Cowboy Butter Lemon Bowtie Chicken with Broccoli

A quick, flavorful weeknight meal with tender chicken in a creamy cowboy butter sauce, zesty lemon, and vibrant broccoli, served over bowtie pasta.

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In a large pot, boil salted water. Add bowtie pasta and cook until al dente, about 8 minutes. Drain and set aside.
Season chicken breasts with salt, pepper, and smoked paprika. Heat skillet over medium-high heat, add 30 g (2 tablespoons) of butter, and coat the pan.
Add the chicken to the skillet and cook for 6–8 minutes on each side, until golden brown and cooked through. (Use a meat thermometer to ensure it reaches 74°C or 165°F). Remove from skillet and let rest.
In the same skillet, lower heat and add 70 g (5 tablespoons) of butter and minced garlic. Sauté until fragrant, about 1 minute. Pour in lemon juice and zest, stir to combine.
Add broccoli florets to the skillet and sauté for 3–4 minutes until tender but bright green.
Slice cooked chicken and return to skillet with drained pasta. Toss to coat in the cowboy butter sauce, heat through for 2 minutes, then serve warm.

For a dairy-free option, substitute unsalted butter with a dairy-free butter alternative. Avoid overcooking chicken by using a meat thermometer.