Description

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful and hearty one-pan dish combining tender, Cajun-spiced chicken with al dente bowtie pasta and vibrant broccoli florets, all tossed in a creamy lemon butter sauce enriched with Parmesan and fresh herbs. Perfect for a quick weeknight dinner, this recipe delivers a satisfying balance of zest, spice, and richness in every bite.

Ingredients

Scale

Chicken

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
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)
2 tbsp olive oil (for cooking chicken)

Pasta & Vegetables

12 oz bowtie (farfalle) pasta
2 cups broccoli florets

Sauce & Seasonings

6 tbsp unsalted butter
1 tsp Dijon mustard
Juice and zest of 1 lemon
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1/2 cup reserved pasta water (to adjust sauce consistency)
1/2 cup grated Parmesan cheese (plus extra for topping)

Instructions

Preparation: Start by bringing a large pot of salted water to a boil. Prepare all ingredients by cutting the chicken into bite-sized pieces, chopping the parsley and chives, and zesting and juicing the lemon.
Cook the Pasta and Broccoli: Add the bowtie pasta to the boiling water. In the last 3 minutes of cooking, add the broccoli florets to the pot. This ensures the broccoli cooks until just tender. Reserve 1/2 cup of the starchy pasta water, then drain the pasta and broccoli together. Set aside.
Season the Chicken: In a bowl, season the chicken pieces evenly with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper to build bold flavors.
Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce: Using the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in crushed red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Mix in the chopped fresh parsley and chives, then season the sauce with salt and pepper to taste.
Combine Ingredients: Return the cooked pasta, broccoli, and chicken to the skillet with the sauce. Toss everything to coat well, adding the reserved pasta water gradually to achieve a creamy, pourable consistency.
Add Cheese and Finish: Stir in the grated Parmesan cheese until the sauce is creamy and the cheese is thoroughly incorporated. Adjust seasoning as needed.
Serve: Serve the dish warm topped with extra Parmesan cheese, fresh parsley, and an optional squeeze of lemon juice for added brightness.

Notes

If you prefer less heat, omit the crushed red pepper flakes or reduce the Cajun seasoning.
Feel free to substitute broccoli with other vegetables like asparagus or green beans.
Use freshly grated Parmesan for best flavor and melting quality.
This dish can be prepared gluten-free by substituting with gluten-free pasta.
Make sure not to overcook the broccoli to maintain its crunch and vibrant color.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: cowboy butter chicken, lemon chicken pasta, bowtie pasta recipe, Cajun chicken, creamy butter sauce, broccoli pasta dish, quick dinner, one pan meal