Cowboy Butter Lemon Bowtie Chicken Pasta
A quick, vibrant, and flavor-packed weeknight dinner featuring tender bowtie pasta, juicy seared chicken, and crisp broccoli florets all tossed in a rich, zesty cowboy butter sauce made with garlic, lemon, Dijon mustard, and fresh herbs.
Equipment
- Large pot (for boiling pasta and broccoli)
- Large skillet or pan (for chicken and sauce)
- Colander/Strainer
- Whisk
- Chef’s knife and cutting board
- Measuring cups and spoons
Ingredients
- For the Pasta & Chicken:
- 8 oz bowtie pasta farfalle
- 2 cups fresh broccoli florets
- 1 lb boneless skinless chicken breasts (cut into bite-sized cubes)
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- Salt and freshly cracked black pepper to taste
- For the Cowboy Butter Sauce:
- 1/2 cup unsalted butter 1 stick
- 4 cloves garlic finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes adjust for heat
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh chives finely chopped