Description
A bright and comforting pasta dish featuring tender chicken, broccoli, and bowtie pasta tossed in a rich cowboy butter sauce with garlic, lemon, herbs, and parmesan.
Ingredients
- 12 oz bowtie pasta
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 chicken breasts, cut into bite-size pieces
- Salt and black pepper to taste
- 4 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon chopped parsley
- 1/2 teaspoon dried thyme
- 1/4 cup chicken broth
- 1/4 cup grated parmesan cheese
Instructions
- Cook the bowtie pasta according to package instructions. During the last 2–3 minutes of cooking, add the broccoli florets to the same pot. Cook until the broccoli is tender and bright green, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and black pepper, and cook until golden and fully cooked, about 6–8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the Dijon mustard, lemon juice, lemon zest, paprika, crushed red pepper flakes, dried thyme, parsley, and chicken broth. Let the mixture simmer for 2–3 minutes so the flavors blend.
- Return the cooked chicken to the skillet and stir to coat with the sauce.
- Add the cooked pasta and broccoli to the skillet. Toss everything gently so the pasta and vegetables are coated in the cowboy butter lemon sauce.
- Sprinkle in the grated parmesan cheese and stir until the sauce becomes slightly creamy and glossy.
- Serve warm with extra parsley and parmesan if desired.
Notes
- Frozen broccoli can be used; add it to the pasta water slightly earlier so it cooks properly.
- Shrimp can replace chicken for a seafood variation.
- Add sautéed mushrooms, spinach, zucchini, or bell peppers for more vegetables.
- For a creamier sauce, stir in a splash of heavy cream at the end of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of chicken broth or water to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg
