Cowboy Butter Lemon Bowtie Chicken with Broccoli
Made with juicy chicken, broccoli, and a buttery lemon garlic sauce.
Ingredients
- 12 oz bowtie farfalle pasta
- 2 tablespoons olive oil
- 2 large boneless skinless chicken breasts, cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 2 cups broccoli florets
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions.
- During the last 2–3 minutes of cooking, add the broccoli florets to the same pot. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken with salt, pepper, paprika, and red pepper flakes.
- Add the chicken to the skillet and cook for 5–7 minutes, turning occasionally, until golden brown and fully cooked.
- Reduce the heat to medium and add the butter to the skillet.
- Once melted, stir in the garlic and cook for about 30 seconds until fragrant.
- Add the lemon zest, lemon juice, Dijon mustard, dried parsley, and thyme. Stir well to create the sauce.
- Add the drained pasta and broccoli to the skillet.
- Toss everything together until evenly coated in the flavorful sauce.
- Stir in the Parmesan cheese and fresh parsley.
- Serve immediately and enjoy this delicious Cowboy Butter Lemon Bowtie Chicken with Broccoli while warm.
Notes
- Use chicken thighs for extra juiciness.
- Add mushrooms for additional texture and flavor.
- Serve with garlic bread or a fresh green salad.
- A sprinkle of extra Parmesan before serving enhances the flavor beautifully.