Cowboy Butter Lemon Bowtie Chicken Pasta
A vibrant and savory one-pan pasta dinner featuring smoky seasoned chicken, tender broccoli, and bowtie pasta tossed in a glossy lemon cowboy butter sauce with fresh herbs and Parmesan.
Equipment
- Large pot for pasta
- Large skillet
- Whisk
- Spatula
- Measuring spoons
Ingredients
- 1 lb boneless skinless chicken breasts, bite-sized
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 lemon, juiced and zested
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1/2 tsp red pepper flakes (optional)
- 12 oz bowtie pasta
- 2 cups broccoli florets
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the bowtie pasta in salted boiling water according to package directions. Add the broccoli florets during the last 3 minutes of cooking.
- Reserve 1/2 cup of the pasta water, then drain the pasta and broccoli and set aside.
- Season the chicken with Cajun seasoning, garlic powder, and smoked paprika. Sear in olive oil over medium-high heat for 6-7 minutes until golden and cooked through. Remove and set aside.
- Reduce heat to medium. Melt the butter in the same skillet, then add minced garlic and cook for 1 minute until fragrant.
- Whisk in Dijon mustard, lemon juice, lemon zest, parsley, chives, and optional red pepper flakes until emulsified.
- Return the chicken, pasta, and broccoli to the skillet. Toss while slowly adding reserved pasta water until the sauce becomes glossy and coats everything evenly.
- Stir in the Parmesan cheese until melted. Serve warm with extra herbs and cheese on top.
Notes
Reserved pasta water is essential for creating a silky, emulsified sauce that clings to the pasta instead of turning greasy. Let the chicken sear undisturbed for a golden crust, and add a splash of water when reheating leftovers for the best texture.