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Cowboy Lemon Chicken Pasta: The Ultimate Zesty Weeknight Meal

Cowboy Lemon Chicken Pasta: The Ultimate Zesty Weeknight Meal

This vibrant meal features succulent chicken and al dente bowtie pasta tossed with fresh broccoli in a signature citrus-infused butter sauce. It is a hearty, crowd-pleasing dish that balances bold spices with bright lemon notes for a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts bite-sized
  • 12 oz bowtie (farfalle) pasta dry
  • 2 cups broccoli florets fresh
  • 1 tsp Cajun seasoning spice preference
  • 1/2 tsp garlic powder dried
  • 1/2 tsp smoked paprika seasoning
  • Salt to taste
  • Black pepper to taste
  • 1/2 tsp crushed red pepper flakes optional
  • 1 tsp Dijon mustard emulsifier
  • Juice and zest of 1 lemon fresh
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 2 tbsp olive oil for chicken
  • 6 tbsp unsalted butter for sauce
  • 1/2 cup grated Parmesan cheese plus extra
  • 1/2 cup reserved pasta water for consistency

Equipment

  • Large Pot
  • large skillet
  • tongs
  • whisk
  • measuring cups and spoons

Method
 

Preparation
  1. Prep your workstation by gathering all necessary ingredients. Slice the chicken breasts into uniform bite-sized pieces to ensure even cooking and set them aside.
  2. Bring a large pot of salted water to a boil and cook the bowtie pasta following the package directions. When the pasta has two minutes left, toss the broccoli florets into the same pot to blanch them.
  3. Carefully scoop out and reserve 1/2 cup of the starchy pasta water before draining the pasta and broccoli.
Cooking Chicken
  1. Place a large skillet over medium heat and add two tablespoons of olive oil.
  2. Coat the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Sauté the chicken in the skillet for 5-7 minutes until it reaches a golden brown color and is fully cooked through.
  3. Transfer the cooked chicken to a plate and set it aside for a moment.
Making the Sauce
  1. Lower the skillet heat and melt the butter. Whisk in the Dijon mustard, fresh lemon juice, and citrus zest until the mixture is smooth and fragrant.
  2. Return the chicken, pasta, and broccoli to the skillet, tossing everything together to coat in the butter sauce.
Combining Ingredients
  1. Pour in the reserved pasta water a little at a time to reach your desired sauce thickness.
  2. Fold in the Parmesan cheese, red pepper flakes, parsley, and chives. Give it a final taste test and add salt or pepper if needed before serving.

Notes

For the best results, serve this pasta immediately while the butter sauce is silky and hot. If you are preparing this ahead of time, store leftovers in an airtight container for up to 3 days and reheat with a splash of water to loosen the sauce. You can easily swap the bowtie pasta for penne or rotini if that is what you have in your pantry.