Cowboy Butter Lemon Bowtie Chicken with Broccoli
Tender chicken, bowtie pasta, and broccoli are tossed in a rich cowboy butter lemon 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. Cook the bowtie pasta according to the package directions. During the final 2–3 minutes, add the broccoli florets. Drain well 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.
- Cook the chicken for 5–7 minutes, turning occasionally, until golden brown and fully cooked.
- Reduce the heat to medium. Add the butter to the skillet. Once melted, stir in the garlic and cook for about 30 seconds.
- Add the lemon zest, lemon juice, Dijon mustard, dried parsley, and thyme. Stir until the sauce is smooth and fragrant. This flavorful sauce is what makes Cowboy Butter Lemon Bowtie Chicken with Broccoli so irresistible.
- Add the cooked pasta and broccoli to the skillet. Toss gently until everything is evenly coated in the buttery lemon sauce.
- Sprinkle in the Parmesan cheese and fresh parsley. Toss once more until the cheese melts into the sauce.
- Serve immediately with extra Parmesan and fresh parsley if desired.
Notes
- Rotisserie chicken works well for an even quicker meal.
- Pecorino Romano can replace Parmesan for a sharper flavor.
- Whole wheat farfalle adds extra fiber.
- Serve with garlic bread or a crisp green salad for a complete dinner.