Cowboy Butter Lemon Bowtie Chicken with Broccoli Bliss
A bright, buttery weeknight meal featuring tender cubed chicken, bowtie pasta, and vibrant broccoli tossed in a lemon-garlic butter sauce.
Ingredients
Pasta and Chicken
- 2 cups bowtie (farfalle) pasta Cook according to package instructions; aim for al dente.
- 1 pound boneless, skinless chicken breast, cubed Cut into 1-inch pieces.
Vegetables
- 2 cups broccoli florets Fresh or frozen.
Sauce
- 1/2 cup unsalted butter, melted Melt in the skillet.
- 2 cloves garlic, minced
- 1 lemon, juiced and zested Adjust for brighter lemon flavor.
- 1 teaspoon paprika Smoked or sweet, as preferred.
- Salt and freshly ground black pepper To taste.
- Fresh parsley, chopped (optional) For garnish.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Cook 2 cups bowtie pasta according to package directions until al dente.
- Reserve 1/2 cup pasta cooking water, then drain.
- While the pasta cooks, pat 1 lb cubed chicken dry and season with salt, pepper, and 1 tsp paprika.
Cooking
- In a large skillet over medium-high heat, melt 1/2 cup unsalted butter. When it’s foaming, add the chicken in a single layer.
- Cook for 5–7 minutes, stirring occasionally, until golden and cooked through (internal temp 165°F / 74°C).
- Push the chicken to one side. Add minced garlic and cook for 30–45 seconds until fragrant—don’t let it brown.
- Stir garlic into the chicken. Add lemon zest and juice from 1 lemon. Stir to deglaze and lift browned bits.
- Add the cooked pasta and 2 cups broccoli florets to the skillet. Toss gently to combine.
- If the sauce seems dry, add a splash of the reserved pasta water to loosen it.
- Taste and adjust salt and pepper. Finish with chopped parsley if using.
- Serve immediately.
Notes
For a baked, comfort-food riff, consider a creamy keto broccoli chicken casserole. For variations, use shrimp or turkey instead of chicken, or stir in spinach at the end.