Ingredients
12 oz bowtie (farfalle) pasta
2 cups broccoli florets
2 boneless, skinless chicken breasts, cubed
2 tablespoons olive oil
Salt and pepper to taste
Cowboy Butter Sauce:
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes (optional)
1 tablespoon fresh parsley, chopped
Instructions
Cook bowtie pasta according to package instructions. In the last 2 minutes of cooking, add broccoli florets to the pot. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt and pepper, then cook until golden brown and fully cooked through. Remove from heat.
In a small bowl, whisk together melted butter, garlic, Dijon mustard, lemon juice, lemon zest, paprika, red pepper flakes, and parsley.
Return the skillet to low heat and add cooked pasta, broccoli, and chicken.
Pour the cowboy butter sauce over everything and toss until well coated.
Cook for 2–3 minutes until heated through and glossy.
Serve immediately with extra parsley or lemon zest if desired.