Description
A delicious and easy weeknight pasta dish featuring tender chicken, bowtie pasta, and broccoli in a rich, creamy cowboy butter lemon sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 ounces bowtie pasta (farfalle)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 bunch broccoli, cut into florets (about 4 cups)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- Juice of 1/2 lemon (about 2 tablespoons)
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Cook the pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Drain the pasta and set aside.
- 2. Prepare the chicken: While the pasta is cooking, pat the chicken pieces dry with paper towels. Season generously with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer (you might need to cook it in batches to avoid overcrowding the pan). Cook for about 5-7 minutes, flipping halfway through, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- 3. Sauté aromatics and broccoli: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds until fragrant, being careful not to burn the garlic. Add the broccoli florets to the skillet. If the skillet seems dry, you can add a tablespoon or two of water to help steam the broccoli. Cook, stirring occasionally, for about 5-7 minutes, or until the broccoli is tender-crisp.
- 4. Build the cowboy butter sauce: Pour the heavy cream into the skillet with the broccoli and garlic. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until slightly thickened. Stir in the grated Parmesan cheese and lemon juice. Season the sauce with salt and black pepper to taste.
- 5. Combine everything: Return the cooked chicken to the skillet with the sauce. Add the drained bowtie pasta. Toss everything together gently until the pasta and chicken are well coated in the creamy lemon sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water, a little at a time, until you reach your desired consistency.
- 6. Serve: Garnish with fresh chopped parsley and extra Parmesan cheese, if desired. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of liquid (water, milk, or broth) or in the microwave, stirring halfway through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner / Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 45g