Cowboy Butter Lemon Bowtie Chicken with Broccoli
A zesty pasta skillet with Cajun chicken, broccoli, and garlicky cowboy butter lemon sauce for quick family dinners.
Equipment
- Large pot
- Skillet
- Wooden spoon
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 1 tsp Cajun seasoning
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp olive oil
- 8 oz bowtie pasta
- 4 cups broccoli florets
- 6 tbsp unsalted butter
- 4 cloves garlic minced
- 0.25 tsp red pepper flakes
- 2 tbsp Dijon mustard
- 1 lemon juice and zest
- 0.25 cup fresh parsley chopped
- 0.25 cup fresh chives chopped
- 0.5 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add bowtie pasta and cook until almost al dente, about 8 minutes. Add broccoli florets in the last 2 minutes. Drain, reserving 1 cup pasta water.
- Heat olive oil in a skillet over medium-high. Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, pepper. Cook until golden, 6-7 minutes. Remove.
- Melt butter in skillet. Sauté garlic 1 minute. Stir in red pepper flakes, Dijon, lemon juice and zest, parsley, chives.
- Return chicken, add pasta, broccoli. Toss with reserved water. Stir in Parmesan. Serve hot.
Notes
- >Adjust heat with red pepper flakes.
>Use pasta water to loosen sauce.
>Fresh herbs elevate flavor.