Lemon Chicken Bowtie Pasta with Cowboy Butter Recipe
This Lemon Chicken Bowtie Pasta with Cowboy Butter is a vibrant and flavorful dish featuring tender Cajun-seasoned chicken, al dente bowtie pasta, and crisp broccoli florets all tossed in a zesty lemon butter sauce with garlic, Dijon mustard, and Parmesan cheese. The combination of smoky spices and bright citrus, enhanced by a rich buttery sauce and fresh herbs, makes this recipe a quick and satisfying meal perfect for family dinners or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 2 tbsp olive oil
Sauce and Pasta
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- Zest and juice of 1 lemon
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Salt and black pepper, to taste
Instructions
- Prepare the chicken seasoning: In a bowl, combine the bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss well to evenly coat the chicken.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from skillet and set aside.
- Boil the pasta and broccoli: In a large pot of salted boiling water, cook bowtie pasta according to package instructions until al dente. Add broccoli florets during the last 3-4 minutes of cooking. Reserve 1/2 cup pasta water, then drain the pasta and broccoli together.
- Make the lemon butter sauce: In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and crushed red pepper flakes (if using), sautéing until fragrant, about 1 minute.
- Add flavorings: Stir in Dijon mustard, lemon zest, and lemon juice, stirring to combine the sauce evenly.
- Combine chicken and sauce: Return the cooked chicken to the skillet, tossing to coat in the lemon butter sauce. Cook together for 2-3 minutes to meld the flavors.
- Add pasta and broccoli: Add the drained pasta and broccoli to the skillet with the chicken and sauce. Pour in reserved pasta water and sprinkle grated Parmesan cheese on top.
- Toss and finish: Toss all ingredients gently until well combined and the cheese is melted, creating a creamy texture.
- Add fresh herbs and season: Stir in chopped parsley and chives. Adjust seasoning with salt and black pepper to taste.
- Serve: Serve immediately with extra Parmesan cheese on the side for garnish and added flavor.
Notes
- For added heat, include the optional crushed red pepper flakes or increase amount to taste.
- Use freshly grated Parmesan for best melting and flavor results.
- Reserve pasta water as it helps create the creamy sauce consistency.
- You can swap broccoli with other quick-cooking vegetables like asparagus or green beans if preferred.
- Ensure chicken is cut into uniform bite-sized pieces to cook evenly.
Keywords: lemon chicken pasta, bowtie pasta recipe, Cajun chicken pasta, creamy lemon butter sauce, easy weeknight dinner, chicken and broccoli pasta
