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Cowboy Butter Lemon Chicken: Bowtie Pasta & Roasted Broccoli

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Experience a flavor adventure with Cowboy Butter Lemon Bowtie Chicken With Broccoli, a dish that combines robust cowboy butter with zesty lemon for a culinary journey. This gourmet meal is surprisingly simple to make, perfect for impressing guests or enjoying a weeknight dinner.

Ingredients

  • Boneless, Skinless Chicken Breasts or Thighs
  • Bowtie Pasta (Farfalle)
  • Fresh Broccoli Florets
  • Unsalted Butter
  • Fresh Garlic
  • Dried Herbs (Dried Rosemary, Dried Thyme)
  • Spices (Smoked Paprika, Cayenne Pepper, Onion Powder)
  • Dijon Mustard
  • Fresh Lemon (Zest and Juice)
  • Low-Sodium Beef Broth
  • Olive Oil
  • Salt
  • Freshly Ground Black Pepper
  • Fresh Parsley

Instructions

  1. Prep Your Ingredients: Pat your chicken pieces dry with paper towels and season them generously with salt and black pepper. Chop your fresh broccoli into bite-sized florets. Zest your lemon, then cut it in half and juice it. Keep the zest and juice separate for now. Mince your garlic and chop your fresh parsley.
  2. Cook the Pasta and Broccoli: Bring a large pot of salted water to a rolling boil. Add your bowtie pasta and cook according to package directions, usually around 8-10 minutes. During the last 3-4 minutes of the pasta cooking time, add the broccoli florets to the pot with the pasta. Once the pasta is al dente and the broccoli is tender-crisp, drain them both thoroughly, reserving about 1/2 cup of the starchy pasta water just in case we need it to loosen our sauce later. Set aside.
  3. Sauté the Chicken: While the pasta is cooking, heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil. Once the oil is shimmering, add the seasoned chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 4-6 minutes, flipping occasionally, until they are golden brown on all sides and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.
  4. Make the Cowboy Butter Sauce: Reduce the heat to medium. Add the unsalted butter to the same skillet, letting it melt. Once melted, add the minced garlic, dried rosemary, dried thyme, smoked paprika, onion powder, and cayenne pepper (if using). Sauté for about 1 minute until fragrant. Stir in the Dijon mustard, beef broth, and about half of your fresh lemon juice. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes, allowing it to slightly thicken.
  5. Combine and Finish: Return the cooked chicken to the skillet with the cowboy butter sauce. Add the drained bowtie pasta and broccoli to the skillet as well. Toss everything together gently but thoroughly, ensuring all the chicken, pasta, and broccoli are well coated in the sauce. If the sauce seems a little too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Stir in about half of your fresh chopped parsley and a good portion of the lemon zest. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
  6. Serve: Divide the Cowboy Butter Lemon Bowtie Chicken With Broccoli among serving plates. Garnish generously with the remaining fresh chopped parsley and a final sprinkle of fresh lemon zest. Enjoy immediately!

Nutrition

Keywords: Don't overcook the pasta; it should be al dente. Sauté chicken in batches if needed to avoid overcrowding. Adjust spice level to your preference, and use fresh herbs for the best flavor. Lemon zest adds intense flavor, so use it generously.

Find it online: https://homebitesia.com/cowboy-butter-lemon-chicken-bowtie-pasta-roasted-broccoli/