Cowboy Butter Lemon Bowtie Chicken with Broccoli

Ingredients for Cowboy Butter Lemon Bowtie Chicken with Broccoli

I always keep these simple, everyday ingredients stocked because this recipe comes together so fast. Good quality butter and fresh lemon make a real difference in the final sauce, so I never skip those.

For the Chicken:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp Cajun seasoning – I recommend a mild blend if you are cooking for kids
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp olive oil

For the Cowboy Butter Lemon Sauce:

• 6 tbsp unsalted butter – my preference is real butter here, not margarine
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp Dijon mustard
• Zest and juice of 1 lemon – in my experience, fresh lemon gives the best flavor
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• Salt and black pepper, to taste

For the Pasta and Veggies:

• 12 oz bowtie (farfalle) pasta
• 2 cups broccoli florets
• 1/2 cup reserved pasta water – I always save this before draining, it is key to a silky sauce
• 1/2 cup grated Parmesan cheese, plus more for serving

Step-by-Step Instructions

I recommend reading through all the steps once before you start cooking. This recipe moves at a good pace, and having everything prepped and within reach makes the whole process smooth from start to finish.

Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. In the last 3 minutes of cooking, drop in the broccoli florets. Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain and set the pasta and broccoli aside.

Step 2: Season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Toss until every piece is evenly coated.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and let it sear without moving it for 2 to 3 minutes. Turn and cook until golden brown and fully cooked through, about 6 to 7 minutes total. Use a meat thermometer to confirm the internal temperature reaches 165 degrees F. Remove chicken and set aside, leaving all the browned bits in the pan.

Step 4: Lower the heat to medium. Add butter to the same skillet and let it melt, scraping up the browned bits from the bottom of the pan. Add the minced garlic and cook for about 1 minute until fragrant. Watch it closely here since garlic can go from golden to burnt very fast.

Step 5: Stir in the red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Add the parsley and chives, then season with salt and pepper. The sauce will smell amazing at this point.

Step 6: Return the chicken, pasta, and broccoli to the skillet. Toss everything together to coat in the sauce. Add the reserved pasta water a small splash at a time until the sauce reaches a smooth, silky consistency that clings to the pasta.

Step 7: Stir in the Parmesan cheese until melted and creamy. Serve warm topped with extra Parmesan and a sprinkle of fresh herbs.

What to Serve with Cowboy Butter Lemon Bowtie Chicken with Broccoli

This pasta is hearty on its own, but the right sides pull the whole meal together. Here are a few pairings that work really well with the bright, buttery flavors in this dish.

Garlic Bread: The crusty texture and buttery garlic flavor are perfect for scooping up any extra lemon butter sauce left in the bowl. A simple side that the whole family always loves.

Simple Green Salad: A light salad with a tangy vinaigrette balances the richness of the butter sauce and adds a fresh contrast to the warm pasta. It also brings extra color to the table.

One Pot Garlic Butter Sausage Orzo: If you are feeding a bigger crowd, this cozy one-pot side is a natural match. The garlic butter base echoes the same flavors in this dish and rounds out the spread beautifully.

Roasted Cherry Tomatoes: Their natural sweetness complements the tangy lemon and savory Cajun seasoning in a really satisfying way. Just toss them with olive oil and roast at 400 degrees F for 15 minutes.

BBQ Ranch Chicken Bowl: If you want to set up a casual dinner bar with different flavor profiles, this bold and smoky bowl makes a great companion dish alongside the cowboy butter pasta.

Street Corn Chicken Rice Bowl: The sweet, smoky corn flavors in this bowl pair surprisingly well with the citrusy lemon butter notes in this recipe. A fun and colorful addition when you want to offer variety at the table.

Storage and Serving Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making next-day lunch something worth looking forward to.

To reheat, warm gently in a skillet over medium-low heat with a splash of water or chicken broth. This brings the sauce back together without drying out the chicken or making the pasta mushy. I recommend avoiding the microwave if you can, since it tends to make the chicken rubbery and unevenly heated.

Pro tip: This dish also tastes great served slightly warm, almost at room temperature, making it a nice option for casual entertaining or a relaxed weekend dinner with friends.

Frequently Asked Questions

Cowboy Butter Lemon Bowtie Chicken with Broccoli

A quick one-skillet dinner with juicy Cajun-seasoned chicken, tender bowtie pasta, and crisp broccoli tossed in a rich garlic lemon butter sauce. Ready in 40 minutes and family-approved.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 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
• 4 cloves garlic minced
• 1/2 tsp crushed red pepper flakes optional
• 1 tsp Dijon mustard
• 1 lemon zest and juice
• 2 tbsp fresh parsley chopped
• 1 tbsp fresh chives chopped
• 12 oz bowtie (farfalle) pasta
• 2 cups broccoli florets
• 1/2 cup reserved pasta water
• 1/2 cup grated Parmesan cheese plus more for serving

Equipment

• Large pot
• Large skillet
• Colander
• Tongs
• Meat thermometer
• Measuring cups and spoons

Method

 

1. Bring a large pot of salted water to a boil. Add bowtie pasta and cook according to package directions until al dente. In the last 3 minutes of cooking, add broccoli florets. Reserve 1/2 cup of pasta water before draining. Drain and set aside.
2. Season chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 2 to 3 minutes. Turn and cook until golden brown and fully cooked through, about 6 to 7 minutes total. Confirm internal temperature reaches 165 degrees F. Remove and set aside.
4. Lower heat to medium. Add butter to the same skillet and melt, scraping up the browned bits. Add minced garlic and cook for 1 minute until fragrant. Do not let it burn.
5. Stir in red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Add parsley and chives. Season with salt and pepper.
6. Return chicken, pasta, and broccoli to the skillet. Toss to coat in the sauce. Add reserved pasta water a small splash at a time until the sauce is smooth and silky.
7. Stir in Parmesan cheese until melted and creamy. Serve warm with extra Parmesan and fresh herbs on top.

Notes

Save pasta water before draining as it creates a silky sauce. Skip red pepper flakes for a milder version. Leftovers keep in the fridge for up to 3 days and reheat best with a splash of water or broth in a skillet over medium-low heat.