Description
A creamy, zesty, and hearty pasta dish featuring tender chicken, bowtie pasta, fresh broccoli, and a rich cowboy butter lemon sauce packed with garlic, herbs, and Parmesan cheese.
Ingredients
- 12 ounces bowtie pasta
- 2 cups broccoli florets
- 2 large chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions.
- During the last 3 minutes of cooking, add the broccoli florets to the same pot until tender but still bright green.
- Drain the pasta and broccoli and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and season with salt, black pepper, paprika, and onion powder.
- Cook the chicken for 6 to 8 minutes until golden brown and fully cooked.
- Reduce the heat and add butter and minced garlic to the skillet.
- Once the butter melts, stir in Dijon mustard, lemon juice, lemon zest, dried parsley, and crushed red pepper flakes.
- Return the pasta and broccoli to the skillet and toss until everything is coated in the buttery lemon sauce.
- Sprinkle Parmesan cheese and fresh parsley over the top.
- Garnish with lemon slices and serve warm.
Notes
- Frozen broccoli can be used instead of fresh broccoli.
- Chicken thighs may be substituted for juicier meat.
- Add extra crushed red pepper flakes or cayenne pepper for more heat.
- Mushrooms or spinach make excellent vegetable additions.
- For a richer sauce, stir in a splash of heavy cream before serving.
- Shrimp can be used instead of chicken for a seafood variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of broth or water to maintain the creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 105mg
