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Cowboy Butter Lemon Bowtie Chicken with Broccoli

A weeknight winner that balances bright citrus with rich buttery comfort, featuring tender bowtie pasta, diced chicken, and fresh broccoli.

Ingredients

Scale
  • 12 oz bowtie pasta, dry
  • 2 chicken breasts, diced
  • 2 cups broccoli florets
  • 1/2 cup unsalted butter
  • 1 lemon, zested and juiced
  • 4 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Cook the bowtie pasta according to package instructions; drain and set aside. Salt the pasta water for seasoning, and reserve 1/2 cup of pasta cooking water in case you need to loosen the sauce. Tip: Stir occasionally to prevent the pasta from sticking.
  2. In a large skillet, melt the butter over medium heat. Watch carefully to prevent browning, as you want a silky sauce, not browned butter.
  3. Add the minced garlic, paprika, salt, and black pepper. Cook for 1 to 2 minutes until the garlic is fragrant and just starting to turn golden. Tip: Lower the heat slightly if the garlic begins to brown too quickly.
  4. Add the diced chicken and cook until browned and fully cooked, about 6 to 8 minutes, stirring occasionally so the pieces brown evenly.
  5. Toss in the broccoli and cook for an additional 3 to 4 minutes until tender. For softer broccoli, cover the skillet briefly to steam it through.
  6. Squeeze in the lemon juice and add the lemon zest; stir well to combine. Taste and adjust seasoning with more salt or pepper if needed.
  7. Gently toss the cooked pasta into the skillet, ensuring even coating with the sauce. Add reserved pasta water a tablespoon at a time if the sauce needs to loosen to coat the pasta smoothly.
  8. Garnish with the chopped parsley and serve warm.

Notes

Diced chicken should be uniform for even cooking. Use fresh lemon zest for the best flavor. Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: cowboy butter, lemon chicken, pasta, quick dinner, weeknight meal