Ingredients
Equipment
Method
Sear and set aside
- Heat a cast iron skillet over medium-high heat and sear the chicken cubes until golden, about 6 minutes. Transfer the chicken to a plate to keep it from overcooking.
Cook the broccoli
- Steam or blanch the broccoli florets until bright green and tender-crisp, about 3 to 4 minutes. Drain well so the skillet doesn’t get watery.
Make the cowboy butter sauce
- Reduce heat to medium and melt the butter in the same skillet. Add the garlic, lemon zest, and red pepper flakes and cook for 30 to 60 seconds until fragrant.
Toss everything together
- Add the cooked bowtie pasta, the seared chicken, and the broccoli florets to the skillet and toss to coat in the butter sauce, 1 to 2 minutes. Stir until the pasta looks glossy and evenly covered.
- Squeeze the fresh lemon juice over the top and toss again for 30 seconds. You should see the sauce loosen and lightly cling to the noodles.
Finish and serve
- Turn off the heat and garnish with the chopped parsley. Serve warm immediately for the best texture.
Notes
Pro tip: toast the garlic gently in the butter so it doesn’t burn before the sauce comes together. Store leftovers in an airtight container in the refrigerator up to 3 days. Freezing isn’t recommended because the broccoli and pasta texture softens after thawing. For a lighter option, swap half the butter for olive oil or use a reduced-fat butter substitute while keeping the lemon zest and juice the same.