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Cowboy Butter Lemon Bowtie Chicken Heaven in One Pan

Experience a comforting, flavorful dinner with Cowboy Butter Lemon Bowtie Chicken combining Cajun-seasoned chicken, bowtie pasta, and broccoli in a creamy lemon sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Thighs These provide juiciness and rich flavor
  • 2 tbsp Cajun Seasoning Adjust to your heat preference
For the Pasta and Veggies
  • 8 oz Bowtie Pasta (Farfalle) Feel free to swap with penne or spaghetti if desired
  • 2 cups Fresh Broccoli Florets Choose fresh for a crunchy texture
For the Sauce
  • 4 tbsp Unsalted Butter Opt for plant-based butter for a dairy-free version
  • 1 tbsp Dijon Mustard Yellow mustard can substitute if needed
  • 1 tsp Garlic Powder Fresh garlic could be used for a more robust taste
  • 1 tsp Smoked Paprika Don't skip this for the best results
  • 2 tbsp Lemon Juice Boosts the brightness of the dish
  • 1 tbsp Lemon Zest A bit more can intensify the lemon flavor
For the Finish
  • 1/2 cup Grated Parmesan Cheese Substitute with nutritional yeast for a non-dairy option
  • 2 tbsp Fresh Parsley, chopped Brings in a burst of color and freshness
  • 2 tbsp Fresh Chives, chopped Can use dried herbs if fresh isn't available
  • 1/2 tsp Crushed Red Pepper Flakes Adds a hint of heat (optional)
For Adjusting Consistency
  • 1/2 cup Reserved Pasta Water Crucial for achieving a silky sauce

Equipment

  • large pot
  • large skillet

Method
 

Step-by-Step Instructions
  1. Cook Pasta: Bring a large pot of salted water to a rolling boil. Add bowtie pasta and cook until al dente, about 8-10 minutes. During the last 3 minutes, add broccoli. Reserve ½ cup of pasta water, drain pasta and broccoli, and set aside.
  2. Prepare Chicken: Heat a drizzle of olive oil in a large skillet over medium-high heat. Season chicken thighs with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Cook chicken for 6-7 minutes until golden and reaches 165°F.
  3. Make Sauce: In the same skillet, melt butter over medium heat. Sauté minced garlic until fragrant, about 1-2 minutes. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, and lemon zest, mixing until bubbling.
  4. Combine: Return cooked chicken to the skillet with drained pasta and broccoli. Toss gently in the creamy sauce and gradually add reserved pasta water until desired consistency is reached. Stir in grated Parmesan.
  5. Serve: Spoon into plates and garnish with extra Parmesan and chopped parsley and chives. Add a squeeze of fresh lemon juice if desired.

Notes

For best results, reserve pasta water, and adjust seasoning wisely to taste.