Cowboy Butter Lemon Bowtie Chicken with Broccoli
A hearty and vibrant dish combining buttery chicken, lemon, and bowtie pasta with fresh broccoli; perfect for busy weeknight dinners.
Ingredients
Pasta and Chicken
- 8 ounces bowtie pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 2 cups fresh broccoli florets
Sauce
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 each zest and juice of 1 lemon
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Preparation
- Cook the bowtie pasta according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, melt 3 tablespoons of butter.
- Season the chicken pieces with smoked paprika, onion powder, salt, and pepper.
- Add the seasoned chicken to the skillet and cook until golden brown, about 5-7 minutes. Ensure the chicken is cooked through and no longer pink in the center.
- While the chicken is cooking, bring a pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
Cooking
- Once the chicken is cooked, add minced garlic to the skillet and stir for about 1 minute until fragrant.
- Add the remaining butter, lemon zest, and lemon juice to the skillet. Stir to combine, letting the butter melt and create a sauce.
- Add the cooked pasta and broccoli to the skillet. Toss everything together until well combined and coated with the buttery sauce.
- Adjust seasoning with additional salt and pepper if needed.
- Garnish with chopped parsley before serving.
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Notes
Serve with a side salad, garlic bread, or baguette. For extra flavor, consider adding red pepper flakes or grated Parmesan cheese.