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Cowboy Butter Lemon Bowtie Chicken with Broccoli 

Cowboy Butter Lemon Bowtie Chicken with Broccoli

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a vibrant, zesty, and deeply satisfying meal perfect for a hectic weeknight. The magic is in the cowboy butter—a rich, savory sauce punched up with garlic, herbs, and a bright kick of lemon that coats every single piece of juicy chicken, tender broccoli, and cheerful bowtie pasta. It’s a comforting and special dish that transforms simple, everyday ingredients into something truly memorable without demanding all your energy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

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, for heat)
  • 1 tsp Dijon mustard
  • Zest and juice of 1 lemon
  • 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
  • Medium bowl
  • Large skillet

Method
 

Instructions
  1. Bring a large pot of generously salted water to a rolling boil. Once it’s bubbling, add your bowtie pasta and cook it according to the package directions until it’s just al dente.
  2. During the last 3 minutes of the pasta's cooking time, toss the broccoli florets into the pot to blanch them. Before draining, reserve about a half-cup of the starchy pasta water. Drain the pasta and broccoli and set them aside.
  3. While the pasta is cooking, prepare the chicken. In a medium bowl, toss the bite-sized chicken pieces with the Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
  4. Place a large skillet over medium-high heat and add the olive oil. Once shimmering, add the seasoned chicken in a single layer and cook for 6–7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
  5. Lower the heat to medium, add the butter to the skillet, and let it melt, scraping up any browned bits. Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly.
  6. Stir in the crushed red pepper flakes (if using), Dijon mustard, and the lemon juice and zest. Whisk to combine and season with salt and pepper.
  7. Return the cooked chicken, pasta, and broccoli to the skillet. Toss everything gently to coat with the sauce, adding reserved pasta water a splash at a time until the sauce reaches your desired consistency.
  8. Turn off the heat and stir in the grated Parmesan cheese and fresh herbs (parsley and chives), saving some for garnish.
  9. Serve warm, garnished with extra Parmesan cheese and fresh herbs.

Notes

For the best results, ensure the skillet is hot before adding the chicken to get a good sear, and avoid overcrowding the pan. The reserved starchy pasta water is the key to creating a silky, creamy sauce without needing heavy cream; add it gradually to achieve the desired consistency. To keep the broccoli bright green and tender-crisp, add it to the boiling pasta water for only the last three minutes of cooking.