Cowboy Butter Lemon Bowtie Chicken with Broccoli Bliss
A bright, buttery skillet meal of cubed chicken, bowtie pasta, and crisp broccoli, all enveloped in a tangy lemon butter sauce that comes together quickly for a family-friendly dinner.
Ingredients
For the dish
- 2 cups bowtie pasta Cook according to package instructions.
- 1 pound chicken breast, cubed Use boneless, skinless chicken breasts.
- 2 cups broccoli florets Fresh or frozen broccoli works.
- 1/2 cup unsalted butter Melted in the skillet.
- 2 cloves garlic, minced Adds flavor to the dish.
- 1 unit lemon, juiced and zested Adjust quantity for more lemon flavor.
- 1 teaspoon paprika For color and flavor.
- to taste salt and pepper Adjust according to preference.
- optional Fresh parsley, chopped for garnish Enhances presentation.
Instructions
Preparation
- Cube the chicken into even, bite-sized pieces for uniform cooking. Mince garlic, zest and juice the lemon, and cut broccoli into small florets.
- Measure the butter and pasta, and have salt, pepper, and paprika within reach.
Cooking
- Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain and reserve about 1/2 cup of pasta water.
- Heat a large skillet over medium-high heat and add a tablespoon of butter. Season the chicken with salt, pepper, and paprika. Sear until golden and cooked through, about 4–6 minutes, then remove and set aside.
- Reduce heat to medium, melt remaining butter in the skillet. Add minced garlic and cook until fragrant. Add lemon zest, juice, and a splash of reserved pasta water.
- Return chicken to skillet and coat in sauce. Add cooked pasta and broccoli, tossing to combine and heat through for a few minutes. Adjust seasoning and serve.
- Garnish with chopped parsley and an extra squeeze of lemon before serving.
Notes
Use room-temperature chicken for even searing. Avoid the white pith when zesting lemons. For a creamy version, stir in heavy cream after melting the butter.