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Cowboy Butter Lemon Bowtie Chicken Pasta with Broccoli

Cowboy Butter Lemon Bowtie Chicken Pasta with Broccoli

A vibrant skillet meal featuring tender chicken, fresh broccoli, and pasta coated in a zesty, garlic-herb butter sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cubed
  • 12 ounces bowtie pasta farfalle
  • 3 cups fresh broccoli florets
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter divided
  • 4 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1 fresh lemon zested and juiced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley chopped
  • 1/4 cup Parmesan cheese grated, optional

Equipment

  • Large skillet
  • Large pot

Method
 

  1. Boil the pasta in salted water, adding the broccoli during the last 3 minutes, and reserve 1/2 cup of pasta water before draining.
  2. Sear the cubed chicken in a skillet with olive oil and 2 tablespoons of butter until fully cooked, then set aside.
  3. Melt the remaining butter in the skillet, whisking in the garlic, mustard, lemon juice, zest, and spices until fragrant.
  4. Whisk the reserved pasta water into the butter mixture vigorously to create a glossy emulsion.
  5. Toss the chicken, pasta, and broccoli in the sauce, garnishing with parsley and Parmesan before serving.

Notes

  • Do not let the garlic brown when making the butter sauce, as it will turn bitter and overpower the lemon.