Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the bowtie pasta and cook for 7-8 minutes until al dente. Add the broccoli florets to the pot during the last 3 minutes of cooking. Reserve ½ cup of the pasta water, then drain the pasta and broccoli, setting them aside in a colander.

While the pasta cooks, season the boneless, skinless chicken breasts with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. This will ensure each piece of chicken is flavorful. Set the seasoned chicken aside as you prepare to cook it, allowing the spices to enhance the taste.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, carefully place the seasoned chicken in the skillet. Sear the chicken for about 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken and let it rest on a plate.

In the same skillet, reduce the heat to medium and add unsalted butter, scraping up any browned bits from the chicken. Allow the butter to melt and bubble gently, creating a flavorful base for your sauce.

Add minced garlic to the melted butter and sauté for about 30 seconds, until fragrant. Next, stir in crushed red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season the mixture with salt and pepper, allowing the flavors to meld together for about a minute.

Return the seared chicken to the skillet and add the cooked bowtie pasta and broccoli. Gently toss everything together, ensuring each component is coated in the creamy sauce.

If the sauce appears too thick, gradually stir in the reserved pasta water until you reach your desired consistency.

To serve, plate the Cowboy Butter Lemon Bowtie Chicken with Broccoli while it’s hot. Sprinkle with grated Parmesan cheese and garnish with freshly chopped parsley and chives.