Cowboy Butter Lemon Bowtie Chicken & Broccoli Recipe
Introduction
This Cowboy Butter Lemon Bowtie Chicken & Broccoli is a vibrant and flavorful dish combining tender chicken, buttery lemon sauce, and fresh broccoli. Perfect for a quick weeknight dinner, it balances rich and zesty flavors with comforting pasta.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups broccoli florets (about 1 lb)
- 12 oz farfalle (bowtie) pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 large shallot, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp black pepper
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Step 1: Cook the farfalle pasta according to package instructions. Drain and set aside.
- Step 2: Bring a large pot of salted water to a boil. Blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- Step 3: Heat 2 tablespoons of butter in a skillet over medium-high heat. Add the chicken breasts and sauté until golden brown, about 4-5 minutes per side. Season with black pepper as it cooks.
- Step 4: Remove the chicken from the pan and keep warm. In the same skillet, add the remaining butter, minced garlic, minced shallot, parsley, chives, smoked paprika, red pepper flakes, and cayenne pepper if using.
- Step 5: Simmer the sauce for 5-7 minutes, stirring frequently, until it thickens slightly and the shallots are softened.
- Step 6: Stir in the fresh lemon juice, lemon zest, and the cooked pasta into the sauce, mixing well to coat.
- Step 7: Return the chicken to the pan, spooning the sauce over the top to reheat and combine flavors.
- Step 8: Serve the chicken and pasta with the blanched broccoli on the side for a complete, satisfying meal.
Tips & Variations
- Use fresh herbs like parsley and chives for the best flavor; dried herbs will make the sauce less vibrant.
- For extra richness, finish the sauce with a splash of heavy cream or a handful of grated Parmesan cheese.
- Swap chicken breasts for thighs if you prefer juicier meat with more flavor.
- Add mushrooms or cherry tomatoes to the sauce for additional texture and taste.
- If you like more heat, increase the red pepper flakes or add a pinch of cayenne.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth if the sauce thickens too much. The broccoli is best eaten fresh but can be reheated briefly to avoid sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any short pasta like penne, rotini, or shells will work well with this sauce and chicken.
Is it possible to make this recipe gluten-free?
Absolutely. Substitute regular farfalle with a gluten-free pasta variety. Just follow the package cooking instructions for best results.
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Cowboy Butter Lemon Bowtie Chicken & Broccoli Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Cowboy Butter Lemon Bowtie Chicken & Broccoli is a flavorful skillet dish featuring tender, golden-browned chicken breasts served with al dente bowtie pasta coated in a rich, zesty lemon butter sauce infused with garlic, shallots, and a spicy kick of smoked paprika and red pepper flakes. Fresh broccoli florets add a vibrant, healthy side to this satisfying one-pan meal perfect for weeknight dinners or casual gatherings.
Ingredients
Chicken and Vegetables
- 1 lb boneless, skinless chicken breasts
- 4 cups broccoli florets (about 1 lb)
Pasta
- 12 oz farfalle (bowtie) pasta
Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 large shallot, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp black pepper
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, add the farfalle pasta, and cook according to package instructions until al dente. Drain and set aside.
- Blanch the broccoli: In the same or a separate large pot of boiling salted water, blanch the broccoli florets for 2-3 minutes until just tender but still crisp. Drain and set aside.
- Brown the chicken: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and sauté for 4-5 minutes per side, until they develop a golden brown crust and are cooked through. Season the chicken with black pepper while cooking. Remove chicken from the skillet and set aside.
- Prepare the sauce: Add the remaining butter to the skillet. Stir in the minced garlic, minced shallot, chopped parsley, chopped chives, smoked paprika, red pepper flakes, and cayenne pepper if using. Simmer the sauce over medium heat for 5-7 minutes, stirring occasionally, until it thickens and becomes fragrant.
- Combine pasta and sauce: Stir in the fresh lemon juice, lemon zest, and the cooked bowtie pasta into the sauce. Toss gently to coat the pasta evenly.
- Return chicken to the pan: Nestle the browned chicken breasts back into the skillet and spoon the flavorful lemon butter sauce over the top to meld the flavors.
- Serve: Plate the chicken breasts alongside the lemon butter pasta and serve with the blanched broccoli on the side for a balanced and vibrant meal.
Notes
- You can substitute broccoli with other green vegetables like asparagus or green beans.
- Adjust the red pepper flakes and cayenne pepper to control the spice level according to your preference.
- For a richer flavor, use browned butter instead of just melted butter in the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Chicken, bowtie pasta, broccoli, lemon butter sauce, smoked paprika, skillet dinner, easy weeknight meal
