Cowboy Butter Lemon Bowtie Chicken with Broccoli
An explosion of flavors with buttery garlic goodness, tangy lemon, and Cajun seasoning in this quick and delicious meal.
Ingredients
Chicken and Seasonings
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
Cooking Ingredients
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional) Add for extra spice.
- 1 tsp Dijon mustard
- 1 each Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
Pasta and Vegetables
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1/2 cup reserved pasta water To adjust consistency.
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
Preparation
- Get a large pot of salted water boiling.
- Cook the bowtie pasta according to the package directions until it’s al dente (8-10 minutes). During the last three minutes of cooking, add in the broccoli florets.
- Reserve about 1/2 cup of pasta water before draining and setting aside.
Cooking
- Season the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for about 6-7 minutes until it's cooked through.
- Remove the chicken and set aside. Lower the heat to medium and melt the remaining 6 tablespoons of butter in the skillet.
- Add minced garlic to the butter and cook until fragrant.
- Stir in red pepper flakes, Dijon mustard, and the zest and juice of the lemon. Season with salt and pepper.
- Return chicken, pasta, and broccoli to the skillet. Toss to coat, adding reserved pasta water as needed for desired creaminess.
- Sprinkle in Parmesan cheese and mix until melted and well combined.
Serving
- Serve warm, topped with extra Parmesan and fresh herbs.
Notes
You can substitute chicken with shrimp or chickpeas for a vegetarian option. Perfect for meal prep and can be stored in the fridge for up to three days. Reheat in a skillet with a splash of water or broth.