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Cowboy Butter Lemon Bowtie Chicken dish garnished and ready to serve

Cowboy Butter Lemon Bowtie Chicken

A quick and creamy one-pan dish that combines flavorful chicken, zesty lemon, and tender bowtie pasta in a buttery sauce, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • to taste none Salt and black pepper
  • 2 tablespoon olive oil
  • 6 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (optional) Adjust to taste
  • 1 teaspoon Dijon mustard
  • Juice and zest of 1 none lemon
  • 2 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
For the Pasta and Vegetables
  • 2 cup broccoli florets
  • 12 ounce bowtie (farfalle) pasta
  • 1/2 cup reserved pasta water
  • 1/2 cup grated Parmesan cheese (plus extra for topping)

Method
 

Cooking the Pasta and Broccoli
  1. Cook the bowtie pasta according to the package instructions. During the last 2-3 minutes, toss in the broccoli florets. Drain and set aside, reserving 1/2 cup of the pasta water.
Cooking the Chicken
  1. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
Making the Sauce
  1. In the same skillet, melt the butter over medium heat. Add the minced garlic and crushed red pepper flakes (if you’re feeling spicy) and sauté for 1 minute until fragrant.
  2. Stir in Dijon mustard, lemon juice, and zest. Cook for another 1-2 minutes, seasoning with salt and pepper.
Combining and Serving
  1. Return the cooked chicken to the skillet, then toss in the pasta and broccoli. Add reserved pasta water gradually until everything is coated in the sauce.
  2. Finally, stir in Parmesan cheese along with the chopped parsley and chives. Serve hot, with extra Parmesan on top if desired.

Notes

Timing is key! Don’t overcrowd the skillet when cooking the chicken; it needs space to get properly golden. This dish keeps well in the fridge for up to 3 days. Store it in an airtight container, and when you’re ready, just pop it in the microwave or heat it up on the stove with a splash of water for freshness.