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Cowboy Butter Lemon Bowtie Chicken With Broccoli

Cowboy butter lemon bowtie chicken with broccoli is a one-pan pasta skillet where Cajun-seasoned chicken sears golden before getting tossed with tender bowtie pasta, crisp-tender broccoli, and a garlicky lemon-butter sauce. Parmesan melts in to create a creamy coating that clings to every noodle while the lemon keeps the dish bright.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 12 oz bowtie (farfalle) pasta
  • 2 broccoli florets
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 1 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 salt and black pepper, to taste
  • 0.5 cup grated Parmesan cheese

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta and broccoli
  1. Cook the bowtie pasta according to package instructions, then drain and set aside (no temperature needed). Look for tender pasta that still holds its shape.
  2. Bring a pot of salted water to a boil, add the broccoli florets, and blanch for 2 to 3 minutes until crisp-tender, then drain and set aside. The broccoli should stay bright green and slightly firm.
Sear Cajun chicken
  1. Season the bite-sized chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper until evenly coated. The chicken should look speckled with spices.
  2. Heat 2 tablespoons of butter in a large skillet over medium-high heat, add the chicken, and cook 4 to 5 minutes per side until golden brown and cooked through. Watch for deep browning and juices running clear.
Make lemon garlic cowboy butter and combine
  1. Add the remaining butter and the minced garlic to the skillet, then stir until fragrant, about 30 to 60 seconds. The garlic should smell toasted without turning dark.
  2. Stir in the lemon juice and zest, scraping up any browned bits from the skillet. The sauce should look glossy and aromatic.
  3. Return the pasta, broccoli, and chicken to the skillet, toss to combine, and stir in the Parmesan until creamy and clinging to the noodles. The pasta should look lightly coated instead of watery.

Notes

For the creamiest Parmesan coating, stir in the cheese off the heat or on very low heat and toss until it melts into the lemon-butter sauce rather than clumping. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water or broth to loosen the sauce. Freezing is not recommended because the lemon-butter and broccoli texture can break down after thawing. For a lighter option, use reduced-fat Parmesan and swap to olive oil spread or half the butter.