Cowboy Butter Lemon Bowtie Chicken with Broccoli (Print Version)
Cowboy Butter Lemon Bowtie Chicken with Broccoli offers a flavorful weeknight meal. Tender chicken, pasta, and fresh broccoli coated in zesty, herby butter sauce.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Cowboy Butter Blend
01 -
1/2 cup (1 stick) unsalted butter
02 -
2 tbsp olive oil
03 -
4 cloves garlic, minced
04 -
1 large shallot, minced
05 -
1 tsp smoked paprika
06 -
1/2 tsp chili powder
07 -
1 tbsp fresh thyme, chopped
→ Hearty Foundations
08 -
1 1/2 lbs boneless, skinless chicken breasts
09 -
12 oz farfalle (bowtie) pasta
10 -
1 lb fresh broccoli florets
→ Zesty Brighteners & Finishers
11 -
1 large lemon, zested and juiced
12 -
1/2 cup low-sodium chicken broth
13 -
1/4 cup fresh parsley, chopped
14 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Get a large pot of water boiling for the 12 oz farfalle pasta. While it heats, pat dry 1 1/2 lbs boneless, skinless chicken breasts and season generously with salt and freshly ground black pepper. Mince 4 cloves garlic and 1 large shallot. Chop 1 lb fresh broccoli florets into bite-sized pieces.
02 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove chicken from the skillet and set aside on a cutting board to rest.
03 -
Once the water boils, add 12 oz farfalle pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add 1 lb fresh broccoli florets to the pasta water to blanch until tender-crisp. Drain the pasta and broccoli, reserving 1/2 cup of the starchy pasta water.
04 -
In the same skillet, melt 1/2 cup unsalted butter with the remaining 1 tbsp olive oil over medium heat. Add the minced 4 cloves garlic and 1 large shallot, cooking for 1 minute until fragrant. Stir in 1 tsp smoked paprika, 1/2 tsp chili powder, and 1 tbsp fresh thyme. This forms the heart of your Cowboy Butter Lemon Bowtie Chicken with Broccoli.
05 -
Pour in 1/2 cup low-sodium chicken broth and the juice of 1 large lemon. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it cook for 2-3 minutes to slightly reduce and meld the flavors for your Cowboy Butter Lemon Bowtie Chicken with Broccoli.
06 -
Slice the rested chicken into strips or cubes. Add the cooked farfalle pasta, broccoli florets, and sliced chicken back into the skillet with the Cowboy Butter sauce. Toss gently to coat everything. Stir in the zest of 1 large lemon and 1/4 cup fresh parsley. Season your Cowboy Butter Lemon Bowtie Chicken with Broccoli with salt and freshly ground black pepper to taste. Serve immediately.
# Notes:
01 -
For extra depth of flavor, consider marinating the chicken for 15-30 minutes in a little olive oil, lemon juice, and a pinch of the smoked paprika before searing.
02 -
Leftovers of Cowboy Butter Lemon Bowtie Chicken with Broccoli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to loosen the sauce.
03 -
Feel free to substitute boneless, skinless chicken thighs for the breasts, adjusting cooking time as needed. Other vegetables like asparagus or spinach can also be added with the broccoli for variety.
04 -
If you like a little heat, add a pinch of red pepper flakes to the Cowboy Butter sauce along with the smoked paprika and chili powder for an extra kick.
# Tools You'll Need:
01 -
Large pot
02 -
Large skillet
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups and spoons
06 -
Lemon zester
# Nutrition Facts (Per Serving):
Calories: 900 kcal
Total Fat: 37 g
Total Carbohydrate: 74 g
Protein: 64 g