Description
A creamy, zesty pasta dish featuring tender chicken, broccoli, and bowtie pasta tossed in a rich cowboy butter lemon sauce—perfect for a quick and flavorful dinner.
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
- Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 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
Instructions
1. Bring a large pot of salted water to a boil and cook bowtie pasta according to package directions until al dente.
2. Add broccoli florets during the last 3 minutes of cooking. Reserve 1/2 cup pasta water, then drain and set aside.
3. Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
4. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 6–7 minutes. Remove and set aside.
5. Reduce heat to medium and add butter to the skillet. Once melted, add garlic and cook until fragrant.
6. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper.
7. Return cooked chicken, pasta, and broccoli to the skillet and toss to coat evenly.
8. Add reserved pasta water as needed to loosen the sauce.
9. Stir in Parmesan cheese until melted and creamy.
10. Serve warm with extra Parmesan and fresh herbs.
Notes
Adjust the amount of red pepper flakes to control the spice level.
Add pasta water gradually to achieve a silky, smooth sauce.
Leftovers can be reheated with a splash of water or broth to loosen the sauce.
You can substitute broccoli with asparagus or spinach for variation.