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Cowboy Butter Lemon Bowtie Chicken with Broccoli

A quick and easy one-pan meal featuring bowtie pasta, chicken, and broccoli in a rich, creamy lemon butter sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main 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
  • 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
  • 1 Juice and zest of 1 lemon
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • 2 tbsp olive oil
  • 6 tbsp unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup reserved pasta water

Method
 

Cooking the Pasta and Broccoli
  1. Cook the bowtie pasta in salted water according to package instructions. During the last couple of minutes, add the broccoli to the pot. Drain and set aside, reserving some pasta water.
Cooking the Chicken
  1. Cook until golden and fully cooked, about 5-7 minutes. Remove and set aside.
Making the Sauce
  1. In the same skillet, lower the heat and add unsalted butter. Once melted, stir in Dijon mustard, lemon juice, lemon zest, and Parmesan cheese.
  2. Add a splash of the reserved pasta water to reach the desired consistency.
Combining Ingredients
  1. Toss the chicken, pasta, and broccoli into the skillet with the sauce. Mix well and adjust seasoning if necessary.
  2. Finish with fresh parsley and chives.

Notes

This dish holds up well in the fridge for about 3-4 days. Reheat with a splash of water or broth for creaminess.
Feel free to swap out the chicken for shrimp or tofu for a variation.