Cowboy Butter Lemon Bowtie Chicken with Broccoli is the pasta dinner I reach for when I want something that feels exciting but comes together in about 40 minutes on a regular weeknight. Cajun-seasoned chicken, tender bowtie pasta, and broccoli all tossed in a glossy garlic lemon butter sauce with Parmesan melted right in. I made this on a Wednesday with nothing more than pantry staples and a lemon, and my family has been asking for it ever since.
What sets this dish apart is the cowboy butter sauce. It builds right in the same pan where the chicken seared, so every bit of that golden, spiced fond gets scraped up and folded into the butter with garlic, Dijon, lemon zest, and fresh herbs. The result is bold, bright, and rich all at once. Every bite of bowtie pasta is coated in something genuinely worth eating.
Table of Contents
Ingredients for Cowboy Butter Lemon Bowtie Chicken with Broccoli
Everything in this recipe pulls from a well-stocked kitchen. I always use farfalle for this dish because in my experience the bow shape catches the sauce in all the right folds and holds up better than thinner pasta shapes.
- 1 lb boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp olive oil
- 6 tbsp unsalted butter – I recommend unsalted so you control the salt level in the finished sauce
- 4 cloves garlic (minced)
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- 1 lemon (zested and juiced) – my preference is always fresh lemon here, the zest adds a brightness that bottled juice cannot replicate
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh chives (chopped)
- 12 oz bowtie pasta (farfalle)
- 2 cups broccoli florets
- 1/2 cup reserved pasta water – in my experience people skip this but it is what makes the sauce silky and cohesive rather than greasy
- 1/2 cup grated Parmesan cheese, plus more for serving
Step-by-Step Instructions
I recommend getting the pasta water going first before anything else touches the stove. Once the chicken is seared and resting, everything else in this cowboy butter lemon bowtie chicken with broccoli moves fast.
Step 1: Bring a large pot of well-salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Add the broccoli florets to the pot during the last 2 to 3 minutes of cooking so they stay tender-crisp. Before draining, scoop out 1/2 cup of pasta water and set it aside. Drain and set the pasta and broccoli aside.
Step 2: While the pasta cooks, toss the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper until evenly coated. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and let it sear undisturbed for 2 minutes. Then cook, stirring occasionally, for 6 to 7 minutes total until golden and cooked through. Remove the chicken and set it aside, leaving all the browned bits in the pan.
Step 3: Reduce the heat to medium. Add the butter to the same skillet and let it melt, scraping up the browned bits as it does. Add the minced garlic and cook for about 2 minutes until fragrant and just starting to turn golden. Stir in the red pepper flakes if using, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper. Stir in the fresh parsley and chives.
Step 4: Return the chicken, pasta, and broccoli to the skillet. Toss gently to coat everything in the sauce. Add the reserved pasta water a small splash at a time, tossing between additions, until the sauce loosens and clings to every bowtie. You may not need it all.
Step 5: Stir in the Parmesan until melted and creamy. Serve warm with extra Parmesan on top and a squeeze of lemon if desired.
Perfect Pairings for Cowboy Butter Lemon Bowtie Chicken with Broccoli
This pasta bowl is already a complete meal, but a few simple extras add freshness or contrast to the bold, buttery flavors.
Simple Arugula Salad: The peppery bite of fresh arugula dressed with lemon juice and olive oil cuts through the richness of the butter sauce and adds a clean, refreshing contrast to the warm pasta. A natural pairing for this dish.
Warm Garlic Bread: Crusty garlic bread is ideal for scooping up the remaining cowboy butter sauce from the bowl. It leans into the bold garlic and herb flavors already in the dish and makes the meal feel complete.
Roasted Cherry Tomatoes: A handful of oven-roasted cherry tomatoes adds sweetness and acidity that brightens the lemon butter sauce even further. Simple to make alongside the pasta and adds a beautiful pop of color to the plate.
Caesar Salad: A classic Caesar with crunchy croutons and creamy dressing adds a cool, textured contrast to the warm, saucy pasta. A crowd-pleasing option when serving this for a family dinner or casual gathering.
Steamed Asparagus: Lightly steamed asparagus with a squeeze of lemon is a clean, elegant side that complements the brightness of the lemon zest in the sauce without adding more richness to the plate.
How to Store and Serve Cowboy Butter Lemon Bowtie Chicken with Broccoli
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more of the sauce as it sits, which deepens the flavor but thickens the texture slightly.
To reheat, add the pasta to a skillet over medium-low heat with a small splash of water or chicken broth. Stir gently for 2 to 3 minutes until warmed through and the sauce loosens back up. Pro tip: avoid microwaving on high since the butter sauce can separate and the chicken tends to dry out. Low and slow on the stovetop gives you the best result.
I recommend serving this dish immediately after cooking for the glossiest sauce and crispiest chicken edges. It also works well as a next-day lunch straight from the fridge since the flavors continue to develop overnight.
Conclusion
Cowboy Butter Lemon Bowtie Chicken with Broccoli is one of those weeknight pasta dishes that punches well above its effort level. The sauce is bold and buttery, the chicken is golden and juicy, and the whole thing comes together in one pan in 40 minutes. Give it a try this week and see why it earns a permanent spot in your dinner rotation.
Cowboy Butter Lemon Bowtie Chicken with Broccoli
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook bowtie pasta to al dente according to package directions. Add broccoli florets in the last 2 to 3 minutes. Reserve 1/2 cup pasta water before draining. Drain and set aside.
- Toss chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer, sear undisturbed for 2 minutes, then cook for 6 to 7 minutes total until golden and cooked through. Remove and set aside, leaving browned bits in the pan.
- Reduce heat to medium. Add butter to the skillet and melt, scraping up the browned bits. Add minced garlic and cook for about 2 minutes until fragrant. Stir in red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper. Stir in parsley and chives.
- Return chicken, pasta, and broccoli to the skillet. Toss to coat. Add reserved pasta water a splash at a time until the sauce loosens and clings to the pasta.
- Stir in Parmesan until melted and creamy. Serve warm with extra Parmesan and a squeeze of lemon.
