Cowboy Butter Lemon Bowtie Chicken with Broccoli
A bright, buttery weeknight dinner featuring seared chicken and bowtie pasta tossed with garlic butter and fresh broccoli.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 8 oz bowtie pasta
- 2 cups broccoli florets
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- Salt and pepper to taste
- Parmesan cheese for garnish (optional)
Instructions
- Cook the bowtie pasta according to package instructions in a large pot of salted boiling water. Add the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
- Melt the butter in a skillet over medium heat until it foams. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Season the chicken with salt and pepper on both sides. Add to the skillet and cook for 6-7 minutes per side until golden brown. Let rest before slicing.
- Add lemon zest and juice to the skillet, stirring to combine with garlic butter. Scrape up any browned bits.
- Toss cooked pasta and broccoli in the skillet with the sauce, adding reserved pasta water if necessary to loosen the sauce.
- Serve pasta and broccoli topped with sliced chicken and garnish with Parmesan cheese if desired.
Notes
Let the chicken rest before slicing for juiciness. Store leftovers refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
Keywords: chicken, pasta, broccoli, cowboy butter, weeknight dinner, garlic butter