Cowboy Butter Lemon Bowtie Chicken with Broccoli
A hearty and vibrant dish featuring tender chicken, zesty flavors, and colorful broccoli, all tossed with playful bowtie pasta in rich cowboy butter.
Ingredients
Pasta and Chicken
- 1 pound bowtie pasta
- 1 pound boneless, skinless chicken breast Seasoned with salt, pepper, and paprika
Vegetables
- 2 cups broccoli florets
Cowboy Butter Sauce
- 1/2 cup unsalted butter Melted
- 4 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 2 tablespoons olive oil For cooking chicken
Garnish
- Grated Parmesan cheese For serving
Instructions
Cooking Pasta and Chicken
- Cook the bowtie pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, pepper, and paprika.
- Add the seasoned chicken to the skillet and cook for about 6-7 minutes on each side or until fully cooked and golden brown. Remove the chicken from the skillet, cover it, and let it rest.
Making Cowboy Butter Sauce
- In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic, and cook for about 1-2 minutes until fragrant but not browned.
- Stir in the lemon zest, lemon juice, and dried parsley, mixing well to combine.
Combining Ingredients
- Add the cooked pasta and broccoli florets to the skillet, tossing them in the cowboy butter mixture until well coated.
- Slice the rested chicken breasts into strips and return them to the skillet. Gently mix everything, allowing the flavors to meld for a couple of minutes.
- Serve hot, garnished with grated Parmesan cheese and additional parsley, if desired.
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Notes
For a vegetarian version, replace chicken with chickpeas or tofu. You can also add more vegetables like spinach, kale, or zucchini to boost nutrition. Adjust the recipe to your taste preferences.