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A bowl of bowtie pasta with seared chicken and broccoli in a golden herb butter sauce.

Cowboy Butter Lemon Bowtie Chicken with Broccoli Bliss

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 685
Ingredients Method

Ingredients
  

  • 1 pound farfalle (bowtie) pasta
  • 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 cups fresh broccoli florets
  • 1/2 cup unsalted butter
  • 4 cloves garlic , minced
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 lemon , juiced and zested
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper

Method
 

  1. Bring a large pot of salted water to a boil. Cook farfalle pasta according to package instructions for al dente. Add broccoli florets to the boiling water during the final 3 minutes of cooking. Drain and set aside.
  2. Season chicken cubes with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. In a large skillet over medium-high heat, add olive oil. Sauté chicken until golden brown and cooked through (internal temperature 165°F), approximately 6-8 minutes. Remove chicken from skillet and set aside.
  4. In the same skillet, reduce heat to low and add the butter. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
  5. Whisk in the Dijon mustard, red pepper flakes, smoked paprika, lemon juice, and lemon zest until emulsified.
  6. Incorporate the fresh parsley and chives into the butter mixture.
  7. Return the cooked pasta, broccoli, and chicken to the skillet. Toss thoroughly to coat all components in the cowboy butter sauce.
  8. Adjust seasoning with remaining salt and pepper to taste and serve immediately.