Description
This Lemon Cowboy Butter Chicken Farfalle with Broccoli is a bright, buttery pasta dish packed with golden-seared chicken, tender-crisp broccoli, and a silky garlic-lemon sauce. It’s an easy, flavor-loaded dinner that feels special but comes together fast enough for a weeknight.
Ingredients
Seasoned Chicken
- Boneless, skinless chicken breasts, cut into small chunks
- Cajun spice blend
- Garlic powder
- Smoked paprika
- Salt and freshly ground black pepper
- Olive oil
Lemon Cowboy Butter Sauce
- Unsalted butter
- Fresh garlic, finely minced
- Crushed red pepper flakes (optional for heat)
- Dijon mustard
- Fresh lemon zest and juice
- Chopped parsley
- Sliced fresh chives
- Salt and black pepper
Pasta and Vegetables
- Farfalle (bowtie) pasta
- Broccoli florets
- Reserved pasta cooking water
- Grated Parmesan cheese, plus extra for garnish
Instructions
- Boil the Pasta and Broccoli
- Fill a large pot with salted water and bring it to a rolling boil. Cook the farfalle until just tender. During the final few minutes of cooking, add the broccoli florets to the same pot so they soften slightly but still keep their bite. Before draining, scoop out some of the cooking water and set it aside. Drain everything and keep warm.
- Cook the Chicken
- Toss the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned and fully cooked through, turning occasionally. This should take about 6–7 minutes. Transfer the chicken to a plate and set aside.
- Prepare the Lemon Butter Sauce
- Reduce the heat to medium. Add butter to the same skillet and let it melt, scraping up any flavorful bits left from the chicken. Stir in the garlic and cook briefly until aromatic.
- Mix in the red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper to taste. Let the flavors combine for a minute.
- Combine Everything
- Return the cooked chicken, drained pasta, and broccoli to the skillet. Toss gently so the sauce coats every piece. If the mixture seems too thick, drizzle in a little reserved pasta water and stir until the sauce becomes glossy and smooth.
- Sprinkle in the Parmesan and stir until melted and creamy.
- Serve
- Spoon into bowls and finish with extra Parmesan and a scattering of fresh herbs. Serve immediately while warm.
Notes
- Adjust the crushed red pepper to make it milder or spicier.
- Add pasta water gradually—it helps create a smooth, clingy sauce.
- Reheat leftovers gently with a splash of water or broth to loosen the sauce.
- Broccoli can be replaced with asparagus, spinach, or even peas for variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 135 mg