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Cowboy Butter Lemon Bowtie Chicken

Juicy pan-seared chicken topped with melted cheese, served over bowtie pasta and broccoli tossed in a spicy, zesty lemon-garlic butter sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Cowboy Butter Sauce
  • 1 cup unsalted butter melted
  • 2 tbsp lemon juice freshly squeezed
  • 4 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tsp red pepper flakes
  • 1/4 tsp cayenne pepper
  • 1/2 tsp paprika
  • 2 tbsp fresh parsley chopped
Chicken & Pasta
  • 2 lbs chicken breast boneless skinless, sliced or cutlets
  • 12 oz farfalle pasta bowties
  • 2 cups broccoli florets
  • 1 cup mozzarella cheese shredded
  • 2 tbsp olive oil

Equipment

  • Large skillet
  • Large pot
  • Whisk
  • Mixing bowl

Method
 

  1. Whisk together melted butter, lemon juice, garlic, Dijon, red pepper flakes, cayenne, paprika, and herbs in a bowl to create the sauce.
  2. Cook pasta in boiling salted water. Add broccoli during the last 3 minutes. Drain.
  3. Season chicken with salt, pepper, and paprika. Sear in olive oil over medium-high heat until cooked through.
  4. Drizzle 1/3 of the sauce over chicken in the pan. Top with mozzarella, cover, and let melt for 2 minutes.
  5. Toss the drained pasta and broccoli with the remaining sauce.
  6. Serve pasta topped with the cheesy chicken. Enjoy immediately.

Notes

Store leftovers for up to 3 days. Reheat gently to prevent butter separation.