Description
A quick and satisfying pasta dish featuring tender chicken, bowtie pasta, broccoli, and a rich, garlicky cowboy butter lemon sauce. Ready in 30 minutes, it’s perfect for busy weeknights and family dinners.
Ingredients
- 1 pound (450g) bowtie pasta
- 2 large boneless, skinless chicken breasts (about 1 pound / 450g), diced
- 3 cups (about 300g) broccoli florets
- 6 tablespoons (85g) unsalted butter
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 large lemon, zested and juiced
- 1/2 cup (120ml) low sodium chicken broth
- 1 cup (100g) freshly grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons (30ml) olive oil
- Salt and freshly cracked black pepper, to taste
Instructions
- Dice the chicken into bite-sized pieces. Rinse and chop broccoli into small florets if needed. Zest and juice the lemon, then mince the garlic. Measure out your spices and grate the Parmesan.
- Bring a large pot of salted water to a rolling boil. Add bowtie pasta and cook according to package instructions for al dente, usually about 10 minutes. For the last 2 minutes of cooking, add broccoli florets to the boiling water. Drain both pasta and broccoli together and set aside. Save about 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt, pepper, and smoked paprika. Sauté until golden brown and cooked through, about 5-6 minutes. Remove chicken to a plate and set aside.
- Reduce heat to medium. In the same skillet, add butter and let it melt. Add minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant but not browned. Pour in chicken broth, lemon juice, and lemon zest. Let it simmer gently for 2-3 minutes, stirring occasionally until the sauce thickens slightly.
- Return the cooked chicken to the skillet, add the drained pasta and broccoli. Toss everything together gently. Sprinkle in the grated Parmesan, stirring to melt and thicken the sauce further. If the sauce feels too thick, add a splash of reserved pasta water a little at a time until desired consistency is reached.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra Parmesan or fresh parsley if desired. Optionally, drizzle with olive oil for extra richness.
Notes
[‘Save some pasta water to help emulsify the sauce and make it cling to the pasta.’, ‘Cook garlic just until fragrant to avoid bitterness.’, ‘Add Parmesan cheese off the heat to prevent graininess.’, ‘Cook chicken in batches to avoid overcrowding and ensure browning.’, ‘The sauce can be made ahead and reheated gently with freshly cooked pasta and broccoli.’, ‘Use fresh lemon zest and juice for best flavor; white wine vinegar can be a substitute in a pinch.’, ‘Leftovers reheat best gently in a skillet with a splash of milk or broth; avoid freezing as the butter sauce may separate.’]
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 480
- Sugar: 3
- Sodium: 400
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 4
- Protein: 32
Keywords: cowboy butter, lemon pasta, chicken pasta, bowtie pasta, quick dinner, weeknight meal, broccoli pasta, easy recipe