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Cowboy Butter Lemon Bowtie Chicken with Broccoli

Cowboy Butter Lemon Bowtie Chicken with Broccoli Bliss

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Cowboy Butter Lemon Bowtie Chicken with Broccoli is a creamy, flavorful dish that is simple to prepare, making it perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts Swap with tofu for vegetarian
  • 1 tsp Cajun seasoning Italian seasoning can be a substitute
  • Salt & Black Pepper Use to taste
For the Pasta and Broccoli
  • 12 oz bowtie pasta Gluten-free pasta works for gluten-free meal
  • 2 cups broccoli florets Other veggies like spinach can be used
For the Sauce
  • 2 tbsp olive oil For sautéing chicken
  • 6 tbsp unsalted butter Consider plant-based butter for dairy-free
  • 1 tsp Dijon mustard Adds tangy flavor
  • 1 each juice and zest of lemon Enhances brightness
  • 1/2 tsp garlic powder Fresh garlic can elevate flavor
  • 1/2 tsp smoked paprika Regular paprika is a substitute
  • 1/2 tsp crushed red pepper flakes Optional for heat
  • 1/2 cup grated Parmesan cheese Nutritional yeast for vegan
  • 2 tbsp fresh parsley, chopped For garnish
  • 1 tbsp fresh chives, chopped Green onions work too
  • 1/2 cup reserved pasta water Adjust sauce consistency

Equipment

  • large pot
  • colander
  • Large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Boil salted water in a large pot, add bowtie pasta and cook until al dente, about 8-10 minutes, adding broccoli in the last 3 minutes. Reserve pasta water, drain, and set aside.
  2. Cut chicken into bite-sized pieces, combine with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated.
  3. In a skillet, heat olive oil over medium-high heat, add chicken, and sauté for 6-7 minutes until golden brown and cooked through. Remove and keep drippings.
  4. In the same skillet, melt butter over medium heat, add Dijon mustard and sauté for 1-2 minutes. Add lemon juice and zest, parsley, chives, and season with salt and pepper.
  5. Return pasta and broccoli to the skillet with chicken, toss to coat with sauce, adding reserved pasta water to adjust consistency. Stir in Parmesan cheese until melted.
  6. Serve warm, garnished with additional Parmesan, parsley, and a squeeze of lemon juice.

Nutrition

Serving: 1servingCalories: 580kcalCarbohydrates: 55gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 70mgCalcium: 200mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for two days in the fridge. Reheat gently on the stove.

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