garlic and sauté for 1-2 minutes until fragrant.

Step 6: Stir in crushed red pepper flakes, Dijon mustard, lemon juice, and zest. Mix in the chopped parsley and chives, then season with salt and pepper to taste.

Step 7: Add the cooked pasta, broccoli, and chicken back to the skillet. Toss to coat everything in the sauce, adding reserved pasta water as needed to adjust the sauce consistency.

Step 8: Stir in grated Parmesan cheese until the sauce is creamy and well combined.

Step 9: Serve warm, topped with extra Parmesan, fresh parsley, and a squeeze of lemon juice for added brightness.

Tips & Variations

For a milder flavor, reduce or omit the crushed red pepper flakes and Cajun seasoning.

Substitute chicken breasts with shrimp or tofu for a different protein option.

Add a splash of cream for an even richer sauce.

Use fresh garlic instead of garlic powder for a more pronounced garlic flavor.

Roast the broccoli beforehand for a slightly smoky taste.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rigatoni, or rotini works well in this dish. Adjust cooking times accordingly to keep the pasta al dente.

Is this recipe spicy?

The spice level can be adjusted. The Cajun seasoning and crushed red pepper flakes add heat, but you can reduce or omit these to make the dish milder.