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Creamy Cowboy Butter Lemon Bowtie Chicken

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A cozy, flavor-packed weeknight winner with Cajun spices, lemon, and garlic in a creamy sauce with tender chicken and al dente bowtie pasta.

Ingredients

Scale
  • 8 oz Bowtie Pasta, dry
  • 1 lb Chicken Breast, Boneless, skinless, cut into pieces
  • 2 tbsp Cajun Seasoning
  • 2 tbsp Olive Oil
  • 4 tbsp Unsalted Butter
  • 3 cloves Garlic, minced
  • 2 tbsp Dijon Mustard
  • 1 Lemon (juice & zest)
  • 0.5 cup Fresh Parsley & Chives, chopped
  • 0.5 cup Grated Parmesan Cheese
  • 2 cups Broccoli Florets

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente, following package times. Reserve 1 cup of cooking water before draining and set the pasta aside.
  2. Cut the chicken into bite-sized pieces and toss with Cajun seasoning. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden, about 4 to 6 minutes. Remove and keep warm.
  3. In the same skillet, reduce heat, add unsalted butter, and melt. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in Dijon mustard, lemon zest, and juice to create the sauce base.
  4. Add broccoli florets and sauté until bright green, about 3 to 4 minutes. Return chicken to the skillet along with drained pasta, mixing gently.
  5. Sprinkle in grated Parmesan cheese and toss to coat. Adjust sauce texture with reserved pasta water as needed.
  6. Taste and season with salt and pepper if needed. Garnish with remaining herbs and serve warm.

Notes

Use reserved pasta water to adjust sauce consistency. Store leftovers for up to 3 days in an airtight container. Reheat gently for best texture.

Nutrition

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