Name: Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 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; 2 tbsp olive oil; 6 tbsp unsalted butter; 4 cloves garlic, minced; 1/2 tsp crushed red pepper flakes (optional); 1 tsp Dijon mustard; Juice and zest of 1 lemon; 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, chopped; Salt and black pepper, to taste; 12 oz bowtie (farfalle) pasta; 2 cups broccoli florets; 1/2 cup reserved pasta water; 1/2 cup grated Parmesan cheese (plus extra for topping)

Description

This dish brings together golden Cajun-seasoned chicken, tender bowtie pasta, and crisp broccoli, all coated in a bright and flavorful cowboy butter lemon sauce. It’s a wholesome, comforting meal that’s quick enough for busy weeknights yet elegant enough to serve when entertaining.

Ingredients

Scale

For the Chicken:

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
2 tbsp olive oil

For the Cowboy Butter Lemon Sauce:

6 tbsp unsalted butter
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes (optional)
1 tsp Dijon mustard
Juice and zest of 1 lemon
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Salt and black pepper, to taste

For the Pasta & Veggies:

12 oz bowtie (farfalle) pasta
2 cups broccoli florets
1/2 cup reserved pasta water
1/2 cup grated Parmesan cheese (plus extra for topping)

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Instructions

Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente. In the last 3 minutes, add broccoli florets. Reserve 1/2 cup pasta water, then drain and set aside.
In a bowl, season chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6–7 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
In the same skillet over medium heat, melt butter. Add garlic and sauté for 1–2 minutes until fragrant. Stir in red pepper flakes, Dijon mustard, lemon juice, and zest. Mix in parsley and chives, seasoning with salt and pepper.
Add pasta, broccoli, and chicken back to the skillet. Toss to coat in the sauce, adding reserved pasta water as needed. Stir in Parmesan cheese until creamy and well combined.
Serve warm with extra Parmesan, fresh parsley, and a squeeze of lemon juice.

Notes

Save a bit of pasta water to adjust the sauce consistency—it makes the sauce silky and helps it cling to the pasta.
For extra richness, stir in a splash of cream or cream cheese.
To make it spicier, increase the red pepper flakes or add a dash of hot sauce.
Leftovers keep well in the fridge for up to 3 days and can be reheated with a splash of water or broth.

Prep Time: 15 minutes
Cook Time: 25 minutes