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Cowboy Butter Lemon Bowtie Chicken with pasta and chicken in a lemon butter sauce

Zesty Buttered Bowtie Chicken

A comforting skillet dinner featuring bright lemon, savory butter, and tender chicken with crunchy broccoli folded into bowtie pasta, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American-fusion
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chicken breasts (cut into bite-size pieces) Use boneless skinless breasts for even cooking.
  • 8 ounces Bowtie pasta Any short pasta like farfalle or penne will work.
  • 2 cups Broccoli (florets) Fresh crowns give the best texture; if using frozen, blanch briefly.
  • 4 tablespoons Unsalted butter Use unsalted for better salt control.
  • 2 tablespoons Olive oil Extra virgin adds flavor for finishing.
  • 4 cloves Garlic (minced) Mince fresh for bright flavor.
  • 1 lemon Lemon zest Use fresh lemon juice and zest for best acidity.
  • 2 tablespoons Lemon juice Fresh preferred.
  • 1 tablespoon Dijon mustard Helps emulsify the sauce.
  • 1 teaspoon Smoked paprika Adds warmth and depth.
  • 1 teaspoon Dried parsley
  • to taste Salt Adjust to taste.
  • to taste Pepper Adjust to taste.
  • to taste Crushed red pepper flakes (optional) For added heat.
  • 1/2 cup Grated parmesan cheese (for serving)

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente according to package directions, reserving 1 cup of pasta water before draining.
Cooking Chicken
  1. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and smoked paprika.
  2. Add the chicken to the hot skillet in a single layer and cook without moving for 2 minutes to form a golden crust, then stir and cook until cooked through, about 4 to 5 minutes total.
  3. Transfer chicken to a plate and tent loosely.
Making the Sauce
  1. Reduce heat to medium and add the remaining olive oil and the butter to the skillet. When butter foams, add minced garlic and cook until fragrant, about 30 seconds.
  2. Stir in lemon zest, lemon juice, Dijon mustard, dried parsley, and a splash of pasta water to loosen the sauce.
Combining Ingredients
  1. Return the chicken to the skillet along with blanched broccoli florets. Toss gently to coat and warm through for 1 to 2 minutes.
  2. Add drained bowtie pasta to the skillet and toss everything together, finishing with grated parmesan and a pinch of crushed red pepper flakes if desired.

Notes

For a vegan version, replace chicken with cubed tofu. You can also adjust salt and heat according to taste preferences. Use fresh ingredients for best flavor.