Print

Cowboy Butter Lemon Bowtie Chicken with Broccoli

A bright, buttery pasta dinner that combines seared chicken, al dente bowtie pasta, and crisp-tender broccoli in a garlicky, lemony butter sauce.

Ingredients

Scale
  • 12 oz bowtie pasta (farfalle)
  • 3 cups broccoli florets
  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • Salt and black pepper (to taste)
  • 6 tablespoons unsalted butter
  • 3 cloves garlic (minced)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (adjust for heat preference)
  • 1 tablespoon fresh parsley (chopped)
  • 1 tablespoon fresh chives (snipped)
  • 1/4 cup Parmesan cheese (freshly grated, for serving)

Instructions

  1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions.
  2. Add the broccoli florets in the last 3 minutes of the pasta cooking time.
  3. Drain the pasta and broccoli together, reserving 1/2 cup of the pasta cooking water.
  4. Pat the chicken breasts dry and season evenly with salt and black pepper.
  5. Heat olive oil in a skillet over medium-high heat. Add the chicken and sear until golden and cooked through.
  6. Remove the chicken from the skillet and keep warm.
  7. Melt the butter in the same skillet over medium heat.
  8. Add minced garlic and sauté until fragrant.
  9. Stir in Dijon mustard, lemon juice, lemon zest, smoked paprika, and red pepper flakes.
  10. Add the cooked pasta, broccoli, and seared chicken back into the skillet. Toss to coat evenly, adding reserved pasta water as necessary.
  11. Remove from heat and stir in chopped parsley and chives.
  12. Serve topped with freshly grated Parmesan cheese, adjusting salt and pepper to taste.

Notes

This dish can be prepared ahead. Store leftovers in an airtight container for up to 3 days. Freezes well without Parmesan.

Nutrition

Keywords: pasta, chicken, broccoli, cowboy butter, lemon, easy dinner