Description
A quick and flavorful weeknight dish featuring tender chicken, bright lemon, and a garlicky cowboy butter sauce with bowtie pasta and crisp broccoli.
Ingredients
- 1 lb Chicken breasts, boneless skinless
- 12 oz Bowtie farfalle pasta
- 2 cups Broccoli florets
- 2 tbsp Olive oil
- 6 tbsp Butter, unsalted
- 4 cloves Garlic, minced
- 1/2 tsp Garlic powder
- 1 Lemon, Zest and juice of
- 1 tsp Dijon mustard
- 1 tsp Cajun seasoning
- 1/2 tsp Paprika, smoked
- 1/2 tsp Red pepper flakes
- 2 tbsp Parsley, fresh, chopped
- 1 tbsp Chives, fresh, chopped
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Reserved pasta water
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain and reserve 1/2 cup of the starchy pasta water.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with salt, black pepper, Cajun seasoning, paprika, and garlic powder.
- Add the seasoned chicken to the skillet. Cook until nicely browned and cooked through, about 6–7 minutes per side depending on thickness. Transfer chicken to a plate and let it rest for a few minutes before slicing.
- In the same skillet, add the remaining 1 tbsp olive oil (if needed) and the broccoli florets with the minced garlic. Sauté until the broccoli is tender-crisp and fragrant, about 4–5 minutes. Scrape up any browned bits from the pan.
- Reduce heat to low and stir in the butter, lemon zest, and lemon juice. Whisk in the Dijon mustard, chives, parsley, red pepper flakes, and the reserved pasta water. Allow the sauce to meld for a minute so it slightly thickens.
- Add the cooked pasta and toss to coat thoroughly. Stir in the grated Parmesan until it melts into the sauce. Return the sliced chicken to the skillet and combine everything so the chicken is warmed and coated. Taste and adjust seasoning.
- Serve hot with an extra sprinkle of parsley, chives, and Parmesan.
Notes
For gluten-free, use gluten-free farfalle. Swap smoked paprika for regular paprika if you prefer milder smoke. Use frozen broccoli if fresh isn’t available — just thaw and pat dry first.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian